Shake A Pie Crust Recipes

APPLE PIE SHAKES

Steps:

• In blender, place ice cream, milk and cinnamon. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
• Pour into 2 glasses; top with sweetened whipped cream; sprinkle with cinnamon. Serve immediately.

SHAKER LEMON PIE

Steps:

• Wash and cut 2 of the lemons into paper-thin slices. It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if on is available. Remove peel and pith of remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add sugar, and toss well to coat. Cover bowl with plastic wrap, and let the mixture rest overnight, stirring occasionally.
• The next day, preheat oven to 450 degrees. Press one circle of pastry into an 11-inch pie plate and chill.
• Add beaten eggs to the lemon mixture, and mix well. Turn mixture into prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round, and place on top of filling. Crimp edges of the pie to seal. Brush top and edges with egg-white glaze. Bake for 15 minutes. Reduce oven temperature to 375 degrees and continue baking for 30 minutes, or until the crust is golden brown and shiny. Let cool on a rack before serving.

BERRY PIE SHAKES

Steps:

• In blender, place ice cream and milk. Cover and blend on high speed until smooth and creamy. Add pie chunks; cover and blend until smooth, stopping blender to scrape down sides if necessary.
• Pour into 2 glasses; top with sweetened whipped cream and garnish with berries. Serve immediately.

SHAKE-A-PIE CRUST

Steps:

• Put flour, sugar, salt and Crisco shortening in a plastic bowl with a lid.
• Seal and wink (let the air out;-).
• Shake until it sounds like sand.
• Add water.
• Seal and wink.
• Shake until it sounds like a rock.
• Roll out for your favorite pie or pastries.

PIE CRUST RECIPE BY TASTY

Steps:

• Sift the flour and salt together into a large bowl.
• Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain. Shake the bowl to force the large chunks of butter to the surface. If you have warm hands or this is taking too long, you can chill the bowl into the refrigerator for 20 minutes to cool back down--you don't want this to be greasy at all!
• Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
• Add the liquid to the flour mixture, reserving ¼ or so in case you don't need all of it--you don't want the pastry to be too wet. Quickly mix everything together with a dinner fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm.
• Transfer the dough to a clean work surface and bring the dough together. You don't want to overwork the dough, but you need to work it enough that it is a cohesive disc with no real cracks or very dry bits.
• Wrap the dough disc in plastic wrap and chill for 30 minutes. The dough can sit in the fridge for up to 4 days, otherwise double wrap in plastic or in a zip top bag and store in the freezer for up to 3 months.
• Lightly flour your work surface and unwrap a disc of chilled dough. Flour the top of the dough. Using a rolling pin, push down on the dough, giving it a quarter turn every few smushes, to spread the dough evenly and ensure it doesn't stick to the surface.
• Start to roll out the dough, continuing to turn. If any cracks form, smush them back together. Roll out the dough to a circle about ⅛-inch (3 mm) thick.
• Enjoy!

BOUNTIFUL HARVEST (SHAKE N BAKE) FRUIT PIE FILLING

Steps:

• To the ziploc bag, add all ingredients to bag except fruit.
• Mix well, then add the fruit. Blend well by tossing, shaking, and gently kneading the bag until all the fruit is coated. Careful as not to bruise the fruit (especially berries).
• Place flat in the freezer. Repeat and stack in freezer till your bounty is used up. NOTE: If you have pie pans, you can place the bag into the pie pans to freeze (remove pie pan after the contents are fully frozen, and that way they are already shaped to a pie pan. When ready, just place into a pie crust, lay top crust over, and bake as a frozen pie. (similar to baking a Mrs. Smith frozen pie).
• TO BAKE: Take out a bag of fruit filling and thaw on counter. When thawed, Pour filling into pie crust. Top with additional crust if using (or crumble mix for cobbler). Preheat oven to 400°F Bake for about 40 minutes or until top crust is golden brown. Place on rack to cool.