Love you, love your newsletter, love your voice, can’t wait to read the rest of your novel! Thank you so much for this beautiful reflection on The Mother Act (and I totally get your trepidation!)
The last one I reall liked was a mix of Miyokos and Country Crock vegan butters. I’ve dabbled in coconut oil but find that some people can taste it and get annoyed by that, and I’ve also dabbled in olive oil but those doughs always strike me as much better for things like galettes and hand pies than a full crust-and-lid situation. So I don’t have a solid go-to! Maybe making baking fat at home as you have is the way to go, and I’ve just never thought to do that (hence the re-thinking).
Huh, I’d be curious about what you’d make of it, it’s less acidic than earth balance when eaten on bread (at least to me) but I like it the most for frosting cakes because it’s fairly stable and does well in the stand mixer.
WOWWWWW!!! I too have never wanted to perfect my vegan pie crust lol now I’m so inspired!
I'm so glad to hear this!! Makes my obsessive rabbit-holing feel worth it, lol. Do share if you come up with some more good tricks! ❤️
Love to spread the gospel of seed oils :-)
🙌
This makes me want to make mulberry stuff AND up my reaching/hanging game
Hooray!! I'm really going to try to hang one of these days!
Yes, loved the Wesson crust. So good
Thank you for taste-testing! ❤️
Love you, love your newsletter, love your voice, can’t wait to read the rest of your novel! Thank you so much for this beautiful reflection on The Mother Act (and I totally get your trepidation!)
Thank you so much Heidi, I’m so glad our paths crossed!! Congrats again!!! 😘
The pie crust adventure genuinely had me on the edge of my seat, I’ll have to rethink my pie approach now! Thank you for that 😊
You’re so welcome, and thank you for reading! What has your pie crust approach been in the past?
The last one I reall liked was a mix of Miyokos and Country Crock vegan butters. I’ve dabbled in coconut oil but find that some people can taste it and get annoyed by that, and I’ve also dabbled in olive oil but those doughs always strike me as much better for things like galettes and hand pies than a full crust-and-lid situation. So I don’t have a solid go-to! Maybe making baking fat at home as you have is the way to go, and I’ve just never thought to do that (hence the re-thinking).
Cool!! If you land on your perfect homemade fat, do let me know! We can’t get the Country Crock in Canada but I have heard good things.
Huh, I’d be curious about what you’d make of it, it’s less acidic than earth balance when eaten on bread (at least to me) but I like it the most for frosting cakes because it’s fairly stable and does well in the stand mixer.
My buttercream needs work to say the least, so maybe I'll try to get my hands on some when next I cross the border!