Vegan Vittles: Flaky Pie Crust

[Guest guest]

* Exported from MasterCook *

 

Flaky Pie Crust

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Basics Desserts

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 c whole wheat pastry flour

1/4 tsp salt

1/4 c canola oil

3 tbsps soy milk -- approximately, to 6

tbsps, cold, more or less as needed

 

Have ready one 9-inch pie plate. Place the flour and salt in

a large mixing bowl, and stir them together.

 

Cut in the oil with a pastry blender or fork until the

mixture resembles coarse crumbs.

 

Sprinkle the milk or water over the flour mixture, tossing

gently with a fork to lightly moisten the dry ingredients.

(Too much liquid will make the dough sticky; not enough

liquid will make it dry.) The flour should be evenly

moistened, not damp or soggy. With your hands, quickly form

the dough into a ball, handling it as little as possible.

 

Place the dough between two sheets of waxed paper, and roll

it out into a circle about 1 inch larger than your pie

plate. Remove the top sheet of waxed paper. Carefully flip

the crust over, and lay it in the pie plate with the dough

against the plate. Working very carefully and gently, remove

the second sheet of waxed paper. Ease the crust into the pie

plate without stretching or tearing it. Trim the edges or

turn them under to within 1/4 inch of the rim and flute

them.

 

Thoroughly prick the sides and bottom of the crust with the

tines of a fork to keep air bubbles from forming under the

surface.

 

For pies that will be filled and then baked: To prebake the

crust, place it in a preheated 400 degree oven for about 12

to 15 minutes, or until it turns a deep golden brown. Remove

the crust from the oven, and allow it to cool before filling

it.

 

For pies that will be filled and chilled, or baked very

briefly: To fully bake the crust, place it in a preheated

400 degree oven for about 20 minutes or until it turns a

rich brown color and is crisp. Remove the crust from the

oven, and allow it to cool before filling it.

 

Description:

" Preparing flaky, whole-grain pastry is not particularly

difficult --

the secret is in the technique. Work quickly, and handle

the dough as

little as possible to guarantee the flakiest results. Use

this simple,

delicious crust for any sweet or savory pie. "

Yield:

" 1 9-inch crust "

 

- - - - - - - - - - - -

- - - - - - -

 

Per serving: 497 Calories (kcal); 55g Total Fat; (98%

calories from fat); 1g Protein; 1g Carbohydrate; 0mg

Cholesterol; 538mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0

Fruit; 11 Fat; 0 Other Carbohydrates

 

NOTES : The Cook's Secrets: Lightly moistening your

countertop with water will help to keep the waxed paper from

sliding.

Nutr. Assoc. : 0 0 0 0