Monday, December 27, 2010

My Mother's Vegan Pie Crust

My Mother's Vegan Pie Crust
Makes 1 pie crust
Prep time: about forty minutes
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1/2 cup organic, non-hydrogenated all vegetable shortening
1 1/2 cups all purpose white pastry flour
1/2 teaspoon salt
4-6 tablespoons ice water

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball (only add as much water as needed). Shape into balls. Wrap in plastic, and put in the freezer for thirty minutes or fridge for four hours or overnight.

Roll out dough on a floured counter. Don't over work it. The dough keeps for up to three days in the fridge or six months in the freezer.

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