Happy Birthday Kara! I have always had trouble with pie crust and it is nearly impossible to find a good vegan frozen one (and who would want to anyways??). I finally found a good, easy recipe that does not require cutting margarine into ice water and then praying the heat from your hands doesn't ruin it while you're rolling it out. Something that is cool about this pie crust recipe is that you can just pour all the ingredients in the pie plate and mix them in there- no bowls to clean! I did make extra crust and roll it out for the top, but this recipe is just for the bottom crust. If you want to make extra crust for the top, just double the recipe.
Crust
- 1.5 cups all purpose four
- 2 Tablespoons sugar
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 tablespoons soy milk (I bet almond milk would be really good!)
- Preheat oven to 400 degrees
- Put all ingredients in pie plate
- Mix
- Use your fingers to push out from the center layering the crust along the bottom and sides of the pie plate. Poke holes in it with a fork (so it doesn't bubble up when you bake it)
- Bake for 15 minutes and then use in your favorite recipe.
- 3 cups strawberries (cut into bite sized pieces)
- 3 cups rhubarb (also cut into bite sized pieces)
- 1/4 cup sugar (more or less depending on how sweet you like your pie- Kara likes a sort of tart rhubarb pie, so I did not add a lot of sugar)
- 2 Tablespoons flour
- If you are using fresh ingredients, just mix them together in a bowl and add to pie crust
- If you are using frozen ingredients, add them to a saucepan and warm them up over high heat. Make sure to mix the flour in with some cold water before adding it so it doesn't clump. Stir over medium high heat until the liquid thickens up. Otherwise you end up with soggy pie. And no one wants soggy pie.
No comments:
Post a Comment