How To make Baker's Coconut Crust
2 tb Soft butter
1 pk (1 1/2 cups) Baker's Coconut
Spread butter evenly in an 8- or 9-inch pie pan. Sprinkle Baker's Coconut into the pan and pat evenly into the butter. Bake in modorate oven (350?F.) until crisp and golden brown (10 to 12 minutes). Cool. To serve--fill crust with your favorite flavor of Jell-O Pudding and Pie Filling, made according to package directins, and chill until firm. Or fill with ice cream and serve immediately.
How To make Baker's Coconut Crust's Videos
Flaky Oil Pie Crust Recipe SD 480p
This crust is so Flaky and easy to make you'll be putting it in your favorites. It's fun to put herbs in it and make a savory dish too.
Flaky Oil Pie Crust
1 ½ c. flour – can use white/ wheat or a combination of both
1 tsp. salt
½ c. canola or olive oil
¼ c. boiling water
Stir flour and salt in a bowl. Mix oil and hot water in a cup then pour over flour and stir with a fork. It will form a playdough consistency. Roll out between 2 sheets of wax or parchment paper to fit pic pan.
How to Make Pie Crust
Buttery, flaky, and tender, this Pie Crust recipe is so easy to make at home and much better than store-bought! Your pie crust will come out perfectly every single time, and all you need are a few simple ingredients. Thanks to the food processor, you can have the dough ready in no time, but I will of course show you how to make it by hand too as well as shape and blind bake for the perfect pie crust every time. I added ALL my tips and tricks so your pies will be AMAZING everytime!
RECIPE:
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HOW TO MAKE LIBERIAN COCONUT PIE AND CRUST FROM SCRATCH
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Professional Baker Teaches You How To Make GLUTEN FREE PIE CRUST!
Chef Anna Olson is here to show you how to bake the perfect flourless Pear & Cranberry Pie! Have you always wondered how to bake a pie that contained no flour? Well wonder no longer, because the recipe it below and we encourage you to try it out for yourself!
Make sure to let us know in the comments how your pie adventure went!
Ingredients
Crust
2 cup brown rice flour
½ cup tapioca starch
¼ cup sugar
½ tsp salt
1 cup chilled cream cheese
1 cup chilled unsalted butter
2 egg whites
Fruit Filling
3 cup peeled and sliced Bartlett or Anjou pears (about 4 medium pears)
2 cup fresh or frozen cranberries
1 ½ cup sugar
2 Tbsp tapioca starch
2 tsp finely grated orange zest
1 tsp vanilla extract
¼ tsp ground allspice
1 egg, whisked with 2 Tbsp of water, for brushing
Directions
1. For the crust, combine the rice flour, tapioca starch, sugar and salt. Cut the cream cheese into large pieces and the butter into pieces about half that size (so that they work into the dough evenly) and cut in until the dough is a rough, crumbly texture. In a small bowl, whisk the whites until frothy and then add to the dough, mixing until it comes together. Shape the dough into 2 discs, wrap and chill until firm, about an hour.
2. For the filling, toss the pears and cranberries with the sugar, tapioca starch, zest, vanilla and allspice.
3. Preheat the oven to 375 F. Pull the first disc of pastry from the fridge, unwrap it, sprinkle lightly with rice flour and place it between 2 sheets of parchment paper. Roll the dough into a circle bout 12 inches across. Remove the top layer of parchment paper and transfer the pastry to a 9-inch pie plate and peel away the remaining layer of parchment. Fill the pie with the fruit filling.
4. Roll the second disc of dough in the same manner and place it on top of the fruit filling. Trim and pinch the edges of the dough and use scissors or a paring knife the cut holes in the top to allow steam to escape. Brush the top of the pie with the egg wash and place the pie on a parchment or foil-lined baking tray. Bake the pie for about 50 minutes, until the crust is a rich brown and the filling is bubbling. Cool the pie completely to room temperature before slicing, or chill and serve cold.
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Prebaked Pie Crust Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a prebaked pie crust. This Prebaked Pie Crust recipe contains butter and shortening (or lard) which gives the pastry a buttery flavor and a crisp and flaky texture.
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Our Favorite Pie Crust- Martha Stewart
Here’s a quick tip for this tried-and-true pie crust recipe: Always start with chilled dough and a well-floured work surface. Chilled dough doesn’t soften as quickly as warmer dough; flour absorbs any moisture and prevents sticking.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.