Like it or not, the holidays are coming! What goes along with the holidays? Yep...PIE! If you are like me, you eat way more than you should and end up feeling terrible about it. Well, this little recipe is a start to making it a little less painful. Whole wheat flour and NO butter! Use this crust with any filling you like. I made this one with Vegan Blackberry Lime Filling. YUM! But would be perfect for pumpkin and apple too.
Vegan Whole Wheat Pie Crust
Recipe from my Vegan Blackberry Lime Pie!
Ingredients:
Whole Wheat Pie Crust:
- 2 2/3 Whole Wheat Pastry Flour
- 4 oz. Applesauce
- 1/4 Cup Soy Milk
- 3 TBSP Lemon Juice
- 1 TBSP Butter Extract
Directions:
- Mix all wet ingredients into a bowl.
- Slowly stir in the flour until well mixed.
- Separate into 2 equal sections.
- Roll out into large circles until large enough to cover your pie plate.
- Press one circle into greased pie plate allowing edges to flow over about 1/2 inch
- Add Filling (see below).
- Place remaining crust on top and crimp/pinch the two crusts together.
- Cut slits into the top of the pie.
- Place foil around the edges of the crust to prevent overcooking.
- Bake at 350 for 40 minutes.
- Remove foil from edges and bake an additional 12 minutes.
- Let Rest for 20 minutes before cutting and serving.
