I am so excited to say that I have had plenty of time to cook and bake since the COVID-19 pandemic.
I have been posting on all of my social media outlets as well as posting on FB live and have had many positive responses. I had some leftover strawberries in my fridge and decided that I would make a strawberry pie.
I am not a huge fan of pies, however I absolutely love strawberries. I also love a flaky pie crust, so I decided I would share my vegan pie crust recipe.
2 1/2 cups of flour
3 tablespoons of sugar
1 teaspoon of salt
1 cup of vegan butter (Earth Balance)
6 to 8 tablespoons of ice water
in a food processor, combine the flour, salt, and sugar. Pulse a couple of times, then add the butter and pulse until the flour mixture looks mealy.
Add the ice water one tablespoon at a time and continue to pulse
Place the dough onto a clean flour surface and knead for a minute or two, be careful not to over knead, you will cause the dough to be tough
Separate the dough into 2 equal parts and flatten
Wrap the dough in plastic wrap and allow to chill in the refrigerator for an hour or up to 2 days if needed. You can also prepare the dough in advance and freeze for latter use
Once you are ready to make your pie, roll out one of the disk on a flour surface and place the dough on a pie pan allowing the sides to overlap
Add your filling and then place the next disk on top of your filling ( you might want to create a lattice) and cut wholes so that the steam can vent while baking
Bake your pie and enjoy!