Prep 6 mins
Cook 0 mins
Found on veganmania.com I used this in a cheese & sausage quiche, and it was good! This will definitely be my staple pie crust from now on... No more frozen store-brought ones :] Also, you can lower the amount of ingredients in this- this crust is kinda thick.
- 3⁄4 cup whole wheat pastry flour (Heh, I didn't use pastry.. I just used regular..)
- 3⁄4 cup unbleached flour
- 1⁄4 cup natural corn oil (I just used canola, and a bit less than 1/4 cup)
- 1 pinch salt
- 1⁄2 cup ice water (Not sure what original recipe meant by that, so I just used semi-cold water. Worked fine.)
- Stir the flours together in a small bowl and freeze for one hour. Freeze the oil in a separate container for an hour also. Remove both from freezer and mix the oil into the flour until it makes a crumbly dough.
- Stir the salt into the ice water and mix the water into the dough. Mix only enough to bind the dough. If it's too dry, add more water, a little at at time.
- I found it easiest to simply place the ball of dough into the pan, and squish it around with my hand -- Bake as directed for whatever recipe your using.
Nice easy recipe. My daughter and I made this (with only white flour) for an apple pie. We didn't add any sugar to it, which was a nice balance to the sweet filling. We also didn't bother to chill anything, and it worked fine.
This was great! I didn't freeze anything, I just mixed it all at once and then rolled it out! I baked mine for about 15 minutes because I needed a baked pie shell for Mock Sour Cream Raisin Pie Recipe #164086. I also added alittle sugar because I was afraid it wouldn't be sweet enough as this crust would be used for dessert. Thanks for this healthier alternative for a pie crust demented1091!
The first time I made this I followed the instructions exactly. It was great for my "vegetable pie". The second time I did not chill anything and used cold tap water - I felt the dough was much easier to work with and it tastes just fine!