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What do vegans eat? Pie!

07/07/2010

This weekend was July 4th (as you are well aware, I am sure).  So, what did I make?  Cupcakes for America! (Oh I also made the Cold Rice Salad from a couple posts ago.)

Subtly patriotic. Like me.

Doesn’t that icing look like soft-serve?  Woah.

Tuesday of this week, I made curry for my family and a few friends (the usual suspects).  My sister Ashley brought Pani Puri (which you can get at places like Jungle Jim’s/Whole Foods/etc in kits that make it waaaay easier to make).  I also made blackberry pie!

The curry I made was “Curried Cauliflower and Potatoes with Black-Eyed Peas” from Supermarket Vegan.  I doubled the recipe, though.  Instead of a second can of black-eyed peas, though, I used a can of chickpeas.  I also added a little chili powder and garlic powder.  I served it over couscous.

Pani Puri and fixin's

Now for the really important part… PIE!

Pie is a big thing in our family.  I think I have used pre-made pie crusts about twice in my life.  My grandma’s pie crust recipe is really easy and is (accidentally) vegan!

Grandma’s Pie Crust (Makes 1 pie or 2 open-faced pies)

1.5 cups flour
1/2 cup shortening
1/2 tsp salt (or less)
1/3 cup water
9″ glass pie pan
butter knives/spoons
rolling pin

Directions:

Mix salt and flour first.  Drop shortening into flour and use two butter knives to cut the shortening into the flour mixture, until the size of peas.  Add water.  Use a spoon to press the water into the flour/shortening mix.  You may need to add a little sprinkle more water at this point, if the dough is too dry.  One or two drops will do!  If you add too much it will become a soupy mess.  Next, divide dough in half and roll out on a floured surface with a floured rolling pin.  (Flour liberally!)  After the first half is rolled out, lay the crust into the pie sheet and press it in gently, just to make sure there is no air between the pan and the crust.  Use a butter knife to run along the edges of the pan and remove the hanging over parts.  If your crust cracks/has a hole, just use the extra from the “hangers on” to fill in the gaps.  No one sees this part of the pie! Next, roll out the top half.  For this pie, my sister and I cut the rolled out dough into long strips and weaved it into the pattern you’ll see on top.  You can do that or just put the pie crust on top and poke holes in it.  Either way, lay the crust on top, pinch the edges down a little, and use a butter knife, again, to cut away the hangers on.  Now you may snack on the extra dough!  🙂

Blackberry Pie Filling (can be adapted to many different berries.  fills one pie)

5 cups fresh blackberries
about 3/4 cup sugar (can be up to 1 whole cup)
1/4 cup flour
1 tbsp cornstarch
a dash of cinnamon
optional: a drop of vanilla or almond extract if you feel daring

Directions:

Mix all but the berries together.  Add berries and mix well.  Let sit for 15 minutes, stirring occasionally.  Preheat oven to 450 degrees.  Pour berry mixture into pie crust.  Top with crust as directed above.  Bake for 10 minutes on 450, then 35-40 minutes on 350 degrees.  You may want to brown the top with the broiler at the end.  Serve hot right out of the oven or cooled the day after.  Serve with “ice cream,” more fresh berries, or just plain!

Pre top-crust and baking

Pies stay in this "whole" state for such a short time.

All gone!

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One Comment leave one →
  1. Lisa permalink
    07/11/2010 7:31 am

    omg that looks so good…

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