As the holidays begin to approach, I have been curious if I'd successfully find an egg-free and soy-free pie crust. My husband actually found a brand at our local store but of course, the day I went up to buy it, they didn't have it. So, guess what I decided to do, MAKE MY OWN!! I gathered my little helpers and Ta-Da look what we made, Egg-Free Pie Crust! SO EASY!
Ingredients for Egg-Free Pie Crust
2 1/2 cups Fluor, I used whole wheat flour (measure correctly)
1/2 Tbsp granulated sugar
1/2 tsp sea salt
2 sticks COLD unsalted butter, diced into 1/4" pieces
8 Tbsp ice water
Directions for Egg-Free Pie Crust
Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.
Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.
Add 8 Tbsp ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your fingertips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.
Transfer dough to a clean work surface and gather dough together into a ball (DO NOT knead the dough). Divide dough in half and flatten to form 2 disks.
Cover with plastic wrap and refrigerate 1 hour before using in recipes that call for pie crust.
