Friday, November 26, 2021

Diana's pie dough recipe #pumpkin pie Happy Thanksgiving! #GardenCuizine

Diana's Pie Dough in a Pinch

Went to make a batch of my usual, shortening free, pie dough recipe for Thanksgiving pumpkin pie and apple pie and we didn't have any plain yogurt! Oh my!!

I could have used ground cookie crumbs or graham cracker crumbs; but some pies, like pumpkin and apple, taste best with a traditional pie crust. 

Below is another pie dough recipe to use in a pinch!


2 cups unbleached all purpose flour

1/4 tsp salt

1 Tblsp sugar

7 Tblsp unsalted butter (or Earth Balance Vegan Buttery Sticks*)

1/4 cup trans fat free vegetable shortening

1/4 cup ice cold water


Yields two pie bottoms or one pie top and bottom

Putting it all together

Sift together the flour, sugar and salt. Add to mixing bowl. 

Cut the butter into small 1/4 inch cubes. Add a few at a time while mixing on low. After a minute, turn off the mixer and reach in and feel for any chunks; squeeze the butter chunks with fingers to "sheet" into the flour. Mix again, but not for too long. 

Add in the shortening. Mix again to combine into the flour. 

Add the cold water and mix using the paddle attachment for another minute or so. Stop periodically to see if the dough can hold together when squeezed. Use judgement if you need to add a little more water. 

When dough can be squeezed and holds together, you're done. Divide and press into two equal balls. Do not over work the dough. Place one at a time onto clear wrap; flatten into disc about an inch thick. Wrap. Repeat w/other ball. 

Refrigerate to rest for at least one hour. 

When ready, roll out to about a 1/2 inch larger than pie dish and fit as desired.

*Have not tested this product, but should work for vegan option. Let me know if you try it.

Related Links

Is Butter Really Back?

Recipe and blog post Copyright(C)Wind. All rights reserved. 


Saturday, November 6, 2021

@RowanUniversity #RowanPROUD Bridgeton Schools Veggie Train! #GardenCuizine

 Veggie Train

Choo Choo... here comes the nutritious and delicious Veggie Train!! Last week, Rowan dietetic intern Ms. Lyndsay showed students at Bridgeton Public Schools how fun it is to nourish their bodies. 

 "Feeding education is always on the menu" is the philosophy at New Jersey, Bridgeton Public Schools Food Service Department. The Vegetable Train included colorful bell peppers, cucumbers for the wheels with grapes, celery and carrots for the cargo. This train shown above was created by special education children. 

This creative nutrition education lesson was lead by one of Rowan University's future Registered Dietitian Nutritionists, Ms. Lyndsay. She is participating in what Rowan calls "Supervised Practice".  

Supervised practice experiences are included in Rowan's Coordinated Masters in Nutrition & Dietetics curriculum. The curriculum is designed to meet the Accreditation Council for Education in Nutrition and Dietetics (ACEND) Core Knowledge and Competencies required for students who plan to become Registered Dietitians.

Great job Lyndsay! Special thanks to preceptor Ms. Allison!

Photos like this make me proud to be a supportive adjunct faculty member at Rowan.

Copyright (C) Rowan Dietetic Intern Lyndsay; photo used with permission.