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Non-traditional Pie Crust
Non-traditional Pie Crust

Before you jump to Non-traditional Pie Crust recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

For the most part, people have been conditioned to think that “comfort” foods are not good for the body and need to be avoided. But if your comfort food is candy or junk food this holds true. Other times, comfort foods can be very nutritious and good for us to consume. There are several foods that, when you consume them, can better your mood. If you feel a little bit down and you’re in need of a happiness pick me up, try a few of these.

Put together some trail mix of nuts or seeds. Your mood can be raised by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and so on. This is possible as these foods are rich in magnesium which increases serotonin production. Serotonin is called the “feel good” substance that our body produces and it tells your brain how you should be feeling at all times. The more serotonin you have, the better you are going to feel. Nuts, along with improving your mood, can be a superb protein source.

Now you can see that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try a few of these instead!

We hope you got insight from reading it, now let’s go back to non-traditional pie crust recipe. You can cook non-traditional pie crust using 3 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to cook Non-traditional Pie Crust:
  1. Provide 1 cup vegetable oil
  2. Get 1/2 cup water
  3. Provide 4 cups flour
Steps to make Non-traditional Pie Crust:
  1. Mix the water and oil together thoroughly until cloudy (I use warm or lukewarm water, rather than cold).
  2. Pile all the flour up on the surface you will use to knead and roll the dough, make a little reservoir in the middle.
  3. Slowly add the water/oil mixture (keep it mixed well - remix as needed) a little at a time, mixing it in with the surrounding flour by hand.
  4. When the dough is completely combined it will be very soft and fairly sticky. I use flour liberally while rolling it out. It sticks easily to rolling surfaces so keep this in mind as you work with it. I use a wooden rolling pin. The recipe makes enough for a generous top and bottom crust. The pie plates I use are oversized and I always have enough dough.
  5. The crust doesn't change color much as it cooks. I typically cook the cherry and apple pies I make for about an hour at 350 degrees in a convection oven, and it comes out perfectly.

Wholly Gluten Free Pie Shell - GOOD GF OPTION. Leadbetter's All Natural French Picnic Flaky Pastry. It's as easy as the traditional fork crimp, with a little something extra. I like this look on double-crust pies, too! Different forks have different widths of.

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