impossible pie recipe
The Best impossible pie recipe
I love this recipe because it’s adaptable. You can make it a regular treat for dinner or serve it at a potluck, and it never disappoints. The Impossible Meat crumbles so well that it mimics the texture of ground beef without the mess or the need for extra seasoning. Plus, it’s a great way to use up leftovers or even store-bought Impossible strips if you’re short on time. And honestly? It’s lighter than traditional meat pies—less fat, more flavor—so it’s a nice change if you’re watching portions or just prefer something a little healthier without sacrificing taste. My husband and I both agree: it’s the kind of pie that feels special, but it’s not a fuss.
Easy Impossible Pie
A creamy, dreamy pie that mimics the texture of Impossible Burger patties, perfect for vegetarians who crave meaty flavor. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup unsalted butter, cold
- 1/2 cup ice water
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp onion powder
👨🍳Directions
-
1
Preheat oven to 425°F. On a baking sheet, place a sheet of parchment paper. -
2
Cut cold butter into flour until the mixture resembles coarse crumbs. Sprinkle ice water and mix until the dough just comes together. Divide into two discs, wrap in plastic, and chill for 30 minutes. -
3
Roll one disc into a 12-inch circle, place on parchment, and transfer to the baking sheet. Roll the second disc into a 9-inch circle, then place it on top of the first, sealing edges with a little flour. -
4
Preheat oven again to 375°F. Bake the dough for 15 minutes until lightly golden. Remove and set aside. -
5
In a saucepan, combine tomato sauce, garlic, heavy cream, tomato paste, smoked paprika, and onion powder. Simmer for 10 minutes until slightly thickened. -
6
Pour sauce into the pie shell, then bake for 20–25 minutes until bubbly and set.
🔧Equipment
- Mixing bowl
- Rolling pin
- Pie dish (9-inch)
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Impossible Pie Works
❓ Frequently Asked Questions About Impossible Pie
1. What is the Impossible Burger, and how does it use plant-based ingredients?
The Impossible Burger is made with a blend of soy and hemp proteins, along with iron-rich haematocrit to mimic the meaty taste and texture of beef. The key ingredient is soy protein isolate, which gives it that signature “bleeding” effect when cooked, along with a slightly smoky flavor.
2. Can I substitute any ingredients in the Impossible Pie crust recipe?
The original pie crust recipe calls for specific measurements of flour, butter, salt, and ice water. While you can experiment with small adjustments (like using a mix of all-purpose flour and whole wheat flour), the texture and flavor may vary. For best results, stick to the original recipe unless you’re confident in your substitutions.
3. How long should I bake the Impossible Pie for, and what temperature?
For a 9-inch double-crust pie, bake at 375°F (190°C) for 35–40 minutes, until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover them loosely with foil to prevent over-browning.
4. Is the Impossible Pie filling suitable for vegetarians and vegans?
Yes, the Impossible Pie filling is fully plant-based, making it a great option for vegetarians and vegans. It avoids animal products entirely, relying on soy protein and other vegan-friendly ingredients for a hearty, meaty texture.
5. Can I make this pie ahead of time, and how should I store it?
You can assemble the pie filling up to 2 days ahead and refrigerate it in a sealed container. Bake it fresh on the day of serving for the best texture. If storing the fully baked pie, let it cool completely, then refrigerate for up to 3 days before reheating. Reheat in the oven at 350°F (175°C) for 15–20 minutes until warmed through.
