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Flaky Pie Crust


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Serves 2 pie crusts | Prep Time 5 | Cook Time 1 hr 15 min

Ingredients

2 1/2 cups all purpose flour
1/2 cup chilled Earth Balance spread
1/2 cup chilled organic vegetable shortening
1/2 tsp salt
1 tsp organic granulated sugar
Ice water


In a large mixing bowl, cut the chilled Earth Balance into the flour with a pastry blender or a fork until the mixture resembles a coarse meal, continue until the mixture is crumbly and all clumps of butter are small


Add a few tablespoons of ice water gradually,starting with 2, and mix with a fork just until it starts to clump together


Handling the dough as little as possible, quickly form a ball of dough, cover in plastic wrap and chill for 30 minutes to an hour


Press the dough flat into a disk and roll out on a lightly floured surface with a lightly floured rolling pin


Continue rolling and rotating until the crust is slightly larger in diameter than the rim of the pie plate


Carefully transfer the crust to the pie plate by folding the dough in half and in half again, placing it into the pie plate and then unfolding it


Center the crust and let the edges hang over until the filling and top crust have been added


Flute the edges by placing the thumb on the outer side of the crust and the two index fingers on either side of the thumb in the inside of the crust. Push the thumb forward while pulling the index fingers toward you


Pairs Well With


Notes

For a lattice crust, prepare the bottom crust normally, and roll out the second ball of dough into the same size circle. Using a sharp knife or pizza cutter, evenly cut 1 inch vertical strips into the dough. Lay one horizontally, close to the edge of the pie. Lay the next strip vertically against another edge of the pie and overlap them. Continue this method in an over-under-over-under pattern. Brush the top of the pie with almond milk to help it brown evenly and sprinkle with sugar

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