Vegan Prebaked Pie Crust
1 1/2 cups unbleached all-purpose flour
1/4 cup sucanat or unrefined sugar
2/4 tsp sea salt 6 tbsp canola oil 4-5 tbsp soy milk
Sift the flour into a bowl and add the sucanat and salt. Stir the dry ingredients together. Drizzle
the oil into the dry ingredients, covering as much surface area as possible and mix lightly with a
spatula until the flour and oil form dough balls about the size of marbles. Drizzle the soy milk
into the bowl. Mix until ball is formed. Wrap the ball in plastic wrap and knead lightly.
Refrigerate for 30 minutes or more.
Preheat oven to 350F. Unwrap the dough and place it between two sheets of parchment or waxed paper.
Roll the dough out to make a circle roughly 12 inches in diameter. Gently remove the top sheet of
paper, replace it lightly, flip the dough over and gently remove the bottom sheet of paper.
Flip the dough sheet over on top of a pie pan and remove the top sheet of paper once again. Press
the dough into a 9-inch pie pan and trim and flute the edges. Pierce the dough with the tines of a
fork. Place a sheet of parchment paper over the crust and fill with 1/2 cup dried beans or pie
weights. This is called blind baking and will keep the [censored] shell flat in the pie pan. Bake for 15
minutes. Remove the parchment paper and beans or pie weights. Bake for another 5 to 10 minutes or
until the crust is a light golden brown.