![]() The beauty of using a food processor to make pie crust is that the machine can cut the fat (in this case butter) into the flour, without the butter warming up (like it would if you did this step with your hands).įor this recipe, you will use the regular food processor blade. Cold water or even ice water ensures that the butter stays cold, making it easier to handle and creating a flaky crust that isn't overly greasy.Butter, specifically unsalted butter, though salted will work too (adjust the salt in the recipe accordingly).Salt-I use Diamond Crystal fine kosher salt, but if you'd like to use regular table salt, use half the amount, otherwise, the crust may be too salty.Sugar-just a little sugar helps to bring out the flavours and also helps with browning.Flour-bleached all-purpose works great in doughs like this.You only need a few ingredients to make pie dough and you likely have them all in your pantry and fridge! Here's what you need: This is the pie crust I use to make this double-crust maple apple pie and this blueberry pie, among others. This all-butter pie crust made in the food processor is exactly what you need! The holiday season is hectic and you need a reliable pie crust recipe to get you through all the pie-making. Top with coconut whipped cream or candied pecans.Disclosure: As an Amazon Associate, I earn from qualifying purchases.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.
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