VEGAN: pie crust recipes

[Guest guest]

Here are a couple of recipes for pie crust. This first one is just for

" ordinary " pies. You can use it as a topping for a casserole (pot pie)

or use it to make a top & bottom crust for any dessert pie. This is

also a very simple recipe. You can also use this as a simple pastry

crust for almost any recipe. You can use it to make tarts (cut into

squares and put jam in the middle), or as a " covering " to make bite-size

thingees <G>--well, for instance, you can put in leftover fried rice or

leftover stew-type stuff and make little squares. I think I got that

idea from High Road to Health.

 

The second recipe is a bit tastier. It's also easy to make, but I know

some people I've sent it to weren't able to find the liquid lecithin.

(I don't know if there's any other kind, but my bottle says: Liquid

Lecithin, a pure vegetable product in its natural liquid state, not

bleached.) I like to use this one for my carob or chocolate pie, but

it also works well for other dessert pies, such as apple or pumpkin pie.

 

Deanne

 

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* Exported from MasterCook *

 

PIE CRUST

 

Recipe By : Man, Woman, and Child

Serving Size : 1 Preparation Time :0:00

Categories : Desserts Pastries

Pies American

Thanksgiving

 

Amount Measure Ingredient -- Preparation Method

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1 cup whole wheat pastry flour

1 cup unbleached white flour

1/3 cup oil, light

1 teaspoon salt

1/2 cup ice water

 

Mix dry ingredients. Add oil and water and mix lightly until dough

holds together. Wrap in plastic wrap and refrigerate for 30 minutes.

Then knead a little. Divide into two slightly unequal balls. Roll out

larger ball until slightly larger than pie plate. Lightly flour and

then fold into quarters (fold in half, then in half again). Put in pie

plate and unfold, gently fitting to pie plate. Add filling. Roll out

smaller ball until slightly larger than pie plate. Lightly flour and

then fold into quarters. Put over pie and then unfold. Turn under

edges using all the dough. You don't need to trim; use the " extra "

dough at the edges to make " fluting " around the edge.

 

If using an uncooked filling, bake at 375 degrees for 30 minutes.

Reduce heat to 325 and bake for 30 minutes longer. A precooked filling

may take a little less.

 

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* Exported from MasterCook *

 

FLAKY WHEAT-OAT PIE CRUST

 

Recipe By : Priska

Serving Size : 1 Preparation Time :0:00

Categories : American Desserts

Pastries Pies

Thanksgiving

 

Amount Measure Ingredient -- Preparation Method

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1/3 cup oil

1/2 cup warm water

1 tablespoon liquid lecithin

1 cup whole wheat pastry flour

1 cup oat flour

1 teaspoon salt

 

Place first three ingredients in bowl and beat well with a fork. This

mixture whips up to the color and texture of a very soft margarine. In

another bowl, stir together flours and salt. Add liquid ingredients to

dry, stirring just enough until dough is formed. Do not overmix because

crust will be tough. Press dough together with hands to form ball.

 

Procedure for rolling out pie crust: With a damp cloth, moisten an area

about 12 " x 14 " . Place plastic wrap over wet area. Put half the dough

in center of plastic. Then place another piece of plastic over the

dough. Roll out a 10 " - 11 " circle. Remove top plastic. Place

inverted pie pan in center of dough. Put one hand on pie pan while

using the the other hand underneath pie crust (under plastic), gently

pressing dough in center of pan. Flip pie pan over with dough. Gently

fit dough to pan and remove the plastic.

 

For top crust, roll out between plastic, following preceding steps.

Remove top piece of plastic. Pick bottom plastic and flip crust onto

pie. Remove plastic. Roll edges together and press together, fluting

the edges. (You don't need to trim.)

 

This makes a 9 " pie crust.

 

NOTE: For pre-baked pie shell, prick bottom crust with a fork. Bake at

350 degrees for 20 - 25 minutes or until fluted edge is firm to the

touch. (This may take a shorter time. I might try about 15 minutes.)

 

Using aluminum foil pie tins, you may make crust ahead of time and

freeze. Freeze them separately, but after frozen, you may stack them.

Wrap tightly.

 

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