BAKED PIE CRUST STORAGE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

PREBAKED PIE CRUST RECIPE | MARTHA STEWART



Prebaked Pie Crust Recipe | Martha Stewart image

Use this crust to make Alexis's Sweet Potato Pie -- it makes a sensational Thanksgiving dessert.

Provided by Martha Stewart

Categories     Pie & Tarts Recipes

Yield Makes two 8- or 9-inch single-crust pies or one 8- or 9-inch double-crust pie

Number Of Ingredients 5

2 1/2 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water

Steps:

  • Place flour, salt, and sugar in the bowl of a food processor and process for a few seconds to combine. Add butter and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
  • Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten and form two discs. Wrap and refrigerate for at least 1 hour before using.
  • On a lightly floured surface, roll one piece of dough into a 1/8-inch-thick round. Fit into desired pie plate (8 to 10 inches in diameter). Trim pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry as desired. Transfer to refrigerator to chill for 30 minutes.
  • Preheat oven to 375 degrees. Prick the bottom of pastry all over with a fork. Line the pastry with parchment paper; fill with pie weights or dried beans. Bake until pastry begins to color around the edges, about 30 minutes. Remove the parchment paper and weights and continue to bake just until the pastry dries out and turns a light golden color for a partially baked shell, and a deeper amber for a fully baked shell, 10 to 20 minutes more. Cool completely on a wire rack before filling.

PUMPKIN PIE RECIPE | ALTON BROWN | FOOD NETWORK



Pumpkin Pie Recipe | Alton Brown | Food Network image

Try Alton Brown's classic Pumpkin Pie recipe from Food Network.

Provided by Alton Brown

Categories     dessert

Total Time 3 hours 50 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 1 9-inch pie or 5 5-inch mini-pies

Number Of Ingredients 14

6 ounces gingersnap cookies
1 tablespoon dark brown sugar
1 teaspoon ground ginger
1 ounce unsalted butter, melted
16 ounces Pumpkin Puree, recipe follows
1 cup half-and-half
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
3/4 cup dark brown sugar
2 large eggs
1 large egg yolk
5 teaspoons light brown sugar, divided
1 (4 to 6-pound) baking pumpkin, rinsed and dried
Kosher salt

Steps:

  • Heat the oven to 350 degrees F.
  • For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
  • Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
  • For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.
  • Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.
  • For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes before evenly dividing the filling between the pans. Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of light brown sugar on the top of each pie. Melt the sugar using a torch to form a crispy top. Cool for 5 minutes before serving.
  • Heat the oven to 400 degrees F.
  • Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
  • Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
  • Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

More about "baked pie crust storage recipes"

BOURBON PECAN PIE RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 6 hours 0 minutes
Category dessert
  • Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage. Can be stored for up to 3 weeks. Yield: 1 pound.
See details


RECIPE: EASY SKILLET CHICKEN POT PIE - KITCHN
From thekitchn.com
Reviews 4.2
Total Time 0S
Category Baked good, Main dish, Pie, Dinner, Poultry dish, Casserole
Calories 466 cal per serving
  • Add the chicken to the skillet and stir to combine. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Use a sharp knife to cut 4 (1-inch) slits in the top of the crust to vent. Bake until the crust is golden-brown, about 20 minutes.
See details


LARD PIE CRUST (ULTRA FLAKY AND FLAVORFUL!) - PINCH AND SWIRL
Nov 10, 2020 · Line pie crust with parchment paper or foil and fill with pie weights or dried beans. Bake 12 minutes. Remove paper or foil and weights and prick bottom and sides of crust all over with a fork. Bake 8 to 10 minutes more for a partially baked crust, or for a fully baked crust …
From pinchandswirl.com
See details


BUTTERY, FLAKY PIE CRUST RECIPE - SERIOUS EATS
Nov 12, 2020 · For a Blind-Baked Pie: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Line pie shell that has been chilled for at least 2 hours (as outlined in Step 3) with large …
From seriouseats.com
See details


COCONUT CUSTARD PIE RECIPE | MARTHA STEWART
Preheat oven to 400 degrees. Press a sheet of aluminum foil onto crust, draping over rim of pie plate. To blind-bake: Fill with dried beans or pie weights. Bake until crust is lightly browned, about 45 minutes. Remove beans and foil; let crust …
From marthastewart.com
See details


CHEF JOHN'S PUMPKIN PIE | ALLRECIPES
Wonderful taste, but the bottom crust was undercooked so i baked it 20 mins more i think next time i should use a metal pie pan one not the pie dish one that takes so much time to cook the piecrust thoroughly ,or i heard that if u pre-cook your pie filling then its easier to bake ur pie crust …
From allrecipes.com
See details


LOW SUGAR APPLE PIE RECIPE - THE SPRUCE EATS
Apr 27, 2021 · This apple pie recipe uses a combination of easily found apples at the grocery store: Gala and Granny Smith. The pie is on the tart side because of the Granny Smith apples, but there are many apple varieties you can choose from. You may notice this pie is missing a top crust; leaving it off is another way to cut back on both sugar and fat that you might otherwise get with a traditional pie ...
From thespruceeats.com
See details


CUSTARD - PROBLEMS AND SOLUTIONS | CRAFTYBAKING | FORM…
Thin crust forms: If refrigerating just cooked or baked custard, let it cool about 5 - 10 minutes and then cover it with plastic wrap. Make sure it touches the surface of the custard to prevent the milk proteins from forming a thin crust …
From craftybaking.com
See details


HOW TO PREVENT SOGGY PIE CRUST - KITCHN
May 01, 2019 · Pie is such a perfect, happy marriage of flavors and textures: sweet, tart, or creamy filling layered over a rich, flaky crust. Keeping the crust from getting soggy and mushy, however, is a key part of pie making and what makes a really well-made pie …
From thekitchn.com
See details


LOW CARB PALEO ALMOND FLOUR PIE CRUST RECIPE - 5 INGREDIENTS
Jul 19, 2017 · Almond Flour Pie Crust Storage Instructions Can you make keto pie crust ahead? Yes, definitely! You have 3 options: Make the almond flour pie dough ahead. Wrap it in plastic and store in a ball in the fridge or freezer. Press the crust into a pie pan. You can store the raw crust in a pie pan in the fridge. Pre-bake the crust.
From wholesomeyum.com
See details


DELICIOUS BRITISH PIE RECIPES SWEET AND SAVOURY
Aug 30, 2019 · Use a pre-made pie crust or frozen pie dough if you're pressed for time: Beef and Guinness Pie: The hearty filling of this pie is made out of beef, onions, Worcestershire sauce, tomatoes, and Guinness. Such an unusual combination of ingredients makes a savory pie …
From thespruceeats.com
See details


CLASSIC PUMPKIN PIE RECIPE | MARTHA STEWART
I cut this recipe in half and replaced the evaporated milk with 1cup of 50/50 mixture coconut fat (from a can of coconut cream) and water (to make it dairy free). I also used a different crust. I thought this made excellent pie filling! It was moist and the seasoning wasn't overwhelming, like other recipes …
From marthastewart.com
See details


BEST PECAN PIE RECIPE 2022 ️ - JOJO RECIPES
Pour filling into frozen crust and bake on preheated cookie sheet. The pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. If pie crust is over-browning, cover edges with foil. Pecan pie …
From jojorecipes.com
See details


CHEF JOHN'S PUMPKIN PIE | ALLRECIPES
Wonderful taste, but the bottom crust was undercooked so i baked it 20 mins more i think next time i should use a metal pie pan one not the pie dish one that takes so much time to cook the piecrust thoroughly ,or i heard that if u pre-cook your pie filling then its easier to bake ur pie crust …
From allrecipes.com
See details


CUSTARD - PROBLEMS AND SOLUTIONS | CRAFTYBAKING | FORM…
Thin crust forms: If refrigerating just cooked or baked custard, let it cool about 5 - 10 minutes and then cover it with plastic wrap. Make sure it touches the surface of the custard to prevent the milk proteins from forming a thin crust …
From craftybaking.com
See details