It worked! Fat Free Pie Crust, pastry style (not cookie style)

[Guest guest]

The verdict is: This is a completely acceptable pastry style pie crust

for traditional fillings (apple, pumpkin, etc.)

 

The resulting crust is not flaky, but holds its shape, stands up to

liquid and custard-style fillings such as pumpkin, and has a pleasant

taste. In consistency it's denser than a traditional pastry crust and

is slightly chewy.

 

------------

Below is how I actually made pie crusts for 2 pies after altering the

original recipe. Among other things, I discovered that 1 cup flour is

not enough to adequately cover one pie tin.

 

For 2 crusts:

 

3 cups sifted plain flour (IMPORTANT - lightly spoon into measuring

cup so the flour is not compacted.)

2/3 cup Agave syrup

2 Tablespoons honey

2 Tablespoons low fat soy milk

3/4 teaspoon salt (optional)

 

If you are planning to cook the crust before filling, preheat oven to

475 degrees F. Otherwise, follow the directions that come with the

filling.

 

Mix flour and (optional) salt.

Combine agave syrup, honey, and sowy milk, and add all at once to the

flour mixture.

 

Stir with a fork until thoroughly mixed. Do not overmix.

 

For one pie crust, flour a wooden surface, such as a large cutting

board. Place 1/2 dough, in a quickly formed ball, onto the floured

board. Dust the top of the dough with more flour. Repeatedly push down

on the dough with your hands, spreading it out into a circle, while

turning the dough over a few times during the process.

 

This is related to kneading, but you are not actively pushing flour

into the dough. Instead you are using the flour to keep the dough and

other surfaces (the board, your hands and, eventually a rolling pin)

from sticking to each other while you flatten the dough into a circle.

 

Once the dough seems reasonably flat and significantly less sticky --

i.e. it's beginning to look as though a rolling pin will get the job

done faster than continuing to use your hands -- flour a rolling pin

and gently roll the dough in all directions from the center out. (You

are trying to make a circle.)

 

Once the dough-circle is larger than your pie tin and is in the range

of 1/4 inch thick (don't obsess over thickness), gently pull up 1/2 of

the circle and fold over the other 1/2.

 

Lightly spray the pie tin with spray oil. Move the pie tin next to the

dough and slide the dough into the tin. Unfold the dough. If

necessary, patch holes and push the dough around in the tin to

properly cover the tin.

 

Hopefully there will be enough dough so you will be able to flute the

edges at the top of the tin. (If there is extra dough, trim it off.)

Prick the bottom of the crust with a fork.

 

If you are cooking the crust right away (i.e. the oven is 475 F):

Bake 10 minutes or until golden brown. Cool before adding filling.

 

I froze 2 crusts, then thawed and filled them later. I cooked the pies

at 350 F until the filling was done.

[Guest guest]

> The verdict is: This is a completely acceptable pastry style pie crust

> for traditional fillings (apple, pumpkin, etc.)

 

> 2/3 cup Agave syrup

> 2 Tablespoons honey

 

But because of the honey it can't be considered vegan.

 

Have you experimented using all agave and no honey?

 

 

 

Sue in NJ

[Guest guest]

Using all agave would work well, as would using all or part of other

sweet syrups such as maple syrup.

 

The sweetness helps to give the dough a pleasant flavor and the liquid

helps bind the flour together.

 

Sorry about the honey - though obvious in hindsight.

 

> But because of the honey it can't be considered vegan.

>

> Have you experimented using all agave and no honey?

>

> Sue in NJ

>

[Guest guest]

I am so glad that recipe worked!! I'm going to try it over the Christmas holidays. Any good vegan cookie recipes?

AnnetteCome on with your Come on!Godfather of Soul..Mr. James Brown