BUTLER PANTRY PIE
I think I wrote down this recipe while watching the Graham Kerr cooking show back in the 60's- not sure of it's origin. It has food spots on the paper..and I remember making this when we bought our first home...it is very good..the crust is extra good..I hope you try it; as I have posted it the way I made it.. This can be made...
Provided by Pat Duran
Categories Savory Pies
Time 1h5m
Number Of Ingredients 23
Steps:
- 1. Crust: Blend flour,black pepper,garlic powder, baking powder,and bacon pieces. Cut in the Crisco. Mix together the beaten egg and the ice water and mix gently into the flour/Crisco mixture. Divide dough in half , place between plastic wrap and chill for 30 minutes.
- 2. Roll dough out into 2 equal shapes. Spread one piece on a greased jelly roll sheet. Top with the prepared filling.Then cover with the other half of dough and seal the edges well. Poke holes in top with fork and brush top with bacon grease and sprinkle with parsley if desired. Bake at 375^ for 45 minutes, or until bubbly and crust is golden brown.
- 3. Filling: In a large skillet brown together the ground beef, onion, celery,and bell pepper in the bacon grease.Remove cooked mixture from pan with a slotted spoon and place into a large bowl. Stir in gently the remaining ingredients, except carrots. Then fold in drained carrots.
PANTRY PIE
Got this recipe in a email and thought it was neat because the ingredients are usually in one's kitchen! It is easy and if you need a dessert with what you have, this is it. It tastes like a pecan pie without the pecans but with cream cheese. It will make more filling than one pie can hold but you can use that for tarts. My...
Provided by Tammy T
Categories Pies
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees Combine the cream cheese, white sugar, and 1 tablespoon vanilla extract in a bowl and blend until creamy. Spread the mixture into the bottom of the pie crust. Whisk together the eggs, corn syrup, brown sugar, butter, flour, and 1 tablespoon vanilla extract in a separate bowl until combined; stir in the rolled oats. Pour the mixture over the cream cheese layer in the pie crust.
- 2. Bake in preheated oven until center is set, about 60 minutes. Allow to cool before serving.
THE BEST ALL-BUTTER PIE DOUGH
This all-butter pie dough is extra flaky and tender, thanks to the chilled vodka and our easy folding technique. Stacking the pieces of dough repeatedly takes minor extra effort, and the result is a puff pastry-like texture that is definitely worth it. You'll want to make this dough for every pie -- all year round.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield dough for two 9-inch pies or one double-crust pie
Number Of Ingredients 7
Steps:
- Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
- Combine the vodka, vinegar and 4 tablespoons of the ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1-tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block.
- Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust.
- Divide the dough in half and form into 1-inch-thick discs; wrap each disc tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.
BUTTER PIE
Here is a recipe that Julia Moskin brought to The Times in 2010, from Esa Yonn-Brown at the Butter Love Bakeshop in San Francisco, with a crust so lumpy with butter that it would never pass inspection in a professional kitchen. With its caramelized filling of butter and brown sugar, her butter pie belongs to the same gooey tradition as sugar pie, chess pie, shoofly pie and, in recent years, the Milk Bar Pie served by Christina Tosi of the Momofuku restaurant empire.
Provided by The New York Times
Categories dessert
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Make the crust: In a bowl, mix the flour, salt and sugar. Add butter and gently toss with the dry ingredients until evenly coated. Using fingertips and thumbs, press each cube of butter into a thin leaf, and continue tossing in flour. When all butter is coated, add ice water one tablespoon at a time. Continue tossing gently until mixture starts to look ragged and just holds together when squeezed. Wrap loosely in plastic, waxed paper or parchment. Press dough down firmly into a disk. Refrigerate at least 30 minutes, or up to one day, before rolling. (Dough will keep frozen for up to a month).
- Heat oven to 350 degrees. On a lightly floured surface, roll chilled dough into a circle 12 inches in diameter and 1/4-inch thick. Transfer to a deep-dish 9-inch pie pan, lifting dough to let it settle into corners of pan; do not stretch it. Turn edges under to make a thick rim; flute the rim, pinching it into a zigzag pattern.
- Line crust with parchment or foil and cover bottom with pie weights, dried beans or raw rice. Bake in lower half of oven for 15 to 20 minutes, then remove weights and bake in upper half of oven 5 to 10 minutes, until just golden on edges.
- Meanwhile, make the filling: In a mixer fitted with a paddle attachment, cream butter and brown sugar together at medium speed until sugar looks like wet sand. Add salt and vanilla extract. With mixer running, add eggs one at a time and beat until creamy and light, about a minute. Mix in cranberries, if using.
- Scrape filling into parbaked crust. Place pie on a sheet pan and bake in center of oven for 25 to 35 minutes, until top looks dry and browned. The filling will form a skin and puff slightly, then deflate as it cools and sets. Let cool at least one hour, then wrap and refrigerate until serving, at least one hour or overnight. Serve cold with very lightly sweetened whipped cream or vanilla ice cream.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 5 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 189 milligrams, Sugar 29 grams, TransFat 1 gram
PIE PASTRY
Make a homemade pie with Tom Kerridge's pastry recipe. It's easy to adapt - swap the lard for drippings, or simply use butter for a vegetarian version
Provided by Tom Kerridge
Time 55m
Yield Makes 6 individual pies
Number Of Ingredients 4
Steps:
- Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
- Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you're ready to cook.
- Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.
Nutrition Facts : Calories 763 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
CLASSIC BUTTER PIE PASTRY
This all-butter pastry makes a flavorful, flaky pie crust. It is easy to handle and bakes to be golden brown and beautiful-just like Mom's! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield pastry for one 9-inch pie.
Number Of Ingredients 10
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed., Shape dough into a disk for a single-crust pie; for a double-crust pie, divide dough in 2 with 1 piece slightly larger than the other. Shape into 2 disks. Wrap and refrigerate 1 hour or overnight., On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. , For a single-crust pie: Trim crust to 1/2 in. beyond rim of plate; flute edge. Fill or bake according to recipe directions., For a double-crust pie: Add filling to pie. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake according to recipe directions.
Nutrition Facts : Calories 173 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 165mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
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