~Pie Crust~

This is a Super Easy Pie Crust Recipe from the Pillsbury Bake off that I converted.

INGREDIENTS

• 2 cups Whole Wheat Pastry Flour
• 1/2 cup Succant.
• 1 tsp. salt
• 2/3 cup Earth Balance Buttery Spread. or Shortening.
• 5-6 tablespoons ice cold water

Whisk or sift together flour and salt until well mixed. Rub shortening into flour with fingertips or cut in using two knives or a pastry blender until mixture has lumps the size of small peas.

Fill a small glass with ice and water. Using a tablespoon measure, spoon out 1 tablespoon of ice water at a time, stirring quickly into the flour mixture, using only enough water (5 or 6 tablespoons) for the pastry to come together (mixture will be crumbly).

Divide into two portions, with the larger half being for the bottom of the pie crust. Shape each portion into a 1/2" thick disk shape. Smooth the edges. Wrap in plastic wrap and rest for 20 minutes.

Roll out on a lightly floured work surface to a size 1 1/2 inches larger than the pie pan. Fit into pan loosely.

Bake according to directions given in the pie recipe being used.

I've Used this Pie Crust Successfully with the Very Berry Pie Recipe Here: http://dejavootriedandtrue.blogspot.com/2010/06/verry-berry-pie.html

And the Pumpkin Pie Recipe Here: http://dejavootriedandtrue.blogspot.com/2008/01/pumpkin-pie.html