Dana's Edible Affair

delicious, dairy free eats

how to

How To: Pie Crust

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. 

How To: Cashew Milk

Let’s face it, cashew milk doesn’t really deserve six paragraphs. There are a lot of things that don’t deserve six paragraphs, which is why I’m kicking off this “How To” series that cuts right to the chase for all your kitchen staples.

If you’ve read any of my posts that require milk, then you know I keep Califafarms stocked in the fridge on the reg. Sometimes I like to keep it simple and make my own milk though, because it tastes so fresh and it’s almost too easy. I also have been making a lot of smoothies recently so I’ve been going through this stuff like crazy. This milk has only three ingredients (plus water) which you probably already have in your kitchen and is definitely a recipe that you should come back to again and again.