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Vegetable Pie Crust (from Joy of Cooking) Recipe


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     Vegetable Pie Crust (from Joy of Cooking)

Category   Desserts - Breads
Sub Category   None
Preptime   10 mins
  Viognier from Whole Foods



Use for pies that donít require baking since the flavor of oil gets pronounced with baking.

Preheat oven to 425F.

Whisk together thoroughly:

1 1/3 cups all-purpose flour

1/8 tsp salt

Mix in a cup until creamy:

1/3 cup plus one Tbsp Veg oil

ľ cup cold milk

Pour the oil mixture over the dry ingredients and stir with a fork until blended. Pat the dough evenly over the bottom and sides of a 9-inch pie pan or 9 Ĺ or 10 inch two-piece tart pan, or roll it between the sheets of wax paper and flip it into the pan. If making a pie, crimp or flute the edge. Thoroughly prick the sides and bottom with a fork. Bake until the crust is golden-brown, 12-18 min.

(We omitted this part and loaded fruit directly) If youíre filling the crust with an uncooked mixture that requires further baking, whisk together, then brush the inside with:

One large egg yolk

Pinch of salt

Return to the oven until the egg glaze sets,1-2 min.

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