Basic Pie Crust
1 cup flour
1/2 cup non-hydrogenated vegan margarine (I use Earth Balance)
1/4 cup water
1. Cut the margarine into the flour until crumbly.
2. Stir in water until dough sticks together.
3. Roll out on floured surface.
This is my great-grandmothers recipe for pie crust, used by everyone in my family. It originally called for hydrogenated vegetable shortening, but I replace it with non-hydrogenated vegan margarine and it works great. If you're not afraid of trans fat, you can go ahead and use the vegetable shortening instead of the vegan margarine, but I think it tastes better with the vegan margarine.
My favorite thing about this recipe is that I never have to write it down. The amount for each ingredient is just half of the amount of the ingredient before it. It is, without a doubt, the simplest recipe for pie crust I have ever encountered in my life, and it comes out perfect every time.
SO HOW'D IT GO?
the base at it becomes very soft and is very fluffy, this makes it very much great for handling. Clash Of Kings Cheat
this was fair. i mixed it in a food processor and let it rest before rolling it out and it still cracked when i rolled it out. proof, however, is in the eating and the verdict is still out. easy recipe though, compared to what else there is.
This was an okay crust, although I think I put too much water in the dough. As the title suggests it is very basic, next time I would definitely spice it up a little bit more.
this tastes great... with or without any pie filling ;-)
I used this for my spinach quiche and it was fantastic. The key is to bake it half way (about 5-7 min) before you add the filling of whatever you are using. That keeps it crisp and sturdy enough for cutting.
Thanks again.
Turned out just fine. The dough was easy to handle and made a nice base for our pumpkin pie. I'd try not to mangle the edge so much next time... I pinched it and pulled it too much and it wasn't as tender as it could have been. But that was my fault!
This worked very well. My EB sat out for a while, so it was melty instead of cold..but it was still very nice and flaky. I had to add quite a bit of flour, and I just pressed it into the pie plate instead of rolling it out!
I just love the way it's so light and flaky, thanks for the recipe ;)b
This is incredible! I used Smart Balance Light for shortening, and it worked quite alright. I ended up making half a pie(yeeeah I know), so I made my family eat the leftover crust, and they loved it too. You don't really need the pie, not really. Just make the crust. =)
This was excellent. I finally made my first pie. I was so suprised that it turned out so well. I couldn't roll it out so I pressed it into the pie pan. When its done and cooled, it just melts in your mouth. I doubled the recipe and it turned out perfect :)>>> Thank you!
Pages