Tue, Dec-30-03, 16:08
|
|
Experimenter
Posts: 25,934
|
|
Plan: DDF
Stats: 202/185.4/179
BF:
Progress: 72%
Location: San Diego, CA
|
|
I made a crust for my pumpkin pie too! I just took a standard crust receipe from my cookbook, used Wheat Protein Isolate instead of flour. I also used butter rather than lard. It was fabulous!
It even rolled out. Although, I must confess it left the stickiest glueiest stuff on my hands. I had to use an abrasive scrubber to get it off my hands.
Also, I rolled it out on this odd, rubber mat it didn't stick to. Then I put the pie plate on top of the crust, with the bottom up. Then turned it over. Squished it around to fit.
I almost enjoyed the crust more than the actual pie.
I don't think you can use oil for a crust, the crust gets flakey and wonderful because of the globules of butter that are trapped in the flour. Oil would make it a big gooey mess.
Soy flour might be possible. It has a distinct flavor that I don't care for, so I usually try to cut soy flour with something else, like wheat gluten, wheat protein isolate, oat flour or something.
Last edited by Nancy LC : Tue, Dec-30-03 at 16:11.
|