Not lazy... but good...pie!
So I made a pie the other day and I was very proud. It is not lazy cooking but it is delicious and widely enjoyed. I don't know how often you need to bake a pie but it seems useful to know just in case, plus everyone loves pie. So take the time, impress your friends, fatten every one up for the winter.
... I filled my pie with enough thawed frozen berries to fill the tin, mixed with about a 1/4 cup of orange juice, and two or three table spoons of corn starch and as much sugar as you think is nessecary, but really you could do the same with just about any fruit, just mix it with some corn starch, sugar and maybe some cinnamon or orange zest as needed.
So here is the pie crust, if you follow the directions it will come out flaky and crispy...
(now this makes a top and bottom crust, you can half or double it as needed)
here's what you'll need: 2 cups all-purpose flour, 1 teaspoon salt, 1 stick of vegan shortening, 1 stick of vegan margerine, and 1/4- 1/2 cup cold water. You'll also need a medium or large bowl and a pastry cutter (a fork would work, but if you plan on making pies or biscuts much, spend the two dollars on a pastry cutter)
Here's what to do: mix the flour and salt, cut your cold margerine and shortening into smallish cubes and add them to to flour, cut together flour and fats until they form a course meal, then add your water and mix gently with your hands until they come together. seperate into two balls, wrap in plastic wrap and chill alteast an hour. After its chilled, place the dough balls (seperately) between two pieces of wax paper and roll out. put rolled dough into pie tin, fill, put on top crust, be sure to cut some vents and then cut off edges, and pinch or use a fork to seal. Bake about 20-30 minutes at 425 or until crust looks golden.
Slice and enjoy.
... I filled my pie with enough thawed frozen berries to fill the tin, mixed with about a 1/4 cup of orange juice, and two or three table spoons of corn starch and as much sugar as you think is nessecary, but really you could do the same with just about any fruit, just mix it with some corn starch, sugar and maybe some cinnamon or orange zest as needed.
So here is the pie crust, if you follow the directions it will come out flaky and crispy...
(now this makes a top and bottom crust, you can half or double it as needed)
here's what you'll need: 2 cups all-purpose flour, 1 teaspoon salt, 1 stick of vegan shortening, 1 stick of vegan margerine, and 1/4- 1/2 cup cold water. You'll also need a medium or large bowl and a pastry cutter (a fork would work, but if you plan on making pies or biscuts much, spend the two dollars on a pastry cutter)
Here's what to do: mix the flour and salt, cut your cold margerine and shortening into smallish cubes and add them to to flour, cut together flour and fats until they form a course meal, then add your water and mix gently with your hands until they come together. seperate into two balls, wrap in plastic wrap and chill alteast an hour. After its chilled, place the dough balls (seperately) between two pieces of wax paper and roll out. put rolled dough into pie tin, fill, put on top crust, be sure to cut some vents and then cut off edges, and pinch or use a fork to seal. Bake about 20-30 minutes at 425 or until crust looks golden.
Slice and enjoy.