Jain-Friendly Pie Crust Recipe

About this recipe

A simple and versatile pie crust recipe tailored for Jain dietary preferences. Perfect for dinner pies or as a base for savory or sweet fillings.

Ingredients

• 500 ml Amul Cow Milk
• 1 kg Whole Farm Grocery Sugar (Packet)
• 100 g Catch Sprinklers - Iodized Table Salt
• 850 g Sundrop Lite Blended Cooking Oil
• 300 g Nutty Yogi Almond Flour (With Skin)

Instructions

1. 1. Sift 1 1/2 cups of flour, 1 1/2 teaspoons of sugar, 1 teaspoon of salt into a pie plate.
2. 2. Make a well in the center of the dry mixture.
3. 3. In a measuring cup, combine 1/2 cup of cooking oil and 2 tablespoons of cold milk. Mix with a fork until the mixture appears cloudy.
4. 4. Pour the liquid mixture into the well of the dry ingredients and mix with a fork until the dough comes together.
5. 5. Using your hands, press the dough evenly into the pie plate, covering the bottom and sides. Shape the edges into a fluted pattern if desired.
6. 6. Prick the bottom and sides of the crust with a fork to prevent bubbling during baking.
7. 7. Bake the crust in a preheated oven at 400°F (200°C) for 12 to 15 minutes, or until lightly golden.
8. 8. Allow the crust to cool before adding your desired filling. This crust works well for both savory and sweet Jain-friendly pies.