WHAT ARE PIE WEIGHTS RECIPES
CHOCOLATE RASPBERRY PIE RECIPE: HOW TO MAKE IT
After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. —Ruth Bartel, Morris, Manitoba
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 30 minutes
Cook Time 5 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.
Nutrition Facts : Calories 395 calories, FatContent 28g fat (16g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 233mg sodium, CarbohydrateContent 34g carbohydrate (18g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
SUGAR CREAM PIE RECIPE: HOW TO MAKE IT
I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 40 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake until golden brown, 15-20 minutes. Cool on a wire rack; refrigerate until chilled.
Nutrition Facts : Calories 418 calories, FatContent 24g fat (15g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 275mg sodium, CarbohydrateContent 47g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
More about "what are pie weights recipes"
CHOCOLATE PECAN PIE RECIPE - NYT COOKING
Here is a pie that might make Thanksgiving purists shake their heads. Chocolate and pecan? But bear with us. The bittersweet chocolate adds depth to what is traditionally an achingly sweet pie, and the bourbon gives it a grownup finish. For detailed instructions on pie crust, check out our pie guide.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 634 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 634 per serving
- In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, bourbon and salt. Pour the mixture into the prepared crust. Arrange pecans over filling. Transfer to a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled, 30 to 40 minutes. Remove pie from the oven and cool completely on a wire rack before serving.
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VEGAN PUMPKIN PIE RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
We use a few vegan-friendly stand-ins for this can't-believe-it's-vegan pie. Unrefined coconut oil provides a flaky, buttery texture for the crust, and silken tofu lends creaminess to the filling.
From foodnetwork.com
Reviews 4.5
Total Time 5 hours 45 minutes
Category dessert
Calories 320 calorie per serving
From foodnetwork.com
Reviews 4.5
Total Time 5 hours 45 minutes
Category dessert
Calories 320 calorie per serving
- Pour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve.
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SHORTBREAD PIE CRUST RECIPE | ALLRECIPES
A great pie crust for any recipe that calls for shortbread crust.
From allrecipes.com
Reviews 4.5
Total Time 2 hours 30 minutes
Category Desserts, Pies, Pie Crusts, Pastry Crusts
Calories 322.7 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 2 hours 30 minutes
Category Desserts, Pies, Pie Crusts, Pastry Crusts
Calories 322.7 calories per serving
- Bake for 15 minutes, or until lightly brown around the edges.
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CONTEST-WINNING FRESH BLUEBERRY PIE RECIPE: HOW TO …
I've been making this blueberry pie recipe for decades since the ingredients for the filling are readily available in Michigan. Nothing says summer like a piece of fresh blueberry pie! —Linda Kernan, Mason, Michigan
From tasteofhome.com
Reviews 4.6
Total Time 15 minutes
Category Desserts
Calories 269 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 15 minutes
Category Desserts
Calories 269 calories per serving
- Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Line crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly., Remove from the heat. Add butter, lemon juice and remaining 2 cups berries; stir until butter is melted. Cool. Pour into crust. Refrigerate until serving.
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SHOOFLY PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My grandmother made the best shoofly pie in the tradition of the Pennsylvania Dutch. Shoofly pie is to the Pennsylvania Dutch as pecan pie is to a Southerner. —Mark Morgan, Waterford, Wisconsin
From tasteofhome.com
Reviews 4.1
Total Time 01 hours 25 minutes
Category Desserts
Calories 540 calories per serving
From tasteofhome.com
Reviews 4.1
Total Time 01 hours 25 minutes
Category Desserts
Calories 540 calories per serving
- On a floured surface, roll dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes., Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°., In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil., Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator.
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5 SIMPLE SUBSTITUTES FOR PIE WEIGHTS - BAKING KNEADS, LLC
Sep 14, 2021 · Alternatives to Pie Weights. Commercial pie weights usually take the form of ceramic balls. A sheet of parchment paper or aluminum foil is placed over the crust and the weights are then placed on top. The paper or foil prevents the weights from sticking to or becoming embedded in the dough, and make removal of the weights …
From bakingkneads.com
From bakingkneads.com
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HOW TO BLIND BAKE A PIE CRUST - SIMPLY RECIPES
Jun 30, 2021 · Remove the pie shell from the oven. Using the excess foil on 2 sides of the pie shell, lift out the pie weights from the pie shell. Let the pie weights cool. Store them for future use. Note: When baking a pie with your pre-baked pie crust, I recommend protecting the rim from getting over-baked with aluminum foil or a pie …
From simplyrecipes.com
From simplyrecipes.com
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GLUTEN-FREE PIE CRUST | KING ARTHUR BAKING
If you're using this recipe as a base for custard pie, pre-bake the crust without filling. Preheat the oven to 375°F, line the bottom with pie weights, and bake for 25 minutes. Remove the weights, and bake for an additional 10 to 15 minutes, until the crust is a light …
From kingarthurbaking.com
From kingarthurbaking.com
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24 FAVORITE HOLIDAY PIE RECIPES | MIDWEST LIVING
Aug 08, 2020 · This pie is a bit of a time commitment, but what a showstopper! The recipe comes from the Sister Pie cafe in Detroit. Note that you'll need pie weights or a couple pounds of dried beans for blind-baking the crust. Also, if you don't have a broiler-safe pie …
From midwestliving.com
From midwestliving.com
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PERFECT APPLE PIE - ONCE UPON A CHEF
Remove the pie crust from the refrigerator and cover with a piece of parchment paper. Fill the crust with dried beans or pie weights. Bake for 20 minutes, then remove the parchment paper and beans/pie weights …
From onceuponachef.com
From onceuponachef.com
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35+ FANTASTICALLY EASY PIE RECIPES | MYRECIPES
Dec 10, 2019 · Do you know anyone who doesn’t like pie? Exactly—the dessert is universally beloved, so it’s no wonder it’s the star of many a holiday table. Luckily, thanks to no-fuss fillings and shortcuts like pre-made crusts, making a standout pie doesn’t have to be labor-intensive. These easy and delicious pie recipes prove that a quality, crowd-pleasing pie …
From myrecipes.com
From myrecipes.com
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51 BEST PIE RECIPES - THE SPRUCE EATS
Jan 07, 2021 · The pie crust can be prebaked using pie weights or used in any recipe that calls for a pie crust. For a double-crusted or lattice-crust pie, like peach pie or blueberry pie , simply …
From thespruceeats.com
From thespruceeats.com
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5 SIMPLE SUBSTITUTES FOR PIE WEIGHTS - BAKING KNEADS, LLC
Sep 14, 2021 · Alternatives to Pie Weights. Commercial pie weights usually take the form of ceramic balls. A sheet of parchment paper or aluminum foil is placed over the crust and the weights are then placed on top. The paper or foil prevents the weights from sticking to or becoming embedded in the dough, and make removal of the weights …
From bakingkneads.com
From bakingkneads.com
See details
HOW TO BLIND BAKE A PIE CRUST - SIMPLY RECIPES
Jun 30, 2021 · Remove the pie shell from the oven. Using the excess foil on 2 sides of the pie shell, lift out the pie weights from the pie shell. Let the pie weights cool. Store them for future use. Note: When baking a pie with your pre-baked pie crust, I recommend protecting the rim from getting over-baked with aluminum foil or a pie …
From simplyrecipes.com
From simplyrecipes.com
See details
GLUTEN-FREE PIE CRUST | KING ARTHUR BAKING
If you're using this recipe as a base for custard pie, pre-bake the crust without filling. Preheat the oven to 375°F, line the bottom with pie weights, and bake for 25 minutes. Remove the weights, and …
From kingarthurbaking.com
From kingarthurbaking.com
See details
SHORTBREAD PIE CRUST RECIPE | ALLRECIPES
A very good recipe but also a very large recipe. I also recommend the use of pie weights during cooking. The dough is very rich and tends to gather in the bottom of the pie plate. Otherwise an …
From allrecipes.com
From allrecipes.com
See details
