Date:    Tue, 01 Nov 94 07:09:00 PST
 From:    sally charette                       <ECZ5SCC@MVS.OAC.UCLA.EDU>
 VT’s VLF vegan pastry crust
 From Nov.'94 _Vegetarian Times_, “Full of Flavor, Low in Fat Pies,” recipes by
 Bryanna Clark Grogan and Jane Weston Wilson.
 Pastry for “free form pies” (you wrap the big piece of pastry up over the top)
 1/2 cup warm soymilk
 3 Tbs. leftover mashed potatoes or 3 Tbs. instant mashed potato flakes mixed wi
   with 2 1/2 Tbs. hot water
 1 Tbs. maple syrup or honey
 1 tsp. regular dry yeast or 1/2 tsp. instant yeast
 1/4 cup whole wheat flour (not pastry flour)
 1/2 tsp. salt
 2 Tbs frozen apple juice
 1 cup unbleached flour
 Mix together soymilk, potatoes, syrup or honey, and yeast in a medium bowl or
 a food processor bowl.  Let stand 5 minutes.  Add salt and flours.  If using a
 food processor, process 30 seconds.  Otherwise, mix and knead mixture on a
 lightly floured surface 5 minutes.
 (It says here to place in oiled bowl and oil top lightly, but I think we can
 figure out alternatives.)  Cover and let rise until doubled, about an hour.
 Dough can also be allowed to rise in the 'fridge 2-24 hours.