Whole Wheat Pie Crust

I like making pies, including tofu quiche and fruit pie and pumpkin pie. Good pie crust is hard to make, though. I buy Wholly Wholesome rolled pie dough when we can find it. But it's been hard to find nowadays. Cousin Ann Mattson and friend Allen shared their (similar) oil-based pie crust recipes, which were tasty. Then I found this easy vegan pie crust recipe and found that using a food processor in cutting in the butter seemed to yield an easier dough to roll.

Ingredients

(Makes two 9" crusts)

1 1/4 C white flour 

1 1/4 C whole wheat flour 

1/2 tsp salt

2 tsp sugar
1/2 tsp baking powder (optional)

1 C vegan butter, cold, cubed (or canola oil)
8 T ice water 

Instructions

Using a food processor, pulse together dry ingredients. Then pulse in butter (about 8 pulses). Then pulse in ice water slowly until a dough forms. Remove and form disc, and cut in half. Chill half an hour or up to 3 days, or freeze up to 3 months. 

When ready to make pie, roll crust out on silicon pastry sheet or waxed parchment paper. Sometimes I Put upside down pie plate onto the crust. Slide hand under the bottom sheet and invert dough into pie pan. Press dough into the pan and crimp edges. Bake as required by pie recipe.

Out of the food processor, a nice dough!

Roll and flop the dough on top of a pie pan:

Then trim around the pan, fold in and crimp: