SAVORY PIE CRUST RECIPE - MARTHA STEWART
Make this crust for our Herbed Quiche with Blue Cheese. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield One 9- or 10-inch pie shell
Number Of Ingredients 5
Steps:
- Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
- Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.
APPLE CRUMB PIE RECIPE - MARTHA STEWART
Tart apples, sweet raisins, and a crumb topping make for a blue-ribbon dessert. Pack the apples in tightly to minimize gaps between filling and crust once the pie is baked.
Provided by Martha Stewart
Categories Pie & Tarts Recipes
Total Time 1 hours 15 minutes
Prep Time 45 minutes
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Make crumb topping: In a medium bowl, combine 1 cup flour, butter, brown sugar, and 1/4 teaspoon salt. Work with fingers until large clumps form; freeze.
- On a lightly floured piece of wax paper or parchment paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate, gently lowering dough into bottom and sides of pie plate without stretching (you will have a 2-inch overhang all around). Refrigerate.
- Place lemon juice in a large bowl. Peel, core, and slice apples 1/8 inch thick, transferring them to the bowl as you work. Add granulated sugar, raisins, cinnamon, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.
- Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until golden and bubbling, 30 to 45 minutes more. Cool at least 6 hours before serving.
Nutrition Facts : Calories 605 g, FatContent 20 g, FiberContent 6 g, ProteinContent 6 g
BASIC PIE CRUST RECIPE - MARTHA STEWART
In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
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QUICK CHOCOLATE MERINGUE PIE RECIPE | MARTHA STEWART
My husband absolutely LOVED this pie! He is a huge fan of chocolate meringue so a lot was at stake here. I followed the directions exactly and found it to be really easy. I did however use my grandmother's crust recipe instead of store bought. It was not runny and I cooled the pie …
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From marthastewart.com
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BASIC PIE CRUST RECIPE - MARTHA STEWART
In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.
From marthastewart.com
From marthastewart.com
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PERFECT PIE CRUST RECIPE - MARTHA STEWART
The perfect pie crust is tender, light, flaky, and golden and lends itself to all of the Thanksgiving favorites. Martha Stewart Living, November 1998 …
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EASY HOMEMADE PIE CRUST - ALLRECIPES
This first success was a cherry pie with a lattice crust but next week I'll attempt an apple. Interestingly, many people claim that a shortening-based recipe is superior, but this recipe (and Martha Stewart's recipe …
From allrecipes.com
From allrecipes.com
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