You are here

Member since April 2003
0
4.833335

Basic Pie Crust

What you need: 

1 cup flour
1/2 cup non-hydrogenated vegan margarine (I use Earth Balance)
1/4 cup water

What you do: 

1. Cut the margarine into the flour until crumbly.
2. Stir in water until dough sticks together.
3. Roll out on floured surface.
This is my great-grandmothers recipe for pie crust, used by everyone in my family. It originally called for hydrogenated vegetable shortening, but I replace it with non-hydrogenated vegan margarine and it works great. If you're not afraid of trans fat, you can go ahead and use the vegetable shortening instead of the vegan margarine, but I think it tastes better with the vegan margarine.
My favorite thing about this recipe is that I never have to write it down. The amount for each ingredient is just half of the amount of the ingredient before it. It is, without a doubt, the simplest recipe for pie crust I have ever encountered in my life, and it comes out perfect every time.

Preparation Time: 
5-10 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

This was excellent!! I was going to go to the store and search for a vegan pre-made crust but this sounded so easy so I tried it, and I'm very glad I did. I needed to add more flour than the 1 cup, but no big deal. And as the author said, the recipe is so easy to remember, I'll never have to worry about pie crust again.
I used Earth Balance Whipped as the margarine.

I made it to use for the "Tofu Quiche with Spinach and Broccoli," also on vegweb: http://vegweb.com/index.php?topic=10776.0
and it was pretty close to perfect. Thanks!

0 likes
Anonymous

good recipe, although there was more than needed for a cake tin of 28 cm (11 inches) so i ended up making some sugarless biscuits with what was left of it.

also i found that 125g (1/2 cup) of margarine is a lot!! :o
next time i will make it by cutting that in half, at least to make it a bit less fat. yes i used a soya spread, so it has no cholesterol, but it's still a lot of fat.

anyway, keep eating the good stuff!
mrsodax

0 likes

easiest pie crust ever- even with whole wheat flour- it turned out perfect- i added a sugar salt and garlic to the flour and it worked out great for my test run of easter quiche for my family- thank u so much for a recipe i will use as a staple now

0 likes

This was quick and good with my peach cobbler! Two thumbs up.

0 likes

This recipe was fantastic! I added a tiny bit of nutmeg & ginger to the crust. I used it for an apple pie, so I doubled the recipe. Thank you for a quick & easy crust recipe!

0 likes

This was very good, although I didn't need nearly as much water as it called for.  I also added just a little salt and it turned out great!  Thanks for the recipe!

0 likes

I'm going to make a berry pie. Would I need to bake this before I put the filling in? If I need to bake it, how long do I need to bake it for?

0 likes

Thank you. thank you, thank you!  This was the FIRST pie crust I have ever made that came out light and tender and flaky (I'm notoriously bad at making pie crusts).  I used a food processor, pulsing in the Eart Balance in pieces and then the water until it just held together (I only needed 3 tbsp of water).  This will be my only pie crust recipe from now on because none of the others have ever come out right for me.  Thanks!

0 likes

How long do you bake this ?? And do you bake it before or after filling it ?

When I made this yesterday, I baked it after filling it. I think it probably depends on what you're filling it with. The tofu pumpkin pie recipe calls for an unbaked shell. Good luck! I liked it a lot!

0 likes

How long do you bake this ?? And do you bake it before or after filling it ?

0 likes

Pages

Log in or register to post comments