Pie Crust
This is the pie crust that I use. It makes two 9-inch pie crusts, which is actually enough for two pies (or one double-crust pie). You can halve the recipe or freeze the second half of the dough for another pie. To save time, you can use a store-bought pie crust instead if you wish.
Scale
Ingredients
- 1–¼ cups all-purpose flour
- ¾ cup whole wheat pastry flour
- 1 tsp salt* (Only use if making the recipe with butter or shortening. If using Earth Balance or vegan “butter” only add 1/8 teaspoon salt)
- ½ cup cold, unsalted butter (vegetarian) or Earth Balance Buttery Sticks (vegan)
- ¼ cup vegetable shortening or unrefined coconut oil
- 4–5 tablespoons ice water
Instructions
- In medium mixing bowl (or food processor), add flours, salt, butter (or Earth Balance) and shortening (or coconut oil).
- Use a pastry blender (or food processor) to cut (or pulse) in the butter and shortening until pieces are pea-sized or smaller.
- Stir (or pulse) in one tablespoon of ice cold water at a time until dough forms a ball. Mixture will be slightly crumbly but can be pressed into a ball when it has the appropriate amount of moisture.
- Separate dough into two equal pieces and wrap each in plastic wrap. Refrigerate for at least 1 hour. You can also freeze at this stage if doing ahead.
- Remove half the dough from the refrigerator. On a lightly floured countertop, roll out with rolling pin until dough is 1/8-inch thick and large enough to fill a 9-inch pie pan.
- Fold dough in half and then in half again. Transfer dough to pie pan with the point of the folded dough exactly in the center of the pan. Unfold dough to fill pie pan. Crimp or scallop edges of crust as desired.
Notes
- You can use any scraps of dough that you trim off the edges to cut out shapes to decorate the top of your pie as shown in the picture. Place decorations on top of the pie just before putting the pie into the oven to bake.
Find it online: https://chefinmedicine.com/vegan-pumpkin-pie/