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Pareve pie crust — where can one find such a thing?

By columbiaauds
Published September, 20 2004 2:22 pm
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My friend Tracy was trying to make a delicious apple pie (you know, apples and honey, work with the holiday theme people!) and was distressed to discover a problem with pie crusts… apparently they’re either 1) treif with lard (ick!) or 2) dairy! What’s the deal? Any thoughts on where to locate PAREVE pie crust? (FYI, she also says good things about Cheryl Ann’s pecan pie… but as we know, nothing that says Cheryl Ann’s is less than fabulous!) Help!

12 comments so far (Post your own)
1.At 2:46 pm on September 20th, 2004, Josh Hosseinof wrote:

Oronoque Orchards pie crusts are pareve as far as I remember - you can find them in the freezer section usually.

2.At 9:14 pm on September 20th, 2004, Russell Steinthal wrote:

Also, for a while there was a labelling problem with the Oronoque crusts — they were marked OUD, but were in fact pareve. (See the OU kashrut alert issued 12/12/1999.) I don’t know if/when they fixed it — I’ve since found a simple enough to make recipe for homemade pareve crust.

3.At 9:50 am on September 21st, 2004, Ana wrote:

You can make a home-made pie crust that is pareve using Crisco. In fact, at the risk of sounding like a Crisco huckster, I find it makes a very flaky crust. The secret is ice cold Crisco and ice cold water.

4.At 12:18 pm on September 22nd, 2004, jabbett wrote:

KosherBlogger Tovah once suggested the following recipe to me (courtesy of epicurious.com), which she used for a great pecan pie: http://www.epicurious.com/r…Just substitute Fleishmann’s pareve margarine for butter.For a ready-made crust, I’ve seen a few different brands at the Butcherie — for specifically-pareve stuff in general, a kosher market is usually the best place to start.

5.At 5:37 pm on September 25th, 2004, Lawrence wrote:

If you’re good to make your own crust, I recommend the one at http://pie.allrecipes.com/A… Substitute margarine, of course.We made this crust for three quiches to serve at break-fast. It passed my top test: we were asked for the recipe without having drawn attention to the item itself (i.e., "You’ll love this quiche — the crust is homemade!").

6.At 7:49 pm on September 25th, 2004, Lawrence wrote:

And here’s the fixed link: http://pie.allrecipes.com/A…

7.At 9:50 am on January 1st, 2007, meira wrote:

I’d love to know how to make a pareve pie base crust - please email me coloredspaces@yahoo.com
thanks, meira

8.At 10:19 pm on September 27th, 2007, nancy mency wrote:

Please let me know where I could buy Oronoque Pie Shell from a wholesale place. I needs about 400 pie shells for Thanksgiving. This is for our church building fund raiser. I know I can get them from the supermarket, but they don’t give discount. If you can help us out, it would be greatly appreciate.

9.At 8:50 pm on September 29th, 2007, alyssa kaplan wrote:

I can help you-contact me through koshergourmetmart.com

10.At 12:27 am on October 1st, 2007, Susan Davis wrote:

We have pareve pie dough at Bodavi. I would be glad to help with any fund raiser. Let me know what you need. Store number is 617 332 2008-
Susan

11.At 7:50 am on October 1st, 2007, DeisCane wrote:

Most of the pre-made pie crusts (eg Keebler) you can get in the baking aisle at a regular supermarket are OU pareve. I know the graham and chocolate are pareve.

12.At 10:46 pm on October 1st, 2007, alyssa kaplan wrote:

nancy:
please contact me at alyssa@koshergourmetmart.com. we sell to organizations like yourself at a discount off od retail and would welcome the opportunity to work with you. fyi: It won’t appear on the web site.

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