Pie Crusts
CLASSIC Pie Crust (Pate Brisee)
- Makes two
- 2 C Flour
- 2/3 C +2 T vegetable shortening (like Crisco)
- 1 t salt
- 1/4 C Cold water
- Gently combine ingredients and roll into 2 flat rounds for pie plates.
Tips and ideas:
- Try using vodka instead of water. Yep!
- To bake crust without filling: 475 degrees, 8-10 minutes
- Watch carefully so it doesn't get too dark!
- Dough freezes well.
- Makes great tartlets too!
- Add a teaspoon of sugar for dessert pies. (optional)
Buttery Pie crust
- ¾ c vegan butter or high fat margarine (softened)
- ¼ c shortening
- 1 T vinegar
- 2 ½ c flour
- 1 t salt
- 1 t sugar
- Blend margarine and shortening
- Add Vinegar
- Blend dry Ingredients.
- Add all together Gently!
- Form 2 balls.
- Roll out for crust.
- To bake crust without filling:
- 475 degrees, 8-10 minutes
- Watch carefully so it doesn't get too dark!
Oil Pie Crust
- 1 C flour
- ½ t B.P.
- ½ t salt
- 2 T plain unsweetened soymilk
- ¼ C canola oil
- ½ t vinegar
- Gently combine ingredients
- and press into pie plate
Oil Pie crust without milk
- 1 ¾ c flour
- 1 t salt
- ½ c oil
- 3 T cold water
- Gently combine ingredients
- and press into pie plate
- Bake 425 12-15 minutes
Tips and ideas:
You can substitute coconut oil for crisco using a little less near 3/4. Just know it might have that coconut odor.
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