Art of the Pie®
Making the World a Better Place One Pie at a Time
09/19/2009 By Kate McDermott-Art of the Pie 11 Comments
Photo by Van Schilperoort
I am entering a pie crust made with Crisco, margarine, and canned fruit filling in the pie contest!
And then I’m going to decorate the top of the pie with squeeze-tube frosting, sprinkles, and maraschino cherries!
I will try to keep an open mind.
Sour Cherry Pie! MY FAVORITE!…then Apple…then Blueberry…Fruit and Berries! Fruit and Berries! Oh! what about Quaker Lemon Pie? and then what about PUMPKIN PIE!
Dream Play Pie Art Musical Life
p.s. you two are funny up there!
Good to hear from you Simone! It’s always time for pie. Yes?
Absolutely! Can Maeva come make pie with you sometime?
What do you tell vegetarians??
Good question. I’ve been experimenting with the “buttery sticks” and “natural shortening” made by Earth Balance. Recipes can be adapted for vegetarians and those who are dairy free. There are probably some other options out there and I’d love to hear what others are using.
I’ve used the Organic Spectrum “shortening” from PCC. Yes, it’s solid like that dirty word called Crisco but it isn’t hydrogenated. When I asked PCC if they sold lard this is what they recommended because they don’t sell lard. I’ve been using it for years so it wasn’t really news to me when they suggested it. I don’t have any on hand right now so I can’t give you the specifics as to what its made from…I’m not vegetarian but I was just wondering what a vegetarian should use to get a similar result! Thanks!
I experimented with Organic Spectrum and found it to be very solid as well. If you try the EB products, let us know how they turn out for you.
[…] There’s much talk about what is the best fat to put in pie. My grandmother, Geeg, swore by “the- stuff-in-the-blue-can-which-shall-remain-nameless”. But as I came of age in the 1960’s, my “Mother Earth” leanings moved me swiftly away from that product. […]
[…] Stick, Spectrum Shortening, and…drum roll…your not going to believe this…the stuff in the blue can which has heretofore remained nameless. That’s right, I tried Crisco! I’ll get back to […]
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