Vegan Vegetarian Cooking School

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Easy Pastry

Easy Pastry

From Health Home Cookin Vol. 4

A bit soft to work with, but nice ‘n’ flaky. Can be made wheat free using spelt flour.

1/2 cup non-hydrogenated margarine (or shortening)
2/3 cup unbleached flour (or oat flour or Kamut)
2 cups whole wheat flour (or spelt flour)
1/4 cup vegetable oil (or non-hydrogenated shortening)
1/2 cup very cold water
dash sea salt, optional

Combine flours. Chop in margarine till crumbly. Whisk water and oil well and stir in to form soft ball, add water if needed. Roll out and place into 9” pie pan. For a pre-baked crust bake at 350ºF for 15 to 20 minutes.

Serves 8
Preparation time: 10 minutes
Cooking time: 15 to 20minutes
Ready in: 30 minutes

Nutrition (per serving – DOUBLE CRUST): 309.5 calories; 19.5g total fat; 0mg cholesterol; 302.0mg sodium; 132.7mg potassium; 29.9g carbs; 3.9g fiber; 0.2g sugar; 5.2g protein.

Nutrition Facts for 2 pies (16 servings): Nutrition (per serving): 166.3 calories; 10.8g total fat; 0mg cholesterol; 151.0mg sodium; 67.0mg potassium; 15.4g carbs; 2.0g fiber; 2.7g protein.


Tips ‘n’ Techniques

* You can find non-hydrogenated shortening at health food stores, but don’t forget to ask at your local grocery store too.

* Divide into two equal parts for 2 pies, or divide one a bit larger for a bottom and top. Put the larger on bottom of pie pan.

* For Gluten Free click here.

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