Double-crust spiced apple pie

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Large-batch all-purpose vegan pastry dough

If you've been looking for a flaky pastry that doesn't include butter, eggs or dairy, stop right here. This recipe makes a very flaky pastry, which will work well with a sweet or savory pie.

Makes enough dough for one 9-inch (23 cm) double-crust pie or two 9-inch (23 cm) single-crust pies

Ingredients

• One or two 9-inch (23 cm) glass pie plates, greased
• 3 cups (75 mL) all-purpose flour
• 2 tablespoons (25 mL) confectioner's (icing) sugar
• 1⁄2 teaspoon (2 mL) salt
• 1 cup (250 mL) cold vegetable shortening
• 6 to 8 tablespoons (90 to 120 mL) ice water

Directions

In a food processor fitted with metal blade, pulse flour, sugarand salt until mixed. Add shortening, pulsing until mixture resembles coarse meal.

Add 6 tablespoons (90 mL) ice water to flour mixture, pulsing until moist clumps form, stopping to test the dough with fingertips to see if it's moist enough to hold together. If dough is too dry, add 1 to 2 tablespoons (15 to 25 mL) more ice water as needed. Remove blade and divide dough into 2 pieces, one slightly larger than the other if making a double-crust pie or equal-sized for making 2 single-crust pies, flattening each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.

For rolling and pre-baking instructions, see above.

TIP: Use a non-hydrogenated vegetable shortening, as it's a much healthier choice, although some purists feel that the hydrogenated version makes a somewhat flakier pastry.

Variations

Savory Crust: Omit the sugar in this recipe and use it to make the pies in the Savory Pies & Tarts chapter.

Almond-Scented Crust: Add 1 teaspoon (5 mL) pure almond extract along with the ice water.

Sour cream pie pastry dough

This crust is also wonderful paired with just about any other filling you choose.

Makes enough dough for one 9-inch (23 cm) double-crust pie or two 9-inch (23 cm) single-crust pies

Ingredients

• One or two 9-inch (23 cm) glass pie plates, greased
• 2-1⁄2 cups (625 mL) all-purpose flour
• 2 teaspoons (10 mL) granulated sugar
• 1 teaspoon (5 mL) salt
• 1⁄2 cup (125 mL) cold butter, cut into small pieces
• 1⁄2 cup (125 mL) cold vegetable shortening
• 1⁄3 cup (75 mL) sour cream
• 2 tablespoons (25 mL) ice water

Directions

In a food processor fitted with metal blade, combine flour, sugar and salt. Add butter and shortening, pulsing until mixture resembles coarse meal.

Add sour cream and ice water to flour mixture, pulsing until a ball of dough begins to form. Do not over-process. Remove blade and gather dough into 2 balls, one slightly larger than the other if making a double-crust pie or equal-sized for 2 single-crust pies, flattening each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.

For rolling and pre-baking instructions, see above.

TIP: To chill butter and shortening for this recipe, cut butter into pieces with a knife and place on a small plate. Place shortening on another plate and place plates in freezer for 15 minutes or until very cold. Once shortening is cold, you can cut or chop it into pieces. Use immediately from freezer in recipe.

Image and Recipes from THE COMPLETE BOOK OF PIES by Julie Hasson (Robert Rose, Inc.; October 2008; $24.95)

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