DIY Pie Crust
I had every intention of being good and not cheating this week but I failed. It was actually Self magazine that brought me down! This month's magazine had a lot of pie recipes in it and I have now decided that at some point I will try them all, they look delectable. Of course they used dairy and I cannot but this was simple enough to avoid at this point. Their pie involved meringue which I failed so this pie rocks on without it. They also gave a recipe for how to make your own crust which I tried out! I had decent success with this, it was tasty but it was very fragile. Pie crust is finicky but I think I will do better next time!
This pie is supposed to be good for you pre and post an aggressive workout, it helps soothe your muscles. This is how I justified it. My friend Angela and I spent the day on The Connecticut river canoeing and getting tan and then went to CrossFit and got our butts jointly kicked. It was great :) but my shoulders heavily disagree.
Anyway, onto the pie! Let's start with the crust!
Ingredients: (makes one 9" pie crust)
- 1 1/4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 3 tablespoons earth balance "butter" (chilled)
- 2 tablespoons all-vegetable shortening
- 2-3 tablespoons ice-cold water
- Mix together dry ingredients
- Add butter replacement and shortening, mix until the texture is rough and the largest pieces are the size of peas
- add 2 tablespoons of ice water, mix
- Pinch the dough to see if it sticks together. If it does you're good but if it doesn't add that third tablespoon of ice water.
- Form the dough into a ball and wrap in plastic (all I had was a plastic bag)
- Refrigerate for at least 1 hour or up to 3 days.
- Dust a piece of wax paper with flour
- roll out dough to ATTEMPT to form a 12" circle
- with wax paper side up lay the dough into a 9in pie plate
- remove the paper and press the dough into the pan
- trim the excess edge and fold over remaining edge. Pinch to create that crimped look. (Mine was not long enough to even try this so don't feel bad if yours isn't either...or feel awesome when yours is!)
So make your crust, pop it in the fridge and check back tomorrow for the filling part!
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