Easy Vegan Pie Crust

• Vegan

• Refrigerated

  • 1/4 cup Non-dairy milk

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1/4 tsp Salt
  • 1/4 tsp Sugar
  • 9/16 cup Vegetable shortening

Found on itdoesnttastelikechicken.com

Description

Ingredients

• 1½ Cup All Purpose Flour (plus more for rolling)
• ¼ teaspoon Salt
• ¼ teaspoon Sugar
• ½ Cup plus 1 Tablespoons (1/4 lb) Vegetable Shortening (see notes)
• ¼ Cup Non-Dairy Milk (or more if needed, see notes.)

Directions

• Before you make your pastry, it works best if everything is cold. So put all of your tools, your bowl, fork or pastry cutter, and rolling pin in the fridge to chill.
• When you are ready to make your pastry, measure the flour, salt and sugar into a bowl and whisk to combine.
• Cut the vegetable shortening into cubes and sprinkle into the flour. Use a fork or pastry cutter to slice the vegetable shortening into the flour until you reach a crumbly texture.
• Drizzle the milk across the flour mixture and use the fork to combine. Mix until everything comes together and you will be able to form a ball of dough. Dont over mix.
• Spread a clean tea towel over your work surface and lightly sprinkle flour over it. Scoop the dough into a rough ball, and put it in the center of the floured tea towel. Roll it out until you have a rough circle that is several inches bigger than your pie dis, to allow room for the sides and edges of the crust.
• Use the tea towel to help you flip the dough into the pie dish. If some pieces fall of thats fine. Use a knife to cut off the excess pastry around the edges. If there are any holes, fill them with some of the extra pieces. Pinch the edges to form a pretty crust.
• To Pre-Cook Your Pie Crust: Only do this if the recipe requires a fully cooked crust prior to filling it. Preheat your oven to 450F (230C). Pierce the crust all over with a fork. Bake the crust for 15 minutes. Reduce the heat to 400F and continue cooking until the crust is lightly browned, just a couple more minutes.