|
Do you have questions about being vegan? Send them
to Jo using this easy form.
She would be happy to address your individual concerns
as well as general inquiries about vegan ethics, philosophy,
practical applications, and living compassionately.
Jo cannot respond to questions about nutrition or
answer questions that have already been addressed in
the Archives
Jo will make every attempt to answer each question
personally, however, due to her schedule, this may not
be possible. If a reply is forthcoming, it could take
up to a few weeks, so please be patient. It is also
possible that your question will be answered directly
in the "Ask Jo!" column rather than an individual
response.
If you'd like to view previous questions Jo has
answered, visit the Ask Jo! Archives.
Vegan
Pie Crust?
Do you have a good recipe for vegan
pie crust that doesn't use shortening or hydrogenated
oil? The recipes I've tried so far come out crispy rather
than flaky, and they just don't satisfy my Midwestern
palate.
Preparing flaky vegan pastry is not
particularly difficult--the secret is in the technique.
Work quickly and handle the dough as little as possible
to guarantee the flakiest results.
Here is a pie crust recipe from "Vegan
Vittles." It calls for whole wheat pastry flour,
and this is a critical ingredient. Do not substitute
all-purpose whole wheat flour, which is what is typically
found in supermarkets, or whole wheat bread flour. Neither
will produce good results. If you do not want a whole-grain
crust, you can replace the whole wheat flour with unbleached
white pastry flour.
This simple, delicious crust can be
used for any sweet or savory pie.
Flaky Pie Crust
Makes one 9-inch crust
1 1/2 cups whole wheat pastry flour
1/4 teaspoon salt
1/4 cup unrefined corn oil, canola oil, or Spectrum Spread
approx. 2 to 4 tablespoons cold nondairy milk or water,
as needed
- Have ready one 9-inch pie plate.
Combine the flour and salt in a large mixing bowl.
Cut in the oil or spread with a pastry blender or
fork until the mixture resembles coarse crumbs. Sprinkle
the milk or water over the flour mixture, tossing
gently with a fork to lightly moisten. The mixture
should be evenly moistened, not damp or soggy. With
your hands, quickly form the dough into a ball, handling
it as little as possible.
- Place between two sheets of waxed
paper and roll into a circle about one inch larger
than your pie plate. Remove the top sheet of waxed
paper. Carefully flip the crust over and lay it in
the pie plate with the dough against the plate. Working
very carefully and gently, remove the second sheet
of waxed paper. Ease the crust into the pie plate
without stretching or tearing it. Trim the edges or
turn them under to within 1/4 inch of the rim and
flute them. Thoroughly prick the sides and bottom
of the crust with the tines of a fork to keep air
bubbles from forming under the surface.
- To prebake the crust (for pies that
will be filled and then baked), place in a preheated
400 degree F oven for about 12 to 15 minutes, or until
it turns a deep golden brown. Remove from the oven
and cool before filling.
- To fully bake the crust (for pies
that will be filled and chilled, or baked very briefly),
place in a preheated 400 degree F oven for about 20
minutes or until it turns a rich brown color and is
crisp. Remove the crust from the oven, and allow to
cool before filling.
Tips: Lightly moistening your
countertop with water will help to keep the waxed paper
from sliding.
Copyright © 1998-2013 by Jo Stepaniak
All rights reserved.
Nothing on this web site may
be reproduced in any way
without express written permission from the copyright
holder.
|
