Comments on: Healthy Pie Crust

By: Eileen

Eileen — Tue, 14 Dec 2021 02:10:20 +0000

In reply to Chris. Not sure if you've ever tried it, but I soak cashews overnight and then blend them with fresh water. It is a nice, easy milk, really good for smoothies and other milk needs. I also like the oat milk for baking purposes.

By: Melanie McDonald

Melanie McDonald — Mon, 27 Sep 2021 18:36:27 +0000

In reply to Chris. It will work fine with any milk but in cooking/baking you really can't tell that plant-based milk was used if you choose the right variety for the job. It's really important to check their ingredients. Many plant milks are sweetened or have some flavouring in them like vanilla and they are no good for cooking with. You need to use totally unflavored and unsweetened milk. My go-to's for cooking/baking are unsweetened soy or unsweetened oat milk. You absolutely can't tell the difference when they are used in a recipe. Hope that helps!

By: Chris

Chris — Sat, 25 Sep 2021 20:39:16 +0000

The one thing that keeps me from being full vegan is milk. I have never found a non-dairy milk I can drink or use to cook. Just can't stand it.

I know this is perhaps a sensitive question: would this work with dairy-milk?

By: Melanie McDonald

Melanie McDonald — Tue, 07 Sep 2021 17:55:44 +0000

In reply to Betsy. I'm really pleased you enjoyed it Betsy, and thank you for leaving a comment/review. It's much appreciated!

By: Betsy

Betsy — Tue, 07 Sep 2021 16:40:24 +0000

Wow! This is the first recipe I’ve made from this site, and I am sure it won’t be the last after the success of this crust. I am shocked at how fantastic it turned out. I wanted to leave a comment because I was very skeptical that this would turn out well, but the texture and flavor are fantastic and really enhanced the quiche I made. It was so easy to make, and is such a good alternative to a standard butter or shortening-based crust. A note to those making it, I am gluten free but not vegan, so I did use regular milk because that’s what I had on hand. The dough was very shaggy and sticky, but it bakes well!

By: Melanie McDonald

Melanie McDonald — Wed, 07 Jul 2021 23:18:23 +0000

In reply to Lauren. Yes use it any way you would a regular pastry/pie crust recipe.

By: Lauren

Lauren — Wed, 07 Jul 2021 22:50:51 +0000

Can this be used for fruit pies?

By: Melanie McDonald

Melanie McDonald — Tue, 06 Jul 2021 17:47:27 +0000

In reply to Kate Kelly. This isn't your regular flaky, delicate pie crust because it's oil-free, but it also shouldn't be so hard that it's difficult to eat. It sounds to me like it was probably overbaked. All ovens are different and when baking, timings are a guide and can never be exact. Try reducing the cooking time a little next time and it should turn out much better.

By: Kelsey Andrews

Kelsey Andrews — Tue, 06 Jul 2021 17:36:31 +0000

I just made your quiche recipe using this pie crust. You told me the quiche recipe was coming today so I made the crust last night in anticipation.
Wow. I know your not meant to cut quiche hot from the oven but we couldn't help ourselves. Fantastic!

By: Kate Kelly

Kate Kelly — Tue, 06 Jul 2021 16:34:50 +0000

I tried making this pastry for a fresh strawberry pie (meaning I pre-baked the pie crust before filling) and the pastry turned out ROCK hard - could hardly cut through it with a knife or bite through it with teeth. I followed the recipe to a tee - do you have any idea what might have gone wrong?? After sitting in the fridge for 24h the base softened up a bit thanks to the strawberries so at least that part became edible, but the free edge remained super hard and crispy like a very hard cracker. It was indeed super easy to make and the almond flavour was really nice so if i can fix any mistake I might have made on the texture I would definitely try making this again. Any advice you can offer would be appreciated!!