Pantry Pie Recipe 355

NEVER, NEVER FAIL PIE PASTRY

Never, Never Fail Pie Pastry image

There is no fear of over-kneading this pastry.

Provided by Elaine

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Yield 8

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 teaspoon white sugar
¼ teaspoon salt
1 teaspoon baking powder
1 cup lard
⅓ cup cold water
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar

Steps:

In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

Nutrition Facts : Calories 355.4 calories, Carbohydrate 24.7 g, Cholesterol 49.9 mg, Fat 26.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 10.3 g, Sodium 135.3 mg, Sugar 0.7 g

PANTRY PIE RECIPE - (3.5/5)

Pantry Pie Recipe - (3.5/5) image

Provided by flour_arrangements

Number Of Ingredients 14

Ingredients

chocolate
heavy cream
cream cheese
corn starch
powdered sugar
marachino cherry juice
salt
fresh black cherries
coconut
1 egg white
flour
butter
shortening
water

Steps:

Cook up about 1 1/2 cups of black cherries in some water and sugar (more sugar than water). Cook until cherries are slightly softened and the waterhas become somewhat syrupy. Put some heavy cream, powdered sugar, and a few tablespoons of corn starch in a pot. Warm these ingredients up. Then add about 6 ounces of unsweetened chocolate to the mix. Keep stirring up this yummy concoction until the chocolate melts. Put flame to low and add cream cheese. Stir until the lumps are gone. Add a pinch of salt. Throw the black cherries in... For the topping: add one egg white to about 1 1/2 cups of coconut. Mix should be sticky but not to soggy (if soggy add more coconut). Sprinkle in some chocolate chips. Mix together. To bake the macaroon topping, use a small pie pan or cake pan (9 inches at most). Spray pan or line with foil, assemble macaroon topping into the shape of a flat circle (about the size of the top of the pie). Bake for about 20 minutes or until macaroon is golden. The pie crust: about 1 1/2 cups flour, 6 tbsp melted butter, 3-4 tbsp shortening, a few tbsps cold water (about 2). Bake for about 15 minutes at 350 or until pie is slightly golden but not brown. Pour chocolate cherry mixture into pie crust, when pie crust is cool. Top with cooled macaroon crust. Refrigerate until chocolate is slightly firm and cool, then serve.

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