Flaky Crust Spinach Pie Food

FLAKY CRUST SPINACH PIE

Steps:

• Heat butter and oil in large skillet.
• Add onions and sauté until soft about 5 minutes.
• Add spinach to onions and continue cooking for about three minutes until the water has evaporated from spinach.
• Season spinach with a dash of nutmeg.
• In large bowl combine spinach, eggs and all the cheeses.
• Season with salt and pepper if desired.
• Pile mixture into unbaked pie crust.
• Bake in a preheated 350°F oven for one hour or until golden brown on top.

FLAKY PIE CRUST

Steps:

• Blend flour, sugar and salt in processor.
• Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.
• Transfer mixture to bowl.
• Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture.
• Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• Gather dough into 2 balls; flatten each into disk.
• Wrap each in plastic and chill 30 minutes.
• (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using).
• Zelly Bell I'd say you have a way more modern oven than I do, thank goodness, and you should "tailor" this recipe to what what works for you and your oven, as I imagine most ovens are newer than mine, which I'm just used to mine now, and can even bake good cookies from scratch with it now. This recipe is simply a good easy pie crust easy enough for a beginner in even a not user-friendly oven.
• Please Do NOT be intimidated at making your own pie crust, it's not that much work and way worth it. It's more enjoyable when they compliment you to say, "I made it from scratch". Bottom line it's worth trying. If I can make a good pie crust you can too.

PERFECTLY FLAKY PIE CRUST

Steps:

• In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.)
• While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.

SPINACH PIE

Steps:

• Preheat the oven to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, eggs, nutmeg, Parmesan cheese, bread crumbs, feta, and pignoli. Butter an ovenproof, nonstick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.

BASIC FLAKY PIE CRUST

Steps:

• Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
• Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
• Roll out dough, and put in a pie plate. Fill with desired filling and bake.

OLD FASHIONED FLAKY PIE CRUST

Steps:

• Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.

FLAKY CRUST SPINACH PIE

Steps:

• Heat butter and oil in large skillet.
• Add onions and sauté until soft about 5 minutes.
• Add spinach to onions and continue cooking for about three minutes until the water has evaporated from spinach.
• Season spinach with a dash of nutmeg.
• In large bowl combine spinach, eggs and all the cheeses.
• Season with salt and pepper if desired.
• Pile mixture into unbaked pie crust.
• Bake in a preheated 350°F oven for one hour or until golden brown on top.

LOW CARB CRUSTLESS GREEK SPINACH PIE

Steps:

• Stir together ingredients and bake in a greased glass pie pan for 45-50 minutes at 375°F or until firm and lightly browned.
• Cool 5-10 minutes before slicing and serving.

FLAKY PIE CRUST

Steps:

• Mix flour, sugar and salt with fingers or fork till corse mill.
• Combine two mixtures with fingers or fork just until barely moistened. If you over combine you will make it tough and lose flakiness.
• If it looks under stirred and falls apart then you're there! Tightly wrap it in plastic wrap (it will continue to combine by itself while wrapped) and chill for half hour.
• Flour surfaces before rolling out.

FLAKY PIE CRUST

Steps:

• Blend flour, sugar and salt in processor. Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal. Transfer mixture to bowl. Mix 6 tablespoons ice water and vinegar in small bowl; pour over flour mixture. Stir with fork until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into 2 balls; flatten each into disk. Wrap each in plastic and chill 30 minutes. (Can be prepared ahead and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw overnight in refrigerator. Soften slightly at room temperature before using.)

FLAKY PIE CRUST

Steps:

• Add all ingredients to a medium size mixing bowl and work with a fork until flour and shortening are mixed, and flour is picked up into the shortening.
• Next start mixing the dough by hand kneading until the dough is blended and forms a ball. Flour a board or area to roll out the dough on.
• This is when you will cut your dough in 1/2.
• Flour the area and roll the dough out with a rolling pin, flipping one or two times to prevent sticking. Roll to fit a 8 or 9 inch pie pan. Pie crust should be rolled out thin. About the width of the chocolate part of an oreo cookie. Once your dough is rolled out fold it in 1/2 to pick up and place in pie pan. Center the 1/2 crust in the middle of your pan and flip the other 1/2 over to cover the pie pan. Cut off any excess crust around the rim.
• This recipe is very forgiving, so if you make a mistake or get a tear you can easily add and piece together and still end up with a nice looking crust.
• Add filling of your choice. Because this recipe is about the pie crust I just used a canned fruit filling. Around Easter I hope to bring you a recipe filling for pecan pie that is so delicious. The pecan pie filling with this pie crust recipe is just heavenly. Oh my.and with a dollop of whipped cream on that pecan pie. Just smack me silly.you will become giggly.
• This recipe is very forgiving, so if you make a mistake or get a tear you can easily add and piece together and still end up with a nice looking crust.
• Add filling of your choice. Because this recipe is about the pie crust I just used a canned fruit filling. Around Easter I hope to bring you a recipe filling for pecan pie that is so delicious. The pecan pie filling with this pie crust recipe is just heavenly. Oh my.and with a dollop of whipped cream on that pecan pie. Just smack me silly.you will become giggly.
• Go ahead and roll out your top crust, and place onto pie using the same technique as the lower crust. Once in place cut around edge to remove excess dough. Go around the crust rim and squeeze and crimp softly the 2 layers together to seal the outer edge of the crust around the pie. I do not like the look of going around the crust and pressing with a fork. I also don't find it very reliable, and have seen the fruit filling ooze out and cause the crust to stick when serving. So try to learn to crimp the crust. My Grandmother made the most perfectly beautiful formed crimps. I never learned her technique, but she really had a talent when it came to this.
• Prick with fork to allow venting, this will help not to have a spill over in your oven. Sprinkle top crust with sugar if desired.
• Bake at 350 degrees for 30 minutes single crust, or 45 minutes to 1 hour for double crust. The last 10 minutes watch to make sure your edges are not getting to dark.
• Let pie come to room temperature, or enjoy warm with some whip cream or ice cream.

FLAKY PIE CRUST

Steps:

• Combine the flour, salt, and sugar in the container of a food processor; pulse once or twice. Add the butter and turn on the machine; process until the butter and flour are blended and the mixture looks like cornmeal, about 10 seconds.
• Place the mixture in a bowl and sprinkle 3 tablespoons of water over it. Use a wooden spoon or a rubber spatula to gradually gather the mixture into a ball; if the mixture seems dry, add another ½ tablespoon ice water. When you can make the mixture into a ball with your hands, do so. Wrap in plastic wrap, flatten into a small disk, and freeze the dough for 10 minutes (or refrigerate for 30 minutes); this will ease rolling. (You can also refrigerate the dough for a day or two, or freeze it almost indefinitely.).
• You can roll the dough between two sheets of plastic wrap, usually quite successfully; sprinkle both sides of it with a little more flour, then proceed. Or sprinkle a countertop or large board with flour. Unwrap the dough and place it on the work surface; sprinkle its top with flour. If the dough is hard, let it rest for a few minutes; it should give a little when you press your fingers into it.
• Roll with light pressure, from the center out. (If the dough seems very sticky at first, add flour liberally; but if it becomes sticky only after you roll it for a few minutes, return it to the refrigerator for 10 minutes before proceeding.) Continue to roll, adding small amounts of flour as necessary, rotating the dough occasionally, and turning it over once or twice during the process. (Use ragged edges of dough to repair any tears, adding a drop of water while you press the patch into place.) When the dough is about 10 inches in diameter (it will be less than ¼-inch thick), place your pie plate upside down over it to check the size.
• Move the dough into the pie plate by draping it over the rolling pin or by folding it into quarters, then moving it into the plate and unfolding it. When the dough is in the plate, press it firmly into the bottom, sides, and junction of bottom and sides. Trim the excess dough to about ½ inch all around, then tuck it under itself around the edge of the plate. Decorate the edges with a fork or your fingers. Freeze the dough for 10 minutes (or refrigerate it for 30 minutes).
• When you're ready to bake, prick it all over with a fork.

ULTRA FLAKY PIE CRUST

Steps:

• Combine all the dry ingredients and mix well.
• Cut in shortening.
• Add club soda and stir to make a ball.
• Roll it out to fit the pan or wet your fingers and press into the pie pan.

BASIC FLAKY PIE CRUST

Steps:

• Divide the butter into two parts, about two thirds to one third.
• Cut the butter into small cubes, about 1/2 inch.
• Cover butter with plastic wrap.
• Refrigerate the larger amount and freeze the smaller for a minimum of 30 minutes.
• Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for a minimum of 30 minutes.
• Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine.
• Set the bag aside.
• Add the larger amount of butter cubes to the flour and process for about 20 seconds or until the mixture resembles coarse meal.
• Add the remaining frozen butter cubes and pulse until all of the frozen butter is the size of peas.
• Add the lowest amount of the ice water and the vinegar and pulse 6 times.
• Pinch a small amount of the mixture together between your fingers.
• If it does not hold together, add half the remaining water and pulse 3 times.
• Try pinching the mixture again.
• If necessary, add the remaining water, pulsing 3 times to incorporate it.
• The mixture will be in particles and will not hold together without being pinched.
• Dump the mixture back into the bag and work it from the outside of the bag gently until it comes together into a ball.
• Refrigerate if the butter starts to melt (the heat from your hands will melt the butter) Wrap dough ball with plastic wrap and refrigerate for at least one hour before rolling (preferably overnight).
• Don't skip this step, the gluten must relax for proper rolling!
• You can refrigerate the dough up to 2 days, freeze up to 3 months (thaw in the refrigerator overnight).
• Allow the dough to sit at room temperature for 10 minutes then roll the dough to about 1/8" thickness on a cool, lightly floured surface.
• Work the dough from the center out, turning over occasionally.
• Add the minimum amount of flour as too much will produce a tough dough.
• Once again if the dough gets too warm allow it to rest in the fridge till cool.
• Fold the rolled out crust in quarters and gently place into pan, unfold and tuck gently into pan, trim excess (leave about 1 inch overhang to form edge).