Pi R Good? – VeganMoFo 24

So, I made pie today.  I made 2 pies in fact.  One is a pecan pie based on a recipe from the Millennium Cookbook.  That one might be decent, though I’m not feeling very good about the crust.  The other is from the path2prayer.com website and is pumpkin.  That one, I think, is pretty much a disaster.  I followed the recipe religiously (get it?), but instead of getting firm in the oven, it just kept getting looser, and eventually started “blowing up” as well.  At that point, I just took it out and let it cool.  I guess we’ll see tomorrow, but I’m glad I have backup store pies and will be making brownies in a few minutes.

My pie issues aren’t just with filling.  I have a very hard time with crust too.  Seriously, I need your pie crust tips!  Lay them on me!  How do you get a good flaky vegan crust?  How much butter-like product do you cut in per cup of flour?  How wet do you want the dough when you shape and roll it?

Meh.  I should have just stuck with breads and cakes.  Those I can do.  On the other hand, the tofurkey looks super delicious and I made 2 of those so we’ll have plenty of leftovers for sandwiches later!

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5 Responses to Pi R Good? – VeganMoFo 24

  1. thyme says:

    i just gotta tell you, if you REALLY want to get to the bottom of your/ANY pie issues, seriously, go to Martha Stewart. you don’t have to invest in her 401K, ALL of her info is on her website/s. from there, substitutions shouldn’t be/might not be that difficult. good luck!! happy baking! :+>

  2. Erik says:

    Which shortening do you use for your pie crusts?

    • theveganasana says:

      I used a vegan butter (either good earth or smart balance). That might be part of the problem, but I think most is just that my mother and I never got to really cover pie crust and I don’t “get” what the consistency should be when rolling it out. I’m going to give it a try again soon with white flour instead of wheat and see if it goes better!

  3. Dan says:

    The pumpkin pie recipe you tried on my website (path2prayer.comP is hard to pull off and the results are inconsistent. Sometimes it works right, sometimes it doesn’t.

    However there is a pie crust recipe if you look further that is based on oil and Canola oil that is great. I came upon it visiting some people in North Carolina where I had offered to make some fruit pies. The lady responded that it wouldn’t be necessary since she made great pies. Inquiring about how she made her crusts and learning that she used oil, I responded by telling her that good crusts and oil did not go together. The lady disagreed, made me a crust on the spot, and proved me wrong. It was easy to make and ever since that day, I’ve been following her recipe. It is easy to make–at least for me–and I am often asked to bring pies when invited to shared meals. The recipe is here: http://www.path2prayer.com/article.php?id=195

    • theveganasana says:

      Thanks, Dan, I’ll check it out. I was sad about the pie, because I have read good reviews of it, so it must come out good sometimes. Mine came out very gelatinous. I am pretty sure that I overcooked it, which may have been part of the problem, but I never hit a point where a tester inserted came out clean, so I got flummoxed about when to take it out. 🙂 I’m not a bad cook, but pies are not my forte!

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