• Choose a category
• All
• Classic-Fiction

1 (9-inch) piecrust

Prep time:

20 to 30 minutes

Bake time:

10 to 15 minutes

1⅔ cups rolled oats

1 cup chopped, toasted pecans,

walnuts, or almonds

¼ tsp. ground cinnamon (optional)

Pinch salt

¼ cup light brown sugar, firmly

packed

½ cup nonhydrogenated vegan

margarine, melted

1. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with cooking oil spray.

2. In a food processor fitted with a cutting blade, grind rolled oats and pecans for 25 to 35 seconds or until coarsely ground. Add ground cinnamon, salt, and light brown sugar, and pulse 5 to 10 times. Add vegan margarine, and process until crust comes together.

3. Press crust into the bottom of the prepared pie pan and up the sides. Bake for 10 to 15 minutes or until crust begins to brown and smells fragrant.

BATTER UP!

For the best flavor, toast the pecans, walnuts, or almonds first. Preheat the oven to 350°F. Place whole or chopped nuts in a single layer on an ungreased baking pan, and toast, stirring a few times, for 8 to 12 minutes, or until light brown and fragrant. Cool completely before grinding and using in the crust. You can also use this method for toasting pecans in the Pecan Pie recipe found in Chapter 14.

Shortbread Crust

This versatile vegan shortbread crust pairs well with pies, cheesecakes, and bar cookies. It’s “buttery” and tender, with whole-wheat pastry flour and vegan confectioners’ sugar.

Yield:

1 (9-inch) crust

Prep time:

1 hour, 40 minutes

Bake time:

40 to 45 minutes

1¼ cups unbleached all-purpose

flour

¼ cup whole-wheat pastry flour

½ cup vegan confectioners’ sugar

Pinch salt

½ cup cold nonhydrogenated

vegan margarine, cut in small

pieces

2 TB. soft silken tofu

1 TB. water (if necessary)

1. Grease or spray a 9-inch-round fluted tart pan or a springform pan with a removable bottom.

2. In a food processor fitted with a cutting blade, combine unbleached all-purpose flour, whole-wheat pastry flour, confectioners’ sugar, and salt for 5 to 10 seconds. With the processor still running, add vegan margarine, and pulse on and off until dough resembles coarse meal.

3. Add soft silken tofu, and pulse only until dough comes together, adding water only if necessary.

4. Turn out dough onto a lightly floured surface, and form dough into a ball, being careful not to knead dough.

5. Using your hands, press dough into the prepared tart pan, making sure to get into all the creases. Chill for at least 1 hour.

6. Preheat the oven to 375°F.

7. Using a fork, prick bottom of crust a few times and line with aluminum foil. Bake for 25 minutes, remove foil, and bake for 15 to 20 more minutes or until fragrant and lightly browned. Cool completely on a wire rack before filling.

BAKER’S BONUS

For small, 3-inch tarts, divide dough into 16 to 18 equal portions. Roll each piece of dough into a ball using the palms of your hands, and place each in a prepared tart pan. With your floured fingers, press dough on the bottom and up against the sides of the pan, all the way to the rim. Chill for 30 minutes, and bake in 350°F oven for 15 to 25 minutes or until light brown.

Gingersnap Crust

This spicy crust, made from Soft Molasses Cookie crumbs or store-bought natural gingersnap cookies, is fantastic for Pumpkin Pie, Pecan Pie, or Pumpkin Cheesecake.

Yield:

1 (9-inch) cookie crust or

1 (9-inch) cheesecake crust

Prep time:

20 to 30 minutes

Bake time:

10 to 12 minutes

1½ cups finely ground Soft

Molasses Cookie crumbs (recipe

in Chapter 10) or store-bought

gingersnap cookies

1 TB. unbleached cane sugar

¼ cup nonhydrogenated vegan

margarine, melted

1. Preheat the oven to 350°F. Spray a 9-inch pie pan or a 9-inch springform pan with vegetable spray, or follow directions for your favorite pie that calls for a 9-inch graham cracker crust.

2. If you’re making Gingersnap Crust from homemade Soft Molasses Cookies, follow the recipe in Chapter 10, except leave cookies in the oven longer, between 14 to 18 minutes or until firm. Do not overbake. Cookies will