FLAKY PIE CRUST RECIPE
Flaky pie crust is a must! This knock-out recipe requires only four ingredients and yields awesome results each time.
Provided by Natalya Drozhzhin
Categories How To
Time 10m
Number Of Ingredients 4
Steps:
- Prepare the ingredients for the recipe.
- Combine flour together with salt. Using a cheese grater, grate butter into the flour mixture, toss with a spatula once in a while to prevent butter from stiking together.
- Add water to the ingredients, work the dough with your hands just enough for it all to stick together. The dough will turn out hard.
- Seal tight with a plastic wrap and refrigerate for at least four hours or overnight.
Nutrition Facts : Calories 115 kcal, Carbohydrate 10 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 116 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
FOUR INGREDIENT PIE CRUST
One of the simplest and flakiest pie crust ever. My mom taught me how to make this when I was little and people love it. When I got older I found out that wax paper dusted with flour makes it easy to transfer. Most people work WAY too much flour into their crust. The key is just enough that its not super tacky.
Provided by Stormwarning
Categories Dessert
Time 30m
Yield 2-3 Crust, 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Mix together salt and flour.
- Blend in shortening until crumbling.
- Add water and mix to form a ball.
- Roll in flour to coat (lightly).
- Roll out pie crust with rolling pin VERY thin (about 1/8th of an inch thick).
- Cut out your crust and transfer to pan.
- Use a fork to poke holes in bottom of crust before filling or baking.
- Bake at 350°F 10-15 minutes unless filled.
Nutrition Facts : Calories 226.7, Fat 17.3, SaturatedFat 4.3, Sodium 49.1, Carbohydrate 15.9, Fiber 0.6, Sugar 0.1, Protein 2.1
4-INGREDIENT COOKIES AND CREAM PIE
This simple, quick recipe is perfect for a first-time pie maker. And the nostalgic flavors are bound to be the hit of the party - try different flavors of sandwich cookies to change it up.
Provided by Food Network Kitchen
Time 8h15m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Cut 10 of the cookie sandwiches in half and arrange in the bottom of the pie crust.
- Whip the cream and sugar together in a medium bowl with an electric mixer on medium-high speed until it holds stiff peaks. Pour the cream into the pie crust and smooth out into an even layer with decorate swirls on top (the back of a spoon works nicely). Crumble the remaining 5 cookies and sprinkle over the top. Cover loosely with plastic wrap and refrigerate overnight, to soften the cookies.
4-INGREDIENT S'MORES PIE
This gooey and chocolaty pie tastes just like the campfire treat.
Provided by Food Network Kitchen
Time 6h25m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Combine the chocolate chips and cream in a large microwave-safe bowl and heat for 2 1/2 minutes. Stir until completely smooth (the chocolate may appear separated at first, but just keep stirring). Pour into the prepared pie crust, loosely cover with plastic wrap and refrigerate until set, about 4 hours or up to overnight.
- Preheat the broiler.
- Use kitchen shears to cut each marshmallow in half, on a bias, from one corner to the opposite corner. Arrange the marshmallow halves, cut-side down, on top of the chilled pie. Broil until golden, watching closely and rotating the pan as needed, about 1 minute. Let the pie cool completely, then cover loosely with plastic wrap and return to the fridge until the ganache sets again, 1 to 2 hours.
PIE CRUST IV
My grandmother supported her family during the Depression by baking. This is her recipe for pie crust. I use this often as I am a pie baker. The trick to good pie crust is to be gentle and treat it very lightly.
Provided by Jan Bittner
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
- Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 17.9 g, Fat 13 g, Fiber 0.6 g, Protein 2.4 g, SaturatedFat 3.2 g, Sodium 146.3 mg, Sugar 0.1 g
4 INGREDIENT BERRIES & CREAM HAND PIES RECIPE BY TASTY
Here's what you need: berry jam, cream cheese, pie crusts, egg, water
Provided by Kiano Moju
Categories Desserts
Time 30m
Yield 6 hand pies
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F (200°C).
- Place the pie crust on a cutting board, and cut out circle shapes using the top of a coffee cup. Collect scrap pieces, and roll out again to stamp out more shapes, making 12-14 circles total.
- Fill half the circles with a tablespoon of the cream cheese, followed by a heaping teaspoon of jam.
- Using your finger, lightly wet the edges of the cut rounds with water.
- Cover the tops with the remaining circles, pressing the two dough halves together. Crimp edges with a fork to seal.
- In a bowl, beat the egg with water. Brush the tops of the pies with the egg wash.
- Use a small, sharp knife to cut a ventilation hole, or slit into the top of the pies.
- Arrange the pies on a parchment paper-lined baking sheet.
- Bake for 15-20 minutes until golden brown. Allow to cool completely before serving.
- Enjoy!
Nutrition Facts : Calories 469 calories, Carbohydrate 42 grams, Fat 30 grams, Fiber 2 grams, Protein 7 grams, Sugar 10 grams
EASY 4-INGREDIENT CHICKEN POT PIES
My revised recipe for easier, meal-in-one chicken pot pies using Bird's Eye Recipe Ready Stew Blend, canned chicken gravy, canned chunk chicken breast, and refrigerated roll-out pie crust. NOTE: TWO 14 1/2 OZ. CANS CHICKEN GRAVY EQUALS 3 1/2 CUPS -- OR THREE 10 OZ. CANS. TWO 12 OZ. CANS CHUNK CHICKEN YIELDS ABOUT 3 CUPS. CANNED CHUNK TURKEY AND TURKEY GRAVY, OR CANNED BEEF CHUNKS AND BEEF GRAVY MAY BE SUBSTITUTED.
Provided by The Spice Guru
Categories Pot Pie
Time 1h
Yield 5-6 chicken pot pies, 5-6 serving(s)
Number Of Ingredients 4
Steps:
- NOTE: IF YOU USE DICED CHICKEN OTHER THAN CANNED CHICKEN IN BROTH -- YOU WILL NEED TO ADD AT LEAST 1 CUP CHICKEN BROTH OR EXTRA GRAVY!
- PREHEAT oven to 425°F; SELECT 5-6 ovenproof bowls or ramekins to hold 1 1/2 cups filling, leaving at least 1 inch space free below bowl rims.
- PLACE 3 cups Bird's Eye Recipe Ready Stew Blend frozen vegetables into a 2 1/2 quart pot (Note: If you like green beans and/or corn in your pot pie you can replace a portion of the stew blend with these); COVER with 2 inches hot water; HEAT to boiling; BOIL 2-3 minutes.
- QUICKLY drain, then return vegetables to pot; ADD the chicken gravy (scrape cans using a flexible spatula).
- FOLD in the canned chicken including the liquid, until just blended (don't over-stir to keep the chicken in perfect chunks!).
- UNROLL pie dough and place one segment on a floured surface; PLACE inverted bakeware bowls or ramekins over dough; TRACE a knife around edge of bowls to cut circles; REPEAT with remaining dough to yield 6 even circular crusts (re-roll dough scraps if necessary).
- ARRANGE bowls on baking sheets; SPRAY bowl interiors with non-stick cooking spray; POUR 1 1/2 cups filling into bowls, distributing evenly.
- PLACE then press dough circles over filling to cover, levelly to the edges of baking dish (see photo); SPRAY dough crust tops well with non-stick cooking spray for even browning; CUT slits around the center of each prepared pastry to vent.
- BAKE 30 minutes on center rack -- or until golden brown (NOTE: For an enhanced golden color, spray crusts again with non-stick cooking spray during the final 10 minutes of baking). ALLOW pies to cool slightly before serving.
- SERVE and enjoy.
Nutrition Facts : Calories 769.6, Fat 48.7, SaturatedFat 12.6, Cholesterol 90.5, Sodium 1227.7, Carbohydrate 45.4, Fiber 3.6, Sugar 1.5, Protein 36.6
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