G
Guest
Guest
A Pioneer Woman recipe. The dough was easy to work with but had no flavor.
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Thank you for being the sacrificial lamb and sparing the rest of us.
If you want a simple pie under your belt that will melt hearts, try this one.
You don't crimp the edges or even cook it in a pie pan...just roll the dough out, put on a heavy cookie sheet, add filling and flip up the sides, leaving a hole in the middle.
Eat it warm. Repeat. I like making ones that end up as 6" diameter...I'll make 2 on a cookie tray and put them in the oven right before dinner. The smell is amazing and each guests gets 1/3 or 1/2 portion. No fuss.
6 TBL frozen butter, shredded on large grater hole
2 TBL Crisco (or just use 8 TBL of butter, but the Crisco will add flakiness)
1 Cup AP Flour
1 TBL sugar
1/2 tsp salt
3-4 TBL cold apple cider (or ice water)
Mix flour, sugar, and salt together. Cut in fat.
Add liquid gently until it begins to come together.
Lightly flour table, then pour out dough and smash/push across the dough with the palm of your hand. This has a fancy French name, but I have no clue what that is.
Don't overwork it. Lightly roll out to 8-9" diamter. Don't worry about the edges or shape.
Filling:
4 tart apples, peeled, cut into 8, then 24 slices
1/2 C sugar
2 heaping TBL flour
1 tsp cinnamon
1 good squeeze of lemon juice
Mix together.
Pile in the middle of the dough.
Dot with 2 TBL butter
Flip sides up. Don't worry if it looks ratty. We're going for "rustic" here.
Bake 375 for 45 minutes (up to 1 hour).
Last 15 minutes, I brush with heavy cream and sprinkle with sugar.
Serve warm with whipped heavy cream or good ice cream.
You want a good apple for this.
If you want a simple pie under your belt that will melt hearts, try this one.
You don't crimp the edges or even cook it in a pie pan...just roll the dough out, put on a heavy cookie sheet, add filling and flip up the sides, leaving a hole in the middle.
Eat it warm. Repeat. I like making ones that end up as 6" diameter...I'll make 2 on a cookie tray and put them in the oven right before dinner. The smell is amazing and each guests gets 1/3 or 1/2 portion. No fuss.
6 TBL frozen butter, shredded on large grater hole
2 TBL Crisco (or just use 8 TBL of butter, but the Crisco will add flakiness)
1 Cup AP Flour
1 TBL sugar
1/2 tsp salt
3-4 TBL cold apple cider (or ice water)
Mix flour, sugar, and salt together. Cut in fat.
Add liquid gently until it begins to come together.
Lightly flour table, then pour out dough and smash/push across the dough with the palm of your hand. This has a fancy French name, but I have no clue what that is.
Don't overwork it. Lightly roll out to 8-9" diamter. Don't worry about the edges or shape.
Filling:
4 tart apples, peeled, cut into 8, then 24 slices
1/2 C sugar
2 heaping TBL flour
1 tsp cinnamon
1 good squeeze of lemon juice
Mix together.
Pile in the middle of the dough.
Dot with 2 TBL butter
Flip sides up. Don't worry if it looks ratty. We're going for "rustic" here.
Bake 375 for 45 minutes (up to 1 hour).
Last 15 minutes, I brush with heavy cream and sprinkle with sugar.
Serve warm with whipped heavy cream or good ice cream.
You want a good apple for this.
Maria's Good for Almost Anything Pie Dough
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=65565
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=65565
Cook's Illustrated's Foolproof Pie Dough
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=162437
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=162437
And a super easy, can't fail mixer crust >>
Easiest Ever Mixer Crust
Better Homes and Gardens Magazine
Makes two 9” crusts
1-3/4 cup flour
½ tsp. salt
¼ tsp. baking powder
2/3 cup Crisco shortening
¼ cup cold water
In small mixer bowl, combine flour, salt and baking powder. Add shortening and beat with electric mixer on low speed till pieces are the size of small peas (about 15-20 seconds). Add water all at once; beat on low speed just till moistened (10-15 seconds). Form dough into a ball then divide in two.
At this point, I usually flatten the dough roughly into a circle and wrap in waxed paper - chill in fridge for about 1 hour, but it's not necessary.
On a lightly floured surface, roll dough to a circle about 1-1/2” larger than your inverted plate. Gently ease dough into plate - you may find it easier to roll it up on your rolling pin, rather than try to pick dough up with your hands. Be careful not to stretch the dough or it will shrink during baking. Trim off excess dough 1/2” beyond edge of plate. Fold this under then pinch between fingers for fluted edge, or press around edge with a fork.
To “blind bake” - this means to bake it without a filling in it, prick bottom and sides with a fork (to release air during baking), then bake for 10-15 minutes until browned.
To bake with filling, follow directions for the filling used.
--——
Easiest Ever Mixer Crust
Better Homes and Gardens Magazine
Makes two 9” crusts
1-3/4 cup flour
½ tsp. salt
¼ tsp. baking powder
2/3 cup Crisco shortening
¼ cup cold water
In small mixer bowl, combine flour, salt and baking powder. Add shortening and beat with electric mixer on low speed till pieces are the size of small peas (about 15-20 seconds). Add water all at once; beat on low speed just till moistened (10-15 seconds). Form dough into a ball then divide in two.
At this point, I usually flatten the dough roughly into a circle and wrap in waxed paper - chill in fridge for about 1 hour, but it's not necessary.
On a lightly floured surface, roll dough to a circle about 1-1/2” larger than your inverted plate. Gently ease dough into plate - you may find it easier to roll it up on your rolling pin, rather than try to pick dough up with your hands. Be careful not to stretch the dough or it will shrink during baking. Trim off excess dough 1/2” beyond edge of plate. Fold this under then pinch between fingers for fluted edge, or press around edge with a fork.
To “blind bake” - this means to bake it without a filling in it, prick bottom and sides with a fork (to release air during baking), then bake for 10-15 minutes until browned.
To bake with filling, follow directions for the filling used.
--——
mariadnoca
Moderator
Actually Meryl's via Dorie Greenspan but I 2nd this!
melissa-dallas
Well-known member
This all-butter Ruhlman one is the only one that works for me
3-2-1 Pie Dough (Pate Brisee)
by MICHAEL RUHLMAN
Ingredients
12 ounces flour
8 ounces butter (or lard, shortening or any combination thereof), cut into small pieces, cold or even frozen
2 to 4 ounce ice water (quantity depends on the fat — whole butter has water in it so you only need a couple ounces; shortening and lard do not contain water)
three-finger pinch of salt (about 1/2 teaspoon)
Combine flour and fat in a mixing bowl and rub the fat between your fingers until you have small beads of fat and plenty of pea-sized chunks (if you're making a bigger batch, this can be done in a standing mixer with a paddle attachment — but remember not to paddle too much after you add the water, just enough so that it comes together. Add the ice water gradually and a good pinch of salt, and mix gently, just until combined — if you work the dough too hard it will become tough. Shape into two equal discs and refrigerate for 15 minutes or until ready to roll.
The dough can be used raw with other ingredients as with an apple pie. But often you'll need to bake the shell first, as for a quiche or when cooking a liquid batter. This is called blind baking.
To blind bake a crust, you need to fill the shell with something heavy to prevent the crust from buckling up. Pie weights are made specifically for this, but a layer of aluminum foil and a pound of dried beans reserved for just this purpose does the job well. Preheat your oven to 325 degrees. Weight the bottom of your shell with pie weights or beans and bake for 20-25 minutes. Remove the weights or beans and continue baking until the crust is golden brown and cooked through, another 15 minutes or so.
3-2-1 Pie Dough (Pate Brisee)
by MICHAEL RUHLMAN
Ingredients
12 ounces flour
8 ounces butter (or lard, shortening or any combination thereof), cut into small pieces, cold or even frozen
2 to 4 ounce ice water (quantity depends on the fat — whole butter has water in it so you only need a couple ounces; shortening and lard do not contain water)
three-finger pinch of salt (about 1/2 teaspoon)
Combine flour and fat in a mixing bowl and rub the fat between your fingers until you have small beads of fat and plenty of pea-sized chunks (if you're making a bigger batch, this can be done in a standing mixer with a paddle attachment — but remember not to paddle too much after you add the water, just enough so that it comes together. Add the ice water gradually and a good pinch of salt, and mix gently, just until combined — if you work the dough too hard it will become tough. Shape into two equal discs and refrigerate for 15 minutes or until ready to roll.
The dough can be used raw with other ingredients as with an apple pie. But often you'll need to bake the shell first, as for a quiche or when cooking a liquid batter. This is called blind baking.
To blind bake a crust, you need to fill the shell with something heavy to prevent the crust from buckling up. Pie weights are made specifically for this, but a layer of aluminum foil and a pound of dried beans reserved for just this purpose does the job well. Preheat your oven to 325 degrees. Weight the bottom of your shell with pie weights or beans and bake for 20-25 minutes. Remove the weights or beans and continue baking until the crust is golden brown and cooked through, another 15 minutes or so.
G
Guest
Guest
follow-up
I am generally pie crust challenged. I usually don't make dessert unless we are having company and then want to make something I know will be successful. I probably need to start making quiche for dinner on a regular basis to improve my pie crust skills.
I have had some luck with a recipe containing cream cheese but find the flavor only compliments certain fillings.
I have been pretty successful with the CI recipe containing vodka and perhaps should stick with that but am strongly tempted to try the Dorie Greenspan recipe.
In addition to the Pioneer Woman recipe another waste of flour (at least in my hands) was a recipe in Corriher's "Bakewise" It contained Wondra. I couldn't even get it into the pan.
I am generally pie crust challenged. I usually don't make dessert unless we are having company and then want to make something I know will be successful. I probably need to start making quiche for dinner on a regular basis to improve my pie crust skills.
I have had some luck with a recipe containing cream cheese but find the flavor only compliments certain fillings.
I have been pretty successful with the CI recipe containing vodka and perhaps should stick with that but am strongly tempted to try the Dorie Greenspan recipe.
In addition to the Pioneer Woman recipe another waste of flour (at least in my hands) was a recipe in Corriher's "Bakewise" It contained Wondra. I couldn't even get it into the pan.
G
Guest
Guest
I have heard other praise that one, I should try it.
G
Guest
Guest
The one in the apple tart recipe?
I notice it only has one cup flour. If I want a 9" shell to prebake for quiche should I increase everything by 50%?
I notice it only has one cup flour. If I want a 9" shell to prebake for quiche should I increase everything by 50%?
Oh...you're looking at quiche. Na, I wouldn't use this then. You want a firmer version.
Mine is actually a standard 4:2:1 ratio for flour, fat and liquid.
And it's not a tart so much as a "I don't have the time or the patience to make a fru-fru rim on this, so I'm just going to roll it out, toss in the apples and pull up the sides to ALMOST LOOK like a pie" kind of pie.
I have been loving the series of cooking books by Michel Roux. The one on pastry is great. I've had the one on eggs checked out for 2 months now. Poached eggs on a bed of mashed potatoes with a drizzle of pork drippings. Oh my.
Here's a linked recipe to his crab quiche to see his very easy shortcrust recipe/instructions.
http://www.theapprenticegourmet.com/2010/08/crab-quiche.html
Mine is actually a standard 4:2:1 ratio for flour, fat and liquid.
And it's not a tart so much as a "I don't have the time or the patience to make a fru-fru rim on this, so I'm just going to roll it out, toss in the apples and pull up the sides to ALMOST LOOK like a pie" kind of pie.
I have been loving the series of cooking books by Michel Roux. The one on pastry is great. I've had the one on eggs checked out for 2 months now. Poached eggs on a bed of mashed potatoes with a drizzle of pork drippings. Oh my.
Here's a linked recipe to his crab quiche to see his very easy shortcrust recipe/instructions.
http://www.theapprenticegourmet.com/2010/08/crab-quiche.html
Here is Michel Roux's flan crust recipe...just a wee bit different.
http://divinejoybites.blogspot.com/2009/09/bacon-corn-mushroom-quiche.html
http://divinejoybites.blogspot.com/2009/09/bacon-corn-mushroom-quiche.html
I don't think anyone else noticed this but the Pioneer Woman recipe is sorely in need of. . .
Salt. 1 teaspoon salt for 3 Cups flour, plus the unsalted Crisco = tasteless pie crust, or it equals that in my book.
I use 3/4 teaspoon to 1 teaspoon in my two-cup-flour (and maybe a little more flour) pie crust recipe, and I use salted butter. . .
Lotsa "white" usually means more salt.
Salt. 1 teaspoon salt for 3 Cups flour, plus the unsalted Crisco = tasteless pie crust, or it equals that in my book.
I use 3/4 teaspoon to 1 teaspoon in my two-cup-flour (and maybe a little more flour) pie crust recipe, and I use salted butter. . .
Lotsa "white" usually means more salt.
G
Guest
Guest
I think it also needed some of the fat to be butter.