Buttery Double Crust
My YJ Recipes
A simple, easy, and tasty pie crust recipe.
Ingredients2 1/2 cups all-purpose flour
1/2 teaspoon salt
3 tablespoons sugar
8 tablespoons vegan nonhydrogenated margarine, chilled
8 tablespoons nonhydrogenated shortening
6 tablespoons ice water
1 tablespoon apple cider vinegar
1. In a large mixing bowl, sift together the flour and salt. Mix in the sugar. Add half the margarine and shortening, 1/2 tablespoon at a time, cutting it into the flour with your fingers or a pastry cutter until the flour mixture appears pebbly. Add the remaining margarine and shortening.
2. In a cup, combine 4 tablespoons of the ice water with the apple cider vinegar. Drizzle it into the flour by the tablespoonful, gently mixing the flour after each addition. Gently knead the dough a few times, adding more water until it holds together. You may only need the 4 tablespoons of water, but add up to 2 more tablespoons if necessary.
3. Divide the dough in half and place one portion on a lightly floured board. Use a lightly floured rolling pin to roll the dough into a circle about 1/4 inch thick. For a uniform circle, roll the pin 1 or 2 strokes outward, turn the dough a few degrees, roll a few times more, and repeat. Repeat with remaining half of the dough and use as directed in recipe.
Note: This recipe makes enough dough for one 9-inch top and bottom crust. If you're making a single crust pie, rather than cutting the recipe in half, just wrap the unused half of the dough well and freeze it for another use.