Prebaked Pie Shell Food
PREBAKED PIE CRUST
Use this crust to make Alexis's Sweet Potato Pie -- it makes a sensational Thanksgiving dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 8- or 9-inch single-crust pies or one 8- or 9-inch double-crust pie
Number Of Ingredients 5
Steps:
- Place flour, salt, and sugar in the bowl of a food processor and process for a few seconds to combine. Add butter and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow, steady stream through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten and form two discs. Wrap and refrigerate for at least 1 hour before using.
- On a lightly floured surface, roll one piece of dough into a 1/8-inch-thick round. Fit into desired pie plate (8 to 10 inches in diameter). Trim pastry using scissors or a sharp paring knife. Crimp or decorate the edges of the pastry as desired. Transfer to refrigerator to chill for 30 minutes.
- Preheat oven to 375 degrees. Prick the bottom of pastry all over with a fork. Line the pastry with parchment paper; fill with pie weights or dried beans. Bake until pastry begins to color around the edges, about 30 minutes. Remove the parchment paper and weights and continue to bake just until the pastry dries out and turns a light golden color for a partially baked shell, and a deeper amber for a fully baked shell, 10 to 20 minutes more. Cool completely on a wire rack before filling.
HAZELNUT PIE SHELL
Make and share this Hazelnut Pie Shell recipe from Food.com.
Provided by Sherrie-pie
Categories Pie
Time 25m
Yield 1 pie shell
Number Of Ingredients 6
Steps:
- Put hazelnuts in a large bowl. Sift in the flour and salt, and stir to mix. Set aside.
- Beat the butter with the brown sugar until light and fluffy. Beat in the egg yolk. Gradually fold in the nut mixture, in three batches.
- Press the mixture into a greased 23cm pie dish, spreading it evenly against the sides. Form a rim around the top edge that is slightly thicker than the sides. Cover and refrigerate for at least 30 minutes.
- Preheat the oven to 180°C.
- Bake the base for 15 minutes. Leave to cool before filling.
Nutrition Facts : Calories 2062.5, Fat 148.6, SaturatedFat 34.7, Cholesterol 295.7, Sodium 902.5, Carbohydrate 164.5, Fiber 19, Sugar 71, Protein 38
SWEET PEACH PIE
Fresh peach pie recipe requires to cooking (excluding the crust!) and is best used with the freshest of peaches. Use a prebaked pie shell, or my Easy-Peasy Pie Crust recipe.
Provided by Kirby
Categories Pie
Time 20m
Yield 1 peach pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine sugar, cornstarch, salt, syrup and water, bringing to a boil.
- Stir constantly, until all ingredients are clear.
- Remove from heat, and add the gelatin, stirring until dissolved, then add flavoring.
- When mixture is cooled, add to sliced peaches and pour into a baked shell.
- Refrigerate until the pie is set, and serve with whipped cream. Or vanilla ice cream. Or both!
Nutrition Facts : Calories 154.2, Fat 0.2, Sodium 21, Carbohydrate 39, Fiber 1.2, Sugar 32.6, Protein 0.7
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