With holidays fast approaching, it's time to roll up your sleeves and make your pie dough. We found this Olive Oil Double Crust recipe in Vegan Pie in the Sky (Lifelong Books, 2011), by Isa Chandra Moskowitz and Terry Hope Romero. Not only do these queens of vegan baking give you the pie dough basics, their vegan cookbook delivers 75 out-of-this-world recipes for pies, tarts, cobblers, and more. Grab this book and you'll have a tasty array of vegan desserts to deliciously surprise your holiday guests.
Moskowitz and Romero say, "This has become our go-to crust. Olive oil produces a light, flaky crust with a surprisingly neutral taste. The secret is to place the olive oil in the freezer beforehand, so that it becomes partically solid. This helps the fat blend into the dough in little pockets, creating the flakiness you crave."
Makes 1 (9-inch) top and bottom crust
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