lacto-vegetarian pie crust

I'm looking for a recipe for a lacto-vegetarian pie crust. Any suggestions?

Crisco

Isn't this just any pie crust recipe that uses vegetable shortening, like Crisco? They're very common.

Wait, doesn't lacto-vegetatian mean they eat dairy products? So wouldn't any pie crust that doesn't use lard work, and isn't that about 99% of pie crust recipes in the world?

By lacto-vegetarian I take it to mean that you eat dairy, and the only ingredients you're outlawing are eggs and animal products. So... that's most non-lard pie crusts, ever. If by lacto-vegetarian you counter-intuitively mean you don't eat dairy, substitute Crisco for butter. Just because I like it, I reccomend trying this Cook's Illustrated recipe, substituting as necessary.

MincyBits wrote:By lacto-vegetarian I take it to mean that you eat dairy, and the only ingredients you're outlawing are eggs and animal products. So... that's most non-lard pie crusts, ever. If by lacto-vegetarian you counter-intuitively mean you don't eat dairy, substitute Crisco for butter. Just because I like it, I reccomend trying this Cook's Illustrated recipe, substituting as necessary.

I'm making it for someone who consumes dairy but not egg. I'm a novice pie maker so I appreciate the suggestion. I don't know why I thought there was egg involved(maybe b/c my pancake recipe calls for egg). Thanks!

The only use of egg in the crust (filling is another matter) is if you want a shiny crust, and do an egg wash at the end. I almost never do; honest American pie doesn't need French fussery like that.

Just checked the recipe, awesome there is vodka in it.

Thanks everybody. Shortening has that ick factor for me so I'm going to try an all butter version w/ either mincybits suggestion or with this one.http://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/

edit: how do I enter a url to link where I wrote 'this one'

Thanks everybody. Shortening has that ick factor for me so I'm going to try an all butter version w/ either mincybits suggestion or with this one

Not sure why you don't like shortening, but I'd recommend not straying from the Cook's Illustrated recipe. And there's really nothing to fear from shortening (and it only requires a relatively small amount). Try this one:

http://www.earthbalancenatural.com/#/pr ... hortening/

Just remember to keep the butter cold, cold, cold.

You can try brushing with a bit of cream and sprinkle it with sugar before baking, rather than an egg wash.

tgoddess wrote:You can try brushing with a bit of cream and sprinkle it with sugar before baking, rather than an egg wash.

Milk works fine in this regard as well.

Thanks everybody. Shortening has that ick factor for me so I'm going to try an all butter version

Butter and shortening will produce different types of pie crusts. Butter, if you keep it cold, will produce a flaky crust, but may be tough. Shortening will be tender, but not so flaky. The trick in pie crust is hitting the perfect balance of both characteristics.