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*Refer to “Substitute Ingredient List” for healthy ingredient recommendations
Ingredients:
Instructions:
Whip the cream with hand-held mixers or in a stand mixer until it begins to form peaks, 3-5 minutes.
Once peaks have formed, add the sugar and vanilla.
Mix until desired consistency is reached.
*Refer to “Substitute Ingredient List” for healthy ingredient recommendations
Ingredients:
Instructions:
Mix dry ingredients together and add butter. Mix with work until well combined and crumbly.
Slowly add 1/2 to 3/4 C water until consistency is reached.
Divide dough into two portions and separately roll out.
Place one crust into a well-oiled (coconut oil) glass pie dish.
Bake at 350° for 10 minutes.
Let cool before adding pie filling.
Pour the pie mixture of choice into the prepared crust, cover with the second crust, crimp edges, and cut holes in the top of the pie shell.
*Can make and bake ahead of time. Simply bake and let cool, cover with parchment press plastic wrap over top, and form to the crust. Freeze or refrigerate until needed.
Ingredients:
Instructions:
In a large bowl, combine flour with salt and sugar.
Work in the butter, being careful to not over-mix.
Add in the starter and stir until combined.
Divide the dough in two shape each half into a disk and wrap it in plastic wrap. Chill in the fridge for at least 2 hours or up to 3 days.
Sprinkle a clean countertop with flour and roll out the dough until it is approximately 12″.
Drape it over a 9″ pie plate.
Cover with parchment paper and add pie weights (or add beans for weight) and bake for 10 minutes at 350 degrees
Remove parchment and weights and let the pie cool
Add pie filling of choice
Roll out the other half and drape it over the filling
Trim the excess.
Crimp the edges and add design to the middle for steam release.
