CHRISTOPHER KIMBALL’S NO-SHRINK PIE DOUGH | WILLIAMS SONOMA
<p>Christopher Kimball, founder of Christopher Kimball’s Milk Street, spent decades perfecting this recipe for foolproof pie dough that’s both tender and easy to work with. “We tried to speed up the chilling of the dough by popping it in the freezer,” he says, “but that didn’t give the starch in the dough enough time to get sufficiently hydrated. An hour in the refrigerator was perfect. If we chilled it for more than a few hours, it needed a few minutes on the counter to soften before rolling. Don’t be tempted to skip the sour cream. It may seem like a small amount, but it’s key for a tender crust.”</p>
Provided by WILLIAMS-SONOMA.COM
Total Time 60 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a small microwave-safe bowl, whisk together the water and cornstarch. Microwave until set, 30 to 40 seconds, stirring once halfway through. Chill in the freezer for 10 minutes.
- Once the cornstarch mixture has chilled, in a food processor, combine the flour, sugar and salt, and process until combined, about 5 seconds. Add the chilled cornstarch mixture and pulse until the cornstarch mixture is evenly distributed, about 5 pulses. Add the butter and sour cream and process until the dough comes together and begins to collect around the blade, 20 to 30 seconds. Pat the dough into a 4-inch (10-cm) disk, wrap in plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- When ready to bake, arrange a rack in the middle of an oven and preheat to 375°F (190°C). On a well-floured work surface, roll the dough into a 12-inch (30-cm) circle. Drape the dough over the rolling pin and transfer to a 9-inch (23-cm) pie dish. Gently ease the dough into the dish by lifting the edges while pressing down into the corners of dish. Trim the edges, leaving a 1/2-inch (12-mm) overhang, then tuck the overhang under itself so the dough is flush with the rim of the plate. Crimp the dough with your fingers or the tines of a fork, then chill in the freezer for 15 minutes.
- To blind bake, line the chilled crust with aluminum foil and fill with pie weights. Bake until the edges are light golden brown, about 25 minutes, rotating the dish halfway through the cooking time. Remove the foil and weights and bake until the bottom of the crust just begins to color, another 5 to 7 minutes. Let cool on a wire rack for 1 hour before filling. (Once baked and cooled, the crust can be wrapped in plastic wrap and kept at room temperature for up to 2 days.) Makes one 9-inch (23-cm) pie crust.
- Recipe courtesy of Christopher Kimball, founder of Christopher Kimball’s Milk Street
NO-BAKE CHRISTMAS WREATH COOKIES RECIPE - BETTYCROCKER…
Our new twist on this old classic boasts whole grain goodness and the perfect marshmallow to crunch ratio—all thanks to Total cereal.
Provided by Betty Crocker Kitchens
Total Time 40 minutes
Prep Time 25 minutes
Yield 14
Number Of Ingredients 6
Steps:
- In large microwavable bowl, microwave butter uncovered on High 30 seconds to 1 minute or until melted. Add marshmallows; toss to coat. Microwave uncovered on High 1 minute 30 seconds to 2 minutes, stirring every 30 seconds, until marshmallows are completely melted and mixture is well blended.
- Stir in green food color to desired shade of green. Add white vanilla baking chips to marshmallow mixture, and stir until melted, microwaving an additional 30 seconds if necessary.
- Stir in cereal until evenly coated.
- Drop 1/3 cup of cereal mixture on waxed paper-lined cookie sheet. Use greased hands to form into wreath shape. Place 4 red cinnamon candies on wreath to decorate. Repeat with remaining cereal mixture and candies. Refrigerate 15 minutes before serving.
Nutrition Facts : Calories 230 , CarbohydrateContent 34 g, CholesterolContent 20 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 6 g, ServingSize 1 Cookie, SodiumContent 160 mg, SugarContent 20 g, TransFatContent 0 g
More about "no bake candy bar pie recipes"
CHRISTOPHER KIMBALL’S NO-SHRINK PIE DOUGH | WILLIAMS SONOMA
<p>Christopher Kimball, founder of Christopher Kimball’s Milk Street, spent decades perfecting this recipe for foolproof pie dough that’s both tender and easy to work with. “We tried to speed up the chilling of the dough by popping it in the freezer,” he says, “but that didn’t give the starch in the dough enough time to get sufficiently hydrated. An hour in the refrigerator was perfect. If we chilled it for more than a few hours, it needed a few minutes on the counter to soften before rolling. Don’t be tempted to skip the sour cream. It may seem like a small amount, but it’s key for a tender crust.”</p>
From williams-sonoma.com
Reviews 3.8
Total Time 60 minutes
From williams-sonoma.com
Reviews 3.8
Total Time 60 minutes
- Recipe courtesy of Christopher Kimball, founder of Christopher Kimball’s Milk Street
See details
NO-BAKE CHRISTMAS WREATH COOKIES RECIPE - BETTYCROCKER.COM
Our new twist on this old classic boasts whole grain goodness and the perfect marshmallow to crunch ratio—all thanks to Total cereal.
From bettycrocker.com
Reviews 4
Total Time 40 minutes
Calories 230 per serving
From bettycrocker.com
Reviews 4
Total Time 40 minutes
Calories 230 per serving
- Drop 1/3 cup of cereal mixture on waxed paper-lined cookie sheet. Use greased hands to form into wreath shape. Place 4 red cinnamon candies on wreath to decorate. Repeat with remaining cereal mixture and candies. Refrigerate 15 minutes before serving.
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