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Vegan Pie Crust

This pie crust recipe came from my sister who makes the best apple pie ever. I veganized the crust recipe and made it healthier by using whole wheat pastry flour. Sometimes, I use half unbleached flour and half whole wheat pastry and that makes it really good.

1 1/4 cup whole wheat pastry flour (or half unbleached, half WW pastry)
1/4 tsp salt
1/2 cup Earth Balance margarine
3 TBSP ICE water.

Stir together the flour and salt. Cut in the Earth Balance using a pastry blender tool or my favorite method, the Cuisinart food processor Mini Prep. I just throw my flour/salt mixture in the food processor with cut up Earth Balace that has JUST come out of the refridgerator (so it is as cold as possible.) Pulse a few times until the margarine lumps are pretty uniform but don't over pulse. Add the ice water and mix until it forms a ball. Knead a few times and form into a disc.

Now, I suggest rolling out between two sheets of parchment paper or wax paper instead of chilling it first. This will make it easier to roll out and get into the pie pan. Roll out a circle and lay it in the pie plate. Make sure to gently press it down so there are no air pockets. Trim the excess so there is a little over an inch hanging off the plate all around. Tuck this under so that there is a nice smooth thicker edge all around the pie plate. Now you can pinch or do whatever you are going to do with the edge if it is a pie that has only a bottom crust. NOW, put it in the refridgerator for about 30 min before baking.

If it has two crusts (which would require making double of this recipe) you would leave the bottom crust edge untouched until you filled it and have laid the top crust over the filling. Now fold BOTH the top and bottom crust overhang under as one unit. Gently press around the outside with the tines of a fork to seal or use one of the various pinching methods. I googled to find these pinching methods and for pictorals of "making a good pie crust - how to"

Bake as directed in which ever pie recipe you choose.


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