Old Fashioned Apple Pie & Vegan Pie Crust

Nut Free
Gluten Free
Soy Free



  • 2 cups All-purpose flour
  • 1 tsp salt
  • 6 ozs vegetable shortening
  • 6 tbsps ice cold water


  1. Put water and shortening in freezer for 20 minutes until they are cold.
  2. Put flour, salt and shortening in a food processor. Blend until it looks like coarse corn meal.
  3. Add one tablespoon of ice-cold water at a time. When all six tablespoons are in, pulse until it forms a ball. Let spin two times more.
  4. Weigh and divide into three equal balls. Let rest for 20 minutes. Roll out and put into 8-9 inch pie pans.
  5. Freeze and use as needed.


  • Nutrition Information per serving, from USDA Nutrient Database Per Pie Crust Calories: 756 Total Fat: 52g Saturated Fat: 13g Carbohydrate: 64g Protein: 9g Sodium: 780mg 
Vitamin A: 0ųg Vitamin C: 0mg Calcium: 14mg Iron: 4mg Folate: 243ųg

Filling & Pie


  • 4 1/2 lbs peeled, cored, sliced apples
  • 4 tbsps plant-based margarine
  • 3/4 cups sugar
  • 1/4 cup brown sugar
  • 1 tbsp lemon juice
  • 1 tbsp cinnamon
  • 3 tbsps corn starch
  • 2 tsps vanilla


  1. Soften 4 1/2 pounds peeled, cored and sliced apples in 4 tablespoons of plant-based margarine with 3/4 cup sugar, 1/4 cup brown sugar, 1 tablespoon of lemon juice and 1 tablespoon cinnamon. Cool. Mix in 3 tablespoons of cornstarch and 2 teaspoons of vanilla. Mound in a pastry shell and seal with another pastry disk as you would a two-crust pie. Bake at 400° for 50 minutes.