Vegan Whole Wheat Pie Crusts

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* Exported from MasterCook *

 

Vegan Whole Wheat Pie Crust

 

Recipe By :A Taste of Julie Jordan, 100 Top Vegetarian Classics

Serving Size : 0 Preparation Time :0:00

Categories : Pies

 

Amount Measure Ingredient -- Preparation Method

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2 1/3 cups whole wheat pastry flour -- or see *

1/4 teaspoon salt

1/2 cup corn oil

1/2 cup water

 

* (or part whole wheat pastry flour and part oat flour)

 

Whisk oil and water together until droplets of oil are suspended in the water.

 

In a medium-size bowl, mix together the flour and salt. Toss the liquid gently

into the flour until the mixture is moist enough to hold together. This pie

crust dough will be a little wetter than the butter crust. The dough should be

moist enough to be formed into a ball but not be too damp. The crust won't be

flaky (you need butter for flakiness) but it will be tender and light.

 

Form the dough into 2 balls.

 

Oil two 9-inch or 10-inch pie pans well to prevent sticking.

 

Roll out the crust 1 at a time: First knead the ball about 10 times on a floured

counter so the ball holds together. To get it into the best shape for rolling,

first press the dough down so it becomes a flattened ball. Then push it down in

the center to make a medium-size dent. Last, turn the dough around on the

counter, pressing the edges with cupped palms so the whole edge becomes smooth.

 

Lift up the dough and lightly flour the whole counter. With a lightly floured

rolling pin, roll the dough, starting from the center and rolling outward. Turn

the dough over frequently as you roll so it doesn't stick. Continue flouring the

rolling pin and counter as needed.

 

Roll the crust until it shows about 1 inch around the top on an inverted pie

pan. Fold the crust in half, and lift it into the pan. Unfold it, and ease it

down so it fits smoothly. Fold under the edges of the crust, then flute the rim.

 

Prick the crust with fork and store it in a plastic bag in the refrigerator for

a short time or the freezer for a longer time, until you're ready to use it.

 

Yield: two 9- or 10-inch pie crusts

 

Source:

" A Taste of Julie Jordan, 100 Top Vegetarian Classics, by Julie Jordan, Head

Chef at Omega Institute, Rhinebeck, NY, and original owner of Cabbagetown Cafe,

Ithaca, NY "

S(Formatted by):

" Brenda Adams <badams007 "

Copyright:

" Larson Publications, NY, 1999; ISBN: 0-943014-88-4 "

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NOTES : These are more difficult to handle and roll out than pie crusts made

with butter, but are very tasty.