I was contacted to review this Vegan Cook book Pies and Tarts with Heart by Dynise Balcavage who blogs at urbanvegan.net. Compensation was the book and all comments are my own.
When I first received the request to review this book, my thought was how can I use this? I am gluten-free! I am so glad I looked closer. This book, Pies and Tarts with Heart, is Vegan and has gluten-free, kid-friendly, and food allergy options! What a winner for me since my grandson has so many food allergies.
There also are step by step directions how to master crusts that are flaky, nutty, cookie-based, vegetable-based or gluten-free. I just love this book! It is a great pie cookbook for anyone! The photos make me drool and want to make every one.
You will love the fact that the recipes are not just for pie crusts but how to make the fillings such as for Lemon Bar Pie, Chocolate Orange Curd Tart, Pecan Pie, Frozen Grasshopper Pie, Frozen Chocolate Mudslide Pie and so many more! Remember these are VEGAN!
I can hardly wait to try all the fabulous recipes. But I started off simple because I was still looking for a gluten-free pie crust recipe that is easy and tastes flaky and like a pie crust! So I made the recipe for Gluten-Free Single-Crust Pastry for making a fresh pumpkin pie! And if course I used my own fresh pumpkin from my greenhouse. Check out my post on how to make fresh garden pumpkins.
Here is the Vegan Gluten-Free Pie crust recipe:
Gluten-Free Single-Crust Pastry
Ingredients
- 1 1/4 cups gluten-free flour I used the Pure Pantry All Purpose Baking Mix
- 1/4 teaspoon sea salt
- 1/4 to 1/8 teaspoon xantham gum I did not use because the Pure Pantry Mix has it in the mix
- 2 Tablespoons margarine Vegan
- 4 Tablespoons shortening I didn't have any so used coconut oil
- 3 - 6 Tablespoons ice-cold water
Instructions
- Dice the margarine and shortening and add to the flour & salt mixture. Blend well, handling as little as possible while adding the ice-water.
- Blend until dough just holds together.
- Wrap dough in plastic wrap and Refrigerate at least 2 hours or overnight.
- Then roll out and place dough into pie pan.
- NOTE: I found I could not roll this dough no matter how I tried. So I dumped it into my pie dish and finger pressed it up the sides and into the bottom.
- This worked well. I poured my prepared pumpkin pie puree into the pie crust and baked.
- Bake as you would any recipe calling for uncooked pie crust.
Notes
Nutrition
I like both but I like sweet pies slightly more.
I like both kinds of pies.
Both, but sweets come first.
I like both pies!!
I’m a fan of both sweet and savory pies. Caramel pear pie and vegetable pot pie are just two favorites of many.
I prefer sweet pies!
Sweet, Savory doesn’t matter I just like pie.
I like sweet pies as well as savory pies
I love both but sweet is my favorite!
Usually I want a sweet pie, over savory, of course at times a great chicken pot pie is good.
Definitely depends on my mood, but more often times than not, Sweet!
Definitely SWEET!
I like sweet pies!
I prefer sweet to savory pies.
I definitely like sweet pies!
savory pies
I love savory pot pies! I like sweet, too. Trying to cut back on sugars. I have one pie recipe, but I love to experiment with new recipes! Thanks for sharing.
I love sweet pies (and tarts)! 🙂
I luv blueberry pies
I like sweet pies!
I love sweet pies.
Sweet like chocolate pies lol
I like sweet!!
I love my sweet pies!
Im all for savoury but i don’t mind sweet ones every now and then!