How to make pie?!
How to make pie?
Answers:
CRUST (recipe makes one double crust):
2 1/2 cups white flour
2 tbsp. sugar
1/4 tsp. salt
1/2 cup cold butter, broken into small pieces
5 tbsp. cold vegetable shortening
8 tbsp. ice water
Measure the flour, sugar and salt togetherl. Stir to combine.
Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don't over mix them.
Add the ice water. Mix until the dough holds together (add a bit more water, if necessary).
Turn the dough onto a lightly floured surface, knead it together, then divide in half.
Flatten each half into a disk, wrap in saran wrap and chill for at least half an hour.
Roll out one of the disks on a lightly floured surface until you have a circle that's about 12 inches in diameter.
Put the circle in a 9" pie plate, trimming any extra dough from the edges with a sharp knife Return it to the refrigerator until you are ready to make the pie.
Add filling
Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. cut a couple slits in the top.
cook 40 50 mins at 425
sweet potatoe pie is yummie
pie pastry already made , its too much of a pain to do it yourself.
This page has a lot of recipes about pies:
http://allrecipes.com/info/baking/pies-a...
Here's a great video on how to make a delicious apple pie!
http://www.videojug.com/film/how-to-make...
Here is a terrific recipe for Strawberry pie!
http://www.wildtips.com/recipestrawberry...
Depends what sort of pie you want to make much here are some recipes for a savoury pie and a sweet one
Chicken pie
1 medium green pepper, sliced
50g/20z button mushrooms
10g/ ?oz butter
400g/14oz cooked chicken, shredded
225g/8oz puff or flaky pastry (ready-made is fine)
1 egg, beaten
For the sauce
25g/1oz butter
25g/1oz flour
150-200ml/6-7fl oz chicken stock
2-3 tbsp double cream
squeeze of lemon juice
sprig of fresh tarragon
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Blanch the pepper for 2-3 minutes in a saucepan of boiling salted water, then drain, refresh in cold water and drain again.
3. Wipe the mushrooms and cut into quarters. Sauté in the 10g/1/2oz butter for 2-3 minutes, then set aside.
4. For the sauce, melt the 25g/1oz butter in a heavy-bottomed saucepan, add the flour and cook slowly over a low heat until the mixture is straw-coloured. Pour in the chicken stock, turn up the heat and stir constantly until simmering. Add the cream and reduce until the sauce has a syrupy consistency. Add the lemon juice and tarragon.
5. Turn off the heat, add the chicken, peppers and mushrooms to the pan.
6. Butter an ovenproof dish large enough to hold the chicken pie mixture with room to spare. Add the chicken mixture to the dish.
7. Roll out the pastry on a floured work surface, to a thickness of about 0.25in/1cm. Place the pastry over the filling and carefully trim the edges. Use the trimmings to make cut-out shapes to decorate the surface of the pie. Cut a couple of air holes with a knife to allow the steam to escape. Brush the pastry with the beaten egg.
8. Bake the pie in the preheated oven for about 25-35 minutes. The top should be nicely browned and the filling piping hot. Remove, allow to cool slightly and serve.
or Bacon and onion pie
1kg/2?lb potatoes, peeled and cubed
1 tbsp vegetable oil
250g/9oz bacon, cut into strips
55g/2oz butter
4 onions, finely sliced
pinch of sugar
140g/5oz cheddar, grated
2 tomatoes, sliced
salt and freshly ground black pepper
Method
1. Bring a pan of salted water to the boil and cook the potatoes until soft. Drain and mash.
2. While the potatoes are cooking, heat and cool the bacon in half the butter and the oil in a frying pan until just beginning to brown and crisp. Remove from the pan with a slotted spoon.
3. Add the onions to the pan. Add seasoning and the sugar. Fry gently until the onions are soft and caramelised. Take care not to allow them to burn.
4. Return the bacon to the pan and stir evenly through the onions. Add a little stock or water to de-glaze the pan and then tip the mixture into a heatproof dish.
5. Add the remaining butter and 110g/4oz ofthe cheese to the potato. Season and mix well. Preheat the grill to high.
6. Spoon the mixture over the onions and bacon, scatter with the remaining cheese and top with the slices of tomato.
7. Place under a hot grill until the cheese is melted and brown. Serve.
or Quick 'n' easy apple pie
For the filling
700g/1.5lb Bramley apples, peeled, cored and sliced
80-125g/3-4oz soft brown sugar
grated rind and juice of 1 orange
1 tsp of mixed spice
1 tbsp plain white flour
25g/1oz butter
For the crust
175g/6oz prepared shortcrust pastry
5-10g/1-2tsp caster sugar
Method
1. Preheat the oven to 200C/400F/Gas6, 15 minutes before baking the pie.
2. Mix together the sugar, grated orange rind, mixed spice and flour.
3. Place a third of the apple slices in the base of a 1.2 litre deep pie dish and sprinkle with half the sugar mixture. Cover with half the remaining apples and sugar then arrange the rest of the apples on top. Pour the orange juice over.
4. Cut the butter into small pieces and dot over the apples.
5. Roll the pastry out on a lightly floured surface about 4cm larger than the pie dish. Cut out a 1.25cm strip. Dampen the edges of pie dish with a little water then place the thin strip on the pie dish edge. Dampen the pastry edge then place the pastry lid in position. Press the edges firmly together. If you like, any pastry trimming can be used to decorate the top.
6. Brush the pastry with a little water and sprinkle with caster sugar. Bake in the preheated oven for 15 minutes then reduce the temperature to 180C/350F/Gas4 and continue to cook for 30 minutes or until the pastry is golden brown. The pie can be sprinkled with a little more sugar after baking if you wish.
7. Serve warm with cream, custard or ice cream.
Variations
1. Replace the grated orange rind with 2tsp of ground cinnamon, add to the soft brown sugar and flour.
2. Add about 2-3 whole cloves to each layer of apples in the pie dish.
3. Add 80g/3oz cut mixed peel to the apple layer.
or Pecan pie
For the sweet pastry:
225g/8oz plain flour
110g/4oz caster sugar
110g/4oz butter
4 egg yolks
For the pecan filling:
3 eggs
110g/4oz sugar
4 tablespoons golden syrup
2 tbsp rum
50g/2oz butter, melted
a pinch of salt
a few drops vanilla extract
175g/6oz pecan halves
Method
1. Make the pastry by putting all the ingredients into a food processor and whizzing until you get a dough.
2. Remove and place in a plastic bag and put into the fridge to relax for 1 hour.
3. Preheat the oven to 200C/400F/Gas 6. Line a 9in/23cm pie tin with the pastry.
4. Break the eggs in a large mixing bowl and beat well and then beat in the sugar. Add the remaining ingredients and mix well.
5. Pour the mixture into the pastry case and bake for 10 minutes and then reduce the oven heat to 180C/350F/Gas 4 and bake for another 30 minutes or until the top of the pie is golden. Check if it s cooked through by inserting a skewer, it s done if it comes out clean.
6. Turn out of the tin when slightly cooled and serve warm or cold with vanilla ice cream or a spoonful of crème fraiche
Instructions
Difficulty: Moderately Easy
Things You'll Need
* 1/3 c. firmly packed brown sugar
* 1/2 c. sugar
* 1 tsp ground cinnamon
* 1 tsp ground ginger
* 1/4 tsp. ground cloves
* 1/2 tsp. salt
* 1/2 tsp. ground nutmeg
* 2 or 3 eggs
* 1 1/2 c. evaporated milk
* 2 c. pumpkin puree
Steps
1
Step One
Put an oven rack in the center of the oven and preheat to 375 degrees F.
2
Step Two
Put eggs into a food processor or large mixing bowl and whisk well.
3
Step Three
Add pumpkin, evaporated milk, sugar, brown sugar, cinnamon, ginger, nutmeg, cloves and salt, and mix. Set aside.
4
Step Four
Warm the pie crust in the oven until it is hot to the touch.
5
Step Five
Pour the pumpkin filling into the warmed pie crust and bake about 35 to 40 minutes, or until filling is set but still a bit quivery, like gelatin, when lightly nudged.
6
Step Six
Cool pie on a rack and refrigerate. Serve either cold, at room temperature or slightly warmed.
Tips & Warnings
* If you're not afraid to make a pie crust, then by all means, substitute a homemade pie crust for the prepared one. See "How to Make Pie Crust Dough."
* You can substitute fresh pumpkin puree for canned puree.
* You can substitute 1 1/2 c. light cream, or a combination of 3/4 c. milk and 3/4 c. heavy cream, for the evaporated milk.
* If the pie cooks too much, it may crack.
* Pumpkin pies do not freeze well.
* Pumpkin pie is best served within a day of baking, because the crust will begin to soften after baking.