Prep Time: 10 minutes
Total Time: 10 minutes
- 1 ¼ cups whole wheat pastry flour
- 1 ¼ cups unbleached pastry flour
- 2 tablespoons maple or coconut palm sugar (optional)
- 2 pinches of sea salt
- 2 sticks vegan butter substitute, such as Earth Balance, cut into small bits and placed in the freezer for 30 minutes
- 4 tablespoons ice water
- 2 teaspoons apple cider vinegar, lemon juice or vodka
Toss the bits of fat into the flour mixture and quickly cut them in with a fork or pastry blender until the mixture resembles coarse meal. It’s fine for small bits of fat to be visible.
Stir together the water and vinegar and sprinkle it over the flour-fat mixture. Quickly and gently toss it together.
Press the dough into a ball, and cut it in half. Press each lump of dough into a 6-inch disc, wrap it in plastic, and chill in the refrigerator for 45-60 minutes. The dough can be frozen at this point for up to 1 month.
Place the disc of dough between 2 sheets of parchment or on a lightly floured board. Roll the dough until it is 2 inches larger than your pie plate (for a 9” pie, roll the dough to 11” across).
Gently drape the sheet of dough into the pie plate. If the dough tears or cracks, simply press the edges together and pinch closed.
Trim any jagged edges with a small knife or clean scissors. For a single crust pie, turn the edges under and crimp them for a decorative rim.
Makes 2 9-inch pie crusts or 1 double crust
Chilling all of the ingredients makes for easier handling of the dough and a better finished product. The vinegar lends itself to a flaky, tender crust. For a filled pie, add your filling and roll your second disc of dough. You will trim and crimp both layers of dough together and cut small air slits in the top of the pie to let steam escape.
Copyright 2011 by Jen Hoy