Pie Dough
Believe it or not, pie crusts don't only come prepackaged in the grocery store. Give this homemade version a shot. The only hard part is deciding what kind of filling to put in it!
- 2 cups unbleached all-purpose flour
- 1 tsp salt
- 2/3 cups non-hydrogenated margarine, cut into small pieces (try Earth Balance brand)
- ¼ cup ice water, plus additional as needed
Combine the flour and salt in a food processor. Blend in the margarine with short pulses until the mixture becomes crumbly.
With the machine running, add the water through the feed tube and blend until the dough just starts to hold together.
Transfer the dough to a work surface, divide it in half, and flatten to form two disks.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Tightly wrapped, the dough keeps well in the freezer for up to 3 months.
- Note: Frozen piecrusts (in aluminum pie plates) are available in supermarkets and natural-food stores. Be sure to read the label carefully, since some brands may contain lard.
- This recipe makes enough for one double-crust pie or two single-crust pies.
- Make ahead and freeze the flattened dough for when you need it. Then simply defrost and roll out.
Submit!
