Pie is delicious on any day, but Pi Day may be the impetus to bake — or at least eat — a pie. The annual celebration is named for the mathematical constant π and observed on March 14, because π is 3.14. In honor of Pi Day, Lisa Clark, owner of Petunia’s Pies & Pastries in Portland, Oregon shares some of her vegan pie baking tips with Inhabitat. This Pi Day is especially exciting for Clark, as it marks Petunia’s 10th anniversary.
Inhabitat: What are the main differences between vegan and non-vegan pies?
Clark: The main difference is just the fact that you don’t use butter for the pie dough. We use a blend of half soy-free Earth Balance and half organic shortening. We never use any of the hydrogenated stuff. Even the fillings are not too different: the fruit and a sweetener, which is usually just sugar, and citrus and something to thicken it, whether it’s organic corn starch or tapioca pearls. We do a lot of pies with streusel. We make that the same as traditional streusel but we use, again, the soy-free Earth Balance instead of butter.
Inhabitat: What about cream pies?
Clark: That’s where it gets definitely a lot more challenging. We make coconut cream pies and chocolate cream pies, and we do key lime pie and banana cream. Depending on what the flavor is, we use a lot of coconut cream instead of regular dairy cream. We try not to use a ton of soy. A lot of people don’t tolerate it well, including myself, so we use a lot of coconut cream and nuts. We try to do some without nuts, because there’s a lot of nut allergies, too.
When we make our chocolate cream pie, we use the Mori-Nu silken tofu with the coconut cream just to help the texture be a little more smooth and creamy like it would be traditionally. Automatically, that makes it super thick. Folding in the melted chocolate, it really stiffens up and sets in the fridge. We make coconut whipped cream instead of regular whipped cream for the tops of pies.
Inhabitat: How do you make meringue without eggs?
Clark: For the meringue, we use dehydrated aquafaba powder. We were using actual aquafaba from a can of chickpeas. But the problem with that is, what are we going to do with all these chickpeas? So there’s a product now that’s dehydrated aquafaba powder; you have to add a certain amount of water per tablespoon and mix it up. Then you cook it on the stove to reduce it down to a third of the volume. You take what’s left, and you whip that up with sugar, like if you were making a traditional meringue with egg whites and sugars.
Inhabitat: What are the easiest pies to make?
Clark: Definitely the fruit pies are the easiest. Berry pies are the easiest because there’s really no prep involved with the berries. Our most popular pie that we’ve made for the longest time is the bumbleberry peach pie. It’s a mix of blackberries, blueberries, raspberries and peaches. We make a coconut hazelnut streusel for the top. (See the recipe below!)
In the summertime, if people go berry picking, that’s the best time and the best way to make the most amazing pies with fresh, in-season berries. Other times of the year, it’s totally fine to use good frozen berries or even frozen peaches. Frozen fruit works fine, it’s just a little more temperamental with the baking time. There’s more moisture in the fruit because it’s frozen, so all that water is trapped in there.
Inhabitat: Can you share any shortcuts you’ve learned over the years?
Clark: Chill the fats and mix all your dry ingredients ahead of time. If there’s any fruit to prep, or the lemon zest, you want to do it in advance. I will sometimes measure out the sugar and any of the spices that are going in the filling in a little bowl and have that ready. You can make the streusel in advance and keep it in the fridge. I like to get all the steps of everything ready, so when I want to throw it together, it goes together much faster.
Inhabitat: What is the most basic equipment somebody needs to make a pie?
Clark: A pie plate and a rolling pin. At the very minimum, that’s what you need. Beyond that, if people have a handheld little pastry blender, that’s really helpful to make the streusel and the pie crust. But you don’t have to one. You can just cut it by hand.
Beyond that, if people have a food processor for the crust and streusel, that makes it even faster. A zester for the lemon zest for the filling. A knife. But most people have a knife. And time. You just need some time, some patience.
Inhabitat: Any pie mishaps you’re willing to share?
Clark: Oh, yeah. I think the most common one would be just not baking the pies long enough. It’s always different. It depends on the weather, it depends on the oven, the flavor of the pie, how much moisture is in the fruit, how long you mix the dough. Sometimes, the crust can start to get too brown in the streusel, but the filling isn’t cooked. We actually bake a pie for the first half without the streusel and then we put the streusel on for the second half of baking to help with that. Every oven is so different. It depends on how thick your pie plate is, too. Like a deep dish or a more shallow pie plate, the baking times can vary so much. The only way to know when it’s really done is by seeing how the fruit bubbles up through the streusel or through the crust on top. It should be bubbling really slowly and look really thick and syrupy. If it just looks watery, like water bubbling out, it’s totally not done.
Inhabitat: Any last words of advice for Inhabitat readers?
Clark: The biggest advice I want to give people is not to be intimidated. I think when you read the steps, it can sound like a lot. But when you break it down and take one step at a time, it’s really not too bad. The more you do it and practice, it gets easier and easier.
Pies are simple. It’s just a dough and a filling you have to sweeten and thicken. And you have to bake it. That’s really all it is. So just remember, it’s very simple and don’t overthink it too much; try to have fun. When people realize that, they tend to do a better job and not get so stressed about it working. As long as it tastes good, too, it doesn’t matter what it looks like. Be brave.
Recipe for Bumble Berry Peach Pie with Coconut Hazelnut Streusel
By Lisa Clark, Petunia’s Pies & Pastries
1/2 cup + 1 tablespoon white rice flour
7 tablespoons + 1 1/2 teaspoons brown rice flour
7 tablespoons + 1 1/2 teaspoons tapioca flour
1/4 cup + 2 tablespoons millet flour
3/4 teaspoon xanthan gum
1 tablespoon + 1 1/2 teaspoons sugar
3/4 teaspoon salt
1/4 cup + 1 1/2 teaspoon Earth Balance spread, very chilled & cut into 1/4” pieces
1/4 cup + 1 1/2 teaspoon organic vegetable shortening, very chilled & cut into 1/4” pieces
1/4 cup + 2 tablespoons ice cold water
In spring and summer, use fresh berries & peaches if possible. The rest of the year, frozen berries and peaches will work just fine.
1 1/2 cups raspberries
1 1/2 cups blueberries
1 1/2 cups blackberries or marionberries
3 1/2 cups sliced peaches
1 cup sugar
6 tablespoons organic cornstarch
1/4 teaspoon nutmeg
2 tablespoons fresh lemon juice
Coconut Hazelnut Streusel
1 cup hazelnuts, toasted and skinned
1 cup coconut
1/4 cup millet flour
1/4 cup white rice flour
3 tablespoons brown rice flour
3 tablespoons tapioca flour
2/3 cup sugar
1/4 tsp salt
1/2 teaspoon cinnamon
1/4 cup Earth Balance spread, chilled and cut into 1/4” pieces
To make the crust, combine the flours, xanthan gum, sugar and salt in a mixing bowl and mix well. Add the cold shortening pieces and the cold Earth Balance pieces, and blend with a handheld pastry blender until the fat pieces are in pea-sized clumps. Be careful not to overwork the fats into the dry ingredients. Drizzle the ice-cold water over this mixture and mix by hand until the dough comes together and forms a ball. Again, be careful not to overwork the dough. Flatten the dough into a disk about 1” thick and wrap in plastic. Chill for about 20 minutes. Remove the dough from the fridge and place on a lightly millet-floured non-stick baking mat or countertop. Roll the dough into an even circle, about 1/4” thick. Transfer to a pie plate. Press the dough into the pie plate and form nice fluted edges. Refrigerate the pie shell for 15 minutes before baking.
Preheat oven to 350 degrees Fahrenheit.
To make the filling, combine all of the fruit in a large bowl. Mix the cornstarch with the sugar and nutmeg. Sprinkle this mixture over the fruit and mix to evenly combine. Pour lemon juice over the fruit mixture and stir well. Let sit for about 15 minutes (about 25 minutes if you are using frozen fruit) to form juices. Pour mixture into chilled pie shell.
Place pie on a baking sheet lined with parchment paper. Bake for about 35 minutes (without the streusel). While the pie is baking, make the streusel. Combine hazelnuts, coconut, flours, sugar, salt and cinnamon in a medium bowl and mix well. Add the cold Earth Balance and work it in by hand until the Earth Balance is in pea-sized clumps. Larger clumps are better than smaller for the streusel. Refrigerate until ready to use.
Once the pie has baked for 35 minutes, carefully remove it from the oven and top evenly with streusel, covering all of the fruit. Bake about 35-40 minutes more. The streusel and crust should be golden brown. The pie is ready when you can see the juices bubbling out on the edges and it looks very thick and syrupy. If it appears watery, continue to bake. Let cool (at least 2-3 hours) so the pie can set a bit, then slice, serve and enjoy!
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