Recipes for "pie"

Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix.

Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.

Sprinkle the mixture with 4 tablespoons of the ice water (make sure there are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together. You may not need all the water.

The mixture is ready when a small handful of the crumbly dough holds together when you pinch it with your fingers.

Carefully empty the crumbly dough mixture from the food processor on to a clean, dry, flat surface. Gather the mixture in a mound.

Divide the dough mixture into two even-sized mounds. Use your hands and knead each mound just enough to form each one into a disc. Do not over-knead! Kneading develops gluten which will toughen the dough, not something you want in a pastry crust. You should just knead enough so that the dough holds together without cracks.

If you started with cold butter you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust!

Sprinkle each disc with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.

Remove one crust disc from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.

Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.

Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.

Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

Roll out second disc of dough, as before. Gently place onto the top of the filling in the pie.

Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together.

Flute edges using thumb and forefinger or press with a fork.

Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides.

Preheat your oven to 350°F.

When the pie crust is sufficiently chilled, line the pie crust with aluminum foil. Let the foil extend over by a few inches on two sides to make it easier to lift to remove the pie weights when the baking is done.

Fill the crust to the top with pie weights - dry beans, rice, or sugar. (Sugar works best.)

Bake at 350°F for 45-50 minutes if making a crust for a pie that will require further cooking, for example a quiche. Bake for 60 to 75 minutes if making a crust for a pie that you don't need to bake further.

You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.

See more detailed instructions and photos for how to blind bake a crust here.

Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times.

Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas.

Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it's ready.

If the dough doesn't hold together, keep adding water, a teaspoon at a time, pulsing once after each addition, until the mixture just begins to clump together.

Remove dough from machine and place in a mound on a clean surface.

Divide the dough into 2 balls and flatten each into 4 inch wide disks.

Do not over-knead the dough!

Dust the discs lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.

After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling.

Sprinkle a little flour on a flat, clean work surface and on top of the disc of dough you intend to roll out. (We use a silicon baking mat that has the pie circles already marked.)

Using a rolling pin, apply light pressure while rolling outwards from the center of the dough.

Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make sure it is not sticking.

You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.

When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.

If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimp the edge of the pie crust.

If you are making a double crust pie, roll out the second disc of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.

Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking.

Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).

Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal.

In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary.

Allow dough to rest in refrigerator 10 minutes before rolling out.

In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.

Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.

Makes crust for one double crust pie.

Whisk flour and salt together in a mixing bowl.

Cut cold butter and then shortening into flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs.

Sprinkle vodka and water over the top of flour mixture; mix ingredients together to form a tacky dough. Divide dough into 2 halves; flatten each half into a disk, wrap in plastic wrap, and refrigerate for 1 hour to 2 days.

When you are ready to make your pie, remove dough from the refrigerator and roll out each piece from the middle to the edge. Bake according to the pie recipe directions.

Place the flour, salt, and sugar into a food processor and pulse until well combined.

Add half of the butter cubes and pulse 8 times. Then add the other half of the butter cubes and pulse 6 more times.

You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas.

Add two tablespoons of ice cold water (without the ice!) to the food processor bowl and pulse several times.

Then add more ice water, slowly, a teaspoon at a time, pulsing several times after each addition, until the mixture just barely begins to clump together.

If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again.

Try to keep the water to a minimum. Too much water will make your crust tough.

Remove the crumbly mixture from the food processor and place on a very clean, smooth surface.

If you want an extra flaky crust, you can press the heel of your palm into the crumbly mixture, pressing down and shmooshing the mixture into the table top. This is a French technique, called "fraisage". Do this a few times, maybe 4 to 6 times, and it will help your crust be extra flaky.

Then, use your hands to press the crumbly dough together and shape into a disk. Work the dough only enough to just bring the dough together. Do not over-knead or your crust will end up tough.

You should be able to see little bits of butter, speckling the dough. When these bits of butter melt as the crust cooks, the butter will help separate the dough into flaky layers. So, visible pieces of butter are a good thing, what you are aiming for, in the dough.

Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour.

At this point you can freeze the dough disk for a month until ready to use. Defrost overnight in the refrigerator before proceeding.

When you are ready to roll out the dough, remove the disk from the refrigerator and let it sit for 10 to 15 minutes to take enough of a chill off of it so that it becomes easier to roll out.

While the dough disk is still wrapped in plastic, warm the edges with your hands. If there are any cracks in the dough, massage them to close them.

Place the dough disk on a lightly floured, clean flat surface. Sprinkle some flour on top of the disk.

If the dough is a bit stiff, use your rolling pin to press down on the center a few times. No need to be gentle at this point. You're trying to shock the chilled butter in the dough to loosen up a bit.

Roll out the dough to a 12-inch circle, to a thickness of about 1/8-inch thick.

As you roll out the dough, check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking.

Carefully fold the dough in half, then transfer it to a 9-inch pie plate or tart pan, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

With a pair of kitchen scissors or a knife, trim the overhanging dough to about 1/2 inch. Fold the overhang under along the edge of the pie dish. Crimp the edge of the pie crust, using your fingers in a pinching motion, or the tines of a fork. Freeze until ready to bake.

To cook the pie crust, follow the directions for the pie you are making. If you would like to pre-bake the crust, see our directions on how to blind-bake a pie crust.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Elise Bauer

Gather all ingredients.

Combine flour and salt in a large bowl. Use a pasty blender to cut in chilled, diced butter until mixture resembles coarse crumbs.

Add 1 tablespoon cold water at a time, mixing with a spatula or your hands until the dough comes together; you may need less than 1/4 cup water.

Shape dough into a disc, wrap in plastic, and refrigerate for at least 4 hours or overnight.

Place chilled dough on a generously floured surface and roll out to an 11-inch circle, adding more flour to your rolling pin as needed.

Carefully roll dough onto the rolling pin, then unroll over a 9-inch pie dish. Press dough evenly into the bottom and sides of the dish. Trim any excess dough and flute the edges.

Blind-bake or fill and bake as directed in your pie recipe.

Enjoy!

Whisk flour and salt together in a large bowl. Cut in chilled shortening with a pastry blender until the mixture resembles coarse, pea-sized crumbs.

Add 1/4 cup ice-cold water; use a fork to stir the flour up from the bottom, just until it's mixed in. Press down on any chunks and continue working the dough around the bowl. Continue to add ice-cold water, in 1 tablespoon increments, mixing just until dough is moist enough to hold together when molded; you will not need more than 4 tablespoons and in fact, may need less.

Gently gather dough together into a ball. Divide in half, and flatten each half into a 1-inch-thick disc. Wrap each disc in plastic wrap and chill in the refrigerator for at least 30 minutes. For best results, chill for 4 hours, or up to 2 days.

When ready to use, roll dough on a lightly floured surface, being careful not to overwork it.

Fit dough into a pie plate. If it crumbles or tears as you work it, just pinch and press it back into shape.

Use pie crust as directed in your pie recipe.

1. Place the flour, almond flour, and salt in a large bowl. Add butter and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles small peas.

2. Pour in the buttermilk and mix with a spatula, drizzling in more buttermilk as needed (no more than 1 tablespoon at a time), until the dough just comes together (a few dry spots are ok). Turn the dough out onto a floured surface and gently knead until no dry spots remain, about 1 minute.

3. Divide the dough in half. Shape each piece into a circular disk. Wrap the dough in plastic wrap. At this point you can place the dough in the fridge for up to one week or use as directed in your recipe.

Combine flour, butter, and salt in a food processor. Pulse until mixture resembles coarse crumbs, about 10 (1-second) pulses.

Stir ice water and vinegar in a small bowl.

Pour 1/2 of the ice water mixture into flour mixture; pulse to combine, about 3 (1-second) pulses. Pour in remaining ice water mixture; pulse until mixture starts to come together, about 8 (1-second) pulses.

Turn dough out onto a wooden surface, pat it into a circle, and divide it in half. Form each half into a disc, about 5-inches wide.

Wrap each disc in plastic wrap and refrigerate for at least 30 minutes until ready to use.

Use in your favorite pie recipe.

Gather all ingredients.

Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.

Roll gently on a floured pastry cloth to about an inch larger than pie plate.

Fold carefully in half, lift to pie plate, and unfold. Press into pan. For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.

Enjoy!

Measure butter & shortening onto a plate, put into freezer for about 20 minutes.

Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.

Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.

Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!

In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.

Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to overmix.

Place this dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).

Remove from refrigerator and roll out. This makes absolutely the BEST pie crusts. I have won County Fair competitions with this pie crust. Double for making a 2-crust pie.

Mix flour, salt, and baking powder together in a bowl. Cut in lard until the mixture resembles coarse meal.

Whisk water, egg, and vinegar together in another bowl; add to dry ingredients and stir until dough is thoroughly moistened and forms a ball.

Divide dough into fourths; roll each portion into a ball and flatten into a disk.

If using immediately, roll each disk on a lightly floured surface to fit your pie pan, then bake as directed in your recipe.

If using later, wrap each disk tightly in plastic wrap. Refrigerate for up to three days, or place wrapped disks in a freezer bag and freeze for up to 3 months.

Whisk flour and salt together in a large bowl. Cut in shortening until it resembles coarse crumbs.

Mix cold water, egg, and vinegar together in a separate bowl. Add to flour mixture and blend with a fork until a ball of dough forms. Divide into three equal balls; flatten each ball into a disk. Wrap disks in plastic wrap and refrigerate until ready to use.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).

Combine flour, oil, milk, sugar, and salt in a 9-inch pie pan; stir with a fork until mixture comes together.

Pat into the bottom and up the sides of the pan.

Poke holes in the bottom and sides with a fork.

Bake in the preheated oven until light golden brown, about 15 minutes. Use as directed in your favorite pie recipe.

Whisk flour, sugar, baking powder, and salt together in a large bowl.

Transfer 1/2 cup flour mixture to a small bowl; stir in water until smooth.

Cut shortening into remaining flour mixture until it resembles coarse meal. Blend in wet flour mixture.

Divide dough into two pieces. Form each piece into a disk, wrap in plastic wrap, and refrigerate for at least 45 minutes or up to 3 days before using.

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C).

Set aside 12 to 18 whole gingersnap cookies. Crush remaining cookies until you have 1 1/2 cups fine crumbs. Reserve any remaining cookies for another use.

Mix gingersnap crumbs, brown sugar, and melted butter together in a bowl until well combined.

Press mixture into the bottom of a 9-inch springform pan.

Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base and overlapping slightly if necessary, so that they stand firmly.

Bake in the preheated oven until set, about 7 minutes. Cool crust completely before filling.

In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.

Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.

Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.

Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.

Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.

With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.

Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

Preheat the oven to 450 degrees F (230 degrees C).

Sift flour, sugar, and salt into the center of a pie plate. Make a well in the center and pour in oil and milk. Mix with a fork, then press into the bottom and sides of the pie plate.

Bake in the preheated oven for 8 to 10 minutes, or until golden brown.

Gather all ingredients.

Make sauerkraut filling: Melt butter in a skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Add sauerkraut and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper, then remove to a plate to cool.

Make potato filling: Melt butter in the same skillet over medium heat. Cook and stir onion in hot butter until translucent, about 5 minutes. Stir in mashed potatoes, salt, and white pepper. Remove from heat.

Make dough: Beat together sour cream and eggs in a large bowl until smooth. Sift flour, baking powder, and salt into a separate bowl; stir into sour cream mixture until dough comes together.

Knead dough on a lightly floured surface until firm and smooth.

Divide dough in half, then roll out one half to 1/8-inch thickness. Cut into 3-inch rounds using a biscuit cutter. Place a small spoonful of potato filling into the center of each round.

Moisten edges with water, fold over, and press with a fork to seal. Roll and fill remaining dough half with sauerkraut filling.

Bring a large pot of lightly salted water to a boil. Add pierogies in batches to boiling water and cook until they float to the top, 3 to 5 minutes. Remove with a slotted spoon.

Enjoy!

1. Preheat the oven to 375 F.

2. Melt together the olive oil and 4 tablespoons butter In a large oven safe skillet over medium heat. Add the shallot, 1 tablespoon thyme, and 1 tablespoon sage. Cook until the shallot is fragrant, about 5 minutes. Add the flour and cook until a paste forms and turns golden, 1-2 minutes. Gradually whisk in the wine and broth. Add the chicken and season with salt and pepper. Bring to a boil.

3. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 10 minutes. Stir in the carrots, broccoli, celery, and cayenne, and cook until the chicken is cooked through, about 5 minutes more.

4. Remove the skillet from the heat, then shred the chicken using 2 forks.

5. In a small bowl, combine 4 tablespoons melted butter, 1 tablespoon thyme, the garlic, and rosemary.

6. Place 2 pieces of phyllo on a clean counter, one on top of the other. Brush the melted garlic butter over the phyllo. Top with 2 more sheets of phyllo (one on top of the other), placing it slightly off-center. Butter the phyllo. Top with 2 more sheets of phyllo (one on top of the other), again, placing it slightly off-center to create a circle. Now, repeat this layer with the remaining sheets of phyllo. Carefully place the phyllo over the skillet. Make 2-3 slits in the top of the dough with a sharp knife. Lay the sage leaves on top of the crust.

7. Bake until the phyllo is golden brown, 25-30 minutes. Let cool 10 minutes, then serve!

1. Position a rack in the lower third of the oven. Preheat the oven to 350° F.

2. Butter an 8-inch pie plate, then sprinkle with 1 tablespoon cinnamon sugar. Fit the pie crust into the pie plate. Brush the edges of the crust with beaten egg, then sprinkle with cinnamon sugar. Lightly prick the bottom of the dough with a fork. Freeze 10 minutes.

3. Meanwhile, add the butter to a small saucepan set over medium heat, cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes.

4. Whisk together the brown sugar and 2 eggs, and 1 egg yolk until well combined. Add the cream. Whisk in the warm brown butter and vanilla. Fold in the chocolate caramels and chocolate chips. Pour the mixture into the crust, making sure the chocolate is evenly distributed throughout. Sprinkle the top of the pie with 2-3 tablespoons of cinnamon sugar. Place the pie on a baking sheet.

5. Bake for 40-55 minutes, until the pie is puffed on top, but still wiggly in the center. The longer you bake, the more set your pie will be. I bake between 40-45 minutes. Remove from the oven and let cool 15-20 minutes. Serve the pie warm, sprinkled with sea salt (if desired), and dolloped with whip cream or ice cream. Or serve at room temp. Both options are great!

1. In a food processor, combine the flour, salt, and butter. Pulse until the mix clumps together to form pea-size balls. Add the hazelnut liquor (if using), then add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.

3. Turn the dough out onto a floured surface. Roll out into 2 rounds. Use as directed.

1. To make the dough. In a medium bowl, combine the flour, salt, butter, yogurt, and egg, and mix until combined. Knead the dough for 2-3 minutes. Cover and let sit 20 minutes.

2. In a bowl, mix the potatoes with the cheddar cheese.

3. Roll the dough out onto a floured surface to 1/8 inch thickness. Using a biscuit cutter, cut out 3-inch circles. Spoon 2 teaspoons of the mashed potatoes into the center of each round. Brush the edges with water and fold half of the dough over the filling to enclose it. Press down the edges to seal. At this point, the pierogi can be flash-frozen on a baking sheet for 30 minutes, then transferred to a freezer bag and frozen for up to 3 months.

4. When ready to cook, bring a large pot of salted water to a boil. Boil the pierogi in batches for 2-3 minutes, or until they float, then drain.

5. To make the butter sauce, cook the bacon in a large skillet over medium heat until crisp. Drain. Wipe the skillet clean, then set back over medium-high heat add the butter and and cook 2-3 minutes, until the butter is browned. Stir in the garlic and rosemary. Remove from the heat.

6. Drop the pierogi into the sauce, gently tossing to combine. Spoon the pierogi and sauce onto plates. Top with cheddar and bacon. EAT!

1. Position a rack in the lower third of the oven. Preheat the oven to 350° F.

2. Fit the pie crust into an 8-inch pie plate. Brush the edges of the crust with beaten egg, then sprinkle with vanilla sugar (or coarse sugar). Lightly prick the bottom of the dough with a fork. Freeze 10 minutes.

3. Meanwhile, add the butter to a small saucepan set over medium heat, cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool.

4. Whisk together the brown sugar and 2 eggs, and 1 egg yolk until well combined. Add the maple syrup and cream. Whisk in the brown butter and vanilla until smooth. Fold in the chocolate chips. Pour the mixture into the crust.

5. Bake for 55-60 minutes, until the pie is puffed on top, but still wiggly in the center. The longer you bake, the more set your pie will be. Remove from the oven and let cool 20-30 minutes, then serve the pie warm, sprinkled with sea salt (if desired), and dolloped with whip cream. Or serve are room temp. Both options are great!

6. To make the whipped cream, whip the cream using an electric mixer until soft peaks form. Add the maple syrup and vanilla. Whip until combined and fluffy.

1. In a food processor, combine the flour, salt, and butter. Pulse until the mix clumps together to form pea-size balls. Add the hazelnut liquor (if using), then add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.

3. Turn the dough out onto a floured surface. Roll out into 2 rounds. Use as directed.

In a bowl, mix together the beaten eggs, maple syrup, rum (if using), vanilla extract, and melted butter. Sprinkle with flour, salt, cinnamon, and nutmeg. Whisk until smooth.

Spread the chopped walnuts over the bottom of a prepared pie shell. Pour the maple syrup egg mixture over the walnuts.

Place the pie in the preheated oven on the middle rack. Place a cookie sheet on the rack underneath to catch any drippings from the pie crust.

Bake for 40 to 45 minutes. After about 20 minutes (about halfway through the baking), you may want to tent the pie crust edges with foil, or use a pie protector, so that the edges don't get burnt.

Don't worry if the surface of the pie "cracks" while cooking. The pie filling will puff up while hot (because of the eggs), and then deflate while it cools.

Remove from the oven and let cool completely before serving.

Did you love the recipe? Give us some stars and leave a comment below!

1. Position a rack in the lower third of the oven. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

2. In a pot, combine the pecans, maple syrup, and bourbon (if using). Simmer over medium heat for 5 minutes. Remove from the heat. Strain the pecans away from the syrup and place on the prepared baking sheet. Set the syrup aside to use in the pie.

3. Toss the pecans with 2 tablespoons brown sugar. Bake for 10 minutes, until toasted. Remove from oven and sprinkle lightly with sea salt (if desired). Let cool, then lightly chop.

4. Fit the pie crust into an 8-inch pie plate. Brush the edges of the crust with beaten egg, then sprinkle with vanilla sugar (or coarse sugar). Lightly prick the bottom of the dough with a fork. Freeze for 10 minutes.

5. Meanwhile, add the butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat.

6. Whisk together 1 cup brown sugar, 2 eggs, and 1 egg yolk until well combined. Add the 1/3 cup of the reserved maple syrup mix and the cream. Whisk in the brown butter and vanilla until smooth. Fold in the pecans and chocolate. Pour the mixture into the crust.

7. Bake for 55-60 minutes until the pie is puffed on top but still wiggly in the center. The longer you bake, the more set your pie will be. Remove from the oven and let cool for 20-30 minutes. Serve the pie warm and dolloped with whipped cream. Or serve at room temp. Both options are great!

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Arrange the tomatoes on a cutting board and sprinkle with salt. Let sit for 15 minutes to draw out excess moisture. Then, blot them dry.

3. In a bowl, mix the thyme, garlic, and chili flakes.

4. Lay the pie crust on the prepared baking sheet and prick all over with a fork. Spread the fig preserves over the dough, leaving a 1/4-inch border. Top with half of the cheese cubes, then sprinkle with half of the garlic mix. Layer on half of the tomatoes. Top with the remaining cheese and then the tomatoes and garlic. Fold the edge of the dough over the tomatoes.

5. Bake for 45 minutes or until the pastry is golden and the cheese melted. Serve with lots of fresh basil and sea salt.

Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).

Place potato in a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes.

Drain, mash, and set aside.

Meanwhile, crumble ground beef and pork into a large saucepan. Add onion, garlic, mustard powder, thyme, sage, cloves, salt, and black pepper. Stir in water. Cook over medium heat, stirring, until meat is evenly browned.

Remove from the heat and mix in mashed potato.

Ease one pie crust into a 9-inch pie plate. Fill with meat mixture, then top with the remaining pie crust.

Trim any excess dough, then crimp the edges with the tines of a fork to seal.

Prick top crust a few times with a knife to vent steam. Cover the edges of the crust with aluminum foil.

Bake in the preheated oven until crust is browned, about 25 minutes.

Gather all ingredients and preheat the oven to 425 degrees F (220 degrees C.)

Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain.

While chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, salt, pepper, and celery seed.

Slowly stir in chicken broth and milk.

Reduce heat to medium-low and simmer until thick, 5 to 10 minutes. Remove from heat and set aside.

Place chicken and vegetables in the bottom pie crust. Pour hot broth mixture over top.

Cover with top crust, seal the edges, and cut away any excess dough. Make several small slits in the top crust to allow steam to escape.

Bake in the preheated oven until pastry is golden brown and filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.

Enjoy!

In a Dutch oven over medium-high heat, melt the butter. Once the butter has melted and begins sizzling, add the onion, celery, and garlic. Using a large spoon to stir, sauté the vegetables until they become translucent, 3 to 4 minutes.

Reduce the heat to medium and sprinkle the flour over the veggies and fat in the pot. Stir the flour into the vegetables to create a roux, then cook the mixture for 1 minute to remove the raw, floury taste. The roux should look pale yellow and leave a thick coating on the vegetables.

In a small bowl or large liquid measuring cup, combine the chicken stock and milk. Continuously stir the roux-coated vegetables while adding the chicken stock-milk mixture to the vegetables, 1 cup at a time.

Once all of the liquid has been added, simmer the gravy until it thickens, about 5 to 6 minutes. The gravy will go from a thick, paste-like consistency to a smooth gravy that coats the back of your spoon.

When the gravy has thickened, fold in the chicken, peas and carrots, as well as the rosemary, thyme, and sage. Stir to completely coat the chicken and veg in the gravy.

Taste the mixture and, if needed, adjust the seasoning with the salt and pepper. Pour the filling into a 9 x13-inch baking dish and allow it to cool for 15 minutes.

On a lightly floured surface use a rolling pin to roll out the sheet of puff pastry into an 11 x 15-inch rectangle that’s 1/8-inch thick. In a small bowl, whisk together the egg yolk and water to make an egg wash.

Lay the rolled sheet of puff pastry on top of the baking dish. Brush the surface of the pastry with the egg wash and fold any excess dough over the top of the dough to create a crust. Crimp the edges as you would pie dough, then brush the fluted edge with more egg wash. Sprinkle a pinch of salt over the surface of the dough, then use a knife to cut small slits in the surface to act as vents.

Place the baking dish on a larger sheet pan to catch any spills in case the filling bubbles over the edge of the dish. Bake the pot pie at 400°F for 20-25 minutes or until the top is golden brown and the filling gently bubbles up through the vents.

After baking, remove the chicken pot pie from the oven and allow it to cool for 15 minutes prior to serving. The filling will be very hot, so take care when eating.

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Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat.

Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot.

When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside.

Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half.

Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.

Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. Add the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter.

Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers.

Empty the food processor onto a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.

In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more.

Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often until thickened and creamy.

Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.

Roll out dough on a lightly floured surface to a little less than a quarter-inch thick.

Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling.

Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie.

Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling.

Let cool for at least 5 minutes before serving.

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In a medium saucepan, combine the flour, sugar, and salt and whisk to combine. Add the coconut milk, milk, and eggs and whisk well to thoroughly combine.

Place the pan over medium heat. Bring the mixture to a boil while stirring. Bubbles should be popping up all over the pan, including the center. Boil, stirring constantly, for 5 minutes. The mixture will thicken less than halfway through the cook time but keep cooking for the full 5 minutes.

Remove from the heat and add the butter, rum (if using), and vanilla. Stir until the butter is melted and the mixture is creamy and thick, similar to pudding.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Pour the custard into a bowl and press a piece of greased plastic wrap directly against the surface. This will keep it from forming a skin.

Chill in the fridge for at least 4 hours. The custard should be nice and thick once chilled.

Simply Recipes / Mark Beahm

Once the custard has been chilling for at least a few hours, make the pineapple filling. In a small saucepan over medium heat combine the crushed pineapple, sugar, cornstarch, and lime juice and stir. Bring to a boil. Boil, stirring constantly, until the mixture is thickened and glossy, similar to a compote, about 3 minutes.

Remove from the heat and add the rum. Add the mixture to a container and place in the fridge to cool while you make the crust.

Simply Recipes / Mark Beahm

Preheat the oven to 350°F.

Add the vanilla wafers to the bowl of a food processor. Pulse several times, until the cookies are all broken into pieces the size of chocolate chips or smaller. Add 1/2 cup of coconut flakes, brown sugar, and salt and pulse until the cookies are finely ground.

Pour the mixture into a large bowl and combine with the melted butter. Mix until all of the crumbs are well-saturated.

Dump the mixture into a standard (9-inch) pie pan and spread out into an even layer. Press the cookie crumbs into the bottom and sides of the pan, going up close to the edge and making the layer as even as possible.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Bake the crust until it is golden brown and smells like coconut, 10 to 12 minutes. Cool to room temperature.

Simply Recipes / Mark Beahm

While the oven is hot, add the remaining 1/4 cup coconut flakes to a small pan or oven-safe skillet and spread into a single layer. Toast, tossing once, for about 5 minutes, until the coconut flakes are golden brown but not burnt. Set aside to cool and then store until ready to assemble the pie.

Meanwhile, stick an empty mixing bowl in the fridge for whipping the cream.

Simply Recipes / Mark Beahm

Once the custard has chilled, the pineapple filling has cooled, and the crust has cooled, make the whipped cream. Add the chilled cream to a cold mixing bowl or the bowl of a stand mixer. Use an electric mixer to whip at medium-high speed until doubled in volume and beginning to thicken up.

Gradually add the sugar while mixing followed by the vanilla. Beat until soft peaks form (when you lift the beater, it should make a short peak and then flop over, melting back into the rest of the cream). Add the coconut cream.

Continue beating until medium-stiff peaks form. When you pull a beater out of the cream, it should form peaks that largely hold their shape.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Pour the chilled coconut custard into the cooled pie crust. Use a rubber spatula to spread out and make level.

Dollop the cooled pineapple filling all over the coconut filling, then carefully spread to make a layer on top.

Top with the whipped cream, gently spreading with a rubber spatula.

Chill the pie, uncovered, for at least 4 hours before serving or up to 24 hours.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

When ready to serve, top the pie with the toasted coconut. You can also decorate with maraschino cherries, placing one on each slice.

Leftover pie will keep in the fridge, covered, for up to 3 days. Press plastic wrap or waxed paper up against the cut sides of the pie to keep the custard from weeping.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).

Place frozen peas, carrots, and beans in a saucepan with celery; add enough water to cover and bring to a boil. Reduce heat to medium-low and simmer until celery is tender, about 8 minutes. Drain.

While vegetables are simmering, melt butter in a saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add flour, salt, pepper, celery seed, onion powder, and Italian seasoning and whisk until a paste forms, about 1 minute. Slowly whisk in chicken broth and then milk until incorporated; bring to a simmer and cook, whisking constantly, until sauce thickens, 3 to 5 minutes.

Remove thickened sauce from the heat; add cooked, drained vegetables and cubed turkey and stir until filling is well combined.

Set out two 9-inch pie dishes. Fit one pie pastry into the bottom of each dish. Spoon 1/2 of the pot pie filling into each dish, then lay remaining pie pastries over top. Pinch and roll the top and bottom pastries together at the edges to seal. Use a sharp knife to cut several small slits in each top pastry to allow steam to escape while cooking. Place pies on baking sheets.

Bake in the preheated oven for 15 minutes. Check the top crusts for browning; if they are browning too quickly, cover with aluminum foil. Continue to bake until the crusts are golden brown and the filling is bubbly, 15 to 20 more minutes.

Let pies cool for 10 minutes before serving.

Serve and enjoy!

Gather all your ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Mix white sugar, brown sugar, and butter together in a bowl.

Stir in corn syrup, eggs, and bourbon, then fold in pecans.

Pour mixture into the pie crust.

Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until the center is set but slightly jiggly, 25 to 30 minutes more.

Remove from the oven and cool completely on a wire rack before slicing. Pie will set as it cools.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Combine sugar, corn syrup, butter, water, and cornstarch in a saucepan over medium heat. Bring to a full boil; remove from heat.

Beat eggs in a large bowl with an electric mixer until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans.

Pour pecan mixture into pie shell. Bake in the preheated oven until filling is set, 45 to 50 minutes.

Allow to cool to room temperature. Serve and enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

Beat sugar and eggs together in a large bowl until light and frothy. Beat in melted butter, lemon juice, and vanilla until well blended. Stir in spaghetti squash.

Pour mixture into baked pie shell. Dust the top with nutmeg and cinnamon.

Bake in the preheated oven until a knife inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack before slicing.

Garnish slices with whipped cream to serve.