Grossmummyspiecrustsmmmmmmm Recipes

PIE PASTRY IN UNDER A MINUTE? IT'S POSSIBLE!

Steps:

• Place all ingredients into food processor and pulse a few times.
• Add a little ice water, a few more pulses and it is ready to roll (literally)!
• Your pastry should sort of come together, but still be somewhat crumbly when ready. Don't add too much water, though, as it will make the crust tough. Shape into a ball, cover with cling wrap and refrigerate for at least half an hour.
• Use as desired, baking according to pie recipe directions.

MOM'S BEST PIE CRUST RECIPE

Steps:

• In a large bowl, whisk together the flour, sugar and salt, until thoroughly combined. Add the cold shortening and butter. Cut in with a pastry cutter or two knives, until the mixture combines into small pieces no larger than the size of peas and resembles coarse meal. See video. Gradually add the cold water one tablespoon at a time and toss with a fork, until the mixture begins to stick together and starts to clean the sides of the bowl. It usually takes me about 5 tablespoons of water, for a regular double crust, but this varies. Test the dough by grabbing some and pressing it between your fingers to see if it sticks together. If it doesn't, add a little more water, toss to combine and check it again. See Video. With your hands, gather the dough and press it into a ball. Divide the dough in half. Places each dough ball onto a piece of plastic wrap and flatten into a disk about one half inch thick. Wrap the dough in the plastic wrap and place in the refrigerator for at least one hour or overnight, before rolling. If only using one dough disk, the other can be placed in a freezer-safe bag and frozen for 3-4 weeks and then defrosted in the fridge. Before rolling the dough, lightly flour your work surface, rolling pin and the dough. Place your rolling pin in the center of the dough and roll forward and back. Avoid rolling to the very edge. Lift the dough and turn it slightly, as you roll. To prevent the dough from sticking, place a little more flour on your surface every few turns and lightly flour you rolling pin when needed. If the edges begin to come apart, press them back together, as you roll. If the dough sticks to the surface, don't try to pick it up with your fingers or it will tear. Lightly flour a spatula (the kind for flipping eggs) and gently slide it under the dough to release it from the surface and then add a little flour to the surface and continue rolling. Sticking like this usually means the dough is getting too warm, so try to work quickly. Measure the dough: Take your pie plate and turn it over and place it on your rolled dough. There dough should be about 1-2 inches larger than your pie plate. To move the dough to the plate: Lightly flour your rolling pin. Starting at the top of the dough, gently roll the dough around the rolling pin, towards you. Slide your pie plate in front of you, and then lift the rolling pin, so that you're holding the dough above your plate. Starting at the part of the plate closest to you, leave about 1-2 inches overhang in the front and then unroll the dough into the pie plate. Once the dough is in the plate, gently position it evenly, if necessary and gently press the dough into the plate. Handling the dough too much or pulling on it, can cause shrinkage, so be gentle. If you notice any small holes or tears in the dough, try to lightly press them together with your finger. If necessary, take a small piece of dough from the excess and create a patch, by pressing the dough gently over the tear and smoothing it out. You can also do this, if you see any very thin spots. Excess dough can be trimmed. Edges can be tucked under and sealed, pinched, or pressed down with the tines of a fork. Cover the dough lightly with plastic wrap and refrigerate for 30 minutes, before filling and baking. Enjoy! Notes: 1) Use the Deep Dish Double Crust for a regular double crust pie if desired, especially if you're new at making pies. It will give you some extra dough to work with. 2) The dough must be chilled for at least one hour before rolling, but longer is better. I prefer overnight whenever possible. If the dough is not cold enough, the butter and shortening will soften quickly making the dough difficult to roll. Enjoy!! Recipe by: Diane Kometa

HOW TO MAKE PERFECT M&M COOKIES

Steps:

• Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
• In a large mixing bowl cream your butter and sugars until well combined. Add your egg and vanilla mixing to combine. Add your flour, pudding mix, baking soda and salt, stirring to combine. Add chips and m and m's stirring to combine.
• With a medium cookie scoop, place dough 1 inch apart from each other. Bake for 10-12 minutes until cooked through. Let cool on cookie sheet for 10 minutes before transferring to cooling rack. Enjoy!

CREAMY MUSHROOM POT PIE

Steps:

• Pre-heat the oven to 180°c.
• In a large frying pan, sauté the mushrooms in a splash of olive oil/butter until golden brown.
• Add the garlic and thyme and sauté for another minute before stirring in the flour.
• pour in the vegetable stock and cream and whisk until the sauce is smooth. Allow to simmer gently for 5-10 minutes then season with the lemon juice, salt and pepper.
• Transfer the creamy mushrooms to individual oven-proof ramekins/bowls.
• Roll the pastry out on a floured surface and cut out circles big enough to fit the ramekins.
• Press the pastry onto the sides of the ramekins and crimp the sides. Cut a small slit into the pastry to allow steam to escape then brush with the egg yolk.
• Place in the oven and allow to bake for 15-20 minutes until the pastry is golden brown and cooked through.
• Remove from the oven and serve.