Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
Sil_Dragon, 04/16/07
Flaky-Fast-Bakery Pie and Tart CrustIngredients (use vegan versions): 1 tablespoon vegan buttery spread
1/2 cup less 1 tablespoon vegetable shortening
1 cup all purpose flour
1/2 teaspoon salt
1/2 tablespoon sugar (I recommend granulated)
1/2 teaspoon baking powder
about 2 tablespoons water
Directions:Sift your flour and mix in the salt, baking powder, and sugar.
Add not-butter and vegetable shortening. I measure about a tablespoon of the not-butter into the measuring cup then fill it up with the shortening. The whole point is to have 1/2 cup total of fat. Cut the not-butter and shortening into the flour mixture (I highly recommend a pastry blender, forks are such a pain in the wrist).
When you get pea sided lumps, sprinkle in the water about 1/2 teaspoon at a time until you can form it into a soft ball. Make sure it's soft and crumbly, this will make a light and flaky crust. If it's too dense, cut in a teaspoon or two of flour and check the consistency again.
Form the dough into one (for a pie crust) or two (for tarts) balls. Roll onto a lightly floured surface until about 1/4 inch - 1/8 inch thick. NO THINNER, it will just fall apart. This crust will get thicker as it cooks.
Press dough into ungreased large cup cake pans (for tarts) or into ungreased pie pan. If it breaks, just patch it together and keep going. Like I said, it's fairly sturdy once baked.
Bake at 425 for about 10 min, longer for browner crust.
Fill with whatever pie filling you want.
I like adding the baking powder, I've always had trouble with crusts that are too dense for my taste. This one holds together on the plate, yet falls apart in your mouth. And the sugar gives little bursts of sweetness.
Thank you for reading! Eat and enjoy!
Serves: 1 small pie crust or 6-10 small tarts
Preparation time: 20 minutes
