Pies are such a perfect dessert and really I don’t know of anyone who doesn’t like some type of pie. If the person who invented pie could have collected royalties on every pie made he would be the richest man in the world. Pie is made up of two parts, the filling and the pastry. It is this balance of a gelled filling in a flaky pastry that make pies so good. Pie at its basic is really just pudding or jam in soft flaky dough.The filling is the easy part, the pastry much more challenging. With a little care and practice you can make a perfect pie. There are two types of pie pastry and filling.

 

 

Pastry Crust 

 

This crust is made from flour and a saturated or hydrogenated fat. The fat is cut into the flour to form a loose crumbly mixture that can be pressed together and then crumbled apart. A little cold water is added to form a soft dough. The key to making good pastry is work the dough as little as possible. Use a fork or pastry blender and your hands to toss everything together till it forms a ball. Over working the dough will make it tough. 

 

2 cups Un-bleached White Flour (or blend of flours)

½ tsp Salt

2/3 cup Margarine

3-4 tbsp Cold Water

 

Place the flour and salt in a medium size bowl. Using a fork or your hands cut the margarine into the flour until it is coarse and crumbly but holds together when squeezed. Add the water tablespoon at a time gently mixing until the dough forms a ball. Don’t knead the dough as it will become to tough. Divide the ball into two equal pieces. Sprinkle some flour on the table and roll out one piece of dough into a circle about 11-12 inches in diameter. Fold the circle in half and place it in your pie pan unfold it and press into place.

 

 

Crumb Crust

 

Crumb crusts are made by grinding crackers, cookies, or cereal into crumbs and then sticking it together with some margarine, honey and a little water.

 

1 1/2 c. graham cracker, cookie or granola crumbs

2 Tb. honey

1/3 c. margarine

            or

2 Tb.oil

2 Tb. water

 

Place the margarine (is using) into a small pot and melt it on the stove on a low heat. In a blender grind 2 cups of granola or crackers to yield 1 ½ cups ground. Measure the crumbs after grinding it to ensure you have the right amount. Place the crumbs into a bowl and add the rest of the ingredients. Mix well. Dump the mixture into a pie pan and press into place. Poke holes in the bottom of the crust with a fork and pre-bake the crust for 10 minutes. Fill with the filling of your choice.

 

 

Bake Fillings

 

These fillings require baking to set up. These would include all jam style fillings, apple, berry, pumpkin etc. These use un-baked pie shells.

 

Fruit Pie Filling:

6 cups apples, peaches, blueberries etc peeled and sliced if needed

1 can Apple Juice Concentrate

6 tbsp Cornstarch

pinch of salt

 

Place the fruit into a large pot and sprinkle with the salt. Pour half the concentrate over them and put it on the stove on a medium heat till it bubbles. Mix together the cornstarch and the other half of the concentrate and add this to the fruit. Stir it in and cook till thick. Remove the pot from the stove and pour the filling into the pie shell. Roll out the other half of the pie crust and place it on top of the pie crimp the edges and poke holes with a fork or knife in the top to allow the steam to escape. Bake the pie at 350˚F for 30-40 min. The edge of the crust should be firm and slightly brown. 

 

Pumpkin Pie Filling:

2 cups mashed pumpkin packed into the cup

1 cup soymilk or nut milk (use your favorite)

¾ cup cane sugar, honey or maple syrup

½ tsp salt

2 Tb. molasses

2 tsp vanilla

1 tsp maple flavor

1 tsp ground coriander

½ tsp ground ginger (opt.)

¼ cup corn starch

 

Blend all the ingredients together in a blender or food processor. Heat this mixture on the stove until it comes to a gentle boil and begins to thicken. Pour the filling into the pie shell smooth the top and cover with foil. Bake at 400 for 25 minutes; reduce heat to 350 for another 35 to 45 minutes, or until your “poker” comes out clean. Chill and serve.

 

 

No-Bake Fillings 

 

These fillings are either cream, pudding or jello and are usually thickened on the stove and then chilled to set up. Use a pre-baked pie shell.

 

Coconut Cream Pie

1 can coconut milk                                         

2/3 cup cane sugar or maple syrup                                         

½ cup coconut                                                                        

1/4 cup cornstarch                                          

½ tsp salt                                                        

1 cup silken tofu                                            

4 tsp. vanilla + ½ tsp maple flavor                 

1 ¼ cups water                                               

1 cup fine coconut                                                                                         

 

Blend the first seven ingredients on high until creamy. Add the water blend again. Put into a pot and add ½ cup coconut and, cook until thick. Stirring constantly. Pour into a baked pie shell and chill. Before serving add whipped cream to top and sprinkle browned coconut on top.

 

Carob Cream Pie

2 pkgs. Silken Tofu

1 ½ cups carob chips

2 Tbsp. peanut butter

2 tsp vanilla

1 Tbsp. Roma or other coffee substitute (optional)

 

In a double boiler or in the microwave melt the carob chips till smooth. Place the tofu, peanut butter, vanilla, and Roma into a blender along with the melted carob chips. Blend on high till smooth. Pour the filling into a baked granola crumb or graham cracker crust and chill for eight hours.