I was definitely willing to give it a shot — the combination of garden fresh tomatoes, cheddar cheese and basil
baked in a pie crust sounded right up my alley.
If crust edges are always coming out too dark, cover with strips of foil while baking or
invest in a pie crust shield.
I was thinking about experimenting with pastry using these flours — I figure that the lower gluten content isn't an
issue in a pie crust?
Add the butter and pulse until dough is crumbled into small pieces (the texture of a
press in pie crust).
Just a quick mention that my grandma used 7 - up (instead of water) and
lard in her pie crusts in case you want to experiment!
Many VegKitchen readers have let us know that this mild dish of hearty veggies
enclosed in pie crust is on their regular cool - weather meal rotation; it's also a crowd - pleasing vegan option for a Thanksgiving or Christmas menu.
* I've also been working on a (coconut oil - based) vegan butter substitute of my own, but unfortunately I've been unsuccessful in developing a recipe that
works in pie crusts.
It can also be used to accentuate banana flavor in baked items where bananas are showcased, for example,
in a pie crust for a banana cream pie.
Since the trimmed pieces aren't necessarily «show» material, but still delicious, I like to use these for crumbles on ice cream, as a cookie
crumb in a pie crust, even in combination with some granola as a tasty breakfast oatmeal stir - in.
I highly suggest investing
in a pie crust bag, they're inexpensive and make rolling out the rolls a cinch!
I was totally freaking out because I had a gluten - free flour blend that was mostly garbanzo bean and fava bean flour, which are really not things I want to
taste in my pie crust.
And in the past I've done... - turkey enchiladas - threw turkey in casseroles in place of chicken - left over thanksgiving pie (turkey and sides
thrown in a pie crust)- grilled cheese with turkey - turkey tortilla soup
I'm not sure why I would put salad ingredients in a pie crust
Aside from just munching on berries all day my favorite thing to do is to put these tasty
berries in pie crust.
I use
vodka in my pie crust because it adds wetness to rolling the dough, but evaporates during the baking process, leaving a very flaky crust.
This week I'm proud to say that I have had a mini lemon cheesecake pie after dinner every night #guiltfree too, because the pie crust is made without the processed ingredients usually
found in pie crust recipes.
This strawberry pie is
covered in a pie crust floral arrangement making it a work of art and Easter dessert in one.