Tuesday, October 2, 2018
How to Make Oreo Pie Crust - Oreo Pie Crust Recipe
24 whole Oreo cookies (or similar style of cookie)
How to Make Coconut Flour Pie Crust - Coconut Flour Pie Crust Recipe
How to Make Coconut Flour Pie Crust
Ingredients
1/2 cup butter, melted. Organic and grass fed is better.
2 eggs
1/4 teaspoon sea salt
1 - 3 tablespoons of raw honey (Only use the honey if creating a dessert crust)
3/4 cup of coconut flour
How to make it
Steps
1 Preheat the oven to 400 °F (204 °C).
2 In a medium sized bowl, beat the butter, eggs, honey, and salt together.
3 Add the coconut flour.
4 Mix together until the dough is holding its shape.
5 Roll the dough into a ball and then pat it into a 9 inch (22.9 cm) greased pie pan.
6 Prick the dough with a fork.
7 Bake for 9 minutes and then let it cool.
If using for something like a pumpkin pie or cheesecake, don't cook the crust until you have the filling inside.
How to Make Pie Crust Letters - Pie Crust Letters Recipe
How to Make Pie Crust Letters
How to make it
Method 1 Selecting or Making Your Dough
1 Use packaged pie dough.
Purchase pre-made pie dough from your local grocery store to the quickest and easy way to make pie crust letters. Refrigerated dough is especially easy to work with, though you can also go with a frozen option and thaw it according to the directions on the package.
2 Make pie dough from scratch.
Pie crust is notoriously hard to get just right, but by sticking to a proven recipe you can make a delicious pie dough on your own. To make about one pie’s worth of dough, gather 2½ cups of all purpose flour, ¼ teaspoon salt, 3 tablespoons white sugar, ¼ cup vegetable shortening, 12 tablespoons cold, cubed butter, and ¼ cup of ice water.
Use a food processor to pulse the flour, salt, and sugar until mixed. Add the shortening and butter incrementally, until the mixture is crumbly. With the processor running, add the ice water one tablespoon at a time until a firm, consistent dough is produced.
Press the dough into a ball or hockey puck shape. If you’re preparing the dough ahead of time, wrap it in plastic wrap and refrigerate.
3 Make sure you have everything you need.
Though you don’t need eggs in the dough recipe, have a few on hand to assist in baking. You’ll want to beat the eggs and brush them onto your pie crust letters to seal any small separations and hold them together as they bake.
Note that you’ll also need parchment paper and a pastry brush.
Beat an egg yolk into a teaspoon of water for the perfect beaten egg equivalent.
Method 2 Cutting the Letters
1 Roll the dough flat.
With the dough at room temp, begin to flatten it with flour-covered hands and lay it between two sheets of parchment paper. Roll the dough until it is about ? inch (? centimeter) thick.
If you're planning on sticking the letters on a crust, get your pie in the oven and prepare the letters while the pie begins to bake.
2 Go the easy route with cookie cutters.
Cookie cutters are the easiest way to cut individual letters out of pie dough. You can find letter-shaped cookie cutters in all sorts of sizes and fonts, at home goods store or online. If you want a budget option, see if your local dollar store has plastic letters for crafting. These will likely work just as well.
3 Use a parchment paper guide.
Cut a piece of parchment paper that is roughly the same size as your flattened dough. Draw all of the letters you’ll need on the paper to make sure you’ll have enough room. Once finished, place the parchment paper on top of the dough with your markings facing up. Use an item with a thin point, like a skewer or toothpick, to gently trace the letters into the dough beneath the paper.
Remove the paper and use a knife to carefully cut out each letter.
You can also print a sheet of paper with whatever letters you wish and trace them onto the parchment paper.
Always use parchment paper for tracing letters onto the dough, as it will stick to the dough much less than other types of paper. Further, parchment paper won’t leave behind any chemicals or become damp and tear apart.
4 Use the strip technique.
Another way of fashioning letters involves cutting ? inch (just under a cm) thick strips of dough. Cut the strips into smaller pieces and attach them to one another to form letters, or simply twist and bend the strips. Store letters on parchment paper until you’ve got as many as you need.
For instance, to make a capital “T”, cut off two short pieces of the strip, one a bit longer than the other. Use the shorter piece to cross the top of the longer piece, and viola.
When making letters with multiple small pieces of dough, brushing the letters with beaten eggs is especially important.
Method 4 Baking Letters and Pies With Lettering
1 Cook letters on their own.
After cutting and shaping the letters you need, use the pastry brush to add a layer of beaten egg to each individual letter. Place the letters on a cookie sheet and bake them in the oven at 450° Fahrenheit (232° Celsius). Six minutes should be just about perfect. Allow the letters to cool on a wire rack.
For a different consistency, you can also try baking letters at 350°F (177°C) for 10 minutes.
Consider sprinkling cinnamon and sugar on your letters before baking, especially if you intend to serve them alone. Pie crust letters sweetened this way are especially good accompaniments to hot apple cider.
2 Bake letters onto the top of a crusted pie.
For pies that have crusts on top, such as classic fruit pies, you'll want the letters to bake onto the upper crust of the pie. For instance, you can arrange the letters however you wish on top of the upper crust when you add the crust to the pie. This will allow for the careful placement of lots of letters.
Alternatively, pull the pie out of the oven after the upper layer of crust has baked for a few minutes and then add the letters to the still-soft crust. This will make the letters more distinct from the rest of the upper crust, though it will be harder to adjust any lettering after its initial placement.
3 Place letters on desserts without an upper crust after baking.
If you wish to add your letters to the top of a pie that does not have a crust on top, bake the letters separately and add them to an already-baked pie. Not only is this ideal for desserts like pumpkin pie, you can also add pie crust letters to other desserts, such as carrot cake.[8]
4 Finished.
How to Make a Pie Crust Ahead of Time - Pie Crust Recipe
How to Make a Pie Crust Ahead of Time
Ingredients
4 cups (500g) flour
1 tablespoon sugar
1 egg
1 tablespoon vinegar
2 teaspoons salt
1 3/4 cups (360g) butter
1/2 cup (120 ml) water
Steps
1 Mix flour, salt and sugar together.
2 Blend in the butter.
3 Mix together egg, water and vinegar.
4 Add to butter mixture.
5 Divide into 4 portions.
6 Refrigerate 30 minutes before using.
Freeze the dough if you want to preserve it for later. You may freeze balls of dough.
Don't refrigerate if freezing.
7 To thaw, take out of freezer for a couple of hours then roll out for pie.
8 Finished.
How to Bake Empty Tart Shells - Bake Empty Tart Shells Recipe
How to Bake Empty Tart Shells
Ingredients
2 1/3 cups (291 g) unbleached, all-purpose flour, plus more for dusting
1 teaspoon (4 g) sugar
1/2 teaspoon (2.5 g) salt
1/4 teaspoon (1 g) baking powder
1 cup (226 g) unsalted butter, cut into 1/2-inch (12 mm) pieces and chilled
2 large egg yolks
1 teaspoon (5 ml) white or cider vinegar, chilled
1 to 2 teaspoons (5 to 10 ml) ice-cold vodka
Makes eight 4 to 4 3/4-inch (10 to 12-cm) tart shells or 12 muffin-sized tartlets
How to make it
Method 1 Making the Pastry Dough
1 Measure out the dry ingredients and mix for 5 seconds.
Get out a large food processor and measure all of the dry ingredients into it. You'll need 2 1/3 cups (291 g) of unbleached, all-purpose flour, 1 teaspoon (4 g) of sugar, 1/2 teaspoon (2.5 g) of salt, and 1/4 teaspoon (1 g) of baking powder. Put the lid on the processor and pulse the dry ingredients for about 5 seconds so they're combined.
If you don't have a food processor, you can whisk the ingredients in a mixing bowl.
2 Cut 1 cup (226 g) of chilled, unsalted butter into 1/2-inch (12 mm) pieces.
Put half of the butter into the food processor and pulse the mixture for 2 seconds. Put the rest of the butter into the processor and pulse the mixture three times (for about one second each). The dough will look somewhat crumbly.
If you're making the dough in a mixing bowl, use a pastry blender to cut the butter until it looks like coarse crumbs.
3 Mix in the egg yolks.
Place 2 large egg yolks into the dough mixture and pulse the dough twice. Each pulse should last 1 second. You'll still see bits of butter, but the egg yolks should be incorporated.
You can also stir the egg yolks in using a rubber spatula.
4 Blend in the vinegar and vodka.
Pour in 1 teaspoon (5 ml) of chilled white or cider vinegar and 1 teaspoon (5 ml) of ice-cold vodka. Process the dough for one or two seconds or until the dough forms a shaggy ball. You might need to add another teaspoon of vodka to get the dough to come together.
If you'd like to leave out the vodka, just add an extra 1 to 2 teaspoons (5 to 10 ml) of cold water.
5 Shape the dough into a ball.
Remove the dough from the food processor. Sprinkle a little flour onto a work surface and place the dough on it. Use your fingers to roll the dough into a rough ball.
Try to work on a cold surface to prevent the butter in the dough from softening.
6 Wrap and chill the dough for at least 30 minutes.
If you'll be making mini-tartlets using a muffin tin, just wrap the ball of dough tightly with plastic wrap. If you'll be making classic tart shells, you can divide the dough into 8 evenly sized pieces and press them into 5-inch (12 cm) circles). Wrap each circle of dough in plastic wrap. Transfer your dough to the fridge and chill it for at least 30 minutes.
Method 2 Making Classic Tart Shells
1 Cut out parchment paper circles.
Tear off eight pieces of parchment paper. Measure and draw a circle on each piece of paper that's 9 or 10-inches (22 or 25-cm) in diameter. Use scissors to cut out each circle and set them aside.
2 Rest each piece of dough for 1 minute.
Sprinkle your work surface with a little flour. Unwrap one of the chilled dough circles and put it on the floured surface. Sprinkle a little more flour over the top and let the dough rest for 1 minute.
You'll need to do this for each circle of dough.
3 Roll the dough to an 1/8-inch (3-mm) thickness.
Use a rolling pin to roll each piece into a circle. Turn the dough occasionally to keep it from sticking. Keep rolling the dough until it's 1/8-inch (3-mm) thick and between 7 and 7 3/4-inches (17 to 19-cm) in diameter.
4 Press the dough into each pan.
Get out eight 4 and 4 3/4-inches (10 to 12-cm) wide tart pans. Lay one rolled circle of dough in each pan. Use your fingers to gently press the dough into the bottom of the pan and up along the edges. Don't worry if excess dough hangs over the edges.
If you're having trouble transferring the dough to the tart pans, try folding them in half before you lift them. Place the folded dough into the pan and unfold the dough so it covers the tart pan.
5 Trim and double layer the sides.
Take a small paring knife and trim off the dough that's hanging over the edges of each tart pan. Leave 1/2 inch (3-mm) overhang to prevent shrinking. Take the trimmed dough and press it into the sides of each tart to strengthen the walls of your tarts.
6 Weigh down and chill the tarts for at least 30 minutes.
Place one circle of parchment paper into each tart shell. Spread pie weights or dried beans over the parchment paper so it's weighed down against the dough. Remember to do this for each tart shell and wrap all of them with plastic wrap. Chill the tarts for at least 30 minutes.
You can refrigerate the prepared tart shells for up to 2 hours.
If you want to freeze the shells to use later, remove the pie weights and re-wrap the tarts in more plastic wrap. Freeze the tarts for four to six weeks.
7 Preheat the oven and remove the shells from the refrigerator.
Heat the oven to 350 degrees F (175 degrees C). Unwrap each tart shell and set them on a few rimmed baking sheets.
If you want to bake frozen tart shells, unwrap the shells and put them on the baking sheets. Lay parchment paper and pie weights in each shell before you bake them.
8 Bake the tart shells for 7 to 9 minutes.
Once the oven has heated, put the sheets in the oven and bake the tart shells for 4 minutes. Carefully lift the parchment paper with the weights out and return the shells to the oven. Bake the tart shells for 3 to 5 more minutes.
The tart shells will be pale golden once they've finished cooking.
9 Cool and fill the tarts.
Take the baking sheets out of the oven and let the tart shells cool completely in the pans. To remove tart shells from the pans, set a can on your counter. Place a tart shell directly on the can so the removable sides fall away. You should be able to lift the tart shell off of the bottom piece. Set your baked tart shells serving plates and consider filling them with:
Lemon curd
Dulce de leche
Chocolate hazelnut spread
Pastry cream and fresh fruit
Method 3 Making Scalloped Tarlets in a Muffin Tin
1 Roll the dough into a large circle that's 1/8-inch (3-mm) thick.
Sprinkle a little flour on your work surface. Unwrap the chilled dough and place it on the floured surface. Sprinkle a little more flour on top of the dough and use a rolling pin to roll the dough until it's 1/8-inch (3-mm) thick.
Turn the dough occasionally to keep it from sticking. You might need to sprinkle more flour over the dough as you roll it.
2 Cut the dough into 12 circles using scalloped cookie cutters.
Take a 3-inch (7-cm) round cookie cutter with scalloped edges and use it to cut about 12 circles from the dough. You might need to roll the scraps into a ball and re-roll the dough in order to cut more circles.
Avoid re-rolling the dough more than once or the pastry will become tough.
If you want to use a mini-muffin tin, use a smaller cookie cutter to make your circles.
3 Butter a muffin tin and preheat the oven.
Spray a muffin tin with cooking spray or brush each cavity with melted butter. Turn on the oven to 375 degrees F (190 degrees C).
You can use a standard muffin tin or use a mini-muffin tin if you'd like very small tartlets. For a mini-muffin tin, try using a 2-inch (5-cm) round cookie cutter with scalloped edges.
4 Press the dough into each cavity and prick the dough with a fork.
Lift each scalloped circle up and place it into the prepared muffin tin cavities. Gently press it into the bottom and sides of the cavities. Take a fork and prick the bottoms of each a few times to prevent it from puffing up as it bakes.
5 Fill each tartlet with a muffin liner and weights.
Place one muffin liner on top of each tartlet in the muffin tin. Fill each muffin liner with pie weights or dried beans to weigh the muffin liner down. Filling the liners will help the tartlet shells keep their shape as they bake.
6 Bake the tartlet shells for 10 to 12 minutes.
Put the muffin tin in the preheated oven and bake the tartlet shells until they're pale golden brown. This should take 10 to 12 minutes. Remove the tin from the oven and let the shells cool completely.
7 Remove the liners and fill the tartlet shells.
Lift the muffin liner and weights out of each shell. Don't worry if the muffin liners create ridges in the tarts. You shouldn't be able to see these lines once you've filled the tartlets. Fill each tartlet with your dessert filling. For example, fill the shells with:
Whipped cream and melted chocolate
Pudding
Ganache
Fruit or nuts
Thursday, September 13, 2018
How to Make a Pie Crust Mix - Pie Crust Mix Recipe
How to Make a Pie Crust Mix
Ingredients
2 1/3 cups (480g) shortening
7 cups (875g) flour
1 tablespoon salt
How to make it
Steps
1 Sift flour with salt.
2 Cut in shortening using a pastry blender, two knives, or your fingertips until the mixture looks like coarse cornmeal.
3 Store in a covered container in the refrigerator.
Makes about 11 cups.
4 Single 8-inch pie crust:
1 cup Pastry Mix and 2 tablespoons cold water. Sprinkle the cold water over the flour mixture, blending to form a stiff dough. Shape into a ball. Turn out onto a lightly floured board. Knead twice to blend well. Let stand 20 minutes. Roll out to fit pie pan.
5 Two 8-inch crust pie:
Use 2 cups Pastry Mix and 3 to 5 tablespoons water. Follow above directions.
How to Make a Graham Cracker Pie Crust - Graham Cracker Pie Crust Recipe
How to Make a Graham Cracker Pie Crust
Ingredients
1 1/2 cups (126g) crushed graham crackers
1/4 cup (50g) sugar
1/3 cup (75g) butter, melted
How to make it
Steps
1 Get a small bowl and mix the sugar and crackers together.
2 Pour in the butter and use a hand mixer to blend the ingredients together.
If there's no hand blender available, you can whip the mixture by hand.
3 Pour the mixture into a ungreased, 9 inch (22.9 cm) pie pan or plate and mold it all around the sides and bottom.
4 Prepare the crust in two ways:
Hard: Place pan in the oven for 8 to 10 minutes at a temperature of 375ºF/190ºC. Bake until the crust is lightly browned and then place it on a cooling rack before using it.
Soft: Place the pan in the refrigerator for at least 30 minutes before using it.
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