Raspberry Custard Pie

Raspberry Custard Pie with Omega Crust

Did you give up cheesecake this year? Let me introduce you to Raspberry Custard Pie. The Omega Crust contains no lard, shortening or butter. Flaxseed meal contributes 1900 milligrams of Omega-3 oils per serving. The creamy custard has the goodness of eggs and milk. There are no artificial ingredients, and a generous slice has 9 grams of protein, 4 grams of fiber, and fewer than 300 calories.  All "diet" talk aside.... This pie is a smooth, tart-n-sweet  treat. Go for it.

Omega Pie Crust (vegan)

There is an ongoing debate among pie bakers regarding lard vs shortening. I prefer to use just butter myself, to avoid using either hydrogenated oils or preservative-laden lard from the grocery store. A butter crust is rich and flaky and smells wonderful while it bakes. If only cholesterol was no object. Butter is very high in cholesterol.

This crust recipe contains no lard, shortening, or butter. Instead, it features olive oil and flaxseed meal, with a touch of baking powder for lift. I sighed with relief when it was approved by G-man because he is a connoisseur of pie crust.

For either three single crust or one extra large double-crust pie:

1 1/2 cups unbleached flour
1/2 tsp lite salt
2 tsp baking powder
1/2 cup flaxseed meal (preferably golden flaxseed)

1/4 cup olive oil

2/3 cup warm water

Mix the dry ingredients together well. Add the olive oil and stir with a spoon until the mixture looks like crumbs.

Add the water. Unlike a traditional crust, a bit too moist works better than a bit too dry.

Allow he dough to sit for at least 15 minutes to relax the gluten in the flour.

Roll the dough out. It will not be dainty or crumbly like traditional crust. It will expand some during baking, so roll it thinner than regular pie crust.

Fold the crust onto into the pie plate and proceed with your pie recipe.

For a pre-baked shell, bake for 10-11 minutes at 400F.




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Gluten-free Pie Crust (vegan)

Gluten Free Pie Crust

A gluten free life does not have to be a pie-less one. Apple pie, cream pie, quiche...  Using Bob's Red Mill gluten-free flour blend, you can bake up a tender flaky crust. (This blend may have too strong a taste for a double-crust fruit or cream pie. If using it for a meat pie, sprinkle a little of the pie's seasoning on top and be sure to poke vents.)

For two single crusts or a dozen tarts:

1 1/4 cup Bob's Mill gluten-free flour blend
1 tsp xanthan gum
1/4 tsp lite salt
1 tsp baking powder
1/4 cup olive oil
1/2 cup cold water

Blend the dry ingredients together, then add the olive oil. Mix until crumbly.

Add water, a tablespoon at a time, until the dough sticks together as a soft dough. At first it may seem sticky, but as the water absorbs it will have the texture of a traditional pie crust: dry, but workable. Make two dough balls.

One ball at a time, roll the dough out, firmly but gently. If you have parchment paper on hand, it is useful to roll the dough out between two sheets. Gently peel off the top sheet. (Without parchment paper, you may need to gently lift it from the counter with a spatula.) Fold the rolled dough in half gently and place into the pie plate. The crust may shrink a little when you bake it so leave some slack.

Proceed with your recipe. If you need a pre-baked shell, bake for 8-10 minutes at 400F.

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