Make Ahead Pie Crusts Recipes

MAKE-AHEAD TURKEY POTPIE

Make-Ahead Turkey Potpie image

Some days, your cravings don't jive with your busy schedule. Problem solved! Whip up a batch of these rich, creamy potpies, and enjoy two tonight and tuck two in the freezer for another time. They take less than 30 minutes to prepare, and freeze beautifully. What's even better is the filling lends itself to variation. You can use what you already have on hand, even leftovers! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

1/4 cup butter, cubed
1 small onion, chopped
1 medium carrot, chopped
1/2 cup diced peeled potato
1/4 cup chopped celery
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried parsley flakes
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup 2% milk
1 cup chicken broth
2 cups cubed cooked turkey
1/2 cup frozen peas
1 sheet refrigerated pie crust

Steps:

Preheat oven to 375°. In a large saucepan, heat butter over medium-high heat. Add onion, carrot, potato and celery; cook and stir until tender. Add flour and seasonings until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in turkey and peas; divide mixture among 4 ungreased 5-in. pie plates., Unroll crust; cut into quarters. On a work surface, reroll 1 quarter into an 6-in. circle; place over filling. Trim, seal and flute edge; cut slits in top. Repeat with remaining crust and potpies., Cover and freeze 2 potpies for up to 3 months. Bake remaining potpies until golden brown, 18-22 minutes. Let stand 10 minutes before serving., To use frozen potpies: Remove from freezer 30 minutes before baking. Cover edge of crusts loosely with foil; place on a baking sheet. Bake at 375° for 30 minutes. Remove foil; bake until golden brown and filling is bubbly, 15-20 minutes longer.

Nutrition Facts : Calories 568 calories, Fat 30g fat (15g saturated fat), Cholesterol 117mg cholesterol, Sodium 967mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein.

MAKE-AHEAD SHEPHERD'S PIE

Make-Ahead Shepherd's Pie image

A make-ahead hack makes it even easier to enjoy this hearty classic any day of the week. The base of the pie can be made ahead and frozen in an easy-to-store container. To finish the dish, simply thaw, top with Betty Crocker™ creamy butter mashed potatoes, bake and serve!

Provided by Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 4

Number Of Ingredients 12

Ingredients

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1 cup)
2 medium carrots, peeled, chopped (1 cup)
2 tablespoons Gold Medal™ all-purpose flour
1 1/2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup Cascadian Farm™ organic frozen peas (from 10-oz bag)
1/2 cup Cascadian Farm™ organic frozen corn (from 10-oz bag)
1 pouch (4.7 oz) Betty Crocker™ creamy butter mashed potatoes
Water, milk and butter called for on potatoes pouch

Steps:

Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In 12-inch nonstick skillet, cook beef over medium-high heat 4 minutes, stirring frequently. Add onion and carrots; cook 4 to 6 minutes, stirring occasionally, until beef is browned and onion and carrots are softened. Add flour, thyme, salt and pepper; cook 1 minute, stirring frequently.
Gradually stir in broth; heat to boiling over medium-high heat. Cook until thickened, stirring frequently. Remove from heat; stir in frozen peas and corn; transfer mixture to baking dish.
Make mashed potatoes as directed on pouch. Spread potatoes evenly over mixture in baking dish. Bake 20 to 25 minutes or until heated through (165°F in center) and top is lightly browned. Let stand 10 minutes before serving.
To freeze: Cook beef filling as directed in recipe, but do not add frozen peas and corn. Cover and refrigerate 30 to 40 minutes. Transfer to 1-quart freezer container; freeze up to 2 months. To bake: Heat oven to 400°F. Spray microwavable 8-inch square (2-quart) glass baking dish with cooking spray. Place frozen beef filling container in large bowl filled with hot water about 5 minutes or until filling can be slid out of container into 8-inch square dish. Cover with plastic wrap; microwave on High 5 minutes; stir well. Cover and microwave 3 minutes longer; stir well. Continue heating another 3 to 4 minutes (checking and stirring every minute) until heated through. Stir in frozen peas and corn. Continue as directed in recipe.

Nutrition Facts : Calories 480, Carbohydrate 42 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 4 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1240 mg, Sugar 7 g, TransFat 1 g

FREEZE IT: EASY PIE CRUST

Freeze It: Easy Pie Crust image

Shortcut your way to wonderful pies.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 1h40m

Yield Makes 2

Number Of Ingredients 4

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2 sticks chilled unsalted butter

Steps:

To make dough, mix flour, salt, and sugar in a medium-size bowl. Cut butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
Add ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
To form pie-shell, on a floured surface, roll dough into a 14-inch round. Wrap around rolling pin; carefully unroll over a 9-inch pie plate.
Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze.