VEGAN PIE CRUST

 

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Ingredients

  • 3 cups whole wheat pastry flour
  • 1 teaspoon salt
  • 3/4 cup margarine
  • 5 to 6 tablespoons cold water

Directions

  • In a medium bowl with fork, lightly stir together flour and salt.
  • With pastry blender or two knives used scissor fashion, cut in margarine until mixture resembles coarse crumbs.
  • Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
  • With hands, shape pastry into ball (if it's a hot day you may have to refrigerate the dough for 30 minutes or so).
  • For a two crust pie, divide pastry into 2 pieces, one slightly larger, and then gently shape each piece into a ball.
  • On lightly floured surface with lightly floured rolling pin, roll larger ball into a 1/8 inch thick circle, 2 inches larger all around than pie plate.
  • Roll half of circle onto rolling pin; transfer pastry to pie plate and unroll, easing into bottom and side of plate. Fill as recipe directs.
  • For top crust, roll smaller ball as for bottom crust; with sharp knife, cut a few slashes or a design in center of circle; center over filling in the bottom crust.
  • With scissors or sharp knife, trim the pastry edges, leaving 1 inch overhang all around the pie plate rim.
  • Fold overhang under; pinch a high edge. Bake pie as recipe directs.

Notes

Categories: Dough/Crust  Vegan 

Author Credit: Veg Family

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