Vegan Pie Crust
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- 1 c shortening
- 1 large tsp margarine
- 3/4 c boiling water
- 3 1/2 c pastry flour or 3 c all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
Mix up the shortening, margarine, and water until creamy. Sift in the flour, baking powder, and salt. Mix until a dough forms. Separate into two equal balls for easier rolling; each portion will yield a single 9-inch pie crust or one dozen small tart shells.
Chill the dough for 20 to 40 minutes. Remove 1 ball of dough from the refrigerator. Unwrap it and roll it out on a lightly floured work surface to form a circle about 1/8-inch thick and 2 inches larger than the pie plate. Work quickly, as the dough can become sticky.
Use a spatula to help lift the dough and fold it loosely in half, then in quarters. Gently transfer the dough to the pie plate, placing the corner of the dough in the center of the plate. Open up the dough and press it lightly into the plate to fit. (If the dough should tear, just press it gently together.) Trim the dough, leaving a 1-inch overhang. Repeat with the second ball to make top crust or another pie.