Plant-based Earth Balance baking sticks make a wonderful dairy-free substitute when cooking traditionally buttery baked goods.
Recipe information
Yield
2 (9-inch) crusts
Ingredients
2 1/2 cups all-purpose flour
1 tablespoon powdered sugar
1/2 teaspoon salt
1 cup Earth Balance, chilled and cut into small pieces
6 tablespoons water, chilled
Preparation
Place the flour, sugar, and salt in the work bowl of a food processor and pulse two or three times to combine. Separate the Earth Balance pieces and drop them into the dry ingredients. Pulse until the Earth Balance is partially combined. Drizzle the water over the mixture. Pulse until the dough comes together into several pieces. Divide the dough in half and form into two balls. Flatten both balls with your hands into 1-inch-thick disks. Wrap tightly in plastic wrap and refrigerate until ready to use.
From Skinny Bitch Bakery © 2013 by Kim Barnouin. Reprinted with permission by HarperOne, an imprint of HarperCollins Publishers.
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