Published on Apr 13, 2013
Today we will be making the Flaky Pie Crust Dough Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Day 13 Recipe 13 Southern Queen of Vegan Cuisine:
Love the inside of pies, but piecrust has never been my thing. I am a cobbler crust girl. My grandmother didn't whip up pies, she whipped up cobblers. There is something about that soft, light, fluffy billowy cobbler crust that piecrust just cannot replace.
I have nothing more to say about piecrust other than it is essential to make pies.
Flaky Pie Crust Dough Recipe
Make 1 9 inch piecrust
1 cup all purpose flour
1/4 teaspoon salt
4 tablespoons vegan butter, diced
4 tablespoons trans fat free vegetable shortening, diced
4 to 6 tablespoons ice water
Pulse together all purpose flour and salt in a food processor.
Pulse together the flour, vegan butter, and vegetable shortening bits in the food processer until the mixture resembles corn meal.
Add ice water one tablespoon at a time until rough dough starts to form.
Place the dough onto plastic wrap, form it into a disk, and seal it tightly.
Refrigerate the disk for at least 2 hours, or overnight.
When you are ready to use, roll the dough out between to sheets of parchment paper to the size of your pie pan.
Place the dough into the pie pan and form it to the pan.
Refrigerate again for 30 minutes, before blind baking or filling directly with fruit.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.