Tuesday, November 30, 2010

Vegan Pie Crust

I love this pie crust because it's so simple. You can make it ahead of time and refrigerate for up to three days or even freeze it for up to two months. Love it. Love anything that makes life more simple.
It's also a great crust because of its incredible versatility. It makes amazing pie, fun and functional hand pies and is even divine for a delicious vegan quiche. In fact, it is the very same recipe I use for my strawberry pie, apple hand pies and vegan quiche!

Make a lot. Try it out on several different recipes. Behold.

2 1/2 cups unbleached flour
1 teaspoon salt
2 Tablespoons sugar
1 cup Earth Balance, broken into small ish pieces
6-8 Tablespoons ice water

In a large bowl, combine flour, salt and sugar.

Using a pastry cutter, cut in the Earth Balance to create a crumbly texture. Add the tablespoons of ice water two at a time, mixing lightly in between.
As your dough forms, combine well and form into a ball. Wrap that ball in plastic wrap or put it in a sealed container and refrigerate for at least 1 hour or up to three days.
When you are ready to use, roll out dough for pie dish or hand pies and continue with your recipe.
Simple and fantastic!

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