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

By: alyssa kaplan

alyssa kaplan — Tue, 02 Oct 2007 02:46:08 +0000

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.

By: DeisCane

DeisCane — Mon, 01 Oct 2007 11:50:16 +0000

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.

By: Susan Davis

Susan Davis — Mon, 01 Oct 2007 04:27:48 +0000

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

By: alyssa kaplan

alyssa kaplan — Sun, 30 Sep 2007 00:50:38 +0000

I can help you-contact me through koshergourmetmart.com

By: nancy mency

nancy mency — Fri, 28 Sep 2007 02:19:50 +0000

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.

By: meira

meira — Mon, 01 Jan 2007 13:50:36 +0000

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

By: Lawrence

Lawrence — Sat, 25 Sep 2004 19:49:15 +0000

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

By: Lawrence

Lawrence — Sat, 25 Sep 2004 17:37:16 +0000

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!").

By: jabbett

jabbett — Wed, 22 Sep 2004 12:18:24 +0000

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.

By: Ana

Ana — Tue, 21 Sep 2004 09:50:18 +0000

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.