![]() So, for a 9 inch pie, roll to 11 or 12 inches in diameter. Remove the dough from the refrigerator and place this in between two pieces of parchment paper that have been lightly sprinkled with flour, and with a rolling pin, roll the dough gently until you have it about 2 to 3 inches larger than the pie pan you're using. Wrap it tightly with plastic wrap and refrigerate for 30 minutes or overnight. Flatten your ball of dough and make one ball for one crust for this recipe (make two balls for a double-crust pie). Beat cream with sugar until soft peaks form. Cut in the Crisco shortening with a pastry cutter, or use 2 knives or your fingertips, until mixture is the size of green peas - it should look like coarse crumbs.Īdd hot water, toss gently with a fork to mix until the dough forms into a ball. 2 eggs 1 1/2 cups pumpkin puree (just pumpkin no additives) 1 1/4 cup whole / whipping cream 1 cup brown sugar (packed) 3/4 teaspoon pumpkin. 1 Beat cream, confectioners’ sugar and pumpkin pie spice in medium bowl with electric mixer on high speed until stiff peaks form. 1 cup heavy whipping cream 14 cup confectioners' sugar 1 teaspoon vanilla extract 1 teaspoon cinnamon 12 teaspoon allspice 3 tablespoons pumpkin puree directions Chill mixing bowl and beaters in the freezer for 10 minutes. So now that the butter is out of the way …Ĭombine the flour and sugar in a large bowl. It acts similarly to lard in baked goods and it’s known for giving pies a fantastic flaky crust. However, I’ve been integrating Crisco into my dessert makeovers lately and I’ve been wonderfully surprised at how it always gives my pies that perfect tender, flaky texture.Ĭisco is a vegetable shortening that is completely vegan and the best vegan butter substitute you can use when making non-dairy pies. 1 Beat cream, confectioners’ sugar and pumpkin pie spice in medium bowl with electric mixer on high speed until stiff peaks form. ![]() ![]() Making pie crust dairy-free can be very tricky because butter can be hard to replace. ![]()
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