Peanut butter Pie ( Ree Drummond aka Pioneer Woman) Recipe
Watch how to make this recipe. In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces some big chunks should remain and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. Do not overwork the dough or it will become tough.
Flat Apple Pie with Perfect Pie Crust Recipe
But I rallied, pulled out my new favorite not a cookbook cookbook The Flavor Bible by Karen Page and Andrew Dorenburg, cross referenced a few ingredients and came up with this description of my entry: Blackberry Lemon Chess Pie — Backyard home-grown lemons and local blackberries update this Southern classic chess pie with a California twist. Almond scented crust adds a contemporary touch, while a drizzle of berry sauce made with a touch of San Francisco honey adds homey complexity. And they accepted it to compete!
The SF Food Wars is an awesome competition that is held once a month or every other month for the past year. There have been seven of them so far, and the next one is in September, with salsa as the theme!
Pour the hot filling into the crust and top with the remaining crust, tucking the top crust up under the edges of the bottom crust. Flute the edges and cut vents into the top of the crust. Bake immediately at degrees F for 15 Time: 55 mins.
Excellent question with no definative answer. This recipe invites experimentation. Early print descriptions suggest the original dessert was a frozen fudge infused ice cream pie presented in chocolate cookie crumb pie crust. Ice cream flavors varied; fudge ran from chocolate sauce to thick emulsion. Some recipes incorporate marshmallow or whipped cream. Others have no ice cream at all and are served warm or room temperature.
They are classically garnished with gummy worms. The earliest print reference we find for Mud Pie suggests it was concocted by the wife of a rising star chef based in Long Beach California, circa Early s newspapers offer key references to Mud Pie recipes in readers’ exhange columns and local fair contest winners. Clearly, the recipe was circulating locally among home bakers.
At some point in the early-mid s, the Chart House restaurant chain added Mud Pie to its dessert menu. While we can’t confirm this restaurant “invented” mud pie, it certainly merits credit for elevating popularity to the national level.
chicken pot pie
Food from My Frontier is finally released? Well, I sincerely am. I felt instantly connected with her, as though we were going to be friends. I became an avid reader of her blog, and I can say that she is one of the reasons that I blog today. But, as much as Ree can rock the savoury, she also rocks the sweet—sweets of all kinds, including cake.
This post is dedicated to the crust lovers of the world. You know, the people who think that a chicken pot pie with only one crust, aka a “chicken pot pie lid,” is not enough.
I’ve had many fights with pie crust over the years, but I finally found this recipe over at Martha Stewart. Now we are besties and I will never use store bought again. This recipe makes two 9 inch pie crusts, so you can wrap up the extra in plastic wrap, put it inside a freezer ziplock bag, and it’s there for you when you need it. Cut the very cold butter and shortening into small squares. Add to the flour and process until it resembles coarse meal.
Add the water a tablespoon at a time until dough just comes together. Turn the dough out onto a floured work surface and divide in half. Form into disks and wrap in plastic wrap. If the dough has been in the refrigerator for longer, let it sit at room temperature for 15 minutes before rolling out or it will crack around the edges I speak from experience!
When ready to use, flour your work surface and rolling pin. Then crimp with fingers or fork.
Easy Skillet Apple Pie Recipe
Chop the potatoes into small cubes and place into a microwave safe dish. In another microwave safe dish, add the carrots and peas; microwave on high for about 2 minutes, or until tender. Add to the potatoes. In a large skillet, heat the butter over medium heat; add the flour in a tablespoon at a time, stirring in before adding the next.
Cook, stirring constantly until mixture is bubbly and there are no remaining lumps, about 5 minutes.
Jun 08, · Pour mixture into crust and bake for 15 minutes. Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible. Serve with .
Watch how to make this recipe. Preheat the oven to degrees F. In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple. With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward.
Be gentle and patient, it’ll take a little time to get the dough completely rolled out. If you think the bottom is really sticking to the surface below, use a nice, sharp spatula to loosen the dough and sprinkle some extra flour on top. Then flip it over to finish rolling. Remember to roll from the center in single, outward strokes, no back-and-forth rolling. Again with a spatula, loosen and lift the dough and carefully place the circles on large baking sheets.
Food Timeline: history notes
French Silk Pie is my all-time favorite pie recipe. This Chocolate Silk Pie is an easy version of a classic holiday favorite. It tastes like chocolate mousse in pie form. Utterly decadent and delicious! I love love love chocolate. French Silk Pie has been one of my favorite chocolate silk pie recipes since childhood.
French Silk Pie is my all-time favorite pie recipe. This Chocolate Silk Pie is an easy version of a classic holiday favorite. We love this French Silk Pie at Thanksgiving, Christmas, Easter, my birthday, and every day in between. It tastes like chocolate mousse in pie form.
How to Blind Bake a Pie Crust and Prevent Shrinking and Slumping November 20, by Nicole 24 Comments This method of rolling out pie dough, fitting it to the pie plate, crimping the edges, and blind baking the crust is one you can use with any pie dough recipe and for any pie recipe that requires a pre-baked or blind-baked pie crust. This is a continuation of my sourdough pie crust tutorial , so the pie dough in the photos below is an all-butter pastry dough made with the addition of sourdough starter.
But it behaves pretty much like any all-butter pie dough. But this year is different. First of all, when blind baking a pie crust, you want to start with the right pie plate. The best pie plate for a single crust pie is one with a flat lip around the outside. That lip is important in helping to build up a crust edge that keeps the pie crust from slumping or becoming misshapen. Glass and metal pie plates will give you the best results when blind baking a pie crust because they conduct heat better than ceramic.
You want to start with pie dough that is well chilled, because it is important to keep the butter from softening too much while rolling it out. But keeping a bowl full of flour nearby to sprinkle with your fingers works well, too. Make sure to flour the top of the dough as well. To soften the dough quickly, without letting it warm up, I like to pound it a bit with my rolling pin.
Of Seders and the Civil War Recommended reading: A Taste for War: Smith What did the Pony Express riders eat? The Pony Express , delivering mail from St. Joseph, Missouri to Sacramento, California, operated from April 3, to October 24, , when the Pacific Telegraph line rendered it obsolete. In nineteen short months an American legend was born.
This is the easiest pie crust ever! If you are making a single crust pie, you can now either fold the overhang under to create a thick border crust, or cut with a sharp knife for a thin border crust. The Pioneer Woman Cooks! Cooking Away by The Pioneer Woman The Way the Cookie Crumbles. warm brussels sprouts salad with bacon and.
When you have a food processor, making a homemade pie crust is so easy it’s sinful. You can still make it without one of course – it just takes a bit of extra work. Homemade Pie Crust I know some of you love the pat in the pan pie crust because it’s so easy. You just stir the ingredients right into the pie plate and then press it in. It forms a crumbly crust and probably works best for cream pies, which help it hold together, but frankly, I’ve tried them and have to say that I am not a fan.
Maybe I’m just a pastry snob, but when I go to the trouble of making a scratch pie, I want a pie crust that is tender, crisp and flaky and the press in the pan versions of pie crust just don’t give that result. Butter is so tender and melts so easily with the heat of your hand and that heat will totally destroy the flakiness. I just find that lard or vegetable shortening hold up so much better.
Plan ahead and put the flour, along with the shortening or lard, in a bowl in your freezer for several hours. Add ice cubes to the water so that it is very cold, and then chill the dough at least an hour before rolling it out. The cold will help to keep the fats intact, resulting in a nice flake. Don’t overwork it either – you don’t want the heat from your hand to break down the fats either. This recipe is written for using a food processor because I own one and let me tell you, this is one of the primary uses for that machine.
Perfect Pie Crust
Preheat the oven to degrees F. In large bowl, stir together the apples, brown sugar, granulated sugar, flour, salt and lemon juice. Set aside and see how long you can keep from sneaking a slice of apple. With a rolling pin, begin rolling out the Perfect Pie Crusts into large circles. Roll the dough from the center outward.
Adding an egg to pie crust is something I first saw from The Pioneer Woman, though many recipes for tart dough call for an egg. I wanted to know how the extra fat and liquid would affect the pie crust, so I added a whole beaten egg along with the water to the control recipe, keeping everything else the same.
Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Spoon chicken mixture into crust-lined pan.
Top with second crust; seal edge and flute. Cut slits in several places in top crust. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Jump to Video Expert Tips The only complicated part of making a pot pie is the pastry. Use leftover vegetables you might have on hand or buy cut-up veggies at the salad bar and steam them before adding them to the saucy filling.
A dash of poultry seasoning or some finely chopped fresh sage will enhance the flavor of the sauce. Use a standard 9-inch glass pie plate or a inch deep-dish glass or ceramic pie plate.
Flat Apple Pie with Perfect Pie Crust
Perfect pie crust every time! This post contains affiliate links. Are you scared of pie crust? I use to be. I admit it can be a bit intimidating. And nothing can ruin a good pie quicker than a bad pie crust!
Serve food with ease using Great Value Economy Heavy Duty Paper Plates. These plates are 70% heavier than normal economy plates and are grease resistant.
The crust is tender and flaky and so easy to make! You will never buy from the store again! She raised 8 kids and had a home cooked meal on the table for them each night. She spent all of her time in the kitchen. She made all of her own bread by hand and was amazing at making anything from scratch. I remember staying for a few weeks with them in the summer and she was always baking bread or a batch of peanut butter cookies.
As soon as the warm bread came out of the oven she would slice it up and we would eat an entire loaf. She was an amazing baker. The best part about Thanksgiving was her pies. I have yet to try a better pie. Her crust was tender and flaky and perfect. In my opinion the best! Sometimes making any kind of dough from scratch can seem intimidating but today I am going to show you how easy it is!