My mom, Johanna Larson, makes the most amazing pies. Around the holidays we'd get to choose our favorite dessert and she would make the pies. I remember my mom and dad waking up early to make the homemade pie crust for the quiche and other desserts. This is her go-to recipe. I told her I used it today and she recited the recipe to me by heart, that's how much she uses it. This is a great crust that is versatile, can be made and baked right away so you don't even have to refrigerate for hours and it's still darn good. Get the family recipe below, plus find tons of useful "mom" tips, thanks mom!!!
My Mom's Pie Crust
Yield:1 9" Pie Crust
Growing up my mom would make the most amazing pies and her crust was always homemade and absolutely delicious. Thanks mom for sharing your tips with us all!
1 Cup Flour (All Purpose, Wheat, GF All Purpose Blend)
1/2 tsp Salt
1/3 Cup Coconut Oil or Earth Balance, Cold
1/2 Cup Ice Cold Water
How to cook My Mom's Pie Crust
Preheat the oven to 350 degrees F.
Lightly grease a pie pan.
Mix together the flour and salt.
Add the cold coconut oil or earth balance. Use two knives to criss-cross until the coconut oil/earth balance is distributed evenly.
Have your ice cold water nearby, add a little at a time and mix until it forms a ball of dough easily. If it doesn't stick together you need more water, if it is too sticky add more flour.
Sprinkle flour down on a clean surface to roll out the dough, not too think or thick.
Press the dough into a circular shape. Place the dough down, sprinkle it with flour.
Flour your rolling pin and roll it into a circle that is 1-2" larger than the size of your pie plate. Roll it over the rolling pin, lay the crust in the pie plate, press into the pan evenly on bottom and sides. Trim off the excess and crimp the edges.
Place in the fridge while you prepare your pie filling, fill and bake as per the recipe calls for.
* You can freeze the dough for up to three months, store in the fridge for about 3-5 days. * Never wash your rolling pin says my mother, I find cleaning it with flour works well. * The gluten-free flour blend I used was: equal parts rice flour and buckwheat flour. * For a mini cast-iron skillet pie divide recipe in four: 1/4 Cup Flour, 1/8 tsp Salt, 1-2 Tbsp Oil and 2 Tbsp Ice Cold Water. * Rolling Tips: Roll it away from you slowly and patiently, then make a quarter turn, roll again, quarter turn, repeating until done, adding more flour as needed to prevent sticking above and below. * To Roll the Dough over the Pin: Dust your dough and rolling pin lightly with flour, take your rolling pin to one edge of the dough, I like the right side and then roll it up and over the rolling pin, then lay it into the pie pan. * To Crimp the Pie Crust: Using the knuckles of of your pointer and middle finger spread them slightly, press them against the crust, then use your other pointer finger to press in the gap. Repeat until done. Or use a fork or just cut it off. * Baking: You can simply fill and bake as per the recipe. You can also pre-bake if it calls for that. For example: a standard pecan pie would go directly in the unbaked crust and baked for 1 hour.
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