Do you want to learn the easiest and fastest way to make the perfect lattice pie crust? Do you want to know how to do it with plant-based ingredients? Scoop Intelligence launched a virtual baking course just for you!
Why did the cherry pie and apple pie break up? There were crust issues between them.
Ok, bad joke alert! But if you’ve ever tried your hand at pie baking, you’ll know that it’s the crust that makes or breaks your success!
Light and airy, flaky but firm enough to hold ingredients… it might sound like an impossible feat, especially when attempting the lattice-style crust, but this expert baker can help you do it with ease!
Her new tutorials teach home bakers - including novices, how to make single, double, and the elusive lattice crust style pies. And, she does it with entirely plant-based ingredients, although you can add dairy if you want to!
Check it all out at http://www.scoopintelligence.com/pieday
The perfect pie-baking course includes making dough and how to bake a sweet-filled pie, a pot pie, and a plant-based quiche. Committed to low food waste, the master baker also includes tips for using up leftover dough scraps.
The original recipes are dairy-free, egg-free, and soy-free. Substitution suggestions are provided to suit different preferences and dietary requirements. Instructions are simple and easy to follow for all levels of experience - whether you’re a seasoned baker, or just have put on an apron for the first time!
The pies require no specialist equipment and can be made with basic utensils including kitchen scales, a mixing bowl, a rolling pin, measuring cups and spoons, and a pie tin. A food processor is helpful but not essential.
The course includes video tutorials and PDF guides on how to make multipurpose pie dough with vegan or dairy butter. Food processor and handmade methods are covered. You’ll learn how to make both sweet and savory fillings, build pie crusts, and freeze and thaw pie dough if making batches in advance.
Pie recipes can be modified for food intolerances including nut allergies. Gluten-free options are not included as the pastry is made from wheat flour, however other courses are available for this requirement.
Lessons and recipes are available on a lifetime access basis. Other plant-based, low carbon-footprint cookery courses include traditional holiday dishes and appetizers. For more, visit https://www.scoopintelligence.com/plantbasedcooking
Course leader Stephanie Lentz is the founder of Scoop Marketplace, a zero-waste grocery store in Seattle, where customers can bring their own containers to avoid the use of packaging. She is an accomplished baker who has perfected her pie crust technique over many years of experience. Stephanie is also the founder of Green Stuff where she publishes podcast interviews with sustainability experts on topics such as low-waste parenting and low-impact travel.
The course creator said: "I have long since perfected my pie crust technique and I cannot wait to share it with you! it is so satisfying to have a recipe that creates consistent results every day, and I am always proud of the end result."
Learn how to make that perfect, golden, tender, mouth-watering pie crust of dreams today! For more, go to http://www.greenstuffpodcast.com
