WATER PIE
Water Pie is a depression era recipe that turns bare bones ingredients into a delicious buttery pie!
Provided by The SouthernPlate Staff
Categories Dessert
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 and set empty pie crust on a baking sheet.
- Pour 1 + 1/2 cups water into the pie crust.
- In a small bowl, stir together the flour and sugar. Sprinkle this mixture evenly over the water in the crust. Don't stir.
- Drizzle the vanilla over the water in the pie crust. Place pats of butter on top of this.
- Bake at 400 for 30 minutes. Reduce heat to 375 and cover sides of crust if needed to prevent burning. Continue cooking for an additional 30 minutes.
- Pie will be watery when you pull it out of the oven but will gel as it cools. Allow to cool completely and then cover and place in the fridge until chilled before cutting.
Nutrition Facts : Calories 178 kcal, ServingSize 1 serving
WATER PIE
Make and share this Water Pie recipe from Food.com.
Provided by School cooker
Categories Dessert
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Pre heat oven to 350 deg.
- sprinkle flour and sugar into crust in alternating layers.
- Dot with butter.
- Add vanilla.
- Carefully pour in water.Do Not Stir.
- Bake for 60 to 70 minutes til center is like custard and not runny.
- .
THE BEST SHEPHERD'S PIE
We stuck with tradition and made our shepherd's pie with lamb, but you could easily swap in ground beef. The saucy filling is packed with tender vegetables and the creamy topping is inspired by the Irish potato dish, colcannon, and is filled with cabbage, leeks and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- For the topping: Put the potatoes in a large saucepan and cover with cold water. Season with 2 teaspoons salt. Bring to a boil and cook until tender, about 20 minutes. Drain and reserve the saucepan.
- Meanwhile, make the filling: Heat the olive oil in a large nonstick skillet over medium heat. Add the carrots, onion, celery, garlic, thyme and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are soft and tender, about 15 minutes.
- Stir in the tomato paste and cook until it turns brick red, about 8 minutes. Add the lamb, 1 1/2 teaspoons salt and a few grinds of black pepper. Cook, breaking up with a wooden spoon, until the meat is no longer pink, about 7 minutes.
- Stir in the peas. Stir in the flour until incorporated, about 1 minute. Add the broth and Worcestershire and cook until thickened, 3 to 5 minutes.
- To finish the topping, melt the butter in the large saucepan over medium heat. Add the cabbage and leeks and cook until tender, about 10 minutes. Add the garlic and cook until fragrant, 1 minute. Add the heavy cream, 1 tablespoon salt, and a few grinds of black pepper, and cook until warm, about 1 minute. Return the potatoes to the pan with the cabbage and add the cheese. Mash with a potato masher or wooden spoon. Remove from the heat and stir in the egg yolks.
- Transfer the filling to a 9-by-13-inch baking dish. Add the topping, swirling to create texture. Make sure that the sides are sufficiently covered so the filling doesn't leak through. Bake until the filling is bubbly and the top is lightly golden, about 35 minutes. Let rest 15 minutes before serving.
HOT WATER PIE CRUST
Make and share this Hot Water Pie Crust recipe from Food.com.
Provided by Darlene Summers
Categories Pie
Time 35m
Yield 1 pie, 1 serving(s)
Number Of Ingredients 5
Steps:
- Heat margarine and water till margarine melts; quickly bring to a boil.
- Place flour salt and egg yolk in a food processor. Start food processor and pour hot liquid in through the chute. Mix till a dough forms using knife blade.
- Place dough on a floured board or cloth and knead till smooth.
- Place in plastic bag and let rest 30 minutes.
- Use as needed.
HOT WATER CRUST PASTRY
Provided by Food Network
Time 1h
Yield Makes 1 crust (9 ounces)
Number Of Ingredients 5
Steps:
- Place the butter and water in a medium-sized saucepan, and heat gently, stirring occasionally, until the butter melts, then bring the mixture to a rolling boil.
- Meanwhile, sift the flour and salt into a large bowl. Make a well in the middle of the flour, and add the egg. Pour the hot liquid into the flour and stir with a wooden spoon to mix.
- Spread the mixture out on a large plate with the wooden spoon and cool, about 15 minutes. Then wrap in plastic wrap, and place in the refrigerator for 30 minutes, or until firm. Use according to the recipe you are making.
- This is a simple pastry often used for meat pies. .
WATER PIE IS THE DEPRESSION ERA DESSERT EVERYONE'S (RE)MAKING THESE DAYS
Discover how to make a Depression Era Pie aka Water Pie recipe-featuring a hot water pie crust. It tastes more delicious than it sounds.
Provided by Nettie Moore
Categories Dessert, Pie
Time 30m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Preheat oven to 400° Fahrenheit and set empty pie crust on a baking sheet. Pour 1 + ½ cups water into the pie crust. In a small bowl, stir together flour and sugar. Sprinkle evenly over water in crust. Don't stir. Drizzle vanilla over water in pie crust. Place pats of butter on top of this. Bake at 400 for 30 minutes. Reduce heat to 375 and cover sides of crust if needed to prevent burning. Continue cooking for an additional 30 minutes. Pie will be watery when you pull it out of the oven but will gel as it cools. Allow to cool completely and then cover and place in the fridge until chilled before cutting.
Nutrition Facts :
BOILING WATER PIE DOUGH-VERY EASY!!
This is a pie crust recipe that my mom always used and its quite old. Its a very liberating way to make pie crust especially for those of us who get the "willies" when we think about trying to make homemade pie crust. I know everywhere that a pie crust recipe is posted states it needs ice water to make it flaky. Not true...this way makes a crisp, flaky and tender pie crust. See for yourself..its only 4 ingredients...;) NOTE: Double the ingredients for a 2 crust 9 inch pie
Provided by beckerd
Categories Dessert
Time 1h
Yield 1 piecrust
Number Of Ingredients 4
Steps:
- Put the shortening in a medium bowl and pour the boiling water over it.
- Whisk for about 1 minute,until smooth and creamy and about the consistency of sour cream.
- Add the flour and salt and stir with a fork until you have a ragged looking dough that barely holds together.
- Scrape onto a floured surface and push and pat into a round disk 3-4 inches across.
- Wrap in plastic wrap and refrigerate for about an hour.(This is a soft dough and is easier to roll out when it is chilled).
- Sprinkle your work surface and the top of the dough, generously with flour, and roll out the dough until it is about 1/8 inch thick and about 12 inches across.
- Transfer to a 9 inch pie pan, then trim and flute the edges.
- The pie shell is now ready to be filled or baked first and then filled, depending on the recipe.
Nutrition Facts : Calories 1588.6, Fat 104.3, SaturatedFat 29.9, Sodium 1168.9, Carbohydrate 143.1, Fiber 5.1, Sugar 0.5, Protein 19.4
HOT WATER PIE CRUST
Make and share this Hot Water Pie Crust recipe from Food.com.
Provided by Lindsey Lawrence
Categories Pie
Time 35m
Yield 2 crusts, 16 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, add the first three ingredients and mix until creamy.
- This might take a couple of minutes; be patient.
- Add the remaining ingredients and mix until dough forms.
- Knead dough for two minutes.
- Wrap dough in wax paper and chill in the fridge for a minimum of three hours and a maximum of 24 hours.
- Makes two crusts or one crust with a lattice design on top.
Nutrition Facts : Calories 201, Fat 13.3, SaturatedFat 3.8, Sodium 85.6, Carbohydrate 18, Fiber 0.6, Sugar 0.1, Protein 2.4
BOILING WATER PASTRY
My mother-in-law gave me this recipe when I got married 20 years ago as a 'no fail' pastry. Add up to a half cup more cake flour if necessary.
Provided by phaylock
Categories Desserts Pies 100+ Pie Crust Recipes
Yield 8
Number Of Ingredients 4
Steps:
- Place shortening in a heat-proof bowl. Pour in boiling water and whip mixture until creamy.
- Mix together salt and flour in a separate bowl. Add flour mixture to shortening mixture. Stir until pastry stops sticking to sides of bowl. Refrigerate pastry before rolling out.
Nutrition Facts : Calories 356.1 calories, Carbohydrate 27.9 g, Fat 25.9 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 6.5 g, Sodium 0.7 mg, Sugar 0.1 g
SUPER QUICK HOT WATER PASTRY
This pastry can be used for both sweet and savory pies, pasties, sausage rolls, etc. It takes minutes to make and gives baked meals that perfect pastry crunch!
Provided by wildschwein
Categories Dessert
Time 5m
Yield 800 grams
Number Of Ingredients 4
Steps:
- Place flour in mixing bowl, make a well in the center.
- Put oil and hot water in cup or jug and pour onto flour.
- Mix well until all flour is incorporated. The dough should be quite pliable.
- Allow to cool a little until you can comfortably handle it, but make sure to use while warm.
- Roll out on floured surface and use immediately.
- For Vegetarian omit animal fat or Lard.
- For Vegan omit Animal Fat, Lard or melted butter and use only oil.
Nutrition Facts : Calories 4.4, Fat 0.2, Sodium 0.2, Carbohydrate 0.6, Protein 0.1
PIE PASTRY
Make a homemade pie with Tom Kerridge's pastry recipe. It's easy to adapt - swap the lard for drippings, or simply use butter for a vegetarian version
Provided by Tom Kerridge
Time 55m
Yield Makes 6 individual pies
Number Of Ingredients 4
Steps:
- Rub the lard and butter into the flour with a generous pinch of sea salt until completely combined. Add the beaten egg and 100ml ice-cold water and mix until you have a soft dough. Transfer to the fridge and chill for at least 1 hr, or until needed.
- Divide the pastry into 12 equal pieces and roll out into rounds on a lightly floured surface. Use six of the rounds to line the bottoms of six individual pie dishes, leaving an overhang. Fill the pies with the mixture of your choice, brush the rims with some of the egg yolk, top with the remaining pastry rounds, then trim and crimp the edges. Decorate with the trimmings, if you like. Glaze with more egg yolk, or as indicated in the filling recipe, and chill until you're ready to cook.
- Heat the oven to 220C/200C fan/gas 6 with a baking tray inside. Put the pies on the hot tray and bake for 30-35 mins until golden. Leave to rest as directed, then serve in the dishes or turn out onto plates.
Nutrition Facts : Calories 763 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
HOT WATER PIE CRUST I
Pie crust recipe using hot water instead of cold.
Provided by Ann Powell
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Yield 16
Number Of Ingredients 5
Steps:
- In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
- Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
- Makes crust for one double crust pie.
Nutrition Facts : Calories 141.8 calories, Carbohydrate 11.9 g, Fat 9.8 g, Fiber 0.4 g, Protein 1.6 g, SaturatedFat 2.4 g, Sodium 73 mg
HOT-WATER PASTRY DOUGH
This old-fashioned pastry dough makes a deliciously shortbread-like crust. This recipe can be prepared in 45 minutes or less.
Categories Dessert Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes enough dough for a double-crust 9 inch pie
Number Of Ingredients 5
Steps:
- In a large bowl stir together flour and salt and make a well in center. Cut butter and shortening into bits and put into well. Pour boiling water over fats in bowl, stirring fats and water with a fork until water is incorporated (some of fat will still be in lumps). With fork incorporate surrounding flour until fat is evenly distributed. On a floured surface divide dough into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Form dough into 2 pieces, one slightly larger than the other, and flatten into disks. Chill disks, wrapped in plastic wrap, until firm, about 1 hour. Dough may be made 1 day ahead and chilled or 2 weeks ahead and frozen, wrapped well. Let dough soften slightly before rolling out.
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