Ingredients:
1 cup all-purpose flour, plus more for rolling
½ teaspoon baking powder
¼ teaspoon salt
2 tablespoons canola or vegetable oil, plus more if storing dough for later
½ teaspoon lemon juice
3½ tablespoons plant-based milk
4 tablespoons water
Directions:
1. In a medium bowl, thoroughly mix all the ingredients with a wooden spoon until a ball of dough forms.
2. Wrap the dough in plastic wrap and refrigerate for 1 hour.
3. If using right away, dust a work surface with flour, place the chilled dough down, and roll it out into a thin, flat 11-inch circle using a lightly floured rolling pin. Transfer to a 9-inch pie dish. Fill with your choice of fillings and bake according to the recipe’s instructions.
4. If not using right away, cover the exterior of the dough with 1 teaspoon (or less) oil to keep it from drying out. Place this lightly oiled ball of dough in a medium bowl and cover tightly with plastic wrap (or place the dough in an airtight container). Refrigerate for up to 7 days.
TONI’S TIPS:
>>You can also freeze the dough: just transfer it to a pie dish, tightly wrap the prepared piecrust in plastic wrap, and store in the freezer for up to 2 months.
MY TIPS:
