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Tuesday, November 15, 2011

Vegan No-Roll Pie Crust

Pie is a bit problematic at our house, because of Phoebe's dairy allergy. If someone brings us a pie, we eat guiltily while she has an inferior version made with a frozen store-bought pie crust full of hydrogenated oil. Either that or we abstain altogether and settle for apple cake or pumpkin bread. I know, quick breads don't hold a candle to pie.

With Thanksgiving just around the corner, I've been experimenting with no-roll pie crusts. The No Roll Pie Crust II from allrecipes.com seemed like a good option for a non-dairy crust but I was troubled by the amount of oil. At first, I went a little crazy and reduced the oil, added powder sugar, an egg, whole wheat flour. Too dry. Next, I decided to trust the rave reviews and follow the recipe, but sure enough I found it was too oily.

Oil slick!
Last night, I reduced the oil, swapped out some of the flour with whole wheat flour, and replaced the milk with water. It worked!

1 c flour
1/2 c whole wheat flour
1/4 sugar
1/8 t salt
1/3 c vegetable oil
2 T water

Preheat oven to 450 degrees. Whisk dry ingredients together in a pyrex pie plate. Pour oil into center of dry ingredients. Use fork to mix dry ingredients into oil. Add water and mix. Distribute the dough evenly around the sides and bottom of the pie plate to make it easier to press later.

Chill in freezer for 10 minutes.

Press the dough with your fingers into the pie plate.

Start with the sides of the crust. Then do the bottom.

After the first pass. Go back and even out any thick parts.

Neaten the top ridge by pressing down with your thumb.

Bake for 10 minutes.

I filled the pie crust with a chocolate pudding recipe adapted from Martha Stewart. I increased the corn starch, added an egg, and cut back half a cup of the milk so the mixture would be firmer. Good thing, because Phoebe couldn't wait for the pudding to set for the recommended two hours. We dug in at the one-hour mark.

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