The Complete Idiot's Guide to Vegan Baking - Donna Diegel [70]
3. With both hands, work shortening into flour using a circular, rubbing motion, always keeping contact with flour, not shortening, picking up more flour and shortening as you go. Always keep shortening in middle of flour, until it resembles small peas. Keep working until shortening is totally incorporated into flour. You can also do this with a pastry blender. Cut in the shortening or nonhydrogenated vegan margarine by pressing the blades of the pastry blender into the flour until mixture resembles small peas.
4. Make another well in middle of flour mixture, pour in water, and gather piecrust together, gently folding—not kneading—dough over onto itself 6 to 8 times or until it comes together in a soft ball. Add a little more water if dough is dry. Do not overwork dough; this will make it tough.
5. Divide dough into 3 or 4 equal balls, depending on the size of your pie pan. Use immediately, or wrap in plastic wrap and refrigerate. Or flatten into disc shapes, and freeze for faster, more even defrosting.
BAKER’S BONUS
Baking for the holidays or for a crowd? Save time and energy by multiplying this recipe. You can easily convert it to make 8, 12, 16, or 20 piecrusts. Use what you need now, flatten the rest into disc shapes, wrap in plastic, and freeze for later use.
Whole-Wheat Piecrust
A healthier version of the Flaky Piecrust, this whole-wheat version tastes deliciously nutty when baked. Use it for heavier pies like Pecan Pie, Pumpkin Pie, and Maple Walnut Pie. Keep in mind: the heartier the flour, the heavier the finished piecrust.
Yield:
3 or 4 (8- to 9-inch) piecrusts
Prep time:
30 to 45 minutes
2 cups whole-wheat flour
1 cup plus 2 TB. whole-wheat
pastry flour
½ tsp. aluminum-free baking
powder
2 TB. wheat germ
1 tsp. salt
1 cup solid vegetable shortening,
nonhydrogenated vegan margarine,
or a combination of both
¾ cup plus 1 TB. cool (not cold)
water, or as needed
1. Into a large bowl, sift whole-wheat flour, whole-wheat pastry flour, and aluminum-free baking powder together. Add wheat germ and salt, and blend well. Make a well in the middle, and add vegetable shortening to the well.
2. Coat both hands with flour, and being careful not to touch shortening with your warm hands, break it up into chunks. Do not let the heat of your hands melt shortening. The least amount of contact they have with shortening, the better.
3. With both hands, work shortening into flour using a circular, rubbing motion, always keeping contact with flour, not shortening, picking up more flour and shortening as you go. Always keep shortening in middle of flour, until it resembles small peas. Keep working until shortening is totally incorporated into flour.
4. Make another well in middle of flour mixture, pour in water, and gather piecrust together, gently folding—not kneading—dough over onto itself 6 to 8 times or until it comes together in a soft ball. Add a little more water if dough is dry. Do not overwork dough; this will make it tough.
5. Divide dough into 3 or 4 equal balls, depending on the size of your pie pan. Flatten into disc shapes, wrap in plastic wrap, and chill for at least 4 hours or overnight to allow wheat flour to soften.
6. Remove piecrust from the refrigerator and allow to sit at room temperature for 10 to 15 minutes before you start rolling it. Or you can leave it in the refrigerator, or freeze for later use.
BATTER UP!
If it’s especially hot or humid in your kitchen, chilling the flour before making the piecrust helps keep the fat cold. If you’re in a hurry, freeze the flour for 30 minutes before using.
Oat Nut Piecrust
This is an easy, no-roll piecrust that also happens to be gluten free for those of you with wheat allergies. Oatmeal and pecans combine to make a delicious nutty crust that goes well with many cream fillings, puddings, or refrigerated fruit pie fillings.
Yield: