A pie without butter and eggs, light, with lemon-flavored crust, perfect for those who follow a vegan diet or simply have intolerances. With a lemon-scented crust that does not require resting in the fridge, this pie is perfect for everyday breakfast or a wholesome snack just like the almond cake without bowl.
Let’s get to work and prepare the pie without butter and eggs together.
OTHER VEGAN DESSERTS
C
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 pie
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the pie without butter and eggs
- 3 1/4 cups all-purpose flour
- 2/3 cup oat milk
- 2/3 cup sugar
- 1/2 cup vegetable oil
- 1 pinch salt
- 1/2 teaspoon gluten-free baking powder
- 1/2 organic lemon peel
- 7 oz jam
Tools
- Cake Pan
Steps for making the pie without butter and eggs
In a bowl, sift the flour with the baking powder. Add the sugar and mix the dry ingredients. Combine the plant-based milk (I prefer oat milk, but you can use whichever you like best).
Add oil, salt, and grated lemon zest. Knead first in the bowl and then on the work surface. Knead quickly. When the dough is smooth, roll out 3/4 of it on a sheet of parchment paper. Place in a cake pan and remove the excess crust.
Prick the base. Pour the jam. Add the jam. Roll out the excess crust and form the strips. Decorate the pie and bake, in a static oven, at 350°F for about 40 minutes. Let cool and remove from the cake pan.
Storage
The pie keeps for two to three days under a glass dome.
