Yield: pastry for one 2-crust pie
“Back to Baking”, pp. 263
My last recipe was a month ago, but these days it is hard to find the time to bake, especially when in these times not sharing is caring. In any case, considering that I have not been baking consistently these past few months, my boyfriend challenged me to make at least one recipe a week for the coming month. I had myself tried to make this commitment many times this year, so I gladly accepted the challenge. First recipe this week: this dairy-free, egg-free double-crust pie dough. This dough was easy to put together but quite difficult to handle after rolling. Without the eggs or butter to bind everything together, it teared quite easily and I had to re-roll it as it was just falling apart. In the end I just had to quickly put the bulk of the dough in the pie plate and fill the tears and holes with scraps of dough. Not ideal, but it turned out pretty good. After blind-baking, the pie shell actually looked very nice and well-baked. Frankly and to my surprise, this was probably one of the best-looking pie shells I’ve made. I’m not sure how or why, but it mostly held it’s shape while baking, minus a few tears here and there, and did not shrink. A good alternative for people that are vegan or do not want to consume dairy. Next up, filling this pie shell with a sweet and chewy toffee filling!
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- ¼ teaspoon baking powder
- ½ cup vegetable oil
- ½ cup cold almond or soy milk
- In a large bowl, stir together the flour, sugar, salt and baking powder.
- Pour in the oil and almond or soy milk at once, and mix quickly, just until the dough comes together. Make sure to not over mix; the dough should have streaks of oil through it. Wrap the dough in plastic wrap and set aside for 40 minutes before rolling.
- Note: this dough should only be made on the same day you use it, as it does not refrigerate or freeze well.