PERFECT PIE CRUST
Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.
Provided by Ina Garten
Categories dessert
Yield 2 (10-inch) crusts
Number Of Ingredients 6
Steps:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
APPLE PIE SLICES
These bars are just like apple pie. Pie crust, cinnamon and apples in a convenient bar form.
Provided by G. Galstad
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Yield 20
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a medium bowl, stir together the flour, 2 tablespoons of sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Combine the egg yolks and 1/2 cup of milk, stir into the flour mixture.
- On a lightly floured surface, roll half of the dough out to the size of the prepared pan. Cover the inside of the pan with the dough. Spread dough with a light coating of egg white. Fill with sliced apples and sprinkle sugar and cinnamon on top. Roll out remaining dough and place on top of apples. Brush with a light coating of egg white.
- Bake for 35 to 40 minutes in the preheated oven, until the crust is golden. In a small bowl, beat together the confectioners' sugar, salt, vanilla and milk until smooth. Drizzle over cooled bars, cut into squares.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 38.8 g, Cholesterol 21.2 mg, Fat 11.1 g, Fiber 1.9 g, Protein 2.7 g, SaturatedFat 2.9 g, Sodium 69 mg, Sugar 24.5 g
ALICE'S PIE CRUST
Another great recipe from my 5th grade teacher/ranch cook. This is an old fashioned recipe that calls for lard which you can find in most baking isles at the store. Do not substitute because that gives it the crusts flaky texture. It will remind you of grandma's.
Provided by startnover
Categories Dessert
Time 5m
Yield 4 crusts
Number Of Ingredients 6
Steps:
- Put the egg and vinegar in a 1 c measuring cup fill to top with water.
- Mix all dry ingredients and make a well in the center.
- Pour liquids into well and mix with pastry fork just till flour is blended.
- Store in ziplock in fridge till ready to use.
- This also freezes well.
Nutrition Facts : Calories 1524.5, Fat 105.3, SaturatedFat 40.8, Cholesterol 150.2, Sodium 602.1, Carbohydrate 122.5, Fiber 4.2, Sugar 3.7, Protein 17.7
PIE DOUGH
Provided by Alice Waters
Categories Dessert Chill Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes two 10-ounce balls of dough, enough for 1 double-crusted pie or 2 single pie shells
Number Of Ingredients 6
Steps:
- Have ready in a measuring cup: 6 tablespoons ice-cold water
- Mix together: 2 cups unbleached all-purpose flour 1/2 teaspoon salt A pinch of sugar
- Add: 12 tablespoons (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch cubes 3 tablespoons chilled lard
- Using a pastry blender or your fingertips, quickly work the butter and lard into the flour mixture until most of the fat has been broken into small pieces but there are still a few large flakes. Don't try to make the mixture look uniform.
- Dribble in the tablespoons of ice water, mixing and tossing the dough with a fork. Don't try to force the dough into a ball, just keep adding water until it starts to cling together in clumps. After all the water has been added, check for dry dough mixture in the bowl and add drops of water to moisten.
- Collect the dough and press it together into two balls. Shape the balls into plump cakes, making the edges as smooth as possible, and wrap in plastic. Press down on the plastic lightly to compress the dough. Refrigerate the dough for several hours before using to allow the gluten to relax and the flour to fully absorb the water. Dough may be stored in the refrigerator for 2 days or in the freezer for 1 or 2 months. Thaw frozen dough overnight in the refrigerator before using.
MY FRIEND ALICE'S TOMATO PIE
Alice uses a frozen crust for a quick pie but I love Recipe #300887 for this. When I got the recipe I misread it and instead of doing it in a pie tin I just put it on parchment on a baking sheet and it came out great! It's fast and easy so give it a try and have it with a salad for an easy lunch. It also makes a great appeteaser.
Provided by Secret Agent
Categories Lunch/Snacks
Time 55m
Yield 1 pie, 4 serving(s)
Number Of Ingredients 6
Steps:
- Roll out your pie crust and place on a sheet pan. Spread mustard over crust, add swiss cheese and add thick slices of tomatoes and sprinkle with pepper and kosher salt if you like).
- Bake at 425* for about 35 - 45 minutes. You want the crust cooked through and the tomatoes should be starting to color up. All the cheese should be melty.
Nutrition Facts : Calories 405.4, Fat 27.1, SaturatedFat 11.3, Cholesterol 39.1, Sodium 547.9, Carbohydrate 25.9, Fiber 2.7, Sugar 2.5, Protein 15.1
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