Cookbook:Homemade Pie Crust

| Dessert | Vegan Cuisine

Unlike with bread, pie crust and other pastries should be made in a way that minimizes the development of gluten. Once the water has been added, the dough should be worked as little as possible, to minimize toughness in the finished crust.

Ingredients

 * 225 grams (1 cup) all-purpose flour
 * 2.5 ml (½ teaspoon) salt
 * 230 ml (1 cup) cold vegetable shortening
 * 30 ml (2 tablespoons) cold water (add 15 ml of water as needed)

Procedure

 * 1) Combine flour and salt in medium bowl.
 * 2) Cut in vegetable shortening with a pastry blender or two knives, until mixture is crumbly.
 * 3) Sprinkle with cold water; mix just until mixture holds together.
 * 4) Shape dough into a ball; place on lightly floured surface.
 * 5) Roll out dough to 3 mm (⅛ inch) thickness.
 * 6) Line pie plate with pastry.
 * 7) Trim around perimeter for 2 cm (1 inch) overhang to fold under and crimp as desired (see pie crust edges below).

Simple Fork Edge

 * 1) Fold overhang under and press down with your fingers.
 * 2) Using the tines of a lightly floured fork, press the edge of the pastry to the rim of the pie pan.

Fluted Edge

 * 1) Fold overhang under and pinch to make the edge stand up.
 * 2) With the thumb and forefinger of one hand, pinch the outside edge of the pastry, while pressing from the inside with the forefinger of your other hand.

Rope Edge

 * 1) Fold overhang under and pinch to make the edge stand up.
 * 2) Press the pastry along the edge of the pie plate between the side of your thumb at an angle, pinch and slightly twist.

Notes, tips, and variations

 * To make two crusts, double all ingredients, follow procedure above, and divide dough in half.
 * Be sure to use cold water and keep well wrapped until use.