Easy and Healthier Pie Crust
I am not kidding when I say it is really easy! With a quick filling, you can have pie ready to go into the oven in half an hour!
It also is healthier than store-bought crusts made with lard and artificial ingredients. Since it is made with oil, it can be considered a Vegan recipe for those who are avoiding animal products and it is lower in saturated fats. You can use coconut oil, but the texture will be a little tougher.
This is a family recipe passed down to me from my Mother-law-law, who had it passed down to her from my husband’s Grammy. She is kinda famous in our family for her cooking and her British accent.
This crust is not only healthier- it turns out flaky and tasty as well.The texture is not as tender as a standard crust, but it holds up to whatever filling you put in it without “sogging-up” at the bottom.
We love a crispy crust. Note: this crust even works fabulously as a crust for any “pot pie” recipe!
2 cups of unbleached flour
1/2 cup of your favorite oil
1/2 teaspoon of mineral salt
1/4 cup of water
Mix all the ingredients together with a spoon. Knead slightly and then roll between waxed paper or use a pie crust bag. Bake at 450 degrees for 5-10 minutes or according to your pie filling directions.
Note: This is a very moist dough, so it is best not to try and roll it out with just a rolling pin and flour.
I always use my pie crust bag for rolling out pie crust since it enables me to get it thinner than I can get with my rolling pin alone. I also have a short attention span and the pie bag makes everything move along faster. My mother is really old school and can roll out her pie crusts amazingly thin, but I do not have that talent. Plus, I am sure Grammy, would approve this method since she used the waxed paper trick! (see recipe above)
You can adjust the recipe to use sprouted or whole grain flour, or a gluten-free flour. Simply adjust the amount of water accordingly. Use less water with sprouted spelt flour, or add a little more flour to your mixture.