Aug 17, 2022 · Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan. Jul 3, 2018 · Repeat with 2nd pie dough and refrigerate cut circles for at least 15 minutes before filling the hand pies. Meanwhile, preheat oven to 375°F (191°C). Line two large baking sheets with parchment paper or silicone baking mats. Fill the hand pies: Arrange half of the circles about 3 inches apart on prepared baking sheets. The crust: Prepare my pie crust recipe through step 5. Make the filling: In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined. Optional pre-cook: Pour the apple filling into a very large skillet, or dutch oven, and place over medium heat.Using your hands, flatten each half into a 1-inch thick disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days. Make the filling: In a large bowl, stir the apple slices, sugar, flour, cinnamon, allspice, cloves, nutmeg, and 1/3 cup cheese together until thoroughly combined.Make the crust: Whisk the flour, sugar, and salt together in a medium bowl. Using a pastry cutter ( love this one) or a couple forks, cut in the butter until the mixture resembles coarse pea-sized crumbs. Add the water and stir until the flour is moistened. Add 1 more Tablespoon of water if the dough seems dry.Peel and dice 1 apple. In a medium saucepan over medium heat, cook the apple pieces, cornstarch/water mixture, cinnamon, and sugar. Stir constantly for 5 minutes. Switch to low heat and allow to simmer for 5 minutes. Remove from heat, stir in the vanilla, and allow to cool off for 20 minutes.Instructions. Preheat oven to 350°F (177°C). Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter.Aug 5, 2022 · Make the crust: Mix the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. May 13, 2016 · The crust: Prepare my pie crust recipe through step 5. Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats. Preheat oven to 400°F (204°C). Make the filling: Place the blueberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat on the stove and stir gently to combine. Cook and stir for 2–3 minutes until the cornstarch and sugar begin to dissolve and the berries look evenly wet. Remove from heat and stir in the lemon zest.Remove from the oven and leave the oven on. Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together (or use an electric mixer). Whisk in the lime zest. Pour into warm crust. Bake the pie for 18–20 minutes or until only *slightly* jiggly in the center.Preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside. Make the crust: Using a food processor, pulse the graham crackers (or crumbs) and pecans together into crumbs.Nov 6, 2019 · The crust: Prepare my pie crust through step 5. After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C). Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Apr 11, 2019 · Cover cooled crust tightly and refrigerate until ready to fill. Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Add the vanilla and beat on medium-high speed for 30 seconds. Scrape down the sides and up the bottom of the bowl. With the mixer running on low speed, pour in the chocolate/egg mixture and then increase to medium-high speed and beat for 3 minutes. With a rubber spatula, fold in the whipped cream until combined.Make the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on medium-high speed until smooth, about 1 minute. Beat in the egg yolks. Scrape down the sides of the bowl as needed. Beat in the sweetened condensed milk, key lime juice, and lime zest until combined.Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. Make the filling: In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.Whisk the brown sugar, egg, vanilla, nutmeg, and cinnamon together in a medium bowl. Whisk in the melted butter, then the pecans. Spoon 1–2 teaspoons of the filling into each warm crust. Top with coarse salt. Bake the filled mini pies for 16–18 minutes. Be careful not to overbake.Arrange a layer sliced meats onto each dough, usually about 8-10 slices on each depending on size and thickness of slices. Add a layer of cheese. Repeat with more meat and cheese until all is used– about 1/2 pound meat and 1/2 pound cheese per stromboli. Brush all edges with egg wash, including 3 inch gap at the top.Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 8-inch, 9-inch, or 10-inch pie dish, cake pan, springform pan, or square pan.Nov 12, 2014 · Prepare the pie crust and let it chill for at least 2 hours. Boil the chicken, carrots, and celery. Make the gravy. Cook down the onion with butter and garlic. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Divide the pie dough in half. Roll out one half into a 12 inch circle. Make the crumble: Mix the brown sugar, flour, and cinnamon together in a medium bowl. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Stir in the oats and sprinkle over pie. Place the pie onto a large baking sheet and bake for 25 minutes.Spread spinach on par-baked pie crust. Add the cooked mushrooms and shredded cheese. Pour the egg mixture on top. If desired, sprinkle the top with a little more parmesan cheese. Bake the quiche until the center is just about set, about 50–60 minutes. Don’t over-bake. Use a pie crust shield to preventJul 6, 2018 · The thinner the strips, the more likely they are to tear. The thicker the strips, the more messy the braids appear. I suggest no more narrow than 1/4 inch and no wider than 1/2 inch. Somewhere between the two is your sweet spot. Braid the Pie Crust: Take 3 strips aside. Pinch/meld the tops together. Begin braiding. Nov 2, 2018 · Flute or crimp the edges of the crust. Chill in the refrigerator or freezer as you prepare the filling and crumble topping. The filling: Combine the pear chunks, cranberries, granulated sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl. The crumble topping: Combine the brown sugar, cinnamon, and flour together. Make the filling: Whisk the egg yolks together in a medium bowl or liquid measuring cup. Set aside. Whisk the water, granulated sugar, cornstarch, salt, lemon juice, and lemon zest together in a medium saucepan over medium heat.Apr 28, 2020 · This homemade pie crust is buttery, flaky, and tender with the most incredible flavor. Follow this simple recipe-- it will make you a pie expert immediately!... Apr 28, 2020 · This homemade pie crust is buttery, flaky, and tender with the most incredible flavor. Follow this simple recipe-- it will make you a pie expert immediately!... Drizzle with 1/2 cup of the salted caramel, reserving the rest for topping. Preheat oven to 400°F (204°C). Place baking sheet on the bottom oven rack to catch any filling juices. Make the lattice crust: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough out, 12 inches diameter.To use as pie crust: You can use this pastry dough as pie crust in a recipe that calls for a single crust 9-inch pie. Roll dough out into a 12-inch circle before fitting into your 9-inch pie. Though all pie recipes are different, it would definitely be best to blind bake this dough with pie weights before adding a filling.Nov 10, 2022 · Press gently to seal the edges. Brush the crust edges generously with egg wash and sprinkle the crust with coarse sugar, if desired. Refrigerate the shaped galette for at least 15–20 minutes as the oven preheats (next step), and up to 8 hours. If refrigerating for longer than 1–2 hours, cover it lightly. Bake the crust for 10 minutes. Make the filling in the next step as the crust bakes. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 3 minutes.Whisk the cold water and gelatin together in a medium saucepan. Allow to sit for 2 minutes to slightly thicken, then turn the stove on to medium-low heat and place the saucepan on top. Whisk in the milk, sugar, and flour. Whisk aggressively to dissolve the sugar, then slowly whisk as the mixture heats.Pour in the pie weights. Make sure the weights are evenly distributed around the pan. Place on baking sheet and bake (with weights) for 15 minutes. Remove tart from the oven and carefully lift the parchment paper (with the weights) out of the tart. Prick holes all around the bottom crust with a fork.Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on. Make the filling: Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust. Bake the pie for 19–21 minutes or until only *slightly* jiggly in the center. You want it mostly set.Jul 22, 2021 · Preheat oven to 425°F (190°C). Bake galette until the filling is bubbly and the crust is golden brown, about 30-35 minutes. Cool on the baking sheet for 10 minutes before slicing and serving. Tastes wonderful served warm with vanilla ice cream! Cover and store leftover galette in the refrigerator for up to 4 days. Aug 1, 2020 · It’s best if the dough is folded together with a wooden spoon or rubber spatula since it is so sticky. There is very minimal mixing required. Make the Pastry Dough: Whisk the warm water, yeast, and 1 Tablespoon (6g) of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes. Oct 25, 2022 · 2. PASTRY CUTTER, AKA DOUGH BLENDER. Pie dough, biscuits, scones, streusel, and other delicious miracles are made with a pastry blender. It’s handy for breaking up cold fat into tiny little pieces among your other ingredients, without completely incorporating it. Cold butter bits = flaky dough. Make the crumble: Mix the brown sugar, flour, and cinnamon together in a medium bowl. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Stir in the oats and sprinkle over pie. Place the pie onto a large baking sheet and bake for 25 minutes.Oct 29, 2018 · Instructions. Preheat oven to 350°F (177°C). Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Stir the graham cracker crumbs and granulated sugar together in a medium bowl, and then stir in the melted butter. Scrape down the sides and up the bottom of the bowl as needed to help combine. Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.Makes 3/4 cup of filling. Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Place the cold and cubed butter on top. Gently toss the flour and butter together with your hands, and then briefly rub the butter into the flour to begin combining them, as you can see in the video tutorial below.Nov 2, 2018 · Flute or crimp the edges of the crust. Chill in the refrigerator or freezer as you prepare the filling and crumble topping. The filling: Combine the pear chunks, cranberries, granulated sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl. The crumble topping: Combine the brown sugar, cinnamon, and flour together. Set aside. Whisk the eggs and milk together until combined. Stir in the sun-dried tomatoes, goat cheese, spinach, salt, and pepper. Pour into warm pre-baked crust. If desired, sprinkle the top lightly with more salt and pepper. Bake the quiche until the center is just about set, about 45-60 minutes. Don’t over-bake.Prepare the pie crust and let it chill for at least 2 hours. Boil the chicken, carrots, and celery. Make the gravy. Cook down the onion with butter and garlic. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Divide the pie dough in half. Roll out one half into a 12 inch circle.The strawberry cheesecake pie’s filling is made in 2 bowls. In the 1st bowl, beat heavy cream into stiff peaks. The air whipped into the cream gives the entire cheesecake its structure and stability. Use the 2nd bowl for the cream cheese, confectioners’ sugar, cooled reduced puree, and vanilla extract. 1st & 2nd bowl: Fold the whipped cream ...Jul 4, 2017 · The crust: Prepare my pie crust recipe through step 5. Make the filling: In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined. Optional pre-cook: Pour the apple filling into a very large skillet, or dutch oven, and place over medium heat. Oct 5, 2021 · Instructions. Make the biscuit topping: Whisk the flour, baking powder, and salt together in a large bowl or use a food processor. Add the cold butter and cut into the dry ingredients with a pastry cutter or pulse several times in the processor. Cut/pulse until coarse crumbs form. Nov 8, 2021 · Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes. Set aside. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium speed until smooth and creamy. Feb 26, 2014 · Spread spinach on par-baked pie crust. Add the cooked mushrooms and shredded cheese. Pour the egg mixture on top. If desired, sprinkle the top with a little more parmesan cheese. Bake the quiche until the center is just about set, about 50–60 minutes. Don’t over-bake. Use a pie crust shield to prevent To use as pie crust: You can use this pastry dough as pie crust in a recipe that calls for a single crust 9-inch pie. Roll dough out into a 12-inch circle before fitting into your 9-inch pie. Though all pie recipes are different, it would definitely be best to blind bake this dough with pie weights before adding a filling.Peel and dice 1 apple. In a medium saucepan over medium heat, cook the apple pieces, cornstarch/water mixture, cinnamon, and sugar. Stir constantly for 5 minutes. Switch to low heat and allow to simmer for 5 minutes. Remove from heat, stir in the vanilla, and allow to cool off for 20 minutes.Learn how to create a stunning lattice pie crust with this easy video tutorial and my tips and tricks for pie dough success. Latticing pie dough is much easi...Jul 21, 2017 · Make the crumble: Mix the brown sugar, flour, and cinnamon together in a medium bowl. Using a pastry cutter, cut the cold butter into the brown sugar mixture until coarse crumbs are formed. Stir in the oats and sprinkle over pie. Place the pie onto a large baking sheet and bake for 25 minutes. Preheat oven to 350°F (177°C). Line a 9×13-inch baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside. Make the crust: Using a food processor, pulse the graham crackers (or crumbs) and pecans together into crumbs.Jul 4, 2017 · The crust: Prepare my pie crust recipe through step 5. Make the filling: In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined. Optional pre-cook: Pour the apple filling into a very large skillet, or dutch oven, and place over medium heat. Make sure it is thawed. For crustless quiches, spray your mini muffin pan or regular size muffin pan with nonstick spray and pour the filling directly into the greased pan. Top with add-ins, then cheese. Bake mini quiches for 16-19 minutes and regular size (in a 12-count pan) for 20-23 minutes.Spoon apples in an even layer on top of the cheesecake filling. Drizzle salted caramel over the apples. Sprinkle cold streusel evenly on top. Lower the oven temperature to 325°F (163°C) and bake the pie for 45 minutes, or until the center is almost set (it will still be a bit wobbly in the center—that’s OK).May 14, 2021 · The strawberry cheesecake pie’s filling is made in 2 bowls. In the 1st bowl, beat heavy cream into stiff peaks. The air whipped into the cream gives the entire cheesecake its structure and stability. Use the 2nd bowl for the cream cheese, confectioners’ sugar, cooled reduced puree, and vanilla extract. 1st & 2nd bowl: Fold the whipped cream ... Place the baking sheet into the refrigerator as you make the brown sugar cinnamon filling. Make the filling: Mix the brown sugar, cinnamon, and flour together in a small bowl. Set aside. Remove 1 baking sheet of rectangles from the refrigerator. Brush egg wash over the entire surface of each rectangle.Jul 4, 2013 · Drizzle with 1/2 cup of the salted caramel, reserving the rest for topping. Preheat oven to 400°F (204°C). Place baking sheet on the bottom oven rack to catch any filling juices. Make the lattice crust: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough out, 12 inches diameter. Aug 1, 2020 · It’s best if the dough is folded together with a wooden spoon or rubber spatula since it is so sticky. There is very minimal mixing required. Make the Pastry Dough: Whisk the warm water, yeast, and 1 Tablespoon (6g) of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes. The crust: Prepare my pie crust recipe through step 5. Make the filling: In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined. Optional pre-cook: Pour the apple filling into a very large skillet, or dutch oven, and place over medium heat.Jul 21, 2022 · In a large bowl, stir the peach chunks, granulated sugar, flour, lemon juice, ginger, and cinnamon together until thoroughly combined. Set filling in the refrigerator while you roll out the dough. No need to cover it. Adjust the oven rack to the lower third position and preheat to 425°F (218°C). Jun 12, 2023 · Remove from the oven and leave the oven on. Make the filling: Whisk the sweetened condensed milk, lime juice, and egg yolks together (or use an electric mixer). Whisk in the lime zest. Pour into warm crust. Bake the pie for 18–20 minutes or until only *slightly* jiggly in the center. Prep the filling: Gently stir the berries, cornstarch, sugar, and lemon juice/vanilla together in a medium bowl until combined. Place in the refrigerator, covered or uncovered, until step 5. Shape the crusts: Working with 1 chilled pie dough at a time, place the dough onto a floured work surface.Makes 3/4 cup of filling. Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Place the cold and cubed butter on top. Gently toss the flour and butter together with your hands, and then briefly rub the butter into the flour to begin combining them, as you can see in the video tutorial below.Flute or crimp the edges of the crust. Chill in the refrigerator or freezer as you prepare the filling and crumble topping. The filling: Combine the pear chunks, cranberries, granulated sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl. The crumble topping: Combine the brown sugar, cinnamon, and flour together.After fluting/crimping the edges, chill the pie dough in the refrigerator for at least 30 minutes and up to 5 days. Cover the pie crust with plastic wrap if chilling for longer than 30 minutes. Chilling the shaped dough helps prevent the crust from shrinking. While the crust is chilling, preheat oven to 375°F (190°C).Flute or crimp the edges of the crust. Chill in the refrigerator or freezer as you prepare the filling and crumble topping. The filling: Combine the pear chunks, cranberries, granulated sugar, flour, cinnamon, ginger, and lemon juice together in a large bowl. The crumble topping: Combine the brown sugar, cinnamon, and flour together.To use as pie crust: You can use this pastry dough as pie crust in a recipe that calls for a single crust 9-inch pie. Roll dough out into a 12-inch circle before fitting into your 9-inch pie. Though all pie recipes are different, it would definitely be best to blind bake this dough with pie weights before adding a filling.Nov 6, 2019 · The crust: Prepare my pie crust through step 5. After the pie dough chills, adjust oven rack to the lower third position and preheat to 350°F (177°C). Roll out the chilled pie crust onto a lightly floured surface. Remember, when rolling out the pie dough, always use gentle force with your rolling pin. Aug 1, 2020 · It’s best if the dough is folded together with a wooden spoon or rubber spatula since it is so sticky. There is very minimal mixing required. Make the Pastry Dough: Whisk the warm water, yeast, and 1 Tablespoon (6g) of sugar together in a large bowl. Cover and allow to rest until foamy on top, about 5 minutes. In a large bowl, stir the peach chunks, granulated sugar, flour, lemon juice, ginger, and cinnamon together until thoroughly combined. Set filling in the refrigerator while you roll out the dough. No need to cover it. Adjust the oven rack to the lower third position and preheat to 425°F (218°C).Nov 18, 2022 · Cook, stirring occasionally, for 5 minutes or until vegetables have softened and released some liquid. Stir in flour, salt, pepper, thyme, and rosemary until flour has absorbed all the liquid. Stir in the broth and milk. Simmer for 7–8 minutes or until thickened into a gravy consistency. May 20, 2022 · Chilling & Serving Your Strawberry Cream Cheese Pie. This pie takes at least 8 hours to set up in the refrigerator, so plan ahead.Between cutting up the strawberries, making and baking the crust, cooking and chilling the topping, and whipping up the cheesecake filling, prep time is about 50–60 minutes. Make the pie crust: Mix the flour, salt, and sugar together in a large bowl. Add the butter. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.Instructions. The crust: Prepare my pie crust recipe through step 5. Make the filling: Stir the apples, cranberries, granulated sugar, cornstarch, orange zest, cinnamon, cloves, and nutmeg together in a large bowl. Set filling aside as the oven preheats. Preheat oven to 400°F (204°C).. Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan. MakJul 21, 2017 · Make the crumble: Mix the brown sugar, flo Salt – Flavor flavor flavor. Use table salt instead of coarse salt. Smaller salt crystals dissolve and disperse more evenly throughout the dough. Granulated Sugar – Pie crust should not be sweet, but adding a little sugar to butter pie crust improves its flavor and enhances browning.To use as pie crust: You can use this pastry dough as pie crust in a recipe that calls for a single crust 9-inch pie. Roll dough out into a 12-inch circle before fitting into your 9-inch pie. Though all pie recipes are different, it would definitely be best to blind bake this dough with pie weights before adding a filling. May 14, 2021 · The strawberry cheesecake pie’ In a large bowl with a handheld or stand mixer fitted with a whisk attachment, beat the eggs, whole milk, heavy cream, salt, and pepper together on high speed until completely combined, about 1 minute. Whisk in add-ins and then pour into crust. Bake the quiche until the center is just about set, about 45-55 minutes.Press the edges of the strips into the bottom pie crust edges to seal. Use kitchen shears to trim off any excess dough. Carefully place one braid around half of the pie and press lightly to secure. Repeat with 2nd braid, then attach the 2 braids by pressing one into the other. Makes 3/4 cup of filling. Make the dough:...
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