As a foodie with a blog, I don’t always develop every single thing I make in the kitchen. Why is that? Well, for starters I am not that good. I’m not going to pretend that I know the ins and outs of making my own tempeh and I definitely don’t know my way around an…
The infamous pie crust that nobody ever believes is vegan. I’ve dabbled here and there with other crust recipes but never seem to get them just right so I always come back around to this one. It’s flakey and soft, but still holds up well beneath a dense fruit filling.
A few things before you get started. Always make sure your butter and shortening are cold. You want the fats to spread so that you get nice little pockets that cook evenly in the oven. You can read all about pie dough science online.. but we won’t go into it here. Use ice cold water. I recommend putting about 1 cup of water in a bowl with some ice cubes to set aside before you get going. Pastry cutter vs food processor. I’ve had success using both.
HAH! You thought that I was going to miss out on posting a pumpkin pie recipe just in time for Thanksgiving didn’t you? Well, you were almost right but I snuck one on in there. I must confess that Thanksgiving is my second favorite holiday – just behind Christmas and before Halloween ’cause I love candy. I thought that “I love candy” warranted all caps but I didn’t want to get carried away on dark chocolate peanut butter cups when this is supposed to be a PIE post.
Alright, let’s do this. Welcome to my first blog post (YAY). Thanks for visiting and being patient as I build my recipe index. As you can see, I have a lot of photos of my food that don’t have recipes posted yet. Those are on their way.
Now, I’m just going to say that this pie definitely swayed me over to the pie side. I’ve always been a cake fan. Why? Because I love a good buttercream frosting. Throw something subtle in there to compliment the vanilla cupcake you’re about to eat and, oh my gosh. Aren’t you guys living this with me right now? No? Okay well, this pie took all those feelings about moist vanilla bean cupcakes with lavender frosting and made me forget about them for a while. AND, it’s vegan.