Credit where credit is due: My mom’s got skills!
Note: This makes three pie crusts. If you only need one, you can freeze the rest of the dough for later — because soon you’ll want more pie.
Mom's Pie Crust Recipe
This recipe makes three pie crusts. If you only need one, you can freeze the rest for later!
Author: APB: Eats
- 2 cups all-purpose flour, plus a few tablespoons more as needed
- ⅛ teaspoon salt
- 1 cup nonhydrogenated vegan shortening, cold -- not room temperature (I use Earth Balance)
- ½ cup almond milk
- In a large bowl, combine 2 cups of flour and salt.
- Add the shortening to the flour mixture in chunks, cutting it in until the dough is crumbly. You can do this with two knives or with your fingertips.
- Add the almond milk, and with a wooden spoon, gently mix everything together. If necessary, you may add another tablespoon or so of flour -- just enough so that you can form the dough into a ball that's not sticky and wet.
- With your hands, gather the dough into a ball and knead gently several times so that it holds together.
- Sprinkle a clean work surface and your rolling pin with flour.
- Divide the dough into three equal portions
- Roll one portion of the dough into a 11- to 12-inch circle, about 1/16-inch thick.
- So that the pie crust is easier to pick up and doesn't tear, carefully bring the top half of the pie crust over the bottom half. Then, gently pick up the pie crust and place it into the lower half of a 9-inch pie pan. Flip the top half back over the other side of the pan.
- Gently ease the pie crust in to fit the form of the pan. Using the palms of your hands, gently press the pie crust around the edge of the pan to trim off the excess dough. Add this excess dough to one of your remaining two chunks of dough.
- Use your thumb and forefinger to go around the circumference of the pie crust to make a decorative edge (or press the edge with the tines of a fork).
- You'll have two pie crusts remaining. If you're making a pudding, pumpkin, or other type of custard pie, you won't need a pie crust for the top. If you're making a fruit pie, however, and want a top crust, simply roll out one of the remaining chunks of dough to place over your fruit filling.
Pie crusts can be made ahead of time! If you're not using the dough immediately, stop at Step 6. Wrap the three chunks of dough in plastic wrap and place in refrigerator, or place in freezer bags and store in freezer until ready to use.