http://www.veganbaking.net/ 87-1138 http://www.veganbaking.net/pies/87-flaky-pie-crust Used this crust for apple pie and everyone loved it. It was a big hit with friends and family. ]]> Fri, 30 Nov 2012 22:05:07 -0500 87-1121 http://www.veganbaking.net/pies/87-flaky-pie-crust I used Earth Balance buttery sticks and Spectrum shortening, both of which I cut up and put in the freezer for a little while before cutting into the flour in my food processor. I mixed the liquid in by hand, as written. My dough was super dry and crumbly, very hard to get to come together, even after adding an additional tablespoon or two of water. I managed to press the dough into two crumbly discs and hoped it would hydrate while chilling in the refrigerator, but it was still dry and hard to work with a few hours later. I had to knead it a couple times to get it to come together, but I did eventually manage to get it to roll out. Still, the finished pie was fantastic. My non-vegan hubby raved it was the best he'd ever had (which is saying something, as the man loves pie), and specifically complimented the crust as buttery, tender, flaky. The rave was worth the effort, I will definitely try again. ]]> Fri, 23 Nov 2012 19:20:52 -0500 87-1115 http://www.veganbaking.net/pies/87-flaky-pie-crust I just made my dough, but it seemed awfully soft. I used earth balance soy free butter and Crisco. The butter was cold, but stillpretty soft. The Crisco was room temp. I triednot to overwork the dough. Will it still come out okay or should I try getting the butter super chilled and try again? It's for my first ever vegan pecan pie, and I have never made pie crust before. Please help!!! ]]> Wed, 21 Nov 2012 00:11:41 -0500 87-1024 http://www.veganbaking.net/pies/87-flaky-pie-crust I decided I wanted to substitute oil for the vegan butter and shortening. So I used the equivalent amount of safflower oil but followed everything else. My dough was hard to work with after refrigerating an hour. (I suspect I should have refrigerated it overnight or even froze it...) Anyway, I used my hands to work it into my pie plate and smoothed it all around with my fingers. Then I froze it 10 minutes before pouring in the filling. Then I stuck it in the oven for an hour at 350. Crust turned out flaky and delicious! I'm going to try making turnovers with the other half of my dough! Thanks! ]]> Sat, 15 Sep 2012 02:37:26 -0400 87-959 http://www.veganbaking.net/pies/87-flaky-pie-crust Hi, Could you I just omit the vodka and the crust would still be the same? if not what would you suggest i add instead? Thanks! ]]> Sat, 30 Jun 2012 20:50:28 -0400 87-714 http://www.veganbaking.net/pies/87-flaky-pie-crust I've been attempting to make the perfect pie crust for many years. They never come out flaky and the dough is always hard to work, With this recipe, my search is over: it is WONDERFUL and makes an amazing flaky, tender crust. ]]> Wed, 23 Nov 2011 23:02:06 -0500 87-707 http://www.veganbaking.net/pies/87-flaky-pie-crust made the pie last night and the crust came out amazing! i'm so glad it makes 2 crusts cause last night was the test pie i'm making for thanksgiving and both came out great. so i'm gonna use the 2nd crust next week :-D ]]> Sun, 20 Nov 2011 01:35:04 -0500 87-704 http://www.veganbaking.net/pies/87-flaky-pie-crust just wondering.... i'm making a pecan pie that says to cook 45mins-1hour at 350degrees, do i have to pre-cook the crust?? ]]> Fri, 18 Nov 2011 03:55:08 -0500 87-572 http://www.veganbaking.net/pies/87-flaky-pie-crust I used this recipe for the first pie I've ever made from scratch. I ran into some complications but that was just due to inexperience. Well, the end product was fantastic! Crust is golden brown, so crumbly & brittle, and almost cookie-like. Everything went better than expected. Just have to wait for the taste test now :) I've got a peach, plum, & nectarine pie cooking with a granola crumble top. Thanks a bunch! ]]> Thu, 18 Aug 2011 03:46:23 -0400 87-570 http://www.veganbaking.net/pies/87-flaky-pie-crust Wow, I am so glad to find this recipe, and I'll be trying it soon. I was a faithful fan of "Cook's Illustrated" before I went vegan, and I have more confidence in a vegan cook who researches, tests, and explains recipes in the "Cook's Illustrated" style. I'll report back after I make your Vegan Pecan Pie for my sweetie's birthday. He doesn't want cake. ]]> Tue, 16 Aug 2011 15:59:34 -0400