From the kitchen
Cashew Milk Pie Crust
A tender, buttery pie crust using a small amount of cold cashew milk to bring the dough together.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 1 1/4 cups All-Purpose Flour
- 1/2 tsp Salt
- 1/2 cup Cold Butter, cubed
- 3 to 4 tbsp Cold Cashew Milk
Method
- Whisk the flour and salt together. Cut in the cold butter until the mixture resembles coarse crumbs.
- Drizzle in the cold cashew milk, a tablespoon at a time, tossing with a fork, until the dough just holds together when pressed.
- Shape into a disc, wrap, and chill at least 30 minutes.
- Roll out and fit into a 9-inch pie pan, then chill 15 minutes more before blind baking.
- Line with parchment and pie weights and bake at 400°F for 15 minutes, then remove weights and bake 5 minutes more before filling.
Kitchen note
Add the cashew milk gradually and stop the moment the dough holds together, cashew milk's own richness means it takes slightly less liquid than a leaner milk to reach the same dough consistency.
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