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Lactose Free Pie Dough

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Lactose Free Pie Dough

Author: Chef

Time:

N/A

Difficulty:

N/A

Serving Size:

Yield: 20 ounces

Ingredients:

2 fluid ounces Soy milk, chilled
1 Egg white
1 teaspoon Salt
1/2 ounce Brown sugar
1 teaspoon Vanilla extract
1/2 fluid ounce Vinegar
3 ounces White wheat flour
6 ounces Oat flour or oats ground into flour
1 ounce Soy flour
7 ounces Soy margarine, frozen

Instructions:

1. Whisk together the soymilk, egg whites, salt, brown sugar, vanilla extract and vinegar. Set aside.

2. Combine the wheat, oat and soy flour in a large bowl. Cut the margarine into medium dice, 3/8 x 3/8 inch (9 x 9 millimeters) then cut it into the flour until pieces are the size of peas.

3. Place the flour mixture in a mixing bowl fitted with a paddle. Add the soymilk mixture. Mix just until combined.

4. Wrap the dough in plastic and chill for at least an hour before using.

5. Yield: 1 lb. 4 oz.
Dough for one 8 inch double-crust pie

Notes: Dough for one 8-in. (20-cm) piecrust, bottom and top.

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