The Chattering Magpie’s Advice on making great pie crust:
I use the recipe out of Joy of Cooking. Can’t vouch for its vegan creds, but it is simple: 3 c. flour, 1 tsp. salt, 2/3 c. vegetable shortening and 5 tbsp water.
What makes pie crust flaky is the combination of oil (margarine/butter/veg oil/veg shortening) and water. That is to say, they don’t mix and the dough separates, happily on a horizontal plane.
- Use good tools
- Rolling pin
I recommend a marble rolling pin. It is heavy, which means less physical effort is expended when rolling out the dough. You want to roll the dough, not stretch it. Let the weight of the pin do the work for you. Marble also stays cool, so it doesn’t transfer heat to the dough, which can cause sticking. In hot weather try keeping your marble rolling pin in the fridge.
You can also get fancy hollow rolling pins that you fill with ice water.
- Pastry cloth A pastry cloth not only helps keep your counter tops clean, it makes a nice low-stick surface for rolling your dough. A pastry cloth holds the extra flour so it stays where you want it – under your dough.
Now enjoy your pie!