Pie Crust Low Fat Vegan
Ingredients
1¼ C. spelt flour
5 Tbsp olive oil
3 Tbsp almond milk + extra water
½ tsp Himalayan salt
Preparation
Preferably in a food processor combine the flour and olive oil. If none is available use a pastry cutter or two knives. Cut the oil into the flour until it resembles coarse oatmeal. Slowly add almond milk a tablespoon at a time to the food processor until it begins to form a ball. Add additional water as needed. Turn it out onto a floured board. Put it in glass container with a lid for (4 ) four hours or refrigerate overnight. Divide into two (2) pieces. Then add the remaining flour as you roll out the pie crust. Roll it out so it is about an inch beyond the border of the pie. I just invert the empty pie plate over the rolled dough to see if I need to roll it a bit more. Place the pie crust over the floured roller and gently place it on the pie plate. Some fill the baking pie crust with beans so it doesn’t puff up. Others put holes in the bottom crust with a fork. I just watch it bake.
Bake at 350º for ten minutes, until golden. Fill with your favorite filling.
Tags: spelt