Here is an easy, non dairy recipe for pie crust you can use with any filling.
- Prep Time
- 2 pie pastry crusts ServingsServings
- 2 cups + 6 tablespoons flour (10 oz)
- 1/4 cup (2 oz) sugar
- 1/2 teaspoon salt
- 3/4 cup tablespoons (6 ounces) spectrum organic shortening, cut into 1 inch pieces and well chilled
- 4 tablespoons (2 oz) ice water
- 1 teaspoon (5 g) butter flavor (such as the one from Lorann oils. Optional, but it helps with the flavor)
Place the flour, salt, and sugar in the bowl of a food processer fit with a metal blade and pulse to combine.
Add the shortening and pulse until the mixture resembles a coarse meal. (There should be pieces of margarine the size of peas).
Transfer the dough to a bowl. Combine one tablespoon of water and the butter flavor. Sprinkle over the flour mixture and stir to combine. Try to press the dough into a ball. If the dough is still crumbly add the remaining water 1/2 tablespoon at a time until it you can press it into a smooth ball.
Place the dough on a piece of plastic wrap and flatten the dough into a disk one inch thick. Wrap well and refrigerate for one hour. (If you are in a real hurry you can freeze it for 15 minutes.) The dough can be kept refrigerated for up to five days or frozen, well wrapped, for up to a month.
When you are ready to use the dough remove it from the refrigerator and transfer it to a lightly floured piece of parchment paper. Top with an additional sheet of parchment and roll out to 1/4 inch thick. Peel off the top piece of parchment place the pie pan upside down over the circle of dough and invert the pan and parchment with dough. Peel off parchment and settle the dough into the pan. (If it cracks a bit just use your fingers to press the dough back together. You can also use extra dough to patch holes if necessary.) Trim the edges and bake and fill according to the recipe instructions for the pie you are making.