Baking pie with kids... A recipe for disaster?

I love baking pie, and so does D. Miss Em isn't sure, but she likes being around the action. Baking with littles is super fun but messy, as they want to help but also have no idea how to bake. Today we made a vegetable pie, a friend is coming over for dinner and we wanted to impress her (and use up some of the vegetables stacking up in th fridge from our CSA box). 

I've included the recipe below with a step by step how to in case you want to make it yourself!

Pie Crust

2 cups sifted white spelt flour

1/2 cup cold cubed butter

1/4 cup almond milk (any kind of milk will do) 

1 tsp salt

If you have a stand mixer you can put all the ingredients in the mixer and let it do the work. Otherwise use a pastry knife (or just butter knives) to mix everything together.  I should note that a pie purist may disapprove of my using a mixer for the dough... the dough won't be as flaky as dough that is hand mixed with a pastry knife. However it is more expedient, helpful when you're juggling two littles.

Devon waiting patiently for the dough to mix

Devon waiting patiently for the dough to mix

When the dough is ready shape it into a ball (kids are usually good at making dough balls!) put it on a floured surface and roll it until flat. Roll as thin as you can, the extra dough can be used for pocket pies. 

Rolling out the dough

Rolling out the dough

Put the crust in your pan, cut around the edge, fold the cut edge over and flute the crust.  

Pie crust almost done! 

Pie crust almost done! 

Fluting the crust

Fluting the crust

Pie filling

Chop about 2.5 cups of whatever type of extra vegetables you have hanging around. I used carrots, turnip, fennel root, and tomatoes this time but you can really use any type of vegetable.  

 

The filling

The filling

Finally, put 1 block of soft tofu, 4 eggs, some herbs (I used two sprigs of fresh sage but you can also use a tablespoon of Italian spice or basil if you don't have anything fresh lying around), and 1 tbsp of bouillon (or one packet, or salt to taste if you don't have bouillon) all in the blender and mix till smooth. Then pour this over the chopped veg in the pie pan and mix with a spoon. 

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Bake on 350 for about 45 minutes, and enjoy!! 

i forgot to take a picture of the finished product and we ate it already, but it was delicious! 

xo