Double pie crust *
2 1/2 C. All purp flour
1 tsp salt
1/4 c. soft room temp coconut oil
1/3 c olive oil - chilled in the fridge to a slushie consistency
1/4- 1/2 chilled water
1 tbsp apple cider vinegar
Wax paper!
Instructions
Make sure your coconut oil (or vegan butter) is soft at room temp
Measure the oilve oil and put in a little cup in the freezer
Measure the water and apple cider vinegar and put in a little cup in the freezer
In a large mixing bowl mix together the flour and coconut oil with your hands quickly
Quickly add the cold olive oil a tbsp at a time, working quickly with your hands so it looks all pebbly
The with a spatula mix in the water a tbsp at a time until its barley sticking together -
DO NOT over mix or take too long - if you over mix, or have it all warm you awaken the gluten, and it will be a Crusty cracker crust and not a flaking pie crust.
Divide in half - 2 balls for double crust
Roll it out between 2 pieces of wax paper to be about 1/4 inch or 0.5 cm thick. Keep in the fridge between 2 pieces of paper until ready to use.
The pie crust is all dough is all flakey and barely holds together - I could never properly roll or move it with out the wax paper. If you have added enough water and mixed it enough that it is easy to roll out and handle - you've over done it and will have a cracker.
PRO TIP
Even if you have done this all perfectly and its flakey and delicious - when baked, with out an egg wash, this pie crust will look like a pale, sallow cave thing. Like Gollum. Unloved and untouched by the sun.
So I mix about a tsp of maple syrup with a tsp of water and brush over the whole top crust so it looks more like a sun kissed Samwise.
Gluten Free - had luck making this with gluten free with bob red mills 1-1gluten free flour - It seemed REALLY crumbly when rolling out, I was super skeptical it would work and the dough tasted really gross and sandy before it was baked. - BUT once baked it was actually really nice!
*From Isa Chandra
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