Vegan Pie Crust
VN, GF

Yield: 2 ea 8" pie crusts

Ingredients

1 1/4 cups sweet rice flour
1 tbs sugar
1/4 tsp sea salt
1 tbs cider vinegar
1/2 cup chilled soymilk
3/4 cup chilled vegetable shortening

Directions

Sift dry ingredients into a mixing bowl. With a pastry blender cut in shortening until mixture looks like a meal. Mix soymilk and vinegar together. Stir into pastry mix with a fork.

On a bread board, sprinkle rice flour. Put half of the pastry mix onto the board and with a flour dusted rolling pin, roll out pastry until just a bit bigger than the pie plate. Cut into 6 pieces. With a spatula, place each piece into a pie plate, line up edges and seal together with finger tips. Repeat for 2nd pie crust.

In a pre-heated oven, bake at 425°F for 20 minutes or until golden brown. Cool.

From the kitchen of: Dorothy Wilson

Source: Simply Vegan by Debra Wasserman

Recipe published: Fall, 2006

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