Tuesday, November 25, 2008

Vegan Pie Crust

  • 3 cups whole wheat pastry flour
  • 1 teaspoon salt
  • ¾ cup margarine (I recommend Earth Balance)
  • 5 to 6 tablespoons cold water
Mix the flour and salt together in a bowl. Cut in the margarine with a non-sharp knife until the mixture resembles course crumbs. You might need to use your hands due to our lack of l337 pastry tools. That's okay. Now, add cold water in a bit at a time, mixing as you go until the crust has just enough moisture to hold together. Don't overdo it or your crust will turn out tough rather than flaky.

Now, shape the pasty into a ball and cut in half. If it's a hot day you might have to throw the dough in the fridge for a half hour before being able to do this. Each half will roll out into a crust for a 9" or 9.5" pan. Flour up the counter for rolling out the shell--if you do it right, you'll have flour everywhere when you're done. Or maybe that's only if you're me. You want the crust about 1/8" thick and you should roll it out an inch or two beyond the size of the pan.

I hope you floured the counter, because now you have to lift up your rolled crust and put it in the pan. Some tricks that might help include rolling it up partially onto the rolling pin, or using one of those thin cutting mats to slide it onto.

Okay, now you have it in the pan! If you want you can make fancy edges by trimming the dough edges and then pinching them down, but you don't have to.

Fill with delicious filling and bake as the recipe for your pie says to!

Credit where credit is due: this was originally snagged from here, and has been vetted for guaranteed awesome.

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