Recipe Exchange - November 2012


With the celebration of Thanksgiving this month, many of us will find ourselves making pies! Apple pie, pumpkin pie, cherry pie... the possibilities are practically endless! That said, most pie crust recipes, (especially the good ones, it seems), call for butter, margarine, or shortening. If you're trying to stay away from the saturated fat and hydrogenation this year, we've got a recipe for you! While the secret to a good, flaky pie crust is fat, you can use vegetable oil and boiling water to fill that order. This recipe is an old one and is praised for being crispy, flaky, and the all-around perfect compliment to your favorite pies. Try it this Thanksgiving!

Share your favorite vegetarian or vegan holiday recipes with us and we'll share them here in the eCommuniqué! Please include preparation directions. Email your recipes to: krissy.barber@oc.npuc.org

Hot Water Pie Crust

Ingredients
3 cups unbleached flour
1 1/2 tsp. salt
1 cup vegetable or canola oil
1/2 cup boiling water

Directions
Mix the salt and flour. Heat water and add to liquid measuring cup holding oil. Pour water and oil in all at once and stir with a fork. Separate into two, approximately even balls. Roll each ball between wax paper. Remove top paper, lay crust side down on pie pan. Remove second sheet of paper. Form dough into pie pan and flute the edges. Bake crust separately (about 10 minutes) or with filling in it, (according to filling recipe). 

NOTE: This recipe makes one complete crust (top and bottom) for a 9" pie.

Google Translate