SARA'S SAUCEPAN PIE CRUST
Joyce in Georgia, an "Everyday Food" radio show listener, recently called in to share her mom's saucepan pie crust recipe. Other listeners have been asking about it, so here's the recipe. Enjoy!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 3
Steps:
- Bring cooking oil and water to boil in a small saucepan -- it takes just a few seconds! Then remove from heat.
- Add 1 cup flour and stir. It will quickly pull away from the pan and form a ball. Don't overstir.
- Place into a pie plate (non-greased) and wait a few minutes for it to cool enough so you can touch it with your fingers.
- Press out evenly into the pan, pushing it up the sides with your fingers. Pinch a decorative edge. That's it!
SARA'S SPINACH PIE
Provided by Elaine Louie
Categories dinner, lunch, appetizer, main course, side dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large skillet over low heat, heat olive oil. Add onions and pinch of salt, and sauté until soft and beginning to turn golden, 30 to 40 minutes. Transfer to a large mixing bowl.
- Return pan to medium heat. Working in batches and adding oil 1 tablespoon at a time as needed, sauté spinach until wilted, then transfer to a bowl. Coarsely chop cooked spinach, then squeeze hard to remove as much excess liquid as possible.
- Preheat oven to 325 degrees. Lightly oil a shallow 9-by-13-inch baking dish and set aside. In a large bowl, combine feta, ricotta, Parmigiano-Reggiano, eggs and a generous amount of pepper. Mix well. Add spinach and onions and mix thoroughly. Add dill, and toss to blend. Spoon into baking dish, pat down evenly and drizzle lightly with olive oil.
- Bake pie for 30 minutes. Raise heat to 350 degrees and bake until lightly firm in center and golden on top, about 20 more minutes. If top begins to brown too much, cover lightly with foil. To serve, allow pie to cool slightly before cutting into squares. It may also be served cold.
Nutrition Facts : @context http, Calories 463, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 936 milligrams, Sugar 5 grams, TransFat 0 grams
CHICKEN POT PIE
Provided by Alex Ward
Categories dinner, main course
Time 30m
Yield Four to five servings
Number Of Ingredients 15
Steps:
- In a large saucepan, melt 2 tablespoons of the butter over medium heat. When the butter is hot, add the garlic and saute for 1 minute or until it is golden. Add the onion, celery, carrots, mushrooms, thyme and sage and saute for 5 to 10 minutes, or until the vegetables are wilted. Remove from the heat and set aside.
- In another saucepan, melt the remaining 6 tablespoons of butter over low heat. Add the flour and mix well. Cook over low heat for 5 to 10 minutes, or until pale golden. Slowly add the chicken broth, stirring with a wire whisk until smooth. Bring to a boil, simmer for 5 minutes, then add to the vegetable mixture, along with the peas, corn and chicken. Return to a boil, remove from the heat and season with salt and pepper to taste.
- To serve the pies, fill heated bowls with the chicken mixture and top with puff-pastry lids. To eat, place the puff pastry on a heated plate, punch in the center with the back of a large spoon and pour the contents of the bowl over the puff pastry.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 10 grams, Carbohydrate 39 grams, Fat 25 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 14 grams, Sodium 1034 milligrams, Sugar 9 grams, TransFat 1 gram
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