Standard Vegan Single Piecrust
Makes one single piecrust, 10 servings
1 ? cups unbleached all-purpose flour
1/8 teaspoon salt
? cup canola oil, or coconut oil if desired
? cup plus 2 tablespoons cold water or apple juice
1. Pour the flour and salt into a small bowl. Add the canola oil and stir into the flour until the dough forms pieces no larger than a pea. (If using the coconut oil, which is solid at room temperature like vegetable shortening, cut into the flour with two knives until the dough forms pieces no larger than pea). Add the cold water and mix just until the mixture forms a ball (add more water if necessary). Refrigerate for 10 minutes.
2. Place the ball or dough on a piece of floured waxed paper. Sprinkle the ball of dough with a little more flour. Place another piece of waxed paper on top of the ball of dough and push down to flatten. Using a rolling pin, roll out the dough as thinly as possible between the two sheets of paper.
3. Remove the top sheet of paper carefully. Flip the piecrust onto the pie plate. Carefully remove the second piece of waxed paper. Flip the piecrust onto the pie plate, allowing the edges to hang over the edge. Cut the edges of the dough with a sharp knife. Crimp the edges of the crust with your fingers and prick the bottom of the crust with a fork.
6 g fat (less than 1 g saturated)
13 g carbohydrate
Less than 1 g dietary fiber
2 g protein
0 mg cholesterol
8 mg sodium
31 mg potassium
Calories from fat: 44 percent
From the book Sinfully Vegan by Lois Dieterly. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright ? 2011. www.dacapopresscookbooks.com
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Vanessa Rodriguez is a Registered Holistic Nutritionist, an ultra-endurance athlete, and an online editor for Active.com.