Given the incredible crust-flake-producing properties of vegetable shortening and the amazing pie-structuring properties of silken tofu, veggie or vegan pie is no more challenging to make than traditional pie. But gluten-free pie is another story.
Two weeks into NaBloPieMo, and I owe you a running tally of pies and pie lessons. I'm still making a pie a day, but often not blogging about my (sometimes messy) creations, so here's My Week in Pie and what I've learned so far.
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