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Parve Piecrust

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cheesecake17 Oct 11, 2010 12:14 PM

I'm going to be making a pecan pie and a pumpkin pie for Shabbat this weekend. Does anyone have a good recipe to use for a parve piecrust? I'd like to use margarine only, no Crisco. Last time I adapted a regular recipe (with butter) to margarine, I ended up with a mess.

Thanks!

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    Prettypoodle RE: cheesecake17 Oct 11, 2010 12:21 PM

    Try looking for a vegan version and use the margerine you wish.

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      Sherri RE: cheesecake17 Oct 11, 2010 12:38 PM

      I believe this recipe qualifies as Parve

      1 3/4 Cup AP flour
      1 tsp. salt
      1/2 Cup oil
      3 TBLS cold water

      Stir with fork until moistened.
      Chill in fridge for at least 30 minutes.
      Roll out between 2 pieces of parchment paper.
      Makes a 2-crust pie.

      1 Reply
      1. re: Sherri
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        cheesecake17 RE: Sherri Oct 11, 2010 01:30 PM

        Thanks, this looks like what I'm looking for.

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        GilaB RE: cheesecake17 Oct 11, 2010 01:18 PM

        I've found that the easiest way for me to sidestep the toughness issue is not to use a solid fat at all; after all, with a pareve pie crust, there isn't going to be a flavor from butter (or lard!), so one might as well use something that gives a flaky result without the unhealthiness of trans fats. I use the Wesson Oil Pie Crust recipe, taken from here: http://www.boston.com/lifestyle/food/...

        I replace the milk with soy milk, and if I'm making a crust for a sweet pie, I add 1 T sugar; otherwise, I make it as written. It's much easier to mix than the average pie crust, with decently flaky results, although it's a little harder to move around.

        4 Replies
        1. re: GilaB
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          rockycat RE: GilaB Oct 12, 2010 06:43 AM

          Toughness comes from overhandling the dough and using too much water, regardless of what type of fat is used. The ideal in the non-kosher world is lard because it gives both flavor and flakiness. Butter gives flavor but not flakiness, vegetable shortening gives flakiness but no flavor. For dairy I generally use half each, as per Julia Child, to get some of the best of both worlds. I know of many kosher cooks who do use butter-flavor Crisco but since the OP does not want to use shortening I might suggest Earth Balance soy margarine - stick, not tub. I have no personal experience with it but it has been recommended to me by a few kosher cooks.

          Remember, if you are using margarine, it is softer than butter. You might want to freeze it briefly before using. In fact, it's not a bad idea to freeze all your pie dough ingredients before use. You'll get the best results from using cold ingredients, a minimal amount of water, and handling the dough as little as possible.

          1. re: rockycat
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            ferret RE: rockycat Oct 12, 2010 07:10 AM

            Cook's Illustrated (America's Test Kitchen) has a "foolproof pie crust" recipe that replaces half the water volume with vodka. More than half the vodka volume evaporates rapidly so you get a lot less water in the crust.

            1. re: ferret
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              avitrek RE: ferret Oct 12, 2010 07:54 AM

              More important than evaporation is that vodka doesn't form gluten so you get the moisture needed for the crust without the gluten toughening it up.

            2. re: rockycat
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              websterhall1994 RE: rockycat Oct 19, 2010 03:31 PM

              The Earth Balance stick margarine is salted. You'd be better off using the Earth Balance Shortening sticks which are not.

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            ferret RE: cheesecake17 Oct 11, 2010 01:23 PM

            Safeway's house brand is Pareve. It's what I use for chicken pot pie.

            9 Replies
            1. re: ferret
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              DeisCane RE: ferret Oct 12, 2010 06:14 AM

              Many, if not most, prepared crusts at supermarkets are pareve. Keebler, etc. However, the OP was looking to make it him/herself.

              1. re: ferret
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                cheesecake17 RE: ferret Oct 14, 2010 06:46 AM

                I actually happened to be out last night, and picked up a package of 2 Mrs Smith's deep dish crusts.

                1. re: cheesecake17
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                  vallevin RE: cheesecake17 Oct 15, 2010 05:36 AM

                  Honestly, that's what I do ALL the time.

                  1. re: vallevin
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                    cheesecake17 RE: vallevin Oct 15, 2010 07:06 AM

                    I usually keep them in the freezer, but I ran out. Figured I would try making piecrust for once.. but it was easier to buy it!

                    Pies look great, BTW. I used a new recipe for pecan pie- with no corn syrup.

                    1. re: cheesecake17
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                      vallevin RE: cheesecake17 Oct 15, 2010 09:47 AM

                      BLASHPHEMY! No corn syrup? Really?

                      1. re: vallevin
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                        cheesecake17 RE: vallevin Oct 17, 2010 09:14 AM

                        It's from the new issue of Good Housekeeping. The filling was eggs, margarine, brown sugar, and maple syrup. It came out fabulous- finished right away.

                        1. re: cheesecake17
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                          vallevin RE: cheesecake17 Oct 17, 2010 09:22 AM

                          What maple syrup did you use?

                          1. re: vallevin
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                            cheesecake17 RE: vallevin Oct 17, 2010 09:23 AM

                            Kirkland brand from Costco. It comes in a large plastic jug and it's about $11.

                2. re: ferret
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                  mrsphud RE: ferret Oct 14, 2010 08:06 AM

                  I like the Oronocco Farms prepared pie crusts or even those from Whole foods market.

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