In the course of telling about various pies over the years, I’ve mentioned this versatile pie crust recipe which can easily be made vegan, and is mixed up right in the pie plate.
I thought I had never given the recipe for it, but just today I saw that it was featured in the second post I ever wrote, in which I report on my experiment with sweet potato pie. I’ve now put it conveniently where it ought to have been all along, on the page titled “Recipes and Vague Instructions.”
In the Orthodox Church we have a good many days all throughout the year when we fast from dairy and eggs, those go-to ingredients for many desserts, so I’ve made use of this recipe on special occasions that also happen to be fast days.
|Sweet Potato Pie with Black Bean Crust|
An example is the pineapple-coconut pie which I mention on a rambling post that offers vague instructions indeed. But the crust recipe comes originally from the Amish, who aren’t known for fasting or eating vegan, and it’s a wonderfully quick shell to throw together even for a rich pie, like the colorful first one I ever blogged upon.
Since my last detailed pie recipe here, I have acquired a convection oven, and I want you to know that I no longer have to do the foil collar thing to keep my crusts from over-browning. Now it is easier (what?) than ever to whip up a pie, any day of the year.
As the Nativity Fast is soon upon us, any pie I make will likely be a vegan one using this recipe, which I am giving in the original Amish version with my notes. Finally, what you’ve all been waiting for… back for a second appearance… TA DA!
Pat-in-Pan Pie Crust
Single-crust 8-9” pie
Quick, crisp, but tender
(can’t be rolled)
1 ½ cups plus 3 tablespoons flour (does not have to be wheat)
1 ½ teaspoons sugar
¼ teaspoon salt
½ cup vegetable oil (you might even try a little butter!)
3 tablespoons cold milk (dairy, soy, nut, etc.)
Place the flour, sugar, and salt in a pie pan and mix with your fingers until blended. In a measuring cup beat the oil and milk with a fork until creamy. Pour liquid all at once over the flour mixture. Mix with the fork until completely moistened. Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges.
Shell is now ready to be filled. If you are preparing a shell to fill later, or your recipe requires a pre-baked crust, preheat oven to 425°. Prick the surface of the pastry with a fork and bake 15 minutes, checking often, and pricking more if needed.
For a 10” shell I used:
2 cups flour
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup oil
3 tablespoons milk