Parchment and beans -You can reuse parchment paper cut to size and beans many times for future bakes.After the first bake, you should have an idea of how long your oven takes and can make a notation if needed. Baking time -Ovens vary, so baking times are approximate.The pastry should just hold together when pressed into a ball and not feel overly wet.

Adjusting ingredients -You may have to add a touch more flour or nut milk depending on your flour and climate.

To embellish a pie with cut-outs, make a half recipe extra. When doubling the recipe, make two individual batches for the best results.

Recipe size - This recipe will make six 3 ½-inch vegan tart shells, four 4-inch vegan tart shells, or one 8-9 inch vegan pie shell.

The recipe below gives specific instructions for rolling and shaping tarts or a standard pie crust. Remove the beans halfway through baking, and your vegan tart shells lay flat against the pie pan as they finish cooking.įinally, you may want to know that, yes, you can absolutely use this recipe for 8 and 9-inch pies. When you lay parchment paper over the top of your dough and cover it with beans, it prevents the crust from ballooning up as it bakes. Furthermore, you can bake well-shaped crusts with an old-school trick. The secret to creating that delicate, crunchy bottom crust is baking the pie shells on the oven’s lowest rack. I like how glass pans allow you to see if your bottom crust is golden or not. Larger pie shells bake beautifully in affordable glass pie pans. I have a set of colorful ones from Wilton I use often. Silicone molds also bake well and are handy for a quick release. You'll be happy to know there are several suppliers online.Īs an example, here is a steel set from King Arthur Flour. If you don’t already own a set of small tart pans, you might be wondering where to get them.

Fill tart pans with pastry, parchment, and beans.

Shape pastry into logs, mark, and divide.

They will stay crisp until you are ready to fill them. The best part is that they can be baked in advance and conveniently stored in an airtight jar or tin for a week. Consequently, you won’t have any soggy bottoms for your most stunning desserts.

Makes small tarts, large single crusts, or double crust pies.Ī little attention to detail while baking ensures that this simple pie crust makes lovely, thin vegan tart shells.

Tart shells store and stay crisp in a canister at room temperature.

Crisp and flaky pastry - no soggy bottoms.Because you don’t have to worry about chilling or handling butter or shortening, it’s quick and trouble-free. The pie crust recipe is made with nut milk and avocado oil or coconut oil with a pinch of sugar.

Are you looking for vegan tart shells that bake up golden and flaky? This easy-roll pie crust recipe makes crisp pastry shells with a delicate crunch and is perfect for small tarts, large cream pies, and deep-dish fruit pies.