- 12 months +
- 2 (8-inch) pie crusts
Pies made with a fruit filling are a light and healthy dessert that the whole family can enjoy. You can make your own crust if you enjoy baking and have time; if not, frozen whole wheat or gluten-free crusts are quick and convenient. For this recipe, chilled oil and cold water are essential for getting a flaky crust. Experiment with single fruits or fruit combinations for variety and according to the occasion. This recipe makes enough for 2 pies with a bottom crust, or 1 pie with a lattice top. For pies with a bottom crust, either make 2 pies at one time, or freeze one of the crusts for later. Another option is to make several smaller pies.
You will need:
- 2 cups unbleached flour, plus more for sprinkling
- ½ teaspoon salt
- 2⁄3 cup chilled coconut or sesame oil
- ¼ cup cold water
For pie filling, double Fruit Kuzu Recipe with your choice of fruit
1. Preheat oven to 450ºF.
2. To make pie crust, sift flour and salt into a mixing bowl.
3. Use a fork to work in the chilled oil.
4. Start with adding 2 tablespoons of the cold water, and add more of the remaining 2 tablespoons water as needed.
5. Form dough into a ball, handling as little as possible.
6. Roll the dough onto a lightly floured cutting board or piece of wax paper.
7. Carefully lift rolled dough into the pie plate, and trim away excess dough using your fingers to pinch edges for a decorative finish.
8. Sprinkle flour over pie crust so that juices from fruit do not make crust soggy.
9. Bake unfilled piecrust for 15 minutes, or until golden brown. Let cool.
10. After crust cools, add filling and chill until set.
- For a savory pot pie, substitute vegetables for fruit, using water instead of juice. Add 2 tablespoons tamari and minced herbs to taste. Proteins such as tempeh, tofu, beans, fish, or chicken can also be added. Pour vegetable sauce into uncooked pie crust, cover with dough of second crust, and bake for 45 minutes.