Tart Crust Pie Crust Vegan

Tart Crust

Sharon’s Tart Crust
2 cups flour
1 tsp salt
3/4 cup Crisco
Mix 2 cups all purpose flour and 1 teaspoon salt. Chop in 3/4 of a cup Crisco shortening with two knives until about size of peas. 
Add in 6 Tablespoons ice cold water (less handling is better). Roll out onto a lightly floured surface and cut circles the size needed to fit the tart tins. 
https://haldimandpress.com/annes_column/anne-mcalpine-october-13-2022/

https://www.hotrodsrecipes.com/sharons-tiny-teatime-tarts/

TART INGREDIENTS
1 Cup Unsalted Butter
½ Cup White Sugar
⅛ teaspoon Salt
2 Cups All Purpose Flour
2 teaspoon Cornstarch
Preheat Oven to 300°F.
Cream the first three dough ingredients. Add the flour and cornstarch to the creamed mixture to form soft dough.
Using your hands, knead the dough a few times. Then take small amounts and put the dough into a greased mini muffin tins pressing down to make sure the dough is up the sides of the tin.
Bake for 10 minutes. Set aside and let cool.

Technically, creaming means mixing butter and sugar together on a moderately high speed until well blended, fluffy and pale yellow. It's often the first step in a cookie or cake recipe and forms the base to which other ingredients are added.

 Oat Crumble Crust Recipe

LAUREN WEISENTHAL

https://www.seriouseats.com/recipes/2011/08/oat-crumble-crust-recipe.html

Published: Last Updated: August 30, 2018

I often use this recipe as an alternative to a graham cracker crust. It's very crumbly, tastes like a buttery oatmeal cookie, and has a nice salty and sweet thing going on which is a great contrast to most sweet fillings. Use it whenever recipes call for a graham cracker crust.

YIELD: 8

Ingredients

3 cups rolled oats

1 teaspoon salt

1/2 cup all-purpose flour

8 ounces butter, softened

1 cup packed light brown sugar

3 tablespoons melted butter

Directions

1. Preheat the oven to 350° F. Combine rolled oats, salt, and flour in the bowl of a food processor. Grind the mixture until the oats are broken into small pieces, about 20 seconds. Set aside.

2. Cream 8 ounces butter and brown sugar in a stand mixer with a paddle attachment or with an electric beater until light and fluffy, about 4 minutes. Add the dry ingredients and mix on low until blended.

3. Spread the mixture in an even layer over a parchment lined sheet tray, stopping 1 inch before the edges. Bake for 10 minutes, rotating halfway through.

4. After 10 minutes, remove the pan from the oven. Break up the mixture using a spatula, stirring it up so the golden brown exterior and the lighter interior are mixed. Re-spread the mixture evenly over the sheet tray, and return to the oven for an additional 10 minutes, rotating halfway through, until the top is golden brown.

5. Allow the pan to cool. Break up the crust into pieces and place them in the bowl of a food processor and process until homogeneous and mealy. Slowly pour 3 tablespoons of melted butter into the food processor through the top feeder tube as it's running. The mixture will feel slightly damp.

6. Pour the mixture into a pie plate and press the crust into shape on the edges and bottom. Chill for 20 minutes before filling.

Amy's Pie Crust

1 package Crisco (cold)
5 cups flour- use half pastry flour and half regular flour
1 cup water
1 egg
1-2 Tbsp lemon juice
scant teaspoon salt

mix the salt into the flour

cut Shortening into the flour

mix the liquids together

add the liquids to the dry ingredients

mix together and press together

roll out thin 

Amy says should make 7 pic crusts (9" size)

1 9 inch pie crust = 222g pie dough

see also Tart Crust

Amy's Pie Crust

5 cups flour
1 cup liquid- 1egg + 2 Tbsp lemon juice + fill rest with water
1 pkg Crisco
1 tsp salt