Butternut Pie Crust Food

BUTTERNUT SQUASH PIE

Steps:

• Make the crust: Combine flour and salt in food processor bowl, and pulse. Remove lid, scatter vegetable shortening and butter over surface, and pulse 5 or 6 times.
• Combine beaten egg and 3 tablespoons ice water. Pulse liquid into dry ingredients, continuing until mixture is evenly moist and dough looks curdy, about 10 seconds. Turn onto work surface, and press firmly into disk, adding drops of water if dough feels dry. Wrap in plastic wrap and refrigerate at least 30 minutes or overnight.
• Roll dough into 15-inch round on lightly floured surface, about 1/8 inch thick, and fit into shallow 9-inch pie pan. Trim and crimp edges, cover with plastic wrap and refrigerate 1 hour. Meanwhile, place large pizza stone on lowest rack in oven, and heat at 425 degrees for 1 hour. (If you don't have a pizza stone, you can go without. It can help prevent a soggy bottom crust.)
• Line chilled pie pan with aluminum foil and fill with dried beans or pie weights. Bake on pizza stone for 25 minutes. Remove foil, and bake until crust dries out and crimped edges begin to color, 3 to 5 minutes. Lower oven heat to 300 degrees.
• While crust bakes, prepare filling: Combine eggs, vanilla, sugars, salt and spices in food processor, and process until smooth. Add squash purée, and process until smooth. With machine running, pour in heavy cream, and process to combine.
• Scrape filling into hot prebaked shell, and bake on pizza stone for 20 minutes. Turn the oven up to 325 degrees and continue baking for another 20 to 25 minutes until filling is set two-thirds of the way in from the perimeter and the center still jiggles, about 40 to 45 minutes total (custard will continue to cook after pie is removed from oven). Tent edges loosely with foil if browning too quickly.
• Meanwhile, prepare the candied squash and ginger relish, if using: Combine squash, lemon peel, lemon juice, sugar and salt in small bowl, and stir well. Macerate 30 minutes. Turn into small saucepan and cook over low heat, stirring frequently, until tender and liquid is reduced by half, about 10 minutes. Remove from heat and cool. Add ginger and mix well.
• Remove pie from oven, and cool to room temperature on rack. Garnish with whipped cream and the relish, if desired.

BUTTERNUT SQUASH PIE

Steps:

• Pierce the squash with a knife in several places, and place in a baking dish in a 350 degree oven.
• Bake until the squash is tender and easily pierced with a knife (about 1 hour) ALLOW TO COOL COMPLETELY.
• Cut the squash in half, and remove the seeds.
• Scoop out about 2 cups of the pulp and place in your blender or food processor.
• Add all remaining ingredients and blend until smooth.
• Pour into prepared pie crust.
• Bake 45-50 minutes or until the center is nearly set, and the pie is starting to slightly pull away from the edges of the pan.
• Cool on a wire rack.

BUTTERNUT SQUASH PIE

Steps:

• Line a 9-in. pie plate with pastry; trim and flute edges. Cut out scraps with a leaf-shaped cookie cutter for garnish if desired; place on a baking sheet and set aside., In a large bowl, combine the sugar, cornstarch and cinnamon. Beat in the squash, butter, eggs, water and vanilla until smooth. Pour into crust., Cover edges loosely with foil. Bake at 350° for 15 minutes. Remove foil. Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Bake leaf cutouts for 5-7 minutes or until golden brown. , Cool pie and cutouts on a wire rack for 1 hour. Refrigerate pie until chilled. Garnish with pastry leaves and whipped cream if desired.

BUTTERNUT PIE CRUST

Steps:

• Place the flour, egg and squash into the container of a food processor. Pulse until mixed into a doughy ball. You may need to add a little extra flour. Divide into two equal parts. Use in your favorite pie recipe.

BUTTERNUT CRUST PIZZA

Steps:

• For the crust: Preheat the oven to 400 degrees F.
• Toss the squash cubes with the olive oil and salt. Spread out in one layer on a baking sheet and roast until tender, stirring once, 30 to 35 minutes. Remove from the oven. Tip the squash into a bowl and mash until fairly smooth to make about 2 cups of puree.
• To the puree, add the flour, shredded Parmesan, egg, baking powder and Italian seasoning, then mix until well incorporated.
• Line a baking sheet with parchment paper and lightly coat with cooking spray. Spread the mixture into a 12-inch circle on the baking sheet, spreading into an even layer with the back of a spoon or spatula. Bake until lightly browned, about 30 minutes.
• While the pizza cooks, make the pesto: In a food processor, combine the arugula, basil, almonds, grated Parmesan, lemon juice and olive oil, then puree until smooth.
• Remove the pizza crust from the oven and carefully slide onto a serving plate or cutting board using a metal spatula (the crust is not super fragile but is more fragile than a regular pizza base).
• Top with the pesto and spread it, leaving a 1/2-inch border.
• For the toppings: Add the arugula, prosciutto and Parmesan shavings. Drizzle with the balsamic glaze.

BUTTERNUT SQUASH PIE WITH GRAHAM CRACKER CRUST

Steps:

• Preheat oven to 350 degrees.
• In blender, puree squash , milk eggs , brown sugar , nutmeg , ginger , cinnamon and salt until completely mixed -- .

ROASTED BUTTERNUT SQUASH AND FETA PIE

Steps:

• Preheat oven to 400F (200C), with rack positioned in the middle.
• Place the squash and unpeeled garlic in a bowl, drizzle over 2 tablespoons olive oil, and mix well.
• Transfer the squash and garlic to a baking tray lined with baking paper, and place in the oven.
• Bake for 20 minutes, or until squash is just tender and starting to brown.
• Place the squash in a large bowl, leave to cool, and reserve the garlic to one side.
• While the squash is roasting, heat the remaining 2 tablespoons of olive oil in a skillet over medium heat, add the onions and cook stirring occasionally for 10 minutes.
• Add the vinegar and sugar and continue to cook for a further 10 minutes, or until the onion caramelizes.
• Remove from heat, add onions to the squash in the bowl, and allow to cool thoroughly.
• Squeeze out the flesh from the reserved garlic, and add to the squash with the feta cheese and the herb of your choice.
• Mix the squash, onion and feta mixture together gently, and season with salt and pepper to taste.
• Place the pastry circle on a baking tray lined with baking paper.
• Pile the filling on top of the pastry, leaving a 2 1/2 inch (6cm) border.
• Fold the pastry edge up (overlapping as necessary) to partially cover the filling.
• Bake in the oven for 25 minutes or until pastry is crisp and golden.
• Cover the vegetables loosely with foil if they look to be over-browning.

BUTTERNUT PIE WITH OR WITHOUT CRUST

Steps:

• Mix everything except for pie crust with whisk.
• Pour into crust.
• Bake in preheated oven at 425° for for 15 minutes.
• Lower temperature to 325° and bake for 45 more minute.

BUTTERNUT PUMPKIN PIE WITH A BROWN RICE CRUST

Steps:

• RICE CRUST: Combine all the ingredients and mix together until well-combined. If the crust does not hold together, add a little extra tahini and cornflour. Pat into the base and sides of a well-oiled pie dish. (No size was included in the recipe, but judging from other recipes, my guess is a 10" pie dish.) Bake in a moderate oven for 10-15 minutes until lightly golden.
• FILLING: Cut the pumpkins in half lengthwise and bake, cut-side down in a hot oven for 30 minutes, or until very soft when tested with a skewer. (I'd have them in the oven while the crust was cooking, then once the rice crust has been removed from the oven, I'd increase the heat for maybe 10 minutes.).
• Allow the pumpkin halves to cool and when they are cool enough to handle, scoop out the insides, discarding the seeds, and puree the pulp in a blender. If adding ricotta or tofu, add it while pureeing the pumpkin; it will make for a firmer texture.
• Heat the oil in a large pan, preferably non-stick, and sauté the leeks and garlic for 2-3 minutes, add the spices and stir over a moderate heat for 1-2 minutes, taking care that the contents of the pan do not burn.
• Carefully add the zucchini, celery and peas and the hot vegetable stock or hot water, stirring to ensure that the spices are absorbed and combined with all the other ingredients. Simmer until the water or vegetable stock has evaporated.
• Dissolve the arrowroot (or kuzi) in the cold water and stir this into the vegetable mixture, add the tamari and simmer for about 1 minute.
• Pour the vegetable mixture over the rice crust and spread the pumpkin puree over the top of this.
• Bake in a moderate oven for 20-25 minutes.
• SERVING SUGGESTIONS: Decorate the pie with thin slices of apple, and lightly sprinkle with cinnamon or nutmeg and heat for an additional 5 minutes.
• Allow the pie to stand for 5 minutes before serving.
• Serve with a green salad with nuts and sunflower seeds and cubes of tofu marinated in tamari.
• NOTES: When stock is required in a recipe, I use my Vegetable Stock Recipe #135453 or Chef Kate's Roasted Vegetable Stock Recipe #143292. Tahini is made from ground sesame seeds and is used as both for its binding qualities and for flavouring; it is rich in minerals, calcium, magnesium, phosphorus and iron. Tahini is an ingredient in most hummus recipes. Tamari is pure, top quality soy sauce, and is free from chemicals and preservatives. It can be used for flavouring in place of added salt or stock cubes in soups, vegetable dishes, pies, casseroles and dressings. Tahini and tamari are available at health food stores and large supermarkets.

BUTTERNUT SQUASH PIE RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 400 F. Line a large baking pan with foil. Brush the foil with the oil.
• Cut the butternut squash in half lengthwise. Scoop out the seeds and reserve for another use or discard.
• Place the squash, cut-side down, in the prepared pan. Add 1/2 cup of water to the pan. Cover loosely with foil and bake until the squash is tender and can be easily pierced with a fork, 45 to 55 minutes.
• Let the squash cool completely. Scoop out the flesh, mash or purée the squash, or put it through a food mill. Measure 1 1/2 cups of mashed squash and set aside. Save any remaining squash for another use.
• Reduce oven temperature to 350 F. Prick the bottom and sides of the crust with a fork. Bake until the crust just begins to brown, 13 to 15 minutes.
• Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the mashed squash with the brown sugar on medium speed until combined.
• Taste and adjust sweetness with more sugar as desired. Add the eggs, evaporated milk, cinnamon, nutmeg, ginger, salt, flour, butter, and vanilla. Continue beating until well combined. Alternatively, use an electric hand-held mixer.
• Put the pie shell on a rimmed baking sheet. Carefully add the filling to the pie shell.
• Transfer to the oven, and bake until the filling sets, 45 to 55 minutes. Begin checking the pie at 35 minutes. If the crust is browning too quickly, set a ring of foil or a pie crust protector over the crust, so it won't get too dark.
• Transfer the pie to a rack to cool. Serve just warm or at room temperature with a dollop of whipped topping, and a sprinkle of cinnamon, if desired.

BUTTERNUT SQUASH PIE

Steps:

• Preheat your oven to 425 degrees.
• In a large bowl, whisk together the butternut squash puree, sweetened condensed milk, brown sugar, eggs, spices, and salt until smooth.
• Pour filling into the pastry shell. If there is too much filling for the pie crust, bake the extra in a small greased casserole.
• Bake on a middle shelf at 425 degrees for 15 minutes.
• Turn the oven down to 350 degrees and continue to bake the pie for about 35 minutes longer, or until a knife inserted near the center of the pie comes out clean.
• Allow the pie to cool completely before cutting.
• Serve with plenty of whipped cream, a sprinkle of nutmeg is nice!
• Cover and refrigerate leftover pie.

ROASTED BUTTERNUT SQUASH CUSTARD PIE WITH A PECAN CRUST

Steps:

• Preheat the oven to 400 degrees F. Season the squash with olive oil and salt. Place on a roasting pan and roast for 1 hour. Remove and cool completely. Place the pie shell in the oven and bake for 10 minutes. Remove the pie crust from the oven and cool. Peel away the skin and remove the center seeds of the roasted butternut squash. Place the squash in a large mixing bowl. Mash the squash until smooth. Add the cane syrup, the sugar, pinch of salt, cinnamon, and vanilla. Mix well. Add the eggs and egg yolks and mix well. Stir in the milk and whisk well. Pour into the pie shell. Cover the edges of the crust with aluminum foil. Reduce the oven temperature to 350 degrees F. Bake for 40 minutes. Remove the foil and continue to bake for 25 minutes, until the center is slightly firm. Remove and cool on a wire rack. The pie will still continue to cook while cooling. Cover with plastic wrap and refrigerate until chilled. Slice into individual servings and place on serving plates. Garnish with a drizzle of Caramel sauce and a dollop of Spiced Cream.

SAVORY BUTTERNUT SQUASH PIE

Steps:

• Put oil in a wide skillet over medium-high heat. Add onions, and season generously with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Reduce heat if onions are browning too quickly.
• Transfer onions to a large bowl. Add squash cubes, kale, sage, thyme and garlic. Season with salt and red-pepper flakes, and toss well to coat.
• Heat oven to 350 degrees. Roll the puff pastry rounds to 12 inches in diameter (or roll and trim pastry rectangles to achieve two 12-inch rounds). Line a 10-inch pie pan or other shallow round baking dish with one 12-inch round of pastry. Add squash filling, piling it high. Sprinkle with provolone and pecorino. Lay the remaining pastry round over filling and crimp edges to seal. Paint the top of pie with beaten egg.
• Place the pie on a rimmed baking sheet to catch drips. Transfer to oven, and bake for about 1 hour, until pastry is nicely browned and squash is soft when probed with a paring knife. (Start checking at the half-hour mark and the 45-minute mark to make sure the pastry isn't browning too quickly. Tent with foil, if so.) Allow to rest at least 10 to 15 minutes before cutting into large wedges and serving.

BUTTERNUT PIE CRUST

Steps:

• Place the flour, egg and squash into the container of a food processor. Pulse until mixed into a doughy ball. You may need to add a little extra flour. Divide into two equal parts. Use in your favorite pie recipe.n