Yay! it’s holiday season!
As a baker that means lots of baking. And as a pie girl- that means pie crust! I have to admit I’ve always been a lazy baker. Back in the easy (non Vegan &Gluten-Free) days of boxed mixes and frozen pie crusts, I would cut corners where it wouldn’t matter too much. My kids actually begged me for boxed brownies more times than I’d like to admit. And when it came to pie crusts, I left the from-scratch-pie-crust making up to my Gramma Lucy. She was an A-MAZING baker. And at the holidays she would bake for weeks ahead of time! She would make dozens and dozens of pumpkin pies… just so that at Thanksgiving, we could each take one home with us after dinner. Love her! And miss her like crazy!
So, I’m embarrassed to say, I just bought and used frozen pie crusts because it just seemed too hard and it would never be as good as my Gramma’s. Flash forward to my vegan and gluten free world … 5 years ago there were no frozen crusts for me. What’s a lazy vegan baking girl to do… figure it out for herself – yet again.
And actually it’s much easier than I thought. It’s all in the technique which is hundred’s of years old. And to cover the V & GF part of it, our Karma Baker flour blend ensures it works perfectly. I must add that the invention of Earth Balance’s vegan butter, makes it’s super easy too!
Here’s our recipe. If you can make it the old fashioned way- use that know-how and apply it here with these ingredients. It’s all in the technique anyway. And maybe the flour blend too 😉
Happy pie holidays!