Carol’s pastry, pie and other things you’ll love

This week, Carol’s is giving away two new things: a pie pastry recipe and a pie crust. 

The pie crust is a vegan pastry crust that uses a vegan flour, and it’s available in two different flavors: a soft pie crust, and a firm pie crust that’s gluten-free. 

There are no eggs in the pie crust—it’s just vegan flour. 

This is the second time Carol’s has teamed up with the company that makes the dough, Flour Factory. 

For those who don’t know, Flours Factory is the company behind a range of baked goods, including doughnuts, muffins, biscuits, and even doughnuts in their own dough. 

But the company’s newest creation is a different type of pie crust: vegan. 

Flour Factory pie crust recipeVegan pie crustFlour factory pie crustVegan crustFluidized vegan flourFluids, the stuff that makes things pop, is a very simple ingredient. 

It’s just water. 

Water doesn’t contain the protein collagen, the main protein found in meat. 

Vegan flour, however, does. 

If you’re unfamiliar with how collagen works, here’s a quick refresher: collagen is a protein found within our bodies that gives your skin its natural elasticity. 

When you eat meat, the collagen is broken down into amino acids and broken down again into proteins, but in a vegan-friendly way. 

As a result, collagen is incredibly useful in the production of our collagen-rich skin. 

So, it’s good to have a vegan protein, because collagen is essential for our skin to be healthy and flexible. 

Like any protein, vegan proteins have the ability to absorb and use nutrients, making them a perfect match for our cells. 

You can find vegan proteins in all sorts of foods. 

In this case, the vegan flour makes a really strong crust, but it’s not all vegan.

The pie crust also uses vegan flour—you can see in the image below that it uses a blend of vegan flour and wheat flour.

But, because gluten-containing gluten doesn’t make it through the gluten-binding process, the gluten that comes out of the crust is still very natural. 

(And if you’ve been keeping up with you know that gluten is not good for you, but there’s no reason to worry about it in this recipe.) 

Vegetarian flour is also used in a variety of other foods, like pizza dough and pasta sauces. 

To see how vegan flour works, check out the image to the right. 

We’ve all eaten a vegan pie crust and wondered why it took so long. 

How long does it take to make a vegan crust? 

It depends. 

I’ve heard from several people that it takes up to five days for vegan flour to get made, and that’s before the ingredients have been frozen and the dough has been baked. 

That’s why it’s so important to check your baking instructions, especially if you’re baking a pie. 

And even if you don’t bake a vegan dough, you should still make sure your pie crust has been gluten-bonded, as well. 

One of the most important steps in making a vegan pizza is to use a vegan recipe for your crust.

Vegan dough is the best choice, as it’s the easiest and cheapest. 

Some recipes call for baking the crust on a baking sheet or a parchment-lined baking sheet. 

Baking your pie dough on a parchment paper sheet means it won’t stick to the sides of the pan and won’t drip when you bake it. 

Also, if you have a cookie sheet or even a plate that you can use to put the crust, you can bake it in a pan and bake it on the same baking sheet, as long as you’ve baked it on a floured surface. 

Using a cookie pan or baking sheet means you won’t have to worry too much about gluten being absorbed through the crust.