Bayou Pie Crust Food

BAYOU BROWNIE PIE

Steps:

• Preheat oven to 325°F

OYSTER PIE

Steps:

• Preheat the oven to 375 degrees F.
• In a large saute pan or cast iron skillet add bacon and cook over low heat until rendered and crisp. Remove the bacon from the pan onto a paper towel line plate and keep the bacon fat over low heat. There should be about 1/4 cup of bacon fat left in the pan, canola oil can be added if you need more. Add the onions and the celery and cook until soft, about 2 minutes. Add the green onions, garlic, Essence, salt, and cayenne. Add the flour and cook, stirring, to make a light roux, about 3 minutes. Add the oyster liquor, cream and lemon juice, stirring constantly until the mixture thickens, 3 to 4 minutes.
• Next add the oysters and cook just until the oysters start to curl, about 2 minutes. Remove the oyster mixture from the heat and add the bacon and parsley, let cool slightly.
• Roll the dough out on a floured work surface and split into 2 equal pieces. Transfer half of the dough to a 9-inch pie pan and form into a crust and set aside.
• Pour the oyster mixture into the pie shell and cover with the other half of the rolled out dough. Crimp around the edges to seal and make slits in the top to allow steam to escape. Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Allow to cool slightly prior to serving.
• In a food processor, combine the flour, diced butter and salt. Pulse the mixture until it resembles coarse crumbs. Drizzle in the ice water and pulse until the mixture comes together. Turn the dough out of the food processor, form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
• 1 pie shell
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

BAYOU PIE CRUST

Steps:

• Combine dry ingredients.
• Mix in shortening and cheese until mixture resembles cornmeal.
• This can be done in your food processor on pulse, or with a pastry cutter.
• Sprinkle one tablespoon of water at a time over mixture until dough is moistened and holds together.
• Handle lightly.
• Divide dough in half.
• Roll out on floured surface to a 12 inch circle.
• Makes a 9" double crust.
• For a single baked pie crust, bake at 375° for 12 to 15 minutes or until golden brown.

TARTE A BOUILLIE (FRENCH CUSTARD PIE)

Steps:

• For crust, cream together sugar and shortening.
• Add beaten egg, flour, baking powder, nutmeg and salt.
• Knead slightly, then roll out dough on a floured surface to fit the size of your pie pan. (Crust will be thick)
• Place dough in pie pan and form it up the sides.
• Prick the bottom of the pie crust slightly with a forkfork.
• For filling, bring 2/3 cup milk to a boil.
• In a small bowl, combine 1/3 cup cold milk, beaten eggs, flour, sugar and salt.
• Slowly add the milk and egg mixture to the boiling milk and cook until thick.
• Remove from heat and add vanilla.
• Pour custard into crust and bake in a pre-heated oven at 400°F until brown.

BLUE GOO PIE

Steps:

• Combine first three ingredients. Slice bananas over pie crust. Fill pie with filling and top with blueberry mix. Store in refrigerator or serve immediately.