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Kripalu Cookbook Basic Pie Crust Recipes

Crust Using Butter
Nondairy Crust


Basic Pie Crust (with Butter)

This fine, flaky crust can be prepared very quickly.

Preparation time 10–15 minutes.
Chilling time 30 minutes.
Makes one 9- to 10-inch pie crust.

Ingredients
½ cup whole wheat pastry flour
½ cup unbleached white flour
Pinch salt
⅓ cup cold butter, cut into large cubes
¼ cup ice water
1 teaspoon pure maple syrup

Instructions
In a medium-sized bowl, mix together both flours and the salt. Using a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles cornmeal.

In a small bowl, mix together the water and syrup and add to the flour mixture, stirring with a fork. (The dough should form a ball and not be too sticky.) If too wet, add a sprinkling of flour. If too dry, sprinkle a few more drops of water. (Do not overmix or the dough becomes tough.) Cover the dough and chill for 30 minutes or until firm.

On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness or less. Use immediately or place in a pie pan and freeze. (This pie crust can be frozen for 4–5 weeks.)



Basic Pie Crust (Nondairy)

This nondairy crust can be prepared as easily as the butter crust, but has the advantage of no cholesterol and little saturated fat.

Preparation time 10–15 minutes.
Makes one 9- to 10-inch pie crust.

Ingredients
¾ cup whole wheat pastry flour
¾ cup unbleached white flour
Pinch salt
¼ cup corn oil
⅓ cup ice water

Instructions
In a medium-sized bowl, mix together both flours and the salt. In a small bowl, whisk together the oil and water until the oil forms small globules throughout the water. Immediately add the oil mixture to the flour mixture, stirring with a fork just until the dough forms a ball. If the dough is too sticky, add a little flour.

On a lightly floured surface, roll out the dough to ⅛-inch thickness or less. Use immediately or cover and chill until ready to roll. (This pie dough can also be placed in a pie pan and frozen for use later.)

Source: The Kripalu Cookbook: Gourmet Vegetarian Recipes by Atma Jo Ann Levitt (Berkshire House Publishers). Available through the Kripalu Shop.