— Maria Allen

This particular pie crust is made with 50% AP flour, 50% whole wheat pastry flour, not whole wheat flour, that's for bread and it is not made with vegan butter, it's made with oil. Um, and I chose that instead of teaching a butter crust because I just think there's more learning there. Everything has to be chilled. So you measure your flour, I weigh everything because it's just easier to scale up and down and be more precise. You use just actually for this nine inch pie crest, it's just four tablespoons of oil when you're subbing oil for butter is three quarters of the amount because we don't have butter fat, which is part of the butter. So this is pure fat, four tablespoons of oil that has to get mixed into the flour. The oil should be very cold. Um, I like to keep it in the refrigerator or actually in the freezer for a little while and mix it lightly until the flour is really coated with the oil in. You see irregular clumps and then there is a certain amount of water that has vinegar in it, apple cider vinegar and that is something else. Vinegar is going to keep the amount of gluten that is formed down. So the water you add just enough so that the dough isn't, you know, can be rolled and not more. And then we let it rest again. So Maria, there are a bunch of good vegan pie crust recipes out there are. I'm wondering if you're a pie baker, go for it.