Fresh Strawberry Pie for the 4th of July

The summer is flying by! I cant believe it is already the weekend before the 4th of July! We have already done lots of summery things – the beach about a 1000 times, biking, walking on the bike path, picnics, and strawberry picking. My girls loved picking strawberries and we picked WAY too many. I had plans to make pie, jam, and freeze some. I forgot that I have small children and those are all time consuming activities. I did make a pie, this pie specifically and it was glorious. I also froze a bunch. The jam will have to wait until next year. Or maybe we’ll do raspberry or blueberry when that time comes. For now, make and enjoy a fresh strawberry pie for your 4th of July.

Ingredients

  • ¾ C. unbleached flour
  • ¼ c. whole-wheat flour
  • ¾ tsp. salt (divided)
  • 6 TBL solid vegetable shortening
  • 6TBL. Plus ¼ C. cold water (divided)
  • ¼ c. cornstarch
  • ¾ c. boiling water
  • 1 c. sugar
  • 2.5 lbs fresh strawberries (about 7 cups hulled and haved)
  • 1 TBL. fresh lemon juice
  • 1 TBL Earth Balance or other margarine

Instructions

To make crust:

  1. preheat oven to 350.
  2. In bowl, combine flours and ½ tsp salt.
  3. Cut shortening into mixture until it resembles coarse meal.
  4. Add 4 TBL cold water while stiffing with a fork, and mix lightly to form a ball.
  5. Let dough rest at least 5 minutes at room temperature, then roll out to fit a 9-inch pan.
  6. Slip into pan, trimming as needed and crimping edges.
  7. Fill crust with dry beans, rice or pie weights and back 30 minutes or until light brown.
  8. Remove from oven and cool.

To make filling:

  1. Mix cornstarch thoroughly with remaining ¼ cold water.
  2. Add boiling water, stirring until smooth.
  3. Place in a 1-quart saucepan over medium heat.
  4. Add sugar, remaining ¼ tsp. salt and ½ cup of the strawberries, stirring constantly and crushing berries against sides of pan as liquid comes to a low boil, thickens and clears, about 10 minutes.
  5. Reduce heat and cook 3-4 minutes.
  6. Add lemon juice and margarine and mix gently.
  7. Remove mixture from heat, add remaining berries, mix gently and pour into prepared shell. Refrigerate pit at least 2 hours before serving.
  8. Serve with coconut whipped cream if desired.
Advertisements

Pie For Pi Day!

Vegan Mud Pie Ice Cream
Vegan Mud Pie Ice Cream

It’s my favorite time of the year, a celebration of Pie, or really, a celebration of people who don’t “get” math so we turn a math thing into a food thing. Here are a few of my favorite ways to celebrate Pi Day 2018!

Homemade Pie Crust

Vegan Pot Pie
Vegan Pot Pie

Pot Pie

Shepherds Pie

Vegan French Silk

 

Vegan Key Lime Pie Cheesecake
Vegan Key Lime Pie Cheesecake

Lemon Meringue

Mud Pie Ice Cream 

Blueberry Pie

Vegan Key Lime Pie Cheesecake

 

Pi Day 2017!

Lemon Meringue Pie
Lemon Meringue Pie

Happy Pi Day! I hope you get to celebrate with a delightful pie or two. I have a few to recommend in case you’re looking for inspiration.

Making vegan pie crust
Making vegan pie crust

Lets start with how to make pie crust

Then we can move on to the good stuff:

Vegan Blueberry pie

Vegan Apple Pie

Vegan Apple Pie

Vegan Pot Pie

Vegan French Silk

Traditional Lemon Meringue 

Vegan Shepherds Pie 

Fresh Blueberry Pie (Vegan)

Fresh Blueberry Pie Vegan
Fresh Blueberry Pie Vegan

Labor Day is here and that means it is your last chance for summer pies! This delightful blueberry pie is the one to finish your summer with. Sorry for the terrible picture; it really does taste much better than it looks this time around! I personally feel this pie is perfect for dessert, and also for breakfast. Since it is full of fresh fruit and has some whole wheat flour in the crust I think you could even say it is a healthy breakfast…

This Blueberry Pie is the one of dreams. I have never had another like it, though it is not originally my recipe. It is from Beans and Barley, a restaurant in Milwaukee, WI. Once I started making this blueberry pie I have never wanted one with cooked blueberries again. The fresh, juicy, blueberries burst with flavor, and the light flaky crust brings the perfect balance. If you are feeling decadent you could top this with a little coconut whipped cream.  If you are headed to a pot luck, this pie is the perfect addition and will be the hit of the party!

If you need tips on making a homemade crust you could watch this video of my mom making her famous crust.

Originally from Beans and Barley

 Ingredients

For the Crust

  • ¾ C. unbleached flour
  • ¼ c. whole-wheat flour
  • ¾ tsp. salt (divided)
  • 6 TBL solid vegetable shortening
  • 6TBL. Plus ¼ C. cold water (divided)

For the Pie

  • ¼ c. cornstarch
  • ¾ c. boiling water
  • 1 c. sugar
  • 2 pints fresh blueberries (about 6 cups)
  • 1 1/2 TBL. Lemon juice
  • 1 TBL margarine

Instructions

  1. To make crust: preheat oven to 350.
  2. In bowl, combine flours and ½ tsp salt.
  3. Cut shortening into mixture until it resembles coarse meal.
  4. Add 4 TBL cold water while stiffing with a fork, and mix lightly to form a ball.
  5. Let dough rest at least 5 minutes at room temperature, then roll out to fit a 9-inch pan.
  6. Slip into pan, trimming as needed and crimping edges.
  7. Fill crust with dry beans, rice or pie weights and back 30 minutes or until light brown.
  8. Remove from oven and cool.
  9. To make filling:
  10. Mix cornstarch thoroughly with remaining ¼ cold water.
  11. Add boiling water, stirring until smooth.
  12. Place in a 1-quart saucepan over medium heat.
  13. Add sugar, remaining ¼ tsp. salt and ½ cup of the blueberries, stirring constantly and crushing berries against sides of pan as liquid comes toa low boil, thickens and clears, about 10 minutes.
  14. Reduce heat and cook 3-4 minutes.
  15. Add lemon juice and margarine and mix gently.
  16. Remove mixture from heat, add remaining berries, mix gently and pour into prepared shell. Refrigerate pit at least 2 hours before serving.
  17. Serve with whipped cream if desired.

The Perfect Lemon Meringue Pie for Pi Day!

Lemon Meringue Pie
Lemon Meringue Pie

Today is my favorite silly holiday, Pi Day!! I mean, who doesn’t love to celebrate being a nerd and pie all at the same time? This girl can’t pass up the opportunity. Last year I celebrated with a savory vegan pot pie, this year it is one of my other favorite pies, lemon meringue! This is very much not vegan. I know you can make it vegan in all kinds of ways, but I haven’t really tried since I eat eggs these days. My husband did make me a vegan lemon meringue for my birthday a few years ago, but the meringue was a very funny texture. Now that I know about aquafaba that wouldn’t be a problem, so maybe one day I’ll experiment. For now, the real stuff! This is my mom’s recipe that was her mom’s.

This version of lemon meringue is tart, perfectly balanced with the sweet meringue, and all lovingly placed a the perfect homemade crust. If lemon meringue isn’t to your liking, or if you’re vegan, then please check out my mom’s apple pie, or this vegan french silk.

 Ingredients

  • 1 1/2 cups granulated sugar
  • 1/3 cup + 1 TBL corn starch
  • 1 1/2 cup water
  • 3 eggs, separated
  • 3 TBL butter or Earth Balance
  • 2 tsp lemon zest
  • 1/2 cup lemon juice
  • 1/4 tsp cream of tarter
  • 6 TBL granulated sugar
  • 1/2 tsp pure vanilla extract
  • 1 9″ Prepared and pre-baked pie crust

Instructions

  1. Preheat oven to 400 degrees.
  2. In a medium saucepan mix together 1 1/2 cups sugar and the corn starch.
  3. Slowly whisk in the water and cook over medium heat until boiling stirring constantly.
  4. Continue to cook and stir while boiling for one more minute.
  5. Remove from heat.
  6. Whisk egg yolks briefly in a medium bowl.
  7. Slowly pour half hot sugar/water mixture into the egg yolks while whisking constantly.
  8. Pour the mixed egg/sugar/water mixture slowly back into the remainder of the sugar/water in the pan whisking constantly.
  9. Return to the burner and stir constantly over medium heat until boiling, then boil and cook one minute.
  10. Remove from heat and stir in the butter, lemon zest, and lemon juice and pour in the pre-baked pie crust.
  11. To make the meringue put the egg whites and cream of tarter in a large bowl and beat with an electric mixer on high until foamy.
  12. Continue beating and add 6 TBL of sugar one TBL at a time beating between additions.
  13. Add the vanilla extract and beat until stiff and glossy.
  14. Pour meringue over lemon mixture in the pie crust and spread evenly to the edges sealing it to the crust.
  15. Bake in pre-heated 400 oven until golden brown and beautiful.
  16. Cool completely before serving.
  17. Store in the refrigerator if you happen to have leftovers.

 

Vegan French Silk Pie

Vegan French Silk Pie
Vegan French Silk Pie

It’s almost Easter which means it is time for pie. Really it is always time for pie, but especially now. Any family gathering is better with a delicious pie. One of my family favorites was always French Silk. The deep dark chocolate, the fluffy whipped cream… So rich and delicious. This one that took years of me thinking of how to convert and egg and cream filled pie to vegan, without once attempting a creation before I even had a brainstorm of how to get the perfect combination of taste and texture. This is it folks; a rich, creamy, dark chocolaty confection in a perfectly flaky crust topped with coconut whipped cream.

Vegan French Silk Pie

Crust

Ingredients

  • 1 1/2 cups all purpose flour-pluse extra to roll crust
  • 1/2 tsp. salt
  • 6 TBL shortening
  • 3 TBL very cold water-add an ice cube while making the recipe

Instructions

  1. Mix the flour and salt together in a medium bowl.
  2. Cut in the shortening with a pastry cutter or fork.
  3. Mixing with the fork add just enough of the water to hold the crust together in a ball with no large cracks.
  4. On a clean dry flat area sprinkle flour in a shape larger than you want your crust.
  5. Split the dough in half and make each half in to a ball.
  6. Place the dough ball in the middle of the floured area and sprinkle more flour on the dough as well as on a rolling pin.
  7. Role the crust starting in the center of the ball and working toward the edges. -touch the dough as little as possible.
  8. When the crust is rolled to the size you desire pick it up using the rolling pin and place in pie plate.
  9. The second half can be used for a top crust or another bottom crust.

Coconut Whipped Cream 

Ingredients

  • 15 oz can full fat coconut milk (without an emulsifier as an ingredient)
  • 1/4 tsp pure vanilla extract
  • 1-2 tsp granulated sugar (optional)

Instructions

  1. Chill can of coconut milk overnight in the refrigerator.
  2. The next day, pour off the liquid still in the can and scoop the thick coconut cream into a chilled bowl.
  3. Whip the chilled coconut cream until light and fluffy, about 1-2 minutes.
  4. Add the vanilla and sugar if using and whip again.

 

Filling

Ingredients

  • 1/2 Earth Balance Vegan Buttery Sticks
  • 2/3 cup granulated sugar
  • 3 oz unsweetened chocolate
  • 12 oz semi-sweet chocolate chips
  • 2 tsp pure vanilla extract
  • 12/3 oz silken tofu
  • pinch of salt

Instructions

  1. Using a double boiler melt the unsweetened and semi-sweet chocolate together. Once melted, set aside to cool.
  2. Cream Earth Balance buttery sticks and sugar together, using a mixer, until creamy and smooth.
  3. Add cooled chocolate and beat until smooth.
  4. Add vanilla extract, salt and tofu, beat everything until smooth and uniform in color, about 5 minutes.
  5. Pour into baked pie crust and chill at least one hour.
  6. Top with coconut milk whipped cream and serve.