Baking, Cooking, Food, Recipe Test, RECIPES, Vegetarian
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Pie Crust For Savory Pies


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
  1. In a large mixing bowl, cut shortening and flour together with a pastry cutter or fork.
  2. 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.
  3. Let the dough chill in the refrigerator for at least 30 minutes.
  4. Preheat oven to 350°.
  5. Grease your pie plate or ramekins. I used Earth Balance Vegan Soy-Free Buttery Spread.
  6. Roll the dough out and press into pie plate or ramekins.
  7. Prick crust with fork.
  8. 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.

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