THE BEST ALL-BUTTER PIE DOUGH
This all-butter pie dough is extra flaky and tender, thanks to the chilled vodka and our easy folding technique. Stacking the pieces of dough repeatedly takes minor extra effort, and the result is a puff pastry-like texture that is definitely worth it. You'll want to make this dough for every pie -- all year round.
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield dough for two 9-inch pies or one double-crust pie
Number Of Ingredients 7
Steps:
- Pulse the flour, sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
- Combine the vodka, vinegar and 4 tablespoons of the ice water in a small bowl. Drizzle the wet ingredients over the dough, then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1-tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Pat the dough into a 1-inch-thick block.
- Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) 3 more times; this creates layers of butter in the dough that produce a wonderfully flaky crust.
- Divide the dough in half and form into 1-inch-thick discs; wrap each disc tightly in plastic wrap. Refrigerate at least 3 hours and preferably overnight. The dough can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months.
SURPRISE PIE
A crustless nut pie covered in cool whip. A family favorite made from pantry ingredients. Time does not include chilling for 2 hours after baking. Makes a thin pie which can easily be double for decadence.
Provided by Tiny kitchen
Categories Pie
Time 50m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees.
- Beat egg whites until soft peaks form.
- Add baking powder. Beat a few seconds.
- Fold in alternately sugar, cracker crumbs and nuts.
- Add vanilla mixing gently.
- Pour into a buttered 8 or 9 inch pie plate.
- Place in oven and reduce temperature to 250 degrees.
- Bake 45 minutes.
- Cool and place in fridge to chill.
- Cover with Cool Whip and return to fridge for at least 2 hours before serving.
Nutrition Facts : Calories 376.2, Fat 18.4, SaturatedFat 9.2, Sodium 150.1, Carbohydrate 50.5, Fiber 0.9, Sugar 43.3, Protein 4.5
BASIC PIE PASTRY
Provided by Tyler Florence
Categories dessert
Time 50m
Yield enough for 1 double-crust pie or crostata
Number Of Ingredients 7
Steps:
- Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.
PECAN PIE SURPRISE BARS (PILLSBURY BAKE-OFF WINNER)
This is the 1971 winner of the Pillsbury Bake-Off. It was created by Pearl Hall of Washington. It's described as "delicious as pecan pie" only easier to make and much more portable to eat in bar form.
Provided by DuChick
Categories Bar Cookie
Time 1h10m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350.
- Grease 13 x 9 inch pan.
- Reserve 2/3 cup of the dry cake mix for filling.
- In a large bowl, combine remaining dry cake mix, margarine and 1 egg at low speed until well blended.
- Press in bottom of greased pan.
- Bake at 350 for 15-20 minutes or until light golden brown.
- In large bowl, combine reserved 2/3 cup dry cake mix, brown sugar, corn syrup, vanilla and 3 eggs at low speed until moistened.
- Beat 1 minute at medium speed or until well blended.
- Pour filling mixture over warm base; sprinkle with pecans.
- Bake an additional 30-35 minutes or until filling is set.
- Cool completely.
- Cut into 36 bars.
- Store in refrigerator.
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