Recipes With Frozen Pie Crust Food
OUR FAVORITE PIE CRUST
The pastry blender is a useful tool to evenly incorporate ice water into the flour-and-butter mixture. Adding just a little ice water at a time ensures that the dough attains the right texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h30m
Yield Makes 1 crust
Number Of Ingredients 5
Steps:
- In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
- Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
- Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
- Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.
- Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.
PIE CRUST
Here are every kind of pie crust you would ever want to make, and the best homemade crusts you will ever taste
Provided by paula giles
Categories Pie
Time 30m
Yield 2 pie crusts
Number Of Ingredients 21
Steps:
- Cut crisco into flour and salt.
- Add cold water and mix (except for the vinegar and fried piecrust you add the egg and vinegar and water).
- ---------VINEGARPIE CRUST ---------.
- Mix everything together and roll out on floured surface.
- cut crisco into flour and salt.
- Add egg, water and vinegar.
- ----------FRIEDPIE CRUST --------.
- Cut flour into crisco and salt, add egg, water, and vinegar.
- Mix well and roll out on floured surface.
- Add the filling of your choice and fry in hot oil.
- Drain on papertowels.
Nutrition Facts : Calories 548.1, Fat 36.9, SaturatedFat 11.1, Sodium 583.1, Carbohydrate 47.7, Fiber 1.7, Sugar 0.2, Protein 6.5
FROZEN PEANUT BUTTER PIE WITH CHOCOLATE CRUST
Taken from my favorite peanut butter desserts folder. This pie has to be frozen at least 7 hours before slicing. Just a tip, remove from freezer just before fully frozen, then slice with a sharp knife, and return to freezer to freeze completely, it's a lot easier then slicing it when it is completely frozen. To save time, beat the whipping cream well in advance and refrigerate until ready to use for this recipe. The peanut butter/cream cheese mixer is quite thick, so if you have a stand mixer I suggest to use it for this. Peanut butter lovers will love this pie!
Provided by Kittencalrecipezazz
Categories Pie
Time 7h
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a medium size bowl using a electric mixer, beat 1-3/4 cups whipping cream until very stiff peaks form; then refrigerate while making the rest of the pie.
- In another bowl, beat together the softened cream cheese, peanut butter, vanilla and 1 cup sugar until very smooth (about 5-6 minutes, the mixture will be thick).
- Gently FOLD in the whipped cream into the peanut butter mixture.
- Spoon the filling into prepared crust.
- Sprinkle the chopped chocolate bars over the peanut butter/cream filling.
- Place in the freezer until very firm (about 7 hours).
Nutrition Facts : Calories 564.8, Fat 37.7, SaturatedFat 13.2, Cholesterol 41.4, Sodium 436.5, Carbohydrate 49.1, Fiber 2.4, Sugar 35.4, Protein 12.1
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