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Jalapeño Cheddar Bagels Recipe

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3.9 from 12 reviews

This Vegan Pie Crust recipe offers a delicious, plant-based alternative to traditional pie crusts, perfect for pies and galettes. Made with simple ingredients like all-purpose flour, cold salted butter, apple cider vinegar, and a hint of sweetness from maple syrup, this crust is flaky and easy to work with. The dough is processed in a food processor and chilled for optimal texture before rolling out for baking.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 2 tsp granulated sugar
  • 1/2 tsp kosher salt

Wet Ingredients

  • 1/2 cup cold salted butter, cubed
  • 1 tsp apple cider vinegar
  • 3-4 tbsp ice cold water
  • 2 tbsp unsweetened plant-based milk
  • 2 tsp maple syrup

Instructions

  1. Making the Dough: In a food processor, combine the flour, sugar, and salt by pulsing a few times. Add the cubed cold salted butter and pulse until the mixture resembles wet sand with no large butter chunks remaining.
  2. Incorporate Liquids: Add the apple cider vinegar and pour in 2 tablespoons of the ice-cold water. Pulse several times to combine. If the dough doesn’t clump, add additional water 1 tablespoon at a time, pulsing until the dough just comes together.
  3. Chill the Dough: Transfer the dough chunks to a lightly floured surface. Press together gently into a flat disk, cover with plastic wrap, and refrigerate for at least 30 minutes. The dough can be stored in the fridge for up to 2 days if not using immediately.
  4. Roll Out the Dough: Once chilled, lightly flour a clean surface and your rolling pin. Roll the dough from the center outward until it forms a roughly 12-inch circle about 1/8-inch thick.
  5. Prepare for Pies or Galettes: For pie crusts, carefully roll the dough onto your rolling pin and transfer it to a pie dish. Trim edges, leaving about a 1-inch overhang. Roll the excess dough inward and press to seal, creating a thick border. Poke holes in the bottom with a fork to prevent bubbling.
  6. Prepare For Galettes: Roll the dough onto a parchment-lined baking sheet. Place your desired filling in the center, leaving a 1-inch edge free. Fold the edges of the dough over the filling partway towards the center.
  7. Egg Wash: Mix the plant-based milk and maple syrup together to create a light wash. Using a pastry brush, gently brush over the exposed dough edges to give a nice glaze once baked.
  8. Baking: After washing, proceed to bake as per your pie or galette recipe instructions.

Notes

  • Use cold butter and ice-cold water to achieve the flakiest texture.
  • Do not over-process the dough to avoid tough crust.
  • Chilling the dough is important to prevent shrinking during baking.
  • Maple syrup with plant-based milk provides a vegan-friendly glaze to golden edges.
  • This crust works well with both sweet and savory fillings.
  • You can store the dough refrigerated for up to 2 days before rolling out.

Find it online: https://marthatasty.com/jalapeno-cheddar-bagels-recipe/