This recipe will make one regular size pie. I’m a little obsessed with this tool so don’t be surprised if leaf shapes start popping up in all my recipes! Of course, if cutting fall-themed shapes out of pie crust isn’t your thing, you can always do a lattice crust or skip the top crust entirely. I decided to go all out and use pie crust cutters to create the most autumnal pie ever. The main difference is that I doubled the amount of pumpkin puree and added a spelt* crust. Last year I shared a few pumpkin pie variations and earlier this week I decided to retest the recipes and come up with a new and improved pie! Today’s Vegan Pumpkin Pie with a Decorative Spelt Crust is a slightly more refined (and way fancier) version of last year’s desserts. No need to thaw before using.It’s chilly, windy and the leaves are starting to change…pumpkin pie season is officially here!! Like my shirt? The new fall Rainbow Grocery List shirt just went on sale! Store in a freezer bag or airtight container in the freezer up to 6 months. Then remove it and wrap it in at least 3 layers of plastic wrap, making sure there are no openings. Once it's done, place your pie shell in the freezer for about 30 minutes until it's frozen solid. Disposable pie plates work great for this. Prepare your dough, roll it out and line your pan. I usually make a few at a time so I don't have to go through all the steps every time we want a pie. You can also freeze your completed pie shells.To use frozen dough, just thaw overnight in the refrigerator and roll out as directed above. You can also transfer the wrapped dough to a freezer bag or airtight container and freeze for up to 6 months.At the patty stage, where your dough is wrapped in plastic wrap, you can store in the refrigerator up to 2 days before rolling out.You can stop during any of the natural breaks in the recipe preparation and store the pie dough. Once you've mastered making pie dough, making designs with your pie crust is a fun way to dress up your pie. You’ve now added several extra layers into your flaky pie crust. Then re-roll out the dough to the size of your pie pan. Then fold it in half again top to bottom. Once you roll your dough into a large sheet, carefully fold the dough in half right to left. Create layers in your crust - You will need to use the flour dusted method described above to do this.Size of the butter pieces in the dough - Many recipes call for pea sized butter, which is ideal for lattice work and designs, but for flakiness you want large pieces of butter. If your butter is too warm when it enters the oven, it will melt out before the crust sets leaving a greasy pool and a crunchier, more cracker like crust.
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