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Vegan Savory Cornmeal Pie Crust

Best Vegan Tips
A wondrous and flavorful combination with savory pies, as well as fruit pies, this Vegan Savory Cornmeal Pie Crust recipe makes two batches---one for now and one for later! Or, if family and friends are super hungry (and they will be for this crust!), then you’ll end up using both servings for savory cornmeal pie crusts. 
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 2

Equipment

  • Measuring Utensils
  • Measuring Cup
  • Mixing Bowl
  • Whisk

Ingredients
  

  • ½ Cup Cold Water
  • ½ Cup Vegetable Shortening
  • ½ Cup Vegan Butter example: Earth Balance
  • 1 Teaspoon Salt
  • 2 Cups All-Purpose Flour
  • Cup Cornmeal
  • 1 Tablespoon Sugar

Instructions
 

  • In the mixing bowl, combine all of the dry ingredients-the all-purpose flour, sugar, cornmeal, and salt. Using the whisk, combine the dry ingredients together.
  • In the dry ingredients mixture in the mixing bowl, add the vegetable shortening. By hand, break down the vegetable shortening as you combine it with the dry ingredients. It should begin to have a texture similar to cornmeal.
  • Next, add the vegan butter to the mixing bowl with the dry ingredients and vegetable shortening. By hand, toss and combine the ingredients together. The goal is to not break down the butter completely as it is desired to have some small chunks of butter in the mixture for the crust.
  • In the mixing bowl, with the dry ingredients, vegan butter, and vegetable shortening, add in the water. Combine the mixture together until it forms a dough and sticks together.
  • Now that all the ingredients have been added and combined together into a dough, wrap up the mixture. Make sure it’s secure and then place the dough in the refrigerator anywhere from 2-3 hours before baking.

Notes

  • For a flaky pie dough (and crust), ingredients are meant to be cold and kept cold. When rolling out the dough, if the crust is too flaky, simply wait for the dough to warm closer to room temperature and try to roll it out. This should adjust the level of “flakiness”.
  • Different cornmeals obtain different objectives. For example, yellow cornmeal will provide a tempting color and can be very flavorful. On the other hand, stone-ground cornmeal is often used due to its texture and signature flavoring. 
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