How To make Sweet Dough For Pies
One crust pie; about 10 ozs Dough: 1 1/4 c All purpose bleached flour
1/4 c Sugar
1/4 ts Baking powder
1/8 ts Salt
4 tb Cold unsalted butter; (1/2
1 )
1 lg Egg
Two crust pie; about 1 1/4 Pounds Dough: 2 1/2 c All purpose bleached flour
1/2 c Sugar
1/2 ts Baking powder
1/4 ts Salt
8 tb Cold unsalted butter; (1 sti
-ck) 2 lg Eggs
Recipe by: BAKERS' DOZEN (NICK MALGIERI) SHOW #BD1A18 To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1 tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse ground corn meal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1tablespoon pieces and add to work bowl. Process, pulsing repeatedly at
1second intervals, until the mixture is fine and powdery, resembles a
coarse ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or
so, until the dough forms a ball. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform. Press the dough into a disk
(two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6 inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour. Storage: Keep the dough in the refrigerator up to two days, or freeze it doublewrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it. Variations: SPICE CRUST: =============== Reply 54 of Note 1 ================= Board: FOOD BB Topic: FOOD SOFTWARE Subject: Z- TVFN (59) To: TMVM93B SHARON KLINGER Date: 11/07 From: TMVM93B SHARON KLINGER Time: 1:08 PM -----
How To make Sweet Dough For Pies's Videos
Hot water pastry recipe for sweet and savoury pies. - LeGourmetTV
LeGourmetTV Is Now Glen & Friends Cooking!
the classic easy hot water pastry dough that can be formed into stand up meat pies, or rolled for pie plates.
Ingredients:
⅔ cup (150g) butter
⅔ cup (160mL) water
2½ cups (375g) all purpose flour
½ teaspoon sea salt
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Making Hong Kong Egg Tarts:
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Please watch: ???? How To Make Bacon And Pea Pasta - Not Carbonara || Glen & Friends Cooking BEST LUNCH EVER!!!
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Perfect Flakey Pie Crust Recipe: Nana's Secret Recipe and Tips!
The ingredients are 1 cup &2 Tbls. flour, 1/2 tsp. salt, 1/3 cup canola oil and 2 Tblsps. ice water . This is our family's favorite pie crust recipe! It can be used to make both sweet and savory recipes and is an absolute cinch to prepare! Let us know if you make it!! PRESS SHOW MORE FOR MORE INFO
SEE COOKED PIE SHELL ON BANOFFEE PIE VIDEO. INFO FOR 2 CRUST PIE IS BELOW
To Make a 2 crust pie
Although it's not quite double the recipe because the top crust is a little smaller,it's easier to double the recipe and roll the extra for a little nibble.
Make double the recipe in one bowl and divide in half to roll out.After rolling and placing the bottom crust(make sure there is an overhang of about an inch around)you can take about 1/4 off the ball to save for the nibble and roll the rest to the same thickness as the bottom.Place over your filled pie and pinch edges together.You want the bottom crust to extend a little bit beyond the upper crust and pinch towards the pie which will bring the bottom crust over the top edges to seal the filling in.Make slits with a knife or poke with a fork so that when the filling boils,the steam can escape Bake as your recipe directs..Then
you can roll out the extra,sprinkle with cinnamon sugar and bake nest to your pie(but for a shorter time..Sounds way more complicated than it is .
TO SEE FINISHED PIE CRUST PLEASE LOOK AT BANOFFEE PIE VIDEO
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Please watch: Lattice Crust (Blueberry Pie): Nana's Cookery Tips & Tricks
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How to make Shortcrust Pastry for pies | Jamie Oliver
Jamie shows you the perfect recipe for making shortcrust pastry at home. Dead simple with maximum results. You can even add some cheese for an extra kick of flavour. Great for pies and loads of other dishes.
Love pie? Then check out Jamie's Beef and Ale Aussie Meat Pie recipe right here:
Got any other great tips for making pastry? Drop them in the comments below - we'd love to hear from you.
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Aussie Meat Pie |
Jamie's Perfect Porridge |
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Sweet Dough Pies & Sweet Potatoes
We spotlight Yam Country Pies in Opelousas, Louisiana with this video about sweet dough pies and sweet potatoes. The bakery is a family-run business that takes the classic sweet potato and transforms it with traditional folded pie recipes.
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Mini Cherry Pies | Personal Cherry Pies Made in a Muffin Pan | The Floral Apron
Topped with a cute lattice crust, these mini cherry pies will be the talk of the table! Use fresh or frozen cherries for the easy, homemade cherry pie filling, then bake these mini pies in a muffin pan for a handheld summer dessert great for barbeques and 4th of July celebrations.
The recipe for my mini cherry pies is up on my website here:
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5-Minute Pie Crust #shorts
No rolling, no chilling, not even a bowl is needed to make a delicious pie crust for your holiday pies! Visit the Bigger Bolder Baking website for this recipe and tons more!
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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 recipe videos at 8:30am Pacific Time every Thursday and YouTube Shorts featuring my best baking tips throughout the week!
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