Pi Day, Gone to the Dogs

Posted on

by Hannah (BitterSweet)
Jump to Recipe

Pushed to the back of my recipe archives, this one has been a long time coming. Despite the fact that the results were well-received, immediately devoured with glee and appreciation, it didn’t seem worthy of sharing on this public platform. Why withhold this treat from others, designed for the four-legged friends among us, who truly don’t receive their fair share of culinary attention in the first place?

I was disappointed with the photos. Such a silly, shallow, and misconstrued excuse.

Now I treasure these images. There’s no “action shot” as I had envisioned, but who can argue with that trail of crumbs, the sign of a satisfied customer? That kind of approval is all I could ever hope for.

This post is dedicated to Isis.

Yield: Makes 12 Mini Pies

Carrot Custard Pup Pies

Carrot Custard Pup Pies

These little pies have gone to the dogs. Your pup will love such a special treat that humans can enjoy, too.

Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes

Ingredients

No-Fuss Whole Wheat Crust:

  • 1 Cup Whole Wheat Pastry Flour
  • 2 Tablespoons Wheat Germ
  • 1/4 Cup Olive Oil
  • 1 Teaspoon Apple Cider Vinegar

Carrot Custard:

  • 1/2 Cup 100% Carrot Juice
  • 1/4 Cup Unsweetened Applesauce
  • 2 Tablespoons Unsweetened Non-Dairy Milk
  • 1 1/2 Tablespoons Powdered Kudzu Starch

Instructions

  1. Preheat your oven to 350 degrees and lightly grease a dozen mini muffin tins.
  2. Combine the flour and wheat germ in a medium bowl before slowly drizzling in both the oil and vinegar. Mix until the dough comes together without any pockets of dry ingredients remaining. Pinch off walnut-sized balls and press them into the bottom and up the sides of your prepared muffin tins. A wooden tart tamper could be especially helpful for this task, but lightly moistened fingers will certainly get the job done all the same.
  3. Bake the tiny crusts for 12 – 14 minutes, until dry and lightly golden brown all over. Let cool and begin to prepare the filling.
  4. Whisk together all of the components for the carrot custard in a medium saucepan over moderate heat. Stir vigorously to break up any lumps of starch. Continue to whisk every couple of minutes, until the mixture comes to a boil. Cook for about a minute longer, until fully thickened, and turn off the heat.
  5. Divide the filling equally between the baked mini crusts and let cool completely before moving them into the fridge to set. Store in an air-tight container in the fridge for up to two weeks.

Notes

Please note: As written, these pies are intended for canine consumption only, which means there is no sugar added and they are not actually sweet. If you’d like to share them with your furry friends, add 2 – 3 tablespoons of maple syrup, to taste, in the filling.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 167Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 4mgSodium: 33mgCarbohydrates: 24gFiber: 3gSugar: 2gProtein: 4g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Pies and Tarts

20 thoughts on “Pi Day, Gone to the Dogs”

  5. You will NEVER have anyone appreciate your food as much as your dog does. Earl gets the most ecstatic look on his face and drools with his eyes closed…I have never been able to elicit that kind of response from any human masticator of my tucker yet! Here’s to dogs. To their love for both us and the simple things in life and to that most glorious of things, a truly happy consumer of what you cooked for them :)

  6. I’ve always wanted to make an easy pie crust with the whole wheat pastry flour I have in my pantry (I use it to make Italian Sesame Seed Cookies) – and this is just the ticket. Thanks so much.

  9. These look amazing and dobby needs them! Is there something I could sub for the kudzu? I don’t have any and want to make them today

    1. Sure thing! I chose kudzu here because it’s a bit more nourishing than just plain starch, but cornstarch or potato starch can work as well. I would suggest using about half as much (which would be about 2 1/2 teaspoons in this case) since they’re more powerful thickeners. Let me know how it goes, and enjoy!

Leave a Reply