MOM'S PIE CRUST
Make and share this Mom's Pie Crust recipe from Food.com.
Provided by D-Six
Categories Dessert
Time 10m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour and salt in medium size bowl.
- Cut in shortening with pastry blender until uniform with pieces no larger than a pea.
- Break egg into measuring cup and beat.
- Add milk to egg to just over 1/2 cup (about 1/2 cup plus a table spoon total milk and egg) stir well.
- Blend egg and milk mixture into flour mixture with a fork until liquid is no longer present.
- Very lightly knead dough and form into a ball (Over working the dough is the most common reason for pie crust failure!).
- Cut Dough in half.
- Roll out and use with your favorite filling. Makes a top and bottom crust. divide recipe in half for a single crust pie.
MMMMMMMUD PIE
Provided by Food Network
Categories dessert
Time 1h23m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Crust: Combine all the ingredients in a bowl and toss until thoroughly combined. Press the mixture into the bottom of a 10-inch spring form pan and refrigerate.
- Dense Mousse: Melt the semisweet chocolate and the butter together in the top of a double boiler over medium-low heat. Let cool slightly, then whisk in the egg yolks. Whisk in the malt powder. Keep warm. In the bowl of a mixer, whip the egg whites until they form soft, droopy peaks. Still whipping, add the sugar in a thin stream and whip until the mixture is stiff and glossy. Fold into the chocolate mixture. Pour into the pan and smooth the top with a rubber spatula. Refrigerate.
- Light Mousse: Melt the chocolates together in the top half of a double boiler over medium-low heat. Let cool slightly. Meanwhile, in a mixer, whip the cream until it forms soft peaks and chill. In a mixer, whip the egg whites until they form soft, droopy peaks. Still whipping, add the sugar in a thin stream and whip until the mixture is thick and glossy. A third at a time, fold the egg whites into the chocolate mixture. (You may need to whisk, not fold, the first third if the mixture is very thick).
- Fold the whipped cream into the mousse. Pour over the dense mousse and smooth the top with a rubber spatula. Chill until set, at least 3 hours or up to 1 day. To turn the pie out of the pan, warm the sides with a torch and remove the walls. Slice with a knife dipped in hot water and serve with warm chocolate sauce, if desired.
- Combine chocolate, place over double boiler, stir until melted. Whisk in syrup and water, incorporating well. Serve warm.
MOM'S MEAT PIES
This is a recipe that my mom made up when we were kids, she would make it often and we all loved them!
Provided by Country Cookin Mama
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut pie crust to make 4 pieces.
- For each pie crust put equal amounts ground beef, onion and potato, season with salt and pepper to your liking. All ingredients should be raw.
- Fold each individual pie to make a little pocket.
- Bake at 350 for 30 minutes or until crust is light brown.
- When we were kids we would eat this with ketchup, my husband likes it with gravy.
Nutrition Facts : Calories 792.2, Fat 39.8, SaturatedFat 13.8, Cholesterol 77.1, Sodium 440.8, Carbohydrate 76.9, Fiber 6.7, Sugar 2.6, Protein 30.4
FLAKY FOOD PROCESSOR PIE CRUST
This is a basic white flaky pie crust, made in the food processor. The secret to good crust is to have everything very cold and to handle it as little as possible. Use frozen or almost frozen lard, butter, and/or shortening as your fat and ice water, and then chill the dough well before rolling. Process the dough as little as possible and use only the amount of water needed to allow YOU to form it into a ball, not the machine.
Provided by Charlotte
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 8
Number Of Ingredients 5
Steps:
- Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
- With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
- Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)
- Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.
Nutrition Facts : Calories 206.9 calories, Carbohydrate 17.9 g, Cholesterol 15.3 mg, Fat 14 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 5.7 g, Sodium 146.8 mg, Sugar 0.1 g
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