No fail pie crust

• Vegan

• Baking & Spices

  • 2 7/8 cup Flour
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Liquids

  • 5 tbsp Water

Found on laughwithusblog.com

Description

Ingredients

• 1 cup+ 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 2 tablespoons cold water
• 1 3/4 cups flour
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 3 tablespoons cold water

Directions

• Place all ingredients in a mixing bowl. I have always used cold tap water. My sister says she puts water and ice in a glass and takes her tablespoons of water from that to make sure it’s really cold. Either way it HAS to be COLD water. Without handling the dough at all, quickly mix with medal spoon just until ingredients are blended. Don’t over mix. Place the dough between two sheets of wax paper. I actually ran out of wax paper and used parchment paper on the bottom. Roll the dough out to about 12 inches in diameter. Turn the dough over the pie plate wax paper and all. Then gently peel the wax paper off. Mold the dough so that it covers the entire inside of the pie plate folding under and fluting the edges as you work your way around the pie plate. If just baking the pie crust without a filling, prick the crust and place into a preheated (Make sure it is preheated!) 450 degree oven for 12-15 minutes or until light brown. For a two crust pie heat the oven to 425 degrees, Make the recipe above and divide almost in half using the slightly larger for the bottom and the smaller for the top of the pie. Bake as directed. To prevent over browning you can use strips of foil to cover the edges, just remove about 15 minutes before baking is completed.

Nutrition