Pie Crust with Peach and Blueberry Filling

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Whole Wheat, Vegan, No Trans Fat, and so damn flaky!

Preparation time: 45 Minutes
Cooking time: 45 minutes

Serves: 1 pie shell, double for top and bottom crust

Dietary guidance: v v 


1 1/2 C. Whole Wheat Pastry Flour
2-3 T. Sugar
Pinch of Salt
1/2 C. Earth Balance Shortening
3-5 T. water


Combine Dry ingredients in a medium to large size bowl. With pastry cutter, knife, or whisk cut in shortening, 1 tablespoon at a time. Make sure shortening and flour are evenly distributed. Add water, a tablespoon at a time until it is moist and will hold ball shape.

Form dough into a ball then flatten into an inch thick disk. If making a double batch, split dough in two and make disks. Cover with cellophane wrap and put in refrigerator for 30 minutes or more.

Once dough has chilled, take out a disk and flatten on a floured surface. Roll out to desired thickness, taking care to make sure it is even. Place on bottom of pie dish and trim excess.

If making a double batch, the second disk maybe flattened and placed directly on top of pie filling, or strips can be cut and weaved for a more decorative pattern, be creative!

Filling suggestion: Peach and Blueberry!
Peel and slice 2-4 peaches and place in a bowl. Add desired amount of fresh or frozen blueberries. Sprinkle with a teaspoon or two of cinnamon and 2-3 Tablespoons of brown sugar. Also, add 2 Tablespoons of cornstarch (or 1/4 c. white flour) and mix. Then, add on top of bottom crust. Place top pie crust on mixture if desired.

Cook in 350 degree Fahrenheit oven for approx. 45 minutes, or until crust is golden brown. Let cool for 20 minutes before serving!


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