I'm behind on my projects due to a party tonight which has consumed two days of cooking time, but I'll give you a recipe to hold you over until regular posting resumes. (And, yes, I have at least two more congealed salads planned...)Among the foods for the party, I made the wonderful apple pie from Julie Hasson's The Complete Books of Pies. We're going to serve it with the poured custard from Bryanna Grogan's World Vegan Feast. I've tried a lot of pie crust recipes. While I like the results you can get from very cold fat, and the use of a liquid like vodka (dirty little secret: Everclear works even better than vodka), I almost always default to my mother's easy and foolproof recipe.
With a fork, stir together (for a top and bottom crust): 2 c all purpose flour (or whole wheat or a combo), 1 1/2 t salt, 1/2 c oil (any kind), and 1/4 c nondairy milk (any kind). For a single crust, the amounts are 1 1/3 c flour, 1 t salt, 1/3 c oil, and 3 T milk. Roll out between pieces of waxed paper. If you wet the counter, the bottom sheet of waxed paper will stay in place. When rolled out, peel off the top sheet of paper, and use the bottom sheet to flip the pastry into the desired location.
2 comments:
Handy tip about wetting the counter!
That pie looks perfect.
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