Frozen Mini Pie Crust Shells Food

TENDERFLAKE PIE CRUSTS

Tenderflake Pie Crusts image

Flaky pie crusts that are pretty close to perfect. Many first prize ribbons in my drawer are due to this recipe. When I was catering fulltime, we made about 6 pies every day, and we always used this recipe from the Tenderflake box.

Provided by Chef Dee

Categories Dessert

Time 10m

Yield 6 pie shells or 3 double pie shells

Number Of Ingredients 6

Ingredients

5 1/2 cups all-purpose flour
2 teaspoons salt
1 lb tenderflake lard
1 egg, stirred slightly
1 tablespoon vinegar
7/8 cup cold water

Steps:

Stir the flour and salt together.
Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
In a measuring cup, combine the egg and vinegar.
Add enough cold water to make one cup.
Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.
Cover and refrigerate for one hour, you can chill overnite, covered, providing you leave it at room temp for 15 mins before rolling.
Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
This is also a good dough for tarts, but you will want to roll the dough a little thicker than you would for pies.

Nutrition Facts : Calories 1113.6, Fat 77.8, SaturatedFat 30.2, Cholesterol 103.1, Sodium 790.4, Carbohydrate 87.5, Fiber 3.1, Sugar 0.3, Protein 12.9

FLAKY CRUST SPINACH PIE

Flaky Crust Spinach Pie image

A nice addition to any buffet or served with a salad for lunch. This pie is best served warm or at room temperature.

Provided by Richard-NYC

Categories Lunch/Snacks

Time 1h15m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 10

Ingredients

1 (9 inch) deep dish pie shells (prepared or homemade)
2 tablespoons butter
1 tablespoon olive oil
1/2 cup chopped onion
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 dash nutmeg
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese
3 eggs (beaten)

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.

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