How To make Generic Impossible Pie

Impossible Coconut Pie Holiday Special | My Kitchen! My Rules!

Welcome back friends to My Kitchen! My Rules! I know during the holiday season we allow ourselves to indulge in delicious, rich #desserts. Today we are making the Impossible #Coconut #Pie … a sweet slice of old fashion comfort food!
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Give my #recipe a try by visiting my #blog



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5-Minute Pie Crust (No Rolling, No Equipment)

This homemade no-roll pie crust is absolutely genius. I guarantee you'll never pick up a store-bought pie crust after making this and seeing just how simple it is!
NOTE: I have updated and improved my 5-Minute No-Roll Pie Crust recipe. The update is available on the written recipe:

My 5-Minute Pie Crust, or a pat a pan pie crust, actually comes from a traditional Amish recipe taught to young children. It's perfect for kids who want to help out in the kitchen, and for those who love baking but rolling out a pie crust has become too much ache for the hands. How can something so easy be so perfect?

**WATCH my pie recipes!:
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!

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CHAPTERS
0:00 Intro to no-fuss pie crust
0:30 Add flour, sugar, and salt in a 9-10 inch pan
1:22 Mix water and oil with the dry ingredients
1:54 Find pie recipes on BiggerBolderBaking.com
2:04 Press the dough into shape with your hands
2:35 Finished pie crust dough

#pie #piecrust #pierecipes

A decade of baking bigger and bolder with home bakers like you!

I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.

This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!

Visit my website at for all written recipes including measurements and ingredients.

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Impossible Pie #3 Blueberry and Cranberry

#holidaypies

Please view the playlist containing all video that have been published at the time of this video.
This is the third video in a series of Impossible Pie recipes. There will be both dessert pies and main dish meal pies. A whole week of Impossible Pies lies ahead of you. Thanks for watching.
Recipe for home made biscuit mix:
Small Amount:
1 c all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 Tbs Butter
Mix thoroughly.


Large amount
6 cups all purpose flour
3 Tbs baking powder
1 1/2 tsp salt
6 Tbs butter


Blueberry Cranberry Impossible pie recipe:
1/2 c biscuit mix
3/4 c sugar
4 eggs
2c. milk
1c blueberries
1/2 c dried cranberries
Mix all ingredients. Bake in 400 degree oven for 30 minutes.

Impossible Custard Pie | Crustless Custard Pie

Impossible custard pie or Magic custard pie. Easy to make and surprisingly it creates a crust and topping. Amazing and delicious!
Ingredients:
4 eggs
1/4 cup softened butter
3/4 cup sugar
2 cups milk
2 tsp vanilla
1/2 cup all purpose flour
pinch of salt
nutmeg of cinnamon (optional)

Enjoy and happy baking!


Blender:


Cosori air fryer




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Impossible Lemon Pie | Creamy, Custardy Goodness

Bisquick has so many Impossible pies, that you could make one every day for a month and still not try them all.
To me, they are so much fun, because they let your imagination run wild. Every one of them can be tweaked and made into something different with your own special touch.
This Impossible Lemon Pie, is delicious as is, but throw in some additional lemon zest, some flaked coconut or even use a different juice like orange or lime. I could go on and on.
Give it a try and ideas will start popping into your mind too.

It's all part of fun in the kitchen. Enjoy!!

Impossible Lemon Pie


INGREDIENTS
2 cups milk
¾ cup sugar
½ cup Bisquick or homemade baking mix
4 large eggs
¼ cup butter, melted and cooled
1 ½ teaspoons vanilla
¼ cup lemon juice, fresh or bottled

PREPARATION
1. Preheat oven to 350.

2. Spray a 9 inch pie plate generously with cooking spray. (This will overflow a smaller pie plate. If you only have a smaller pie plate, pour in only half and make a second pie with the other half, to prevent an unholy mess ????

3. Place all ingredients in a blender and mix, or mix with a hand mixer or immersion blender.

4. Mix on low speed for 3 minutes then pour the pie filling into the greased pie plate. Let rest for 5 minutes before placing it in the oven.

5. Bake at 350 for at least 40 minutes or until a knife comes out clean when poked into the center. Allow the pie to cool before cutting.

6. Refrigerate leftovers. May be served straight from the fridge if you prefer it chilled.

Link to print Impossible Lemon Pie recipe:


Make Your Own Bisquick At Home:

EASY NO FAIL Pie Crust EVERYTIME

This is a stress free pie crust that's so easy that if you've never made a homemade pie crust, you'll be so at ease when you make this one. The taste is great and the baked crust is light and crispy. So make your own pie crusts for the holidays or anytime and woo your family and friends. You'll love this crust.....I promise!!!



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2 cups all purpose flour
1 tsp. of regular table salt
a little over 1/2 cup vegetable oil (that ends up being a line just above the 1/2 cup mark but NOT the next already marked line on your measuring cup...it's YOUR imaginary line)
1/4 cup milk

Mix the flour and salt together. Mix the milk with the oil and add to the flour. Stir with a fork until it comes together then work with your hands until it comes together. Roll it out between 2 sheets of wax paper and follow my directions on how to release the dough into your pie plate. If you need more dough, double the recipe. If you need a wider crust, use parchment paper instead of wax paper. You can bake your pie right away. There is no need to chill this dough. Enjoy!!!