My DairyFree GlutenFree Life

Clean Living Eating Plant Based Foods

Pies and Tarts with Hearts Review

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I was contacted to review this Vegan Cook book  Pies and Tarts with Heart by Dynise Balcavage who blogs at urbanvegan.net.  Compensation was the book and all comments are my own.

When I first received the request to review this book, my thought was how can I use this?  I am gluten-free!  I am so glad I looked closer.  This book, Pies and Tarts with Heart, is Vegan and has gluten-free, kid-friendly, and food allergy options!  What a winner for me since my grandson has so many food allergies.  

There also are step by step directions how to master crusts that are flaky, nutty, cookie-based, vegetable-based or gluten-free.   I just love this book!  It is a great pie cookbook for anyone!    The photos make me drool and want to make every one.  

You will love the fact that the recipes are not just for pie crusts but how to make the fillings such as for Lemon Bar Pie, Chocolate Orange Curd Tart, Pecan Pie, Frozen Grasshopper Pie, Frozen Chocolate Mudslide Pie and so many more!  Remember these are VEGAN!    

 

I can hardly wait to try all the fabulous recipes.  But I started off simple because I was still looking for a gluten-free pie crust recipe that is easy and tastes flaky and like a pie crust!   So I made the recipe for Gluten-Free Single-Crust Pastry for making a fresh pumpkin pie! And if course I used my own fresh pumpkin from my greenhouse. Check out my post on how to make fresh garden pumpkins.

Here is the Vegan Gluten-Free Pie crust recipe:

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Gluten-Free Single-Crust Pastry

A tasty pie crust recipe
Prep Time6 hrs
Cook Time1 hr
Total Time7 hrs
Course: Pie Crust
Cuisine: American
Servings: 8
Calories: 144kcal
Author: My Dairy-Free Gluten-Free Life

Ingredients

  • 1 1/4 cups gluten-free flour I used the Pure Pantry All Purpose Baking Mix
  • 1/4 teaspoon sea salt
  • 1/4 to 1/8 teaspoon xantham gum I did not use because the Pure Pantry Mix has it in the mix
  • 2 Tablespoons margarine Vegan
  • 4 Tablespoons shortening I didn't have any so used coconut oil
  • 3 - 6 Tablespoons ice-cold water

Instructions

  • Dice the margarine and shortening and add to the flour & salt mixture. Blend well, handling as little as possible while adding the ice-water.
  • Blend until dough just holds together.
  • Wrap dough in plastic wrap and Refrigerate at least 2 hours or overnight.
  • Then roll out and place dough into pie pan.
  • NOTE: I found I could not roll this dough no matter how I tried. So I dumped it into my pie dish and finger pressed it up the sides and into the bottom.
  • This worked well. I poured my prepared pumpkin pie puree into the pie crust and baked.
  • Bake as you would any recipe calling for uncooked pie crust.

Notes

Nutritional values are based on one serving

Nutrition

Calories: 144kcal | Carbohydrates: 13g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Sodium: 108mg | Fiber: 1g | Vitamin A: 125IU | Calcium: 13mg | Iron: 0.7mg

Colleen

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