by : Federica Perozziello
Pie Crust is usually made by eggs and in particular lots of butter! Why don’t you make a tasty Jam pie using a very healthy pie crust? It is definitely possible!
There are loads of recipes online which allow you to bake a proper pie crust but I’ve been always devoted to the one I received from my granny. By the way, in the last couple of months, I tried to recreate some of my favorites cakes avoiding butter and eggs where it’s possible.
This idea, basically, came from the fact that I don’t really like eggs (don’t hate me) so I am always very keen to find alternatives which can help me to bake properly. Also, eggs allergics are more than welcome to try my “experiments”! :)
After a couple of unlucky results, I found the right mix of ingredients for making my favorite cake: La Crostata.
La Crostata or Jam Pie is a typical Italian cake which is made from North to South with loads of tasty variations. The history of this cake is quite ancient. The first recipe appeared in a book which was published in the late 14th Century: Libro de Arte Coquinaria (Art of Cooking) by Martino da Como.
This is the traditional pie made by all the granny I ever met, so if you go to Italy just meet one of them and you will understand what I am talking about! What I love most of this traditional cake is its rustic aspect and simplicity. You can fill the pie crust with jam, fruits or whatever you have at home and the result is 100% guarantee.
Here the recipe and what I’ve done! I can work more on the final result as the aspect is not perfect but it’s incredibly tasty.
Pie crust recipe (No eggs, no butter) :
300-350gr buckwheat flour or 00 flour
60gr brown sugar
60gr sunflower oil
80gr Almond milk
a pinch of Tumeric
8gr backing powder
In a large bowl, mix together the flour, brown sugar and backing power. Create a well in the middle and add the milk and the sunflower oil. Create a dough, wrap in a plastic film and refrigerate for 30 mins.
Roll out the pastry and adapt it to your pan. I always use a wet backing paper roll which perfectly fits into the pan. Fill the pastry with jam, cream or chocolate if you like. (I love jam so I can’t make it differently!) With the extra pastry left, make some strips for the top decoration.
Bake in a preheated oven at 150° C for 40-50 mins. (Ideally, it needs the pastry needs to be crunchy, but make sure that it’s cooked not burned)
I am sure your jam pie will look absolutely stunning compared to mine…ahahah!
Credits: Cover Photo by Brooke Lark on Unsplash