Banana Bread Tart - Pie Crust

After hearing that I was chosen to win a year's supply of Earth Balance products, I was ecstatic! I needed a picture of myself holding something I'd created... so I grabbed my Earthy B and came up with this! Filled with fresh, sliced ripened bananas, cinnamon, chocolate chips, hazelnuts, and a foster sauce, it's just too good to be true.

Since the recipe is a bit lengthy, I've decided to post it in parts. So, here is part one: the crust!

Pie Dough Crust
2 c + 3T. flour
1/2 c. Earthy B, in small pieces
2 T. evaporated cane juice
1/2 c. milk substitute

In a large bowl, mix flour and sugar.
Cut the Earthy B into the dough, using two knives or a dough cutter.
The mixture should look crumbly and the butter should be in little pea size balls.
Add is milk and combine using your hands until dough just holds together.
Dump crust onto a flat surface sprinkled with flour and knead dough for about 5 minutes, until the dough is smooth and the gluten has been developed.
Using a rolling pin, roll the dough into a circle about a 1/4'' thick.
Place circle into a prepared pie dish, and trim excess dough from the edges with a knife or kitchen scissors, leaving about 1'' hanging.
Roll the trimmed dough up around the edges of the pie pan, creating a crust for your pie!
You will have extra dough you don't need, so freeze it and save it for later!

Much love,