EGG WHITE PIE CRUST
Steps:
- Mix together the crumbs, 1/3 cup of the sugar and the pecans. Beat the egg whites until they are stiff, gradually adding the other 1/3 cup of sugar and the vanilla. Add this to the crumb mixture. Pour it into a greased pie pan and bake it at 350 oF for 30 minutes. When it has cooled, mash it down to the shape of the pan. Fill the crust with ice cream and freeze it. Thaw it slightly before serving, and top with your favorite fruit. Variations: Instead of using ice cream and freezing the pie, just use your favorite filling. Recipe by: Amish Cooking, Herald Press, ISBN 0-8361-3600-4 Posted to MC-Recipe Digest V1 #826 by [email protected] (Shermeyer-Gail) on Oct 04, 1997
Nutrition Facts : Calories 2874 calories, Fat 87.9973626975 g, Carbohydrate 464.91675735495 g, Cholesterol 0 mg, Fiber 12.9207390052276 g, Protein 79.4775912455525 g, SaturatedFat 7.91708826081 g, ServingSize 1 1 Serving (1170g), Sodium 1406.77055376525 mg, Sugar 451.996018349722 g, TransFat 7.58515750150498 g
FLAKY VINEGAR EGG PIE CRUST
This goes back many years it is one of the better pie pastry recipes, the vinegar and the egg works magic to create a flakey easy to work with pastry! :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 15m
Yield 1-2 pie crusts
Number Of Ingredients 6
Steps:
- In a bowl, mix together the salt and flour.
- With a pastry blender, cut in cold shortening until the size of peas.
- In a small cup, beat egg with a fork, add in the vinegar and water; whisk until well blended.
- Add the water/egg mixture gradually to the flour mixture.
- Shape into ball.
- Refrigerate 1 or more hours.
- Roll out dough, use for 2 (8" pie crust) OR 1 large deep dish pie crusts.
VINEGAR AND EGG CRUST
This crust was used by Elsie Hack to win the 1978 Ohio State Fair pie baking contest. (It was wrapped around an apple pie.) Because the crust is very flaky when baked, it is a bit difficult to roll and handle, but well worth the effort.
Provided by Ron Schmaeman
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 24
Number Of Ingredients 6
Steps:
- In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized.
- Beat together egg, vinegar and water. Mix liquid with flour mixture, using a fork, until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.)
- Roll out on lightly floured pastry cloth with cloth covered roller.
- Brush the crust with milk and sprinkle with sugar before baking.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 11.9 g, Cholesterol 7.8 mg, Fat 11 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 51.8 mg, Sugar 0.1 g
EGG WHITE QUICHE WITH SPINACH, MUSHROOMS AND FETA
Delight in the healthy tastes of this Egg White Quiche with Spinach, Mushrooms & Feta. Filled with fresh veggies and vibrant colors, this Egg White Quiche can be the perfect way to kick-start your day.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven 350°F.
- Whisk egg whites, milk and thyme until blended.
- Heat oil in large skillet on medium heat. Add onions; cook 2 to 3 min. or until crisp-tender, stirring frequently. Spread onto bottom of pie crust.
- Add mushrooms to skillet; cook and stir 3 min. Gradually add spinach, cooking and stirring frequently until last batch of spinach is wilted and most of the mushroom liquid is cooked off. Spoon into pie crust; cover with cheese and egg white mixture.
- Bake 40 min. or until knife inserted in center comes out clean. About 5 min. before quiche is done, heat pasta sauce.
- Serve with the pasta sauce.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 2.7729 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
PERFECT PIE CRUST
This recipe works wonderfully for pies, tarts, or even savory foods like pot pies. It always turns out flaky and buttery, and never tastes dry, doughy, or too much like flour. The edges don't burn easily either, so there's rarely a need to use aluminum foil on the edges of the crust! Preparation time includes refrigeration of dough prior to rolling. I adapted this recipe from The Fannie Farmer Cookbook.
Provided by Tiny Chef
Categories Dessert
Time 1h
Yield 1 9-inch crust
Number Of Ingredients 11
Steps:
- Pour flour and salt into a medium sized bowl.
- For sweet pies you can add the sugar and cinnamon at this stage, or you can add the onion and garlic powders for savory items as well.
- Cut butter into small pieces (I quarter my butter lengthwise and then cut off the pieces).
- Add butter to flour. Mix butter in until you have what resembles course meal.
- In small bowl, combine egg yolk with 2 tablespoons of the water and beat together.
- Add to flour and butter mixture and blend together until you have a firm ball of dough.
- Wrap in plastic cling wrap and refrigerate for 30-60 minutes.
- Remove dough and roll out evenly on either waxed paper or a floured surface.
- Press rolled dough firmly into pie plate, poking holes along bottom and sides with a fork to allow venting.
- Beat egg white with remaining tablespoon of water and brush the inside of your bottom crust with mixture. This helps the bottom crust bake flaky and remain crispy when baked with a filling.
- If using this to make a 2-crust pie, beat remaining egg white/water mixture with 1 1/2 teaspoons sugar until slightly foamy. Place a thick glaze of this on the top crust for sweet pies to get a lovely sweet golden brown flake on the top of your pie! For savory pies omit sugar but still glaze. It makes your pie look beautiful!
- Bake at 325 degrees for 15 minutes if only baking shell, and approximately 35 minutes when baking with filling. Crust is done when it is golden brown.
Nutrition Facts : Calories 1599.4, Fat 97.7, SaturatedFat 60, Cholesterol 432.8, Sodium 665.2, Carbohydrate 164.6, Fiber 7.6, Sugar 59.9, Protein 21.1
MERINGUE CRUST
This is one of my favorite crusts.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Pavlova Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell.
- Bake at 300 degrees F (150 degrees C) for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool.
Nutrition Facts : Calories 53.4 calories, Carbohydrate 12.7 g, Protein 0.9 g, Sodium 86.6 mg, Sugar 12.6 g
COCONUT CREAM PIE WITH MACAROON PRESS-IN CRUST
A gluten-free pat-in-pan crust doubles the coconut in this chocolate-almond-crowned pie from Tandem bakery in Portland, Maine.
Provided by Briana Holt
Categories Chocolate Dessert Kid-Friendly Wheat/Gluten-Free Coconut Healthy Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes one 9" pie
Number Of Ingredients 23
Steps:
- Crust:
- Preheat oven to 325°F. Lightly coat a 9" pie pan with nonstick spray. Mix egg white, coconut, sugar, butter, and salt with a rubber spatula in a large bowl until evenly combined and the consistency of a stiff paste. Using your hands, press mixture evenly onto bottom and up sides of pie pan. Bake until edges are golden brown and bottom is set and just barely golden, 15-20 minutes. Transfer pie pan to a wire rack (leave oven on to toast almonds and coconut) and let crust cool. Brush crust with melted chocolate.
- Custard and assembly:
- Bring lime zest, pandan leaf (if using), milk, and coconut milk to a simmer in a medium saucepan. Cover and let sit off heat 30 minutes.
- Meanwhile, toast almonds on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8-10 minutes. Let cool. Toast coconut on same baking sheet, tossing once, until edges are golden, about 4 minutes.
- Stir almonds into melted chocolate in a small bowl. Spread in an even layer on a sheet of parchment paper. Sprinkle toasted coconut over chocolate almonds and chill until firm, 8-10 minutes. Coarsely chop, then cover and chill.
- Pluck out lime zest and pandan leaf from milk mixture; discard. Return milk mixture to a simmer. Whisk egg yolks, cornstarch, salt, and 1/2 cup sugar in a medium bowl to combine. Whisking constantly, gradually add 1/2 cup milk mixture to egg mixture. Whisking constantly, add egg mixture to milk mixture in saucepan and cook over medium heat until mixture is thickened and bubbling (it will look like thick pudding). Remove from heat and whisk in butter and lime juice.
- Scrape custard into crust and press a piece of plastic wrap against surface. Chill until set, about 2 hours.
- Just before serving, whip cream and remaining 2 tablespoons sugar in a small bowl to medium-stiff peaks. Spoon over custard, leaving about a 1" border, and swirl decoratively. Scatter chocolatealmond mixture around perimeter.
- Do ahead:
- Pie (without whipped cream) can be made 3 days ahead; keep chilled.
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