With all the fruit pie recipes we’ve posted during the past couple of weeks, I’ve received a few requests for a parve pie crust recipe. Here it is. The dough uses vegetable oil instead of butter, and soy milk instead of milk. As a result of using oil, the dough mixes up more wet than a butter or lard based dough. The finished product also won’t be quite as flaky as a butter-based dough, but it holds up well, and the crust won’t preclude you from eating your pie at the end of a meal that includes meat. (And if you haven’t seen the pie recipes, here they are: Peach Lattice Pie, Ginger Pear Pie, Perfect Plum Pie, Fresh Raspberry Pie.)
Ingredients for Parve Pie Crust
Makes one 9-inch double pie crust
- 1/2 cup vegetable oil
- 1/4 cup soy milk
- 1 Tablespoon sugar (Optional. Recommended for sweet fillings, not recommended for savory fillings.)
- 2 cups flour
- 1/2 teaspoon salt
Instructions for Parve Pie Crust
- Preheat the oven to 400 degrees.
- Combine the oil and soy milk. Add sugar, and mix to dissolve.
- In a mixing bowl, mix the flour, salt, and sugar. Add the oil mixture without stirring. Mix with a spatula.
- Refrigerate 20 minutes.
- Place half of the dough between two pieces of waxed paper. (Put a small amount of water between the work surface and the wax paper to help keep the dough from sliding as you roll.)
- Roll the dough into a round about 1/8-inch thick. Gently remove the top waxed paper, and carefully flip the dough into the pan. Peel off the remaining wax paper.
- Bake at 400 degrees until brown.
- Use the remaining dough for the top of the pie, or use it to line a second pie tin.