Meatless Monday falls on National Pi Day so today I share with you my go-to vegetarian/vegan friendly pie dough recipe.
Commercially prepared pie crust is often made with lard, an animal fat. Contrary to what some people believe, pie crust can be easy to make. There is no need to be afraid of homemade pie dough. While there are various types of dough for different pies, the following is my standard for both sweet and savoury applications. It is adapted from the “single and loving it” pie dough from Vegan Pie in the Sky by Isa Chandra Moskowitz and Terry Hope Romero.
- ½ cup each of whole wheat pastry flour, spelt flour and unbleached white flour
- 2 Tablespoons of fair-trade cane sugar (use 1 for savoury dishes)
- ½ teaspoon salt
- ½ cup of cold vegetable shortening or solid unrefined coconut oil
- 4 Tablespoons of cold water
- 1½ teaspoons of apple cider vinegar
- Mix dry ingredients together with a fork.
- Using the same fork or a pastry cutter, cut in fat. Once broken up, use your hands to further break down the fat into pea size pieces.
- Pour in half the liquid ingredients and mix. Continue to add the remaining liquid until the dough comes together and easily forms into a uniform ball. Add more water if too dry.
- Place dough in plastic bag and refrigerate at least one hour.
- When ready to use, leave at room temperature for about 10-15 minutes. Roll out onto lightly floured surface.
- Place in baking vessel and use fork to dock the dough. Put in fridge while you prepare the sweet or savoury mix.
- Fill then bake according to your recipe.
- A mix of whole grain and white flour ensures the pie dough has some nutrient value and is easy to handle.
- I use Earth Balance vegetable shortening.
- Environment can impact the amount of water necessary. Warm and dry climates may need more liquid while humid environments will need less.
- The more you use this recipe, the more familiar and comfortable you will be making this dough successfully every time.