Contributed by (Recipe adapted from “Veggie Cooking” at www.veggiecooking.com)

Ingredients

3 C Flour (whole wheat or a mixture of your choice)
1/2 C Olive oil
1/2 to 1 C Water
1 3/4 tsp Salt

Instructions

Measure flour and salt into a large bowl. Add oil, then mix with a fork or pastry blender, cutting flour-oil lumps apart until mixture resembles coarse sand. Add 1/2 cup water and stir into the flour mix. Dough should be moist enough to shape into 2 large balls, yet dry enough not to stick to your hands. Roll each ball with a rolling pin on a floured surface until roughly 1/8" thick. Line the pie plate with rolled dough. If the pie recipe calls for a baked lower crust, prick the crust with a fork approximately every 2 inches to avoid bubbles. Bake in a preheated oven at 400°F for 20 minutes or until the crust starts to brown. Follow directions of recipes calling for unbaked crusts. To stick upper and lower crusts together, spread water at the points of contact, then apply pressure to stick. After sealing pies with an upper crust, prick the upper crust to allow steam to escape while baking.

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