Cookie crust question
amylou321
6 years ago
Featured Answer
Sort by:Oldest
Comments (14)
amylou321
6 years agoRelated Discussions
Windmill cookies for crust and Key Lime Pie were great!
Comments (5)Let me add my congratulations, Mary. I like graham cracker crust, but I love those windmill cookies. I'll bet they'd make a great crust for a cinnamon or pumpkin cheesecake kind of thing, or maybe one of those ice cream based pies... Annie...See MoreVodka pie crust question
Comments (44)Sorbets. Which? SORBET AU CABERNET 1 1/2 c Sugar 1 c Chilled fresh lemon juice 1 1/4 c Cabernet Sauvignon 4 Garnish peeled & sliced thin -kiwi 1 c Water 2 lb Red seedless grapes (Makes about 1 quart.) Combine sugar, wine and water in saucepan and simmer 5 minutes, stirring until sugar is dissolved. Chill. Crush grapes* in processor, then squeeze through cheesecloth to obtain 2 1/2 cups juice. Add grape and lemon juices to syrup. Process in ice cream maker. Arrange kiwi fruit and scoops of sorbet on individual dessert plates. Best made within 24 hours of serving. *Can substitute green seedless. Blackberry Cabernet Sorbet Recipe Ingredients: 1 pound blackberries (fresh is best, frozen is OK) 1 cup cabernet sauvignon 1/2 cup sugar 1 teaspoon lemon juice Turn this recipe into a puzzle! [click] Directions: Puree the blackberries, then put the mixture through a sieve to remove the seeds. Combine the strained berry juice, wine, sugar and lemon juice in a saucepan, and cook over medium heat until the sugar is dissolved. Freeze according to the directions for your ice cream freezer, or place in a shallow pan in the freezer. If your freezer is too warm to get the sorbet to harden, substitute water for a portion of the wine in your next batch. This recipe from CDKitchen for Blackberry Cabernet Sorbet serves/makes 4...See MorePie crust question
Comments (40)I like parchment best because it can be folded up easily to transfer the crust and with a little flour the crust won't stick. This is probably redundant, but to make great pie crusts, just make more! In other words, practice! Then you will know the deep, dark secrets of the pie world. The reason cooks like the vodka recipe is because it is so forgiving. With butter/shortening crusts, the dough Must be kept cold at all times. When the dough starts to even get close to room temp., I slide a cookie sheet under the parchment and pop the whole mess in the freezer. As I cut out leaves, or whatever decoration I want on top of the pie, they go on a plate to be popped in the freezer immediately. The cold, cold, cold thing can't be underemphasised with regular pie dough (butter, shortening or lard) Cracks are ok, warm is not. With the addition of the vodka, however, something magical takes place. the dough can be rolled out a little warmer, it becomes like play dough, and has no cracks. It is satisfying and easy to work with. But when cooked, the vodka evaporates and creates those beautiful layers and flakiness. If you used regular pie crust and rolled it out warm, you would get leather. All that said, I still am obsessed with keeping pie dough cold. Very cold. Cracks can be turned under for the crust. I always make about 3 times more dough than the recipe calls for, I want lots of wiggle room. The dough can be frozen anyway so it doesn't go to waste. (make a disc, wrap in lots of plastic and a freezer bag) However, I experienced the real beauty of the vodka dough one day when I let the dough get crazy warm. I was sure the crust was ruined. But it turned out great! Flaky, and just as perfect as using stiff, cold dough....See MorePrebaking a pie crust question.
Comments (18)1. Prepare and roll out the pie crust. Transfer it to a standard 9-inch pie dish. Trim the edge almost even with the edge of the pan Fold the edges under and crimp with your fingers or a fork. Refrigerate while you prepare the filling. 2. Place one rack in the lower third of the oven and one in the center of the oven. Preheat to 325 degrees F. In a large bowl, beat the eggs on low speed just until mixed, then add sugar, flour, and salt, mixing until evenly blended. Add the melted butter and mix well. 3. Gently stir in buttermilk, bourbon, lemon zest, lemon juice, vanilla, and nutmeg. Pour into prepared pie shell. Gently place the pie dish on a rimmed baking sheet. 4. Bake pie at the bottom of oven for 20 minutes, then carefully transfer to center of oven bake an additional 40 minutes, until the center is set and a thin crust forms on top. Check the pie 30 minutes into baking and periodically towards the end of the baking—if at any point the crust is browning too quickly, shield it with foil or a pie shield and continue baking as directed....See Moreamylou321
6 years agoamylou321
6 years agoamylou321
6 years agoamylou321
6 years agolast modified: 6 years agoSure! Here's a picture of the recipe in the magazine. Let me know if you can't make it out and I'll type it.
amylou321
6 years ago
Related Stories
KITCHEN DESIGN7 Tricky Questions to Ask When Planning Your New Kitchen
Addressing these details will ensure a smoother project with personalized style
Full Story
KITCHEN DESIGN9 Questions to Ask When Planning a Kitchen Pantry
Avoid blunders and get the storage space and layout you need by asking these questions before you begin
Full Story
REMODELING GUIDESConsidering a Fixer-Upper? 15 Questions to Ask First
Learn about the hidden costs and treasures of older homes to avoid budget surprises and accidentally tossing valuable features
Full Story
BEFORE AND AFTERSSee How This Cookie-Cutter Kitchen Gets Infused With Personality
Before and after: The Pennsylvania kitchen becomes a handsome space with bold green cabinets
Full Story
KITCHEN DESIGN9 Questions to Ask Before You Plan Your New Kitchen
To get your dream kitchen, start with a strong mission and wish list, and consider where you’re willing to compromise
Full Story
REMODELING GUIDESPlanning a Kitchen Remodel? Start With These 5 Questions
Before you consider aesthetics, make sure your new kitchen will work for your cooking and entertaining style
Full Story
KITCHEN DESIGNA Cook’s 6 Tips for Buying Kitchen Appliances
An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more
Full Story
APARTMENT LIFEWarm Up Fall With an Apple Pie Party at Home
A pie enthusiast shares a recipe, ideas for pretty crusts, and tips on how she makes the most of her rental kitchen
Full Story
MOST POPULAR10 Things to Ask Your Contractor Before You Start Your Project
Ask these questions before signing with a contractor for better communication and fewer surprises along the way
Full Story
KITCHEN DESIGNKitchen of the Week: Orange Splashes Add Personality in Kansas
Bursts of color and a better layout make cookie baking and everything else more fun for a Midwestern family
Full StorySponsored
Zanesville's Most Skilled & Knowledgeable Home Improvement Specialists
lindac92