Prebaking a pie crust question.
linnea56 (zone 5b Chicago)
3 years ago
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3 years agochloebud
3 years agoRelated Discussions
pie crust question
Comments (6)Bruce, I blind bake my pie crust for pumpkin pies all the time. I also precook the filling as stated below, works like a charm... don't remember where I came across the recipe, as it's been years that I've been making it this way. The ingredients are very similar to Libby's Famous Pumpkin Pie recipe, but the procedure is different, which I prefer.. Pumpkin Pie (1) 9"pie Prepare blinded baked 9" pie shell. · 2 cups evaporated milk · 1 - 15 oz. can pumpkin · 3/4 cup sugar · 1/2 tsp. salt · 1/4 tsp. ginger · 2 tbsp. cornstarch · 1 tsp. cinnamon · 1/2 tsp. nutmeg · 1/4 tsp. cloves · 2 egg yokes · Whipped cream In a large pot, place all the ingredients together-- except egg yokes -- & bring to slight boil all the until thick, approximately 15 minutes, stirring so no lumps will form. In a small bowl, temper the egg yolks, pour a little of the hot liquid over the egg yokes & mix well, then add to the hot mixture. Pour pumpkin mixture into a blind baked pie shell & bake for 15 min at 350. Cool and top with whipped cream Lucy...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 MoreVodka Pie Crust Question
Comments (3)Thank you, thank you, Nancy. Now wish me luck! Brenda...See MorePie crust questions
Comments (14)The pie crust pouch looks like it would work well. I had a terrible time making pie crust for years. I won't go into detail on the various problems, but I was a total failure with pie crust. Until Nancy posted her recipe and now I only have problems with 2 crust pies. The upper crust is what gives me problems now but my Mom suggested to freeze the dough for the upper crust and then grate it over the pie. The grated frozen dough makes an interesting top crust and it works wonderfully. I now make so many pies that I always have a recipe of Nancy's Pie Crust in my refrigerator ready at all times. Single-Crust with Vodka (Nancy) Vodka is essential to the texture of the crust and imparts no flavordo not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup). 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces) 1/2 teaspoon table salt 1 tablespoon sugar 6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices 1/4 cup chilled solid vegetable shortening , cut into 2 pieces 2 tablespoons vodka , cold 2 tablespoons cold water 1. Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days. 3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes. 4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes. 5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp. Notes: I do not add the 2 TBL of water. And I do add extra flour until the dough is the right texture to roll out. Michelle...See Moreplllog
3 years agolast modified: 3 years agochloebud
3 years agocarolb_w_fl_coastal_9b
3 years agolinnea56 (zone 5b Chicago)
3 years agoplllog
3 years agolast modified: 3 years agolinnea56 (zone 5b Chicago)
3 years agolinnea56 (zone 5b Chicago)
3 years agochloebud
3 years agoaziline
3 years agoplllog
3 years agochloebud
3 years agoaziline
3 years agoElizabeth
3 years ago
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linnea56 (zone 5b Chicago)Original Author