Savory Electric Mixer Pie Crust Food

SAVORY SWEET POTATO PIE

Steps:

• Pulse flour, rosemary, salt, and pepper together in a food processor until evenly mixed; add cold butter and pulse until mixture resembles coarse crumbs. Drizzle cold water into mixture and pulse until dough comes together. Transfer dough to a bowl and refrigerate, 1 hour to 2 days.
• Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 50 minutes. Drain and run cold water over sweet potatoes; carefully remove peels.
• Stir milk and olive oil together in a bowl.
• Beat sweet potato and softened butter together in a bowl using an electric mixer until smooth. Stir milk-olive oil mixture, eggs, Parmesan cheese, and garlic into sweet potato mixture until smooth; season with salt and pepper.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough on a floured surface using a rolling pin. Roll dough around rolling pin and press in a pie dish, trimming edges. Pour sweet potato filling into crust.
• Bake in the preheated oven until a knife inserted in the middle of the filling comes out clean, 55 to 60 minutes. Cool pie about 5 minutes before serving.

SAVORY MEAT PIE

Steps:

• In a saucepan, cook potatoes in boiling water until tender; mash and set aside. , Meanwhile, in a large skillet, brown beef until no longer pink; drain. Stir in the next nine ingredients. Simmer for 4-5 minutes. Stir in the potatoes, parsley and chili sauce; remove from the heat. , Place bottom pastry in a 9-in. pie plate; brush with mustard. Add the meat mixture. Top with remaining pastry; seal and flute edges. Cut slits in the top crust. , Brush with milk. Bake at 450° for 10 minutes. Reduce heat to 350° bake 25 minutes longer or until golden brown.

SAVORY PIE CRUST

Steps:

• Place the flour, salt, and pepper in the bowl of a food processor, and pulse to combine. Add the butter and process until the mixture resembles coarse crumbs. While the machine is running, gradually drizzle in the water, processing until the dough comes together to form a ball.
• Transfer the dough to a lightly floured surface and shape it into a flat disk. Wrap it in plastic wrap and refrigerate it for at least 1 hour or up to overnight.

SAVORY CHICKEN PIE RECIPE

Steps:

• Heat oven to 400°F.
• Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic powder.
• Spoon into 9-inch pie plate. Whisk egg and milk in medium bowl until blended. Add baking mix; stir just until moistened. Spread over chicken mixture. Place pie plate on baking sheet.
• Bake 25 to 30 min. or until golden brown.

PEANUT BUTTER PIE WITH BROWNIE CRUST

Steps:

• Mix the brownie batter according to the directions on the box, using the egg, water and oil the box calls for.
• Spray a 9-inch pie pan with cooking spray and pour the brownie batter in, spreading evenly.
• Bake for 30 minutes or until done. Set aside to cool for 20 minutes
• Use your fingers to press the brownie up the sides of the pie pan to form a crust.
• Set aside until completely cooled.
• Prepare the pudding according to the directions. Let thicken for a few minutes and then pour into the brownie pie crust, spreading evenly.
• In a mixing bowl, combine the peanut butter and powdered sugar and use an electric mixer to mix until crumbles form. Don't over mix.
• Sprinkle half of the peanut butter crumbles over the pudding layer.
• Spread the cool whip over the peanut butter crumbles layer.
• Sprinkle with the remaining peanut butter crumbles and the dark chocolate shavings.
• Let the pie cool in the refrigerator for at least 2 hours before cutting into it.

SAVORY STRAWBERRY TART

Steps:

• For the tart crust: Put the flour, sugar and salt and butter in a food processor and pulse until the chunks of butter are broken down to the size of peas and the flour feels like wet sand. You can also combine quickly using your fingertips. Add 1/4 cup of the ice water and pulse until the dough comes together easily. If it immediately separates into clumps, add 2 tablespoons of the remaining water at a time. You can always add more water but not more flour, so be careful not to add too much!
• Divide the dough into 2 balls and set them on top of 2 sheets of plastic wrap. Loosely wrap up each ball and press down to flatten into a 1-inch-thick disk.
• Refrigerate for at least 30 minutes before using (see Cook's Note).
• When ready to bake, preheat the oven to 425 degrees F.
• Roll out 1 dough disk (see Cook's Note) on a lightly floured surface to 1/8 inch thick and lay over a 9-inch tart pan. Gently press the dough into the pan, careful not to stretch or rip it (you can patch holes with excess dough). Prick the dough with a fork, cover the pan with parchment paper and fill with dried beans or pie weights. Bake for 10 minutes, then lower the oven temperature to 375 degrees F. Remove the beans or weights and the parchment, and finish baking until golden brown, 10 to 15 minutes. Set the tart shell aside to cool completely.
• For the filling: Whip the crème fraîche, goat cheese, salt and pepper together in a large bowl with a handheld electric mixer until smooth and light. Spread into the cooled tart crust and top with the strawberries around the edges. Drizzle with balsamic vinegar and sprinkle with the chives. This tart is best the same day it's made.

CHEDDAR CHEESE SAVORY PIE DOUGH- ELECTRIC MIXER VERSION (TOP AND

Steps:

• In your mixing bowl of your electric mixer, combine the flour, cheese and salt. Mix briefly to combine (or use a whisk).
• Add the butter and oil, then mix until the mixture is about the size of peas. You can also use a pastry blender for this task).
• Slowly add in the water and mix until the dough just starts coming together. Too much water will make the crust tough. When you squeeze the dough together with your hands it should stick together in a ball.
• Separate the dough into 2 mounds and press into flat disks. You can mold the edges with your fingers until they are fairly smooth. Let them rest on the counter for at least 10 minutes for the flour to absorb all the moisture.
• Roll the dough out to a size just large enough to fill your pie pan and come over the edge a little. If the dough tears, just mend it like you would play dough, it will be fine. Set the dough into the pie pan gently without stretching the dough, and press into shape.
• Roll out the second disk to a size that will cover the top of the pie.
• Add your filling and cover with the dough. Pinch the two dough layers together with your fingers and flute the edges if you want it to look fancy.
• Here is a step by step tutorial on pie crusts that you may find helpful if you are new to this craft:.
• http://allrecipes.com//HowTo/making-a-pie-crust-step-by-step/Detail.aspx.
• Bake the pie according to your recipes instructions and enjoy!

FLAKY PIE CRUST - SAVORY AND SWEET RECIPES

Steps:

• 1. Put your butter through your box grater, or whatever type of grater you use. Put the butter and shortening into a small bowl and beat together until smooth. The butter shreds will still show as shreds. Cover bowl and place in refrigerator until mixture is firm.
• 2. Sift together flour, sugar and salt in medium bowl. NOTE: If you are making a sweet crust you will add the sugar now. Do not add sugar for a savory dough.
• 3. Once the butter mixture is firm, using a fork or a pastry cutter, cut it into the dry ingredients until mixture has a consistent texture.
• 4. Mix egg yolk, ice water and vinegar into dough, then form into ball and refrigerate about 1 hour.
• 5. Preheat oven to 450° F.
• 6. When dough has chilled, roll it out and press into pie plate. Press parchment paper or aluminum foil into crust and weight crust down with ceramic pie weight or another pie plate filled with dried beans.
• 7. Bake 15 minutes, then remove weights or pan filled with beans and prick crust with fork to allow steam to escape. Bake another 5−10 minutes or until crust is golden brown. Let crust cool before filling.
• 8. NOTE: If you are making a double crust pie simply double the recipe. Forego the precook on the crust, fill the uncooked crust, top with the second crust and bake.

SCIACHIATTA OR SICILIAN MEAT PIE

Steps:

• In mixing bowl, whisk together 2 1/4 cups of the flour and 1 teaspoon of salt; set aside.
• In separate small container, stir together water, sugar and yeast. Let sit for several minutes until foam forms on top.
• Make a well in center of flour and add the yeast mixture; stir until combined. If using an electric mixer, add hook attachment and knead for several minutes until dough pulls away from the sides and has an elastic texture. If kneading by hand, roll out on to floured surface and knead by hand for 10 minutes.
• Add 1 tablespoon of olive oil to large bowl. To that same bowl, add the dough and roll to coat dough in olive oil.
• Cover top of dough with plastic wrap and then cover the top of the bowl with a clean towel.
• Let rise for a least 90 minutes, until dough has doubled in size.
• Punch dough down and break in half to form two dough balls.
• If using right away, let rise another 30 minutes on counter. If using at a later date, place in greased plastic ziplock and refrigerate for up to 3 days.
• To make filling, heat 1 tablepoon of olive oil in saute pan. Add red pepper flakes and garlic; saute about a minute. Add ground pork and saute on medium high heat for five minutes; add parsley, salt, black pepper, dandelion greens and continue to saute until vegetables are tender and meat is slightly carmelized; set aside to cool.
• When ready to make the sciachiatta, heat oven to 450 degrees F.
• Grease 9-inch shallow pie or pizza pan or dish with olive oil.
• Roll out both dough balls to about a 6-inch circle. With the first half, using hands, press and stretch dough into the bottom of the pan, and the bottom sides of the pan.
• Brush with a little olive oil and then add a layer of Pecorino. Spread a thick, even layer of the cooked pork (about an inch or more) and then top with another layer of Pecorino.
• With hands, gently pull remaining dough over the top to cover the entire top of the pie and dish. With fingers, tuck and pinch the dough down into the sides of the pan to seal the pie.
• With sharp knife, cut several one-inch slices in top crust (to allow for steam to escape).
• Brush top with olive oil and sprinkle with a little kosher salt.
• Bake for about 30 minutes until crust is deep golden brown; remove from oven and let cool about 20 minutes before slicing.

ELECTRIC MIXER SWEET BUTTER PIE CRUST

Steps:

• Cut the butter into 1/2-inch cubes. Dump the flour, sugar, and salt into the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if mixing the dough by hand). Mix for a second or two to blend the dry ingredients. Add the butter and then, running the mixer on low (or by hand with two knives or a pastry cutter), work the mixture until it's crumbly and the largest pieces of butter are no bigger than a pea (about 1/4 inch).
• As the mixer turns on low sprinkle in cold water a tablespoon at a time. Try to sprinkle it evenly over the flour and butter. Continue mixing the dough as you slowly add water. The secret is to add just enough water until it just pulls together as a shaggy mass. If you add too much water it will cause the pastry to shrink into the pie pan and it won't look very pretty.
• To roll out the dough for a double-crust pie -- Cut the dough in half and pat each piece into a thick flattened ball (see Shape and roll the dough). Lightly flour your work surface and tap one of the dough balls down with four or five taps of the rolling pan. Begin rolling from the center of your dough outward. Stop the pressure 1/4 inch from the edge of the dough. Lift the dough and turn by a quarter and repeat the rolling until the dough is at least 12 inches in diameter. Be sure to re-flour the work surface if your dough is sticking.
• Using a pot lid or a circle of cardboard as a template, trim the dough to form a 12-inch round (this should give you a 11/2-inch margin all around your 9-inch pie pan). Fold the dough in half, slide the outspread fingers of both hands under the dough, and gently lift it and transfer it to the pie pan. Unfold and ease the dough round into the bottom of the pie pan without stretching it.
• Roll out the other dough ball and cut a second 12-inch round to be used as the top crust.
• The next secret is to freeze the completed shell completely before baking. This step also helps to minimize that shrinking pie shell effect.
• Bake as directed for your pie recipe if using for a two crust pie.
• If baking a pie shell for a premade pie filling:.
• Preheat your oven to 350°F When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights.
• Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden.
• Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.