Diana's Pie Dough in a Pinch
Went to make a batch of my usual, shortening free, pie dough recipe for Thanksgiving pumpkin pie and apple pie and we didn't have any plain yogurt! Oh my!!
I could have used ground cookie crumbs or graham cracker crumbs; but some pies, like pumpkin and apple, taste best with a traditional pie crust.
Below is another pie dough recipe to use in a pinch!
Ingredients
2 cups unbleached all purpose flour
1/4 tsp salt
1 Tblsp sugar
7 Tblsp unsalted butter (or Earth Balance Vegan Buttery Sticks*)
1/4 cup trans fat free vegetable shortening
1/4 cup ice cold water
Yields two pie bottoms or one pie top and bottom
Putting it all together
Sift together the flour, sugar and salt. Add to mixing bowl.
Cut the butter into small 1/4 inch cubes. Add a few at a time while mixing on low. After a minute, turn off the mixer and reach in and feel for any chunks; squeeze the butter chunks with fingers to "sheet" into the flour. Mix again, but not for too long.
Add in the shortening. Mix again to combine into the flour.
Add the cold water and mix using the paddle attachment for another minute or so. Stop periodically to see if the dough can hold together when squeezed. Use judgement if you need to add a little more water.
When dough can be squeezed and holds together, you're done. Divide and press into two equal balls. Do not over work the dough. Place one at a time onto clear wrap; flatten into disc about an inch thick. Wrap. Repeat w/other ball.
Refrigerate to rest for at least one hour.
When ready, roll out to about a 1/2 inch larger than pie dish and fit as desired.
*Have not tested this product, but should work for vegan option. Let me know if you try it.
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