![]() ![]() Then add the butter and pulse several times more until the butter looks like peas. Food Processor: Add the flour, sugar, and salt to a food processor and pulse a few times to combine.So just follow the simple steps that I’ve outlined here and it will come out perfect! The most important thing is that the chunks of butter are cold for the pastry to come together properly. You can use a food processor like I do or you can do it by hand. The most important thing is that your butter and water are very cold and that you have all your ingredients measured out before you begin. Making pie crust from scratch is not hard at all! In this recipe, I use the help of a food processor, but you can also do it by hand if you prefer. You can use it to make custard pies, cherry pies, and apple pies, pumpkin pies or even quiches. The great thing about this crust is that is so versatile, it’s perfect for both savory or sweet pies. ![]() ![]() While there’s nothing wrong with store bought pie crust, I enjoy making my own because it’s so easy and quick and using this basic recipe, it always turns out perfect. I’ve been baking my own pies for a long time now, but I still remember a time when I used to shy away from making my own crust and used to buy the store bought ones. Can I Use Shortening Instead Of Butter?.Can I Make Homemade Gluten Free Pie Crust?.Top with coconut whipped cream or candied pecans.The pie will set up completely after cooling for 3 or 4 hours in the fridge. Let the pie cool completely before serving.Reduce the heat to 350F or 175C, remove the aluminum foil, and bake for another 25-35 minutes. The pie should look set around the edges.Bake covered with aluminum foil for 15 minutes at 400 F (205C).Brush the vegan egg wash on any exposed crust.Place the dough leaves on the top of the pumpkin mixture in a radial pattern along the outer edge. (Optional) Roll out the remaining pie crust dough to about ¼ inch thick, and cut into leaf shapes.Transfer the pumpkin pie mixture into the cooled crust, smoothing the top with a spatula.Pulse until all the ingredients are well combined, and the mixture is smooth. In a food processor, combine the pumpkin puree, non-dairy milk, cornstarch, maple syrup, brown sugar, vanilla extract, and pumpkin pie spice.Remove from the oven, remove the pie weights, and let cool completely before filling. Lay a sheet of parchment paper in the bottom of the crust and fill with pie weights (or dried beans). Poke holes in the bottom of the crust.Place into the pie pan, gently pressing it to the bottom and sides. After chilling the dough for 30 minutes, roll out it out into a 12-inch diameter circle (about ¼- ⅛ inch thick).Make the crust according to this recipe. Add the pecans and sugar (if using) to the dry ingredients, prior to adding the vegan butter.This recipe makes 1 standard depth 8-9" pie. STEP 3: (Optional) Roll out the remaining pie crust dough to about ¼ inch thick, and cut into leaf shapes. filling the blind baked crust with the eggless pie filling STEP 2: Transfer the pumpkin pie mixture into the pie pan, smoothing the top with a spatula. You can also mix the pumpkin filling in a mixing bowl with a whisk. STEP 1: In a food processor, combine the pumpkin puree, non-dairy milk, cornstarch, maple syrup, brown sugar, vanilla extract, and pumpkin pie spice. TIP: make sure the crust is completely cooled before filling! Filling while it’s still warm can create a soggy bottom crust because steam gets trapped between the pumpkin filling and the dough. STEP 5: Remove from the oven, remove the pie weights, and let cool completely before filling. STEP 4: Poke holes in the bottom of the crust, place a sheet of parchment paper in the crust, fill with pie weights and bake at 400F for 6-7 minutes. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |