Ingredients:
1-1/2 cups all-purpose flour
1/2 cup natural cane sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 cup 1-percent vanilla soy milk
1 Tbs. fat-free egg product
1 tsp. grated lemon zest (optional)
Preparation:
1. In a food processor combine flour, sugar, baking powder and baking soda. Blend for 15 seconds.
1-1/2 cups all-purpose flour
1/2 cup natural cane sugar
1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 cup 1-percent vanilla soy milk
1 Tbs. fat-free egg product
1 tsp. grated lemon zest (optional)
Preparation:
1. In a food processor combine flour, sugar, baking powder and baking soda. Blend for 15 seconds.
2. Combine soy milk, egg product and lemon zest in a cup.
3. With the motor running, add soy-milk mixture to dry ingredients. Process until dough forms a ball--about 20 seconds.
4. Transfer dough to a lightly floured surface. Knead until dough comes together.
5. With floured hands, press dough into pie pan. Cover with wax paper and fill with dried beans. This works as a pie weight and prevents the crust from puffing.
6. Bake crust until lightly browned--approximately 15 to 20 minutes--at 350 degrees.
Source : Fat Free Vegan
