Will the press-in crust in Amanda's peach tart work for pumpkin pie? What if I use melted coconut oil instead of canola and/or olive oil?
And would I need to par-bake the crust with a pumpkin-custard filling? Thanks!
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And would I need to par-bake the crust with a pumpkin-custard filling? Thanks!
3 Comments
You could certainly use melted coconut oil--one person remarked in the comments section that they had done just that and gotten great results. Conversely, there's a great coconut oil-based pie dough on the site: http://www.food52.com/recipes/19559_perfect_vegan_pie_crust