This pie crust is made with oil, but is just as tender and flaky as a more traditional butter crust.
|Yield||1 pie crust|
Place the flour in the bowl and drizzle in the oil (it will be very thick), while gently stirring with the fork, until the mixture resembles coarse meal.
Stir in nut milk or water, 1 T at a time, just until the dough holds together.
Roll into a ball, then roll out into a circle, about 12 inches in diameter and 1/8-inch thick.
Place in pie plate and use right away.
|Notes||All of the ingredients need to be very cold in order for the crust to turn out correctly. The flour and nut milk or water can go in the fridge, while the oil should be placed in the freezer for at 30 minutes to an hour before use. Note that olive oil can be very strong, so an olive oil crust should be used only for a savory pie, not a sweet one.|
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