Allen's 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 sometimes it's hard to find it (or any vegan crust), which is the case right now. Our friend Allen came to the rescue by sharing his oil-based pie crust recipe! It's somewhat similar to this The Perfect Oil Pie Crust. I try to use at least half whole wheat flour, but that makes it harder (crumblier) to work with. So stick with all white to make it easier, or add in some whole wheat to make it healthier.
2 C white flour, generous
Ingredients
(Makes 2 crusts)
2 C white flour, generous
(option: up to half whole wheat flour)
1 tsp salt
1/2 C canola oil, cold (refrigerator temp)
3 T ice water
1/2 C canola oil, cold (refrigerator temp)
3 T ice water
Instructions
Mix the flour and salt with a fork. Add in the oil and water and mix well. If it doesn't hold together, add a little more oil.
Roll out between sheets of waxed paper on a wet counter.
Peel the top layer off of the wax paper. Invert the pie crust into a pie plate. Use your fingers to press dough together and crimp edges, if desired. Bake as required by pie recipe.
Mixing up the crust and rolling it out:
