I know, I know. I already used that picture on my blog, but this time I’m including the recipe with it, so that’s totally different, right? And this is just in time for Thanksgiving!
I’ve been playing with two versions of pie crust for a while now. One that is flaky and the one above which is a lot like the Amish pies we see around here, but without the lard. I think of this one as homestyle. Not only is it lard-less, it’s also a bit lower fat* as pie crusts go.
Lower-Fat Homestyle Pie Crust
Makes 2 crusts
3 cups all-purpose flour
3/4 teaspoon salt
4 tablespoons vegan shortening, cold
2 tablespoons vegan margarine, cold
1 tablespoon apple cider vinegar
2/3 cup cold water
In a medium bowl, combine the flour and salt. Add the shortening and margarine, cutting them in until the mixture resembles peas. Using a fork, stir in the vinegar and water until the mixture forms a ball. Divide in two and roll each into a 14 to 15 inch round on a lightly floured surface.
Fill, bake, and enjoy!
*Typical recipes use 2/3 to 1 cup of shortening/margarine from what I can tell.
Be sure to visit That Pain in the Ass Vegan! Jen is using her blog to help support her food pantry (every hit helps!) and has all kinds of greatness posted. Her writing style never fails to make me smile.
Tomorrow: book winner!
