7 UP PIE CRUST RECIPE
Steps:
- In a medium-size mixing bowl, use a whisk to sift together flour and salt.
- Use a pastry cutter, 2 knives or a food processor to cut butter and shortening into flour until it resembles peas.
- Add 7 Up mixing until the dough comes together.
- Turn out onto a lightly floured non-stick surface. Divide in half or into thirds, then form into disks. (You may yield Two 10 inch pie crusts or three 8-9 inch pie crusts, divide according to how you plan on using it.)
- Chill for at least 30 minutes or until firm.
- To use: On a lightly floured non-stick surface, roll chilled dough into desired size. Press into pie plate. Flute edges using thumb and forefinger method or press with the tines of a fork.
- May be blind baked and filled or used as the basis for pies and quiche with baked fillings. (See Cook's note for how to blind bake)
Nutrition Facts : ServingSize 1 crust, Calories 2236 kcal, Carbohydrate 200 g, Protein 27 g, Fat 148 g, SaturatedFat 63 g, TransFat 13 g, Cholesterol 183 mg, Sodium 1787 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 75 g
7-LAYER DESSERT DIP
Who says you need ice cream to indulge in all of your favorite sundae toppings? Be sure to pick dippers that are a little savory, like pretzel rods. They'll balance the sweetness of this dip nicely.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield 10 to 12 servings (1 quart total)
Number Of Ingredients 9
Steps:
- In a 1-quart glass bowl with straight sides, layer ingredients in this order starting from the bottom: caramel sauce, brownies, strawberry jam, banana pudding, chocolate syrup, whipped cream, sprinkles and a maraschino cherry on top. Serve with dippers.
7 UP PIE CRUST
Time 12m
Yield 5 crusts
Number Of Ingredients 4
Steps:
- Combine the flour and salt in a large mixing bowl. Add the lard and cut in with a pastry blender until coarse crumbs form. While mixing, add the 7-UP. Mix until a dough forms. Divide the dough into 5 balls. Roll out each ball into a crust and use as desired. The dough can be refrigerated or frozen.
Nutrition Facts :
7-UP PIE CRUST
This is a recipe I tweaked from cdkitchen.com. It originally called for lard, but I don't care for it, so I subbed half butter, half shortening. I made this for a Colonial Apple Pie, and it was delicious! The 7-Up sounds strange, but you don't taste it at all. It just makes the crust flakey.
Provided by staticat09
Categories Dessert
Time 5m
Yield 1 top and bottom pie crust, 10 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl, combine salt and flour.
- Cut in shortening and butter using a pastry cutter until you see pea-sized globs.
- Slowly pour in the 7-UP, and stir to combine.
- Split dough in half, form into rounds, and wrap in plastic wrap.
- Chill in the fridge 30 minutes to an hour before using.
- Use in recipes that call for a single-crust pie.
NO FAIL 7-UP PIE CRUST
Learned this from a friend who claimed that her pie crusts always looked like Frankenstien's monster until she tried this wonder recipe!
Provided by Cass2660
Categories Dessert
Time 5m
Yield 1 top and bottom pie crust, 1 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together and roll out on well floured board.
- Press into pie plate and bake at 350F or fill with pie filling.
LUCIE'S 7-UP PIE CRUST (IDIOT PROOF PASTRY RECIPE)
This is a really simple, never fails, like and flaky pastry crust. Not too sweet, perfect for meat pie or lemon marangue pie (where you don't want a sweet pastry to overpower your marangue). (enough for 2 1/2 complete pies)
Provided by Young Structural
Categories Pie
Time 1h5m
Yield 5 Pastry crusts, 20 serving(s)
Number Of Ingredients 3
Steps:
- Cut lard into flour until it is the consistency of coarse oatmeal.
- Add 7-up and mix thoroughly.
- Place in fridge for approximately one hour.
HOT CARAMELED APPLES WITH PIE CRUST DIPPERS
I found this recipe on another recipe website and it looks absolutely delish!! I have not made it, but I plan to. I put it here, on recipezaar, so that I would not lose it. If you make it before I do, please let me know!! This sounds like a Fall Time recipe!!
Provided by babygirl65
Categories Dessert
Time 20m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Cook the apples according to directions, keep hot!
- Preheat oven to 450. Roll out crust to about 1/8" thickness.
- Cut the crust using cookie cutters, (whatever shapes you like) and sprinkle with cinnamon sugar. Place on baking sheet and bake for about 5 to 7 minutes or until lightly browned. Cool on wire racks.
- Combine the escalloped apples, caramel topping and sour cream in a medium bowl.
- Serve warm with pie crust dippers.
- YUMMY!
Nutrition Facts : Calories 353.4, Fat 14.3, SaturatedFat 4.2, Cholesterol 3.6, Sodium 276.6, Carbohydrate 56, Fiber 3.3, Sugar 20.8, Protein 3.1
7-UP STRAWBERRY PIE
This is my most favorite pie recipe. We used to pick strawberries in Florida when I was a kid then come home and make at least 2 strawberry pies (which didn't last long needless to say).It is very light with lots of strawberries!
Provided by Caryn
Categories Pie
Time 30m
Yield 1 pie
Number Of Ingredients 6
Steps:
- In a saucepan, combine sugar, cornstarch, and 7-Up; cook until thick.
- Add strawberry jello; blend till smooth.
- Cool.
- Place slice strawberries into pie shell.
- Pour jello mixture over strawberries.
- Refrigerate.
- *I have used diet 7-up to reduce the sugar content of the pie though I've not tried sugar-free jello.
Nutrition Facts : Calories 2610.4, Fat 61.6, SaturatedFat 15, Sodium 1367.1, Carbohydrate 508.8, Fiber 19, Sugar 379.2, Protein 22
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