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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 fair. i mixed it in a food processor and let it rest before rolling it out and it still cracked when i rolled it out.  proof, however, is in the eating and the verdict is still out.  easy recipe though, compared to what else there is.

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This was an okay crust, although I think I put too much water in the dough.  As the title suggests it is very basic, next time I would definitely spice it up a little bit more.

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this tastes great... with or without any pie filling ;-)

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I used this for my spinach quiche and it was fantastic. The key is to bake it half way (about 5-7 min) before you add the filling of whatever you are using. That keeps it crisp and sturdy enough for cutting.

Thanks again.

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Turned out just fine. The dough was easy to handle and made a nice base for our pumpkin pie. I'd try not to mangle the edge so much next time... I pinched it and pulled it too much and it wasn't as tender as it could have been. But that was my fault!

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This worked very well. My EB sat out for a while, so it was melty instead of cold..but it was still very nice and flaky. I had to add quite a bit of flour, and I just pressed it into the pie plate instead of rolling it out!

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I just love the way it's so light and flaky, thanks for the recipe ;)b

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This is incredible! I used Smart Balance Light for shortening, and it worked quite alright. I ended up making half a pie(yeeeah I know), so I made my family eat the leftover crust, and they loved it too. You don't really need the pie, not really. Just make the crust. =)

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This was excellent. I finally made my first pie. I was so suprised that it turned out so well. I couldn't roll it out so I pressed it into the pie pan. When its done and cooled, it just melts in your mouth. I doubled the recipe and it turned out perfect :)>>> Thank you!

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This is a good crust. I use it often but I always need to add more flour to get it rollable.

My eight year old actually makes this for me, so yeah, its pretty easy.

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