For my tomato pie, I used a recipe from The Gracious Wife. This is a great non-sweet pie crust that is easy to make. Like this recipe, many crust recipes I have used say that you have enough dough for two pies. I never do probably because I am not the most experienced rolling pin operator. This made one 9-inch deep dish crust and one ramekin-sized crust. I think you could get at least six crusts for standard round ramekins from this recipe.
- ¾ cup shortening
- 2¼ cups flour
- ½ cup cold water
- In a large mixing bowl, cut shortening and flour together with a pastry cutter or fork.
- Add water and stir with a fork until it forms a ball. If there’s still flour at the end, add water, a teaspoon at a time.
- Let the dough chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350°.
- Grease your pie plate or ramekins. I used Earth Balance Vegan Soy-Free Buttery Spread.
- Roll the dough out and press into pie plate or ramekins.
- Prick crust with fork.
- Bake in oven for 10 minutes, or until the crust is cooked through and no longer translucent. Mine bubbled up a bit but settled back down after a few minutes.