Butterless pie crust

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Butterless pie crust

Mama Chouinard is native from Gaspésie, Quebec. She shares he recipe with passion and love.

Butterless pie crust

By Maman Chouinard Bases Print
Details
Prep time: 15 to 20 minutes
Cooking time: About 1h depending on recipe
Servings or yield: 4 doughs
Difficulty level: Easy
Ingredients
2 cups of flour
¾ cup vegetable fat (Crisco)
6 to 8 tablespoons of cold water, approximately
1 egg
1 teaspoon of white vinegar Pinch of salt

Preparation

Mix vinegar and water, add egg in vinegar-water and mix well.

In a bowl, mix flour and salt. Add vegetable fat and break fat with had, amalgamate with flour.

Progressively add egg mixture and mix well. Squeeze and work the dough until firm.

Form a ball. Cooking: in oven at 350 °F about 1h. If you don’t use it right away, keep in refrigerator.

Tips, Tricks + Culinary ideas

Substitute Margarine or non-hydrogenated palm oil is an excellent substitute to butter.
Substitute You can also use a mix of almond puree and olive oil.
Suggestion For an absolute absence of animal fat, replace butter with the same weight of almond or sesame puree.

Preparation steps

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1 - Mix vinegar and water.

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2 - Add egg in vinegar-water and mix well.

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3 - In a bowl, mix flour and salt.

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4 - Add vegetable fat.

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5 - Break fat with had, amalgamate with flour.

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6 - Progressively add egg mixture.

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7 - Mix well.

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8 - Add the rest of egg mixture.

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9 - Squeeze until dough becomes firm, add water if needed, a spoonful at a time, just until the mixture holds when pressed between fingers.

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10 - Form a ball or 2 discs. Cooking: in oven at 350 °F about 1h. If you don’t use it right away, keep in refrigerator.

Bases