Vegan Pie Crust

  • Nutrition information per tablespoon: 120 calories;  14 grams fat; 1 gram saturated fat

    A different spin on pastry is to make it with oil. The texture is less flaky, but surprisingly tender, with a pleasant, gentle crunch. Oil also means the pastry will be high in heart-healthy fats, vegan and cholesterol free. Here's Liz's famous family recipe -- it was so easy to make!

    Canola Oil Pie Dough
    (Makes enough for 1 double-crust pie)
    2 cups unbleached white flour
    1/2 teaspoon salt
    1/2 cup canola oil
    5-8 tablespoons cold water

    Combine flour and salt in a medium bowl.  Mix the oil and 5-6 tablespoons of the water in another bowl. Make a well in the center of the flour mixture and pour in the oil mixture. Mix with a fork until just combined (about 30 seconds). If it doesn’t combine immediately, add 1-2 more tablespoons water.  (The dough will be soft and smooth and a little less dense than traditional pie dough.)  Divide into two balls. Chill or roll out immediately between two sheets of waxed paper.

    Dishing Out Servings

    Instead of the typical recommendation to serve 6, divvy up a standard 9-inch pie to serve 8 people to help keep the portions of fat and calories lower.

     
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