Kripalu Recipe: Basic Pie Crust

This fine, flaky crust can be prepared very quickly. The first version uses butter; the second is non-dairy.

Basic Pie Crust with Butter

Preparation time 10–15 minutes. Chilling time 30 minutes. Makes one 9-10 inch pie crust.

½ cup whole-wheat pastry flour
½ cup unbleached white flour
Pinch of salt
1/3 cup cold butter, cut into large cubes
¼ cup ice water
1 teaspoon pure maple syrup

In a medium-sized bowl, mix together both flours and the salt. Using a pastry blender or two knives, cut the butter into the four mixture until the mixture resembles cornmeal.

In a small bowl, mix together the water and syrup and add to the flour mixture, stirring with a fork. (the dough should forma a ball and not be too sticky.) If too wet, add a sprinkling of flour. If too dry, sprinkle in a few more drops of water. (Do not overmix or the dough becomes tough.) Cover the dough and chill for 30 minutes or until firm.

On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness or less. Use immediately or place in a pie pan and freeze. (This pie crust can be frozen for 4–5 weeks.)

Basic Pie Crust (Non-Dairy)

Preparation time 10–15 minutes. Makes one 9–10 inch pie crust.

½ cup whole-wheat pastry flour
½ cup unbleached white flour
Pinch of salt
¼ cup corn oil*
¼ cup ice water

In a medium-sized bowl, mix together both flours and the salt. In a small bowl, whisk together the oil and water until the oil forms small globules throughout the water. Immediately add the oil mixture to the flour mixture, stirring with a fork just until the dough forms a ball. If the dough is too sticky, add a little flour.

On a lightly floured surface, roll out the dough to 1/8-inch thickness or less. Use immediately or cover and chill until ready to roll. (The dough can also be placed in a pie pan and frozen for later.)

*You can substitute canola oil, peanut oil, safflower oil, or other plant-based flavorless oil you prefer.