462 double crust pastry Recipes
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Double-Crust Pastryall-purpose flour, salt and3 Moreall-purpose flour, salt, cold unsalted butter , cut into 1/2-inch pieces, cold vegetable shortening or lard, ice water5 ingredients
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Double Crusted Vegetable Pieall-purpose flour, salt and16 Moreall-purpose flour, salt, chilled unsalted butter or margarine, egg, lightly beaten, water , or as needed, juice of 1 lemon, artichokes, olive oil, onion, diced, i large bunch fresh flat-leaf parsley, chopped (about 1/3 cup), beet greens or spinach, coarsely chopped, english peas, shelled (about 2 cups shelled ), salt, freshly ground black pepper, freshly grated nutmeg , or to taste, eggs, lightly beaten, olive oil or lightly beaten egg for coating pastry40 min, 19 ingredients
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Double Crust Chicken Pot Pieskinned, boned chicken breast halves cut into 1 inch piec... and18 Moreskinned, boned chicken breast halves cut into 1 inch pieces, onion chopped, butter melted, celery chopped, frozen peas and carrots thawed, peeled potato chopped, chicken broth, dry white wine, dried parsley flakes, pepper, bay leaf, cornstarch, water, cream of mushroom, undiluted, cheddar cheese shredded, sour cream, ready made pie pastry, egg yolk, milk1 hour 20 min, 19 ingredients
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Double Cherry Piepastry, sugar, corn starch, salt, sour cherries and9 Morepastry, sugar, corn starch, salt, sour cherries, dried cherries, almond extract, prepare pastry ., prepare filling : in 3-quart saucepan combine 1/2 cup sugar, the cornstarch, and salt. drain liquid from canned cherries into the saucepan; set cherries aside. stir cherry liquid into sugar mixture until no lumps remain. heat mixture to boiling over medium heat, stirring frequently; continue cooking 1 minute until mixture is clear. stir in reserved cherries, the dried cherries, almond extract, and food coloring, if desired; set aside., heat oven to 400 degrees f. between 2 sheets of floured waxed paper, roll out 1 ball of pastry into an 11-inch round. remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. remove remaining sheet of waxed paper. spoon cherry filling into pastry-lined plate., between sheets of floured waxed paper , roll out remaining pastry to a 9-1/2- by 7-1/2-inch rectangle. remove top sheet of paper from pastry. with fluted pastry wheel or knife, trim long edges to make them even, then cut rectangle lengthwise into fourteen 1/2-inch wide strips., make lattice crust , place 1 strip in center of pie and another at right angle to first strip. place 2 strips, 1 on each side of first strip, about 1/4-inch apart. place 2 more strips, 1 on each side of second strip. continue in this fashion, 2 strips at a time, moving toward edge of pie, until all strips have been used. trim off all strips extending more than 1 inch past rim of pie plate. lift edge of bottom crust over ends of strips. pinch together and flute edge. sprinkle remaining 1 tsp of sugar onto pastry strips. place pie on rimmed baking sheet., bake pie 35 to 40 minutes or until pastry is golden brown and the filling bubbles. cool pie on wire rack 15 to 20 minutes before cutting.40 min, 14 ingredients
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Classic Pie Pastryingredients for single-crust pie and9 Moreingredients for single-crust pie, king arthur unbleached all-purpose flour, salt, shortening, cold water, ingredients for double-crust pie, king arthur unbleached all-purpose flour, salt, shortening, cold water15 min, 10 ingredients
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Pumpkin Pie, Hungry Girl Recipe Using a Pillsbury Pie Crustpure pumpkin (not pie filling), non-fat evaporated milk ) and6 Morepure pumpkin (not pie filling), non-fat evaporated milk ), egg beaters, maple syrup , sugar free, pumpkin pie spice, cinnamon, salt, pastry for double-crust pie8 ingredients
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Flaky Double-Crust Pastryall-purpose flour, kosher salt, vegetable shortening and3 Moreall-purpose flour, kosher salt, vegetable shortening, cold unsalted butter , cut into 1/2 inch pieces (4 oz), ice water , plus, ice water50 min, 6 ingredients
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