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 sometimes it's hard to find it -- or any vegan crust). Cousin Ann Mattson and friend Allen came to the rescue by sharing their (similar) oil-based pie crust recipes.  It would be nice to do all whole wheat, but using more than half  just makes it too crumbly. 


(Makes two 9" crusts)

1 1/2 C white flour 
1 1/2 C whole wheat flour 
1 tsp salt
1 T sugar
3/4 C canola oil 
6 T soy milk or ice water 


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. (I often have to add more!)

Roll out on silicon pastry sheet on waxed parchment paper on the counter. Sometimes I put a second sheet on top of the dough, but don't always need it. Roll into a 12" circle. Peel the top layer off of the wax paper if using. 

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.

Mixing up the crust and rolling it out:

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