Mayonnaise Pie Crust Food

FRESH TOMATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake the pastry shell for 8 to 10 minutes or until browned.
• Slice onion and place in the bottom of pastry shell. Slice tomatoes and arrange over onions. Add black pepper to taste.
• In a medium bowl, combine mozzarella, parmesan and mayonnaise. Spread this mixture evenly over tomatoes.
• Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh herbs.

MAYONNAISE BISCUITS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together flour, milk, and mayonnaise until just blended. Drop by spoonfuls onto lightly greased baking sheets.
• Bake for 12 minutes in the preheated oven, or until golden brown.

EASY MAYONNAISE BISCUITS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 6 large muffin cups.
• Stir flour, milk, and mayonnaise together in a bowl until smooth. Pour flour mixture into prepared muffin cups.
• Bake until golden brown, about 30 minutes .

TOMATO ONION CHEDDAR PIE

Steps:

• Preheat oven to 350 degrees. Roll out pie crust and sprinkle with parmesan and cayenne. Cover crust with a sheet of wax paper and press cheese and cayenne into crust by hand or with a rolling pin. Place pie crust into a 9 inch pie plate and crimp edges. In a small bowl stir together mayonnaise, lemon juice, basil and salt and pepper. Sprinkle 1/2 cup cheese in bottom. Top with 1/3 of the tomatoes and scallions. Sprinkle with more cheese and drizzle on 1/3 of mayonnaise mixture. Continue to layer tomatoes, scallions, cheese and mayonnaise and finish with cheese on top. Bake for 30-40 minutes until crust is golden and pie is bubbly. Allow pie to cool for 30 minutes. The pie will be easier to slice when it has completely cooled.

CHEESY VIDALIA ONION AND TOMATO PIE

Steps:

• Preheat oven to 375 degrees F.
• Roll out the pie crust on a lightly floured surface to fit a deep 9 or 10-inch pie pan. Place the pastry in the pie pan and crimp edges decoratively. Refrigerate at least 30 minutes, then line with aluminum foil. Fill with pie weights and bake for 12 to 15 minutes, or until lightly golden around the edges. Remove foil and pie weights, and return to the oven for 3 to 5 minutes. Remove from the oven and transfer to a cooling rack to cool. Crack the egg in a small bowl, reserving yolk for the filling, separately. Lightly beat the egg white with a fork, then brush the surface of pie crust with a light coating of egg white and allow to cool.
• Slice the tomatoes, discarding the stem and root ends, into 1/4-inch slices and lightly season with the salt and pepper.
• Sprinkle about 1/3 of the bread crumbs in the bottom of the pie crust. In a small bowl combine the mayonnaise with the reserved egg yolk and stir until smooth. Place a layer of tomatoes in the bottom of the piecrust over the breadcrumbs, using about half of the tomatoes, then top with half of the sliced onions. Drizzle with half of the mayonnaise mixture, half of the thyme and basil, half of the fontina and half of the mozzarella cheeses. Top with half of the remaining breadcrumbs then top with the remaining tomato slices, remaining onions, remaining fontina and mozzarella, remaining mayonnaise mixture, and remaining thyme and basil. Top with the remaining bread crumbs and drizzle with the olive oil. cover with the Parmesan cheese, place in the oven and bake until bubbly hot and golden brown, about 1 hour and 15 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving. Serve warm or at room temperature.
• 2 teaspoons Essence, recipe follows
• In the bowl of a food processor combine flour, Essence, salt, and butter and process until mixture resembles coarse crumbs. While the motor is running, add water in increments until dough comes together to form a ball. Transfer dough to a lightly floured surface and shape into a flat disc. Refrigerate overnight or at least one hour.
• Remove from refrigerator and roll out on a lightly floured surface to desired shape and thickness.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

TURKEY POT PIE WITH MAYONNAISE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, mix together the turkey, carrots, green beans, celery, green pepper, Cheddar cheese, garlic, dill, salt, and mayonnaise until thoroughly combined. Spread the filling out into a 9x12-inch baking dish.
• In a separate bowl, cut the flour and shortening together with a pastry cutter until the mixture looks like crumbs; stir in water, 1 tablespoon at a time, just until the dough holds together. On a floured surface, roll the dough out to a rectangle slightly larger than the baking dish. Place the dough over the filling so that the edge of the crust fits over the edge of the dish. Cut several slits in the dough with a sharp knife; cover the dish with foil.
• Bake in the preheated oven until the crust is browned and the filling is bubbly, about 40 minutes.

GRANDMOTHER'S SUPER FLAKY PIE CRUST

Steps:

• preheat oven to 350 F degrees (Fahreinheit).
• pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size.
• Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much.
• transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough.
• cover pie dough with another sheet of wax paper.
• roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter).
• peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip.
• Then,carefully peel the wax paper from pie dough, and ease into pan.
• repeat steps 4-8 with other half of dough.
• Bake for 15 min, or so or until golden brown in color.
• Fill with any pie filling!

RUSTIC TOMATO PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate. , Place half of the tomatoes and half of the onions in crust. Combine mayonnaise, cheddar cheese, basil, salt and pepper; spread over tomatoes. Top with remaining onions and tomatoes. Fold crust edge over filling, pleating as you go and leaving an 8-in. opening in the center. Sprinkle with bacon and Parmesan cheese. Bake on a lower oven rack until until crust is golden and filling is bubbly, 30-35 minutes. Let stand 10 minutes before cutting. If desired, sprinkle with additional basil.

MY FAVORITE PIE CRUST

Steps:

• Set out the solid margarine stick for a while on the kitchen counter to soften it.
• Mix flour, salt,and margarine with one hand in small bowl-1 1/2 quart size. You do not want the mixture to get too warm. Use your other hand to hold bowl or use 2 knives which is what I do.
• Mix until you have pea-sized pebbles.
• Chill for 30 minutes (or freeze and later defrost and continue with remaining directions).
• Remove bowl from refrigerator; add 1 tablespoon of icy cold water. Add more if you need to.
• Mix with one hand until mixture sticks together in a ball. Use other hand only to hold the bowl.
• Put additional flour onto counter and rolling pin.
• Roll dough into a circle for your pie.