Tofu-N-Sprouts
September 10th, 2006, 11:10 PM
Pie Crust: Plain Old Basic Pie Shell Recipe
Category: Desserts - Pie
Suitable for a: vegan diet
Ingredients:
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10 inch one crust pie (note: I use this size recipe for all of my pies, even the 9 inch ones)
2-2/3 cups flour
1 teaspoon salt
1 cup vegetable shortening OR coconut oil
7 to 8 tablespoons of ice cold water
Instructions:
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Measure flour and salt into a bowl. Cut in shortening /coconut oil thoroughly with a couple forks or a pastry blender (most of you won't know what that is) until the mixture looks like little pebbles the size of a pea.
Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans sides of bowl (note: extra water may be needed, add one teaspoon at a time until little dry flour remains in bowl. Gather dough into ball (for two crust pie, separate dough into two equal halves) wrap in plastic wrap and refrigerate for one hour.
Some notes on rolling out your crust: roll out your chilled dough on a throoughly floured surface (preferably a pastry cloth) using a floured rolling pin.
Don't be afraid to use some force in rolling out your dough but be sure to maintain an even thickness, rolling out the thicker areas more than the thinner ones. You want your crust to form a rough circle and you may need to re-flour both your pastry cloth and rolling pin during this process. Keep a cup of cold water handy in case your dough tears.
In case of tears, you can use the water as a paste and patch the tear together again (dab both edges with water from your fingertip and smooth sides together.)
Once your dough is large enough fold gently into quarters and ease into ready pie pan. Unfold, center in pie plate, and fill with whatever filling you like. If you are wanting two crusts, follow the same process for rolling out the top crust and place gently on top of your pre-filled pie. Fold both edges of the pie over and inwards and pinch with fingers to form a traditional edge.
Cover with strips of tinfoil and bake according to recipe.
~~~~~~~~~~~
If you just end up with a crumbly mess, just press the dough into the pan as evenly as possible - and it'll still taste good, and be covered with the filling anyway!
Additional comments:
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Category: Desserts - Pie
Suitable for a: vegan diet
Ingredients:
------------------------------------------------------
10 inch one crust pie (note: I use this size recipe for all of my pies, even the 9 inch ones)
2-2/3 cups flour
1 teaspoon salt
1 cup vegetable shortening OR coconut oil
7 to 8 tablespoons of ice cold water
Instructions:
------------------------------------------------------
Measure flour and salt into a bowl. Cut in shortening /coconut oil thoroughly with a couple forks or a pastry blender (most of you won't know what that is) until the mixture looks like little pebbles the size of a pea.
Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans sides of bowl (note: extra water may be needed, add one teaspoon at a time until little dry flour remains in bowl. Gather dough into ball (for two crust pie, separate dough into two equal halves) wrap in plastic wrap and refrigerate for one hour.
Some notes on rolling out your crust: roll out your chilled dough on a throoughly floured surface (preferably a pastry cloth) using a floured rolling pin.
Don't be afraid to use some force in rolling out your dough but be sure to maintain an even thickness, rolling out the thicker areas more than the thinner ones. You want your crust to form a rough circle and you may need to re-flour both your pastry cloth and rolling pin during this process. Keep a cup of cold water handy in case your dough tears.
In case of tears, you can use the water as a paste and patch the tear together again (dab both edges with water from your fingertip and smooth sides together.)
Once your dough is large enough fold gently into quarters and ease into ready pie pan. Unfold, center in pie plate, and fill with whatever filling you like. If you are wanting two crusts, follow the same process for rolling out the top crust and place gently on top of your pre-filled pie. Fold both edges of the pie over and inwards and pinch with fingers to form a traditional edge.
Cover with strips of tinfoil and bake according to recipe.
~~~~~~~~~~~
If you just end up with a crumbly mess, just press the dough into the pan as evenly as possible - and it'll still taste good, and be covered with the filling anyway!
Additional comments:
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