Pie Dough

Beginner Cook - Short Cooking Time - Baked Good - Vegan - Vegetarian

Have you ever looked at the ingredients used to make store bought pie dough? Depending on the brand you buy, you will find some version of hydrogenated lard with BHA and BHT, Yellow 5, Red 40, sodium propionate, potassium sorbate, or corn syrup solids, to name a few. Sound appetizing? Not to me! In addition to being healthier and costing less, homemade dough is so easy and quick to make, I can't imagine ever using the store bought kind again. Another benefit of this dough is that it doesn't contain any butter or lard making it suitable for those following a dairy free or vegan diet.

This recipe yields enough for two large pies. If you don't need that much dough, you can either cut the ingredient amounts in half or use some the day-of and save the rest in the refrigerator for later in the week. You can also freeze the unused dough for 2-3 months. Detailed instructions for refrigeration and freezing are explained below.

Ingredients (yields 2 large pies)

• 4 cups of unbleached all-purpose white flour
• 1 cup of olive oil
• 1 cup of water
• 1 tablespoon of white grape or apple cider vinegar
• 1 teaspoon of salt

Note: Each brand of flour will absorb moisture slightly differently. If the dough is too elastic or sticky, add more flour 1 tablespoon at a time

Time - 15 minutes

• Preparation - 15 minutes
• Cooking - variable depending on the recipe

Preparation

• In a large bowl, combine the olive oil, water, vinegar, and salt
• Once combined, add the flour
• Hand knead the dough until all of the ingredients are incorporated and the dough no longer sticks to the bowl. Your dough is ready to be rolled out in accordance with the dish you are preparing
• If refrigerating some of the dough, store in a container in the refrigerator and use within 10 days. When refrigerated, some of the oil will separate from the dough. This is normal. Simply knead the oil back into the dough when ready to use

• If freezing some of the dough, roll out the dough on a piece of parchment paper

• Once the dough has been rolled out, roll the parchment paper onto itself such that it creates a "tube"

• • Wrap the "tube" with plastic wrap and store in the freezer for up to 2-3 months

• When you are ready to use the dough, remove it from the freezer and let sit out at room temperature for 1-2 hours until thawed
• Similar to the way the olive oil will separate from the dough when left in the refrigerator, separation will occur as the dough thaws. This is normal. Simply knead the dough to reincorporate the oil