RECIPE FOR FOOD PROCESSOR PIE CRUST RECIPES

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BAREFOOT CONTESSA'S PERFECT PIE CRUST RECIPE - FOOD.COM



Barefoot Contessa's Perfect Pie Crust Recipe - Food.com image

From Barefoot Contessa Family Style cookbook, 2002. I have watched Ina Garten make this on her cooking show. She takes the mystery out of making pie crust and gives easy to follow instructions. First, the butter, shortening, and water must all be very cold. Second, let the dough sit in the refrigerator for 30 minutes before rolling (bakers call this "relaxing" the dough). Finally, don't stretch the dough when you're placing it into the pan.

Total Time 20 minutes

Prep Time 20 minutes

Yield 2 10-inch pie crusts

Number Of Ingredients 6

12 tablespoons very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 -8 tablespoons ice water (about 1/2 cup)

Steps:

  • Dice the butter and return it to the refrigerator while you prepare the flour mixture.
  • Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
  • Add the butter and shortening.
  • Pulse 8 to 12 times, until the butter is the size of peas.
  • With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
  • Dump out on a floured board and roll into a ball.
  • Wrap in plastic wrap and refrigerate for 30 minutes.
  • Cut the dough in half.
  • Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
  • Fold the dough in half, place in a pie pan, and unfold to fit the pan.
  • Repeat with the top crust.
  • **Ina Garten prefers to use Crisco shortening, that has been stored in the refrigerator.
  • ***Cook time does not include 30 minute refrigeration time.

Nutrition Facts : Calories 1619.5, FatContent 105.1, SaturatedFatContent 53.9, CholesterolContent 183.2, SodiumContent 886.6, CarbohydrateContent 149.4, FiberContent 5.1, SugarContent 6.8, ProteinContent 20.1

BLUEBERRY PIE BARS RECIPE | TRISHA YEARWOOD | FOOD NETWORK



Blueberry Pie Bars Recipe | Trisha Yearwood | Food Network image

Provided by Trisha Yearwood

Categories     dessert

Total Time 2 hours 0 minutes

Cook Time 30 minutes

Yield 9 bars

Number Of Ingredients 15

Nonstick cooking spray, for pan
1/2 cup unsalted butter, chilled 
3/4 cup sugar 
1 1/2 cups all-purpose flour 
1/2 teaspoon ground cinnamon 
Pinch kosher salt 
1 egg
1/2 heaping cup sour cream 
1/3 cup sugar 
2 tablespoons lemon juice 
1 tablespoon all-purpose flour 
4 teaspoons cornstarch 
2 teaspoons vanilla extract 
1/2 teaspoon ground cinnamon 
2 cups blueberries 

Steps:

  • Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
  • For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
  • For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
  • Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
  • Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.

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