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Thursday, October 1, 2015

Klunker's pie crust



Klunker's pie crust

I have to admit, when I was making this recipe, it was not to make pie crust.  It was to try and duplicate a recipe.  As I continued though, I realized that if I couldn't make a good pie crust, what went into the crust didn't matter.  And that led me to just make this a pie crust.  
I decided that if you can make a good pie crust, you can fill it with whatever you want.  It didn't matter if I could duplicate the filling, it was the crust we have issues with being plant based.  Mainly because we don't use oil or butters.  NO ADDED FAT.  
That really throws things into a quandary, because part of a crust is lots of butter/margarine.  I will admit, replicating that is so far impossible.  This crust, and really no crust I have seen yet that is fat free and plant based is flaky like a good old fashioned crust.
But, I sure did enjoy this crust.  It was light and it filled the gap.  You can honestly stuff it with whatever you would like.  So far I have done one recipe with savory and one with sweet. I will say, you need some patience to do this recipe.  You cannot rush it., but in the end, it will be worth it.

Ingredients:

2c unbleached flour
1/2c unsweetened applesauce
3-4 tablespoons unsweetened almond milk (or milk of choice)
1/2 tsp. salt 
1 tsp. baking powder

To start, measure out your apple sauce and almond milk.  Put both in the freezer.  You want these to be very cold.  Leave in there for at least 10 minutes.

In a large bowl, combine the flour, salt and baking powder.  
Take the applesauce and almond milk out of the freezer, add the applesauce and 2 tablespoons of milk.  With a fork, cut the applesauce and milk to the flour.
As you mix lightly, if you see it is too dry, add a little more milk.  You don't want it to be too wet.
 When you have just mixed the dough, (as above) put the bowl into the freezer for 8-10 minutes.
Then remove from freezer and dump onto a clean, floured working surface.  Gently form into a dough ball and flatten a bit.
Flour a rolling pin, and gently roll out to about 1 inch.  Then fold one side over the other.  You want to do this a few times to make layers.
After doing this 3 times, roll your dough out to about 1/4 inch.  This is the point where you cut it to whatever size you are wanting.  
For the hand pies, I used a 4 inch bowl, and turned it upside down to cut circles. 
Depending on your recipe, bake at 400* for 15 minutes.  Open oven and brush top with plant milk.  Bake another 10 minutes. (this worked best for the hand pies)

Explore with different fillings, or make a whole apple pie.  Do not overcook, so on the last 10 minutes, watch close.

 **  Instructions for hand pies.
After cutting shapes, place filling (about 1/4 cup) into the center of the bottom.  With your finger, wet the edge of the bottom with some water.  Place the top on the bottom, and press the edges down.  Then, with a fork, press the edges to seal and form a decorative edge.
Gently press the top down a bit to distribute the filling.  Then, with a sharp knife cut a couple of small vents on top.
Brush top with some plant milk, and place in 400* oven.  Bake for 15 minutes.  Remove from oven and brush the top again.  If you are using a sweet filling, sprinkle some sugar on the freshly brushed top.
Bake another 10 minutes, until just golden.
Remove from oven and let sit for 10 minutes to set up.
Get creative, there are endless possibilities for stuffing.
I am still working on a gluten free version.  I have tried two recipes with no luck, but will keep trying. 
 

5 comments:

  1. Brilliant! Will certainly try it!

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  2. The oils and fats generally resist and contain the fluids in the filling. Could you share how you construct the sweet and savory fillings to prevent the crust from getting soggy?

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  3. Looking over the ingredients without reading the blog bits, sounds like it would have the consistency of a biscuit. That's not a bad thing. ;D

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