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Savory Pie Crust

Savory Pie Crust


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Now, you do not need a food processor for this, but I will provide instruction for both the by-hand method and the food processor method. It must be due to the fact that I have to handwash my dishes (that’s right, I have no newfangled dishwashing machine) that I’m not fully embracing the food processor method, but in the interest of full disclosure, I thoroughly enjoy working with dough by hand, or a mano. It’s soothing and also gratifying to know your two warm palms and 10 cold fingers put it all together.

To make the dough by hand, mix together the flour, salt, and baking powder in a large mixing bowl. Now, not to scare you about the dough, because we all know now that the dough is your friend and is infinitely useful, but the reason why the very cold items must be very cold is because you want a flaky crust, and that can’t happen if the fats blend into the dough completely. It is the little bits of fat that create flakiness and give you that buttery crust we all hold so dear. This is also why you should use your fingers, the cold part of your hands, and not your palms, which are the warm part of your hands, to work the dough. If it makes your life easier, you can put the butter and shortening into the freezer for 5-10 minutes to ensure that they are both very cold for the next step.

Cut the very cold vegetable shortening and the very cold butter into approximately ½-inch cubes and add them to the flour mixture. Using the tips of your fingers, blend the butter and shortening into the flour. What this means is, you plunge your fingers into the flour, coating the fats with flour, while breaking up the fats until they are roughly pea-sized. It is perfectly OK for some of them to be larger than pea-sized, you just don’t want them to be close to the same size as the cubes you initially placed into the flour. Remove your fingers from the flour and fats mixture. Get yourself a fork. Pour ½ cup very cold ice water (yes, I know I’ve mentioned "very cold" before — I am trying to make a point) into the flour and fats mixture and blend the water into the dough with the fork. You are trying to moisten the dough just enough that it holds together, so if there are still dry spots in your bowl, and I’m pretty certain there will be, add very cold, oh, absolutely frigid, ice water to the dough, 1 tablespoon at a time, blending in gently, until the dough is just holding together. On a lightly floured surface, form the dough into a ball, wrap it in plastic wrap, and refrigerate it for 30 minutes.

And now, the food processor version: In a food processor fitted with the metal blade, add the flour, salt, and baking powder. Then add the very cold butter and the very cold shortening, and pulse for about 10 seconds until the fats are pea-sized. Pulsing the motor, add ½ cup of the ice water to the flour mixture until it begins to form small balls. If there is still a fair amount of flour laying about in the processor, add ice water, 1 tablespoon at a time, until dry has become moist. Turn the small balls of dough out onto a lightly floured surface, being very careful of the metal blade—that thing is sharp — and form them quickly and gently into a ball. Cover the dough completely in plastic wrap, and place it in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees.

So now your gravy is done; it and the chicken are in the pie pan, and you need only to get the savory pie dough out of the refrigerator and, on a lightly floured surface, roll it out to approximately ¼-inch thickness in some approximation of a circle (or a rectangle, or a square; whatever shape baking dish you’re using). As soon as the dough is rolled out, gently lift it and place it atop your baking dish. Push the dough down the sides of the dish to firmly cover the filling as though you’re tucking someone you love into a toasty bed, allowing for an inch or so of dough overhanging the edges of the baking dish. Crimp the overhanging dough over itself to create a thicker crust edge. Beat the egg yolk and milk together and brush it over the top of the crust. Cut five 1-inch slits in the dough over the filling — be decorative with it if you like — and place your masterpiece into the oven. I advise you to put the baking dish on a foil-lined baking sheet in order to prevent spillage on the bottom of the oven, which might result in copious amounts of smoke in your kitchen, and might require you to set the oven to clean the next day. Ahem. Not that this is has ever happened at my house or anything. Bake until the crust is golden brown, approximately 40 minutes.


Savory Pie Crust for Pot Pies

Pie crust is one of those things I get lazy with. And I so don’t know why. I mean, making a pie crust takes minutes. Sure you have to wait for the dough to chill but really… it isn’t that hard if you have a food processor.

So when I decided to make pot pies from leftovers and found myself without any refrigerated or frozen pie crust (it is the week after Thanksgiving) I decided to just whip up some savory pie crust to use to save time and money.

And don’t worry… I’ll be sharing my pot pie recipe with you tomorrow!

Not only was this savory pie crust good, it was perfectly flaky and delicious with the pot pie filling! Definitely something I can prepare for a weeknight meal.

All you need to make this pie dough are four easy ingredients that almost everyone has on hand. Flour, butter, salt, and ice water. That’s it! And you don’t need much of it.

If you use your food processor you can have all of these ingredients mixed up in a matter of seconds. Then you just need to knead the dough for a minute or two on a floured surface and then form into a round disk. Cover in saran wrap and chill for at least 30 minutes.

Once the dough has chilled for a bit, bring it out and roll into a flat sheet. Then use whatever container you’re putting your pot pie filling in and trace the top for the perfect fitting crust.

If you want to get all fancy you can cut out additional shapes to add to the top. I chose a cute snowflake to go with the winter theme of this comfort food.


Receipes That Use Pie Crust / Ideas For What To Do With Leftover Pie Dough : Pie crust (1 minute!) by:nagi.

Receipes That Use Pie Crust / Ideas For What To Do With Leftover Pie Dough : Pie crust (1 minute!) by:nagi.. I will admit to enjoying some modern technology in my method of mixing up the pie dough though. Roll out your pie crust and place it in the tin. The recipe yields crust with a textural combination of tender shortbread and flaky croissant — with a generous measure of crispness thrown in. When it's time to chill the dough, divide it in half and shape into two disks. When ready to use take out of the freezer and bake directly from frozen.

This pie crust recipe uses just a few simple ingredients and turns out perfect every time. Spring's berry pie season and fall's thanksgiving pie season, with all butter pie crust vs. It never ceases to amaze me all the things that you can do with a can of crescent rolls!! In fact, it is downright easy if you have the right pie crust recipe. We will show you helpful techniques and prevent you from making common mistakes.

The Best Homemade Pie Crust Recipe Cookies And Cups from cookiesandcups.com If you despise shortening, my pie crust recipe isn't for you. These recipes come together in a snap with the use of refrigerated pie crusts. Or to refrigerate it or freeze it for later. I just love the old fashioned. If using fresh peaches, make sure they are ripe but firm. Turns out making homemade pie crust isn't as hard as i used to think it was. I used to have a pie crust recipe which used shortening instead of butter. 2 pie crusts, enough for 1 double crust pie or 2 single crust pies.

These pie crust recipes are accompanied with detailed instructions and illustrations.

Our recipe for classic pie crust couldn't be easier. The perfect pie crust recipe requires only 5 ingredients and yields enough for both bottom and top crust. I used to have a pie crust recipe which used shortening instead of butter. I'm using our recipe for classic double pie crust here, which combines both butter and shortening. Freeze the pie crust — freeze for up to 8 weeks. Prep the crust now and make pies and tarts all season long. One important thing here, make sure to measure your flour correctly. If you are using it for a pie that normally needs to be baked blind just bake it as is, with no beads or beans. Winning state fair pie crust recipes. Our 79 best pie recipes of all time. Collection by jackie shofe • last updated 11 days ago. Pie crust (1 minute!) by:nagi. Butter is 80% fat, which is.

I adore making pies and have a few blue ribbons under my belt, though i do it for fun. The main issue with using lard is that it can be difficult to get your hands on high quality rendered leaf lard. Easy, always good pie crust. Or to refrigerate it or freeze it for later. Just 2 teaspoons of ice water hold all of the ingredients together.

The Best Butter Pie Crust Flaky So Easy Fivehearthome from www.fivehearthome.com To make pie crust, first combine flour, salt, and shortening. This homemade pie crust recipe is tender, buttery and flaky. If using fresh peaches, make sure they are ripe but firm. Winning state fair pie crust recipes. The recipe yields crust with a textural combination of tender shortbread and flaky croissant — with a generous measure of crispness thrown in. I'm using our recipe for classic double pie crust here, which combines both butter and shortening. Here's my all time favorite pie crust recipe! Just 2 teaspoons of ice water hold all of the ingredients together.

It's not your best bet in a recipe like this pie crust.

Collection by jackie shofe • last updated 11 days ago. Here's my all time favorite pie crust recipe! Freeze the pie crust — freeze for up to 8 weeks. I adore making pies and have a few blue ribbons under my belt, though i do it for fun. If you are using it for a pie that normally needs to be baked blind just bake it as is, with no beads or beans. This is the pie crust that i grew up eating. So, i'm a huge fan of making delicious recipes that are easy. I just love the old fashioned. These recipes come together in a snap with the use of refrigerated pie crusts. This pie crust is buttery, flaky and the great thing about this pie crust is that is so versatile, it's perfect for both savory or sweet pies. It feels like there are two big pie seasons that hit every year: I used to have a pie crust recipe which used shortening instead of butter. If you're making a mini pie, this is the perfect pie crust that you can make from scratch.

Several pie crust recipes—an all butter pie crust, or pate brisee, an all butter crust with almonds, combining butter and shortening crust, and the most classic pie or pastry crust is made with butter. This pie crust recipe uses just a few simple ingredients and turns out perfect every time. Fun and easy recipes using refrigerated pie crust. It feels like there are two big pie seasons that hit every year: The recipe calls for a homemade pie crust, but you can easily save time by using a store bought version.

The Best Homemade Pie Crust Recipe Cookies And Cups from cookiesandcups.com To make pie crust, first combine flour, salt, and shortening. You can make this in the food processor or. So, i'm a huge fan of making delicious recipes that are easy. I have tried several pie crust recipes, but they just did not turn out right. In fact, it is downright easy if you have the right pie crust recipe. Peach pie tastes like the essence of summer. The recipe calls for a homemade pie crust, but you can easily save time by using a store bought version. This is the pie crust that i grew up eating.

I'm using our recipe for classic double pie crust here, which combines both butter and shortening.

These pie crust recipes are accompanied with detailed instructions and illustrations. Easy, buttery small pie crust recipe! Or to refrigerate it or freeze it for later. Each pie crust recipe (except mom's) makes a generous 9 inch pie, or a 10 inch pie with a thinner crust. Does anyone out there have that recipe? Of course, these homemade breakfast pastries taste delicious when the crust is made from scratch, but you can save time and effort by using a refrigerated pie crust. It's not your best bet in a recipe like this pie crust. Spring's berry pie season and fall's thanksgiving pie season, with all butter pie crust vs. The best pie crust recipe with butter. The recipe yields crust with a textural combination of tender shortbread and flaky croissant — with a generous measure of crispness thrown in. This homemade pie crust recipe is tender, buttery and flaky. This recipe uses vinegar and cornstarch. Fun and easy recipes using refrigerated pie crust.

Recipes using butter or lard or oil or shortening. One important thing here, make sure to measure your flour correctly. Does anyone out there have that recipe? Of course, these homemade breakfast pastries taste delicious when the crust is made from scratch, but you can save time and effort by using a refrigerated pie crust. This recipe uses vinegar and cornstarch.

Source: cdn.sallysbakingaddiction.com

Fun and easy recipes using refrigerated pie crust. When it's time to chill the dough, divide it in half and shape into two disks. It's been passed down through generations. I'm using our recipe for classic double pie crust here, which combines both butter and shortening. This is the one and only pie crust recipe i use.

It never ceases to amaze me all the things that you can do with a can of crescent rolls!! This is one of those recipes! These pie crust recipes are accompanied with detailed instructions and illustrations. It's been passed down through generations. When it's time to chill the dough, divide it in half and shape into two disks.

Source: tastesbetterfromscratch.com

I've used this no butter pie crust for pecan pie, pumpkin pie, and sweet potato pie so far (numerous times, let me tell you) and it's you can easily double this easy pie crust recipe to make a bottom crust and a top crust or make it as is for just the bottom crust. Turns out making homemade pie crust isn't as hard as i used to think it was. Double it if you plan on making a lattice top or decorative edge. Our 79 best pie recipes of all time. This is the one and only pie crust recipe i use.

I use salted butter for flavor and the butter gives the pie crust a flaky texture. This is the pie crust that i grew up eating. I adore making pies and have a few blue ribbons under my belt, though i do it for fun. This pie crust is buttery, flaky and the great thing about this pie crust is that is so versatile, it's perfect for both savory or sweet pies. It feels like there are two big pie seasons that hit every year:

Source: itdoesnttastelikechicken.com

Foolproof tips & tricks that show you how easy making pie crust from scratch is! Prep the crust now and make pies and tarts all season long. This pie crust is buttery, flaky and the great thing about this pie crust is that is so versatile, it's perfect for both savory or sweet pies. I use salted butter for flavor and the butter gives the pie crust a flaky texture. If you are using it for a pie that normally needs to be baked blind just bake it as is, with no beads or beans.

To make pie crust, first combine flour, salt, and shortening. Does anyone out there have that recipe? I will admit to enjoying some modern technology in my method of mixing up the pie dough though. Our 79 best pie recipes of all time. So i changed the quantities and added and took away some ingredients and made a delicious pie crust.

Source: boulderlocavore.com

Does anyone out there have that recipe? If you despise shortening, my pie crust recipe isn't for you. Spring's berry pie season and fall's thanksgiving pie season, with all butter pie crust vs. Let crust rest for a time before rolling to relax the gluten. Fun and easy recipes using refrigerated pie crust.

These recipes come together in a snap with the use of refrigerated pie crusts. Pie crust is a moody, wonderful thing. In fact, it is downright easy if you have the right pie crust recipe. It is light and flaky and perfect for anything from so, can you use butter or margarine in place of shortening or lard? Does anyone out there have that recipe?

Source: www.thecomfortofcooking.com

Published:15 nov ཏupdated:13 nov ཐ.

Source: storcpdkenticomedia.blob.core.windows.net

You can also use a silicone shield like this.

Source: images-gmi-pmc.edge-generalmills.com

It never ceases to amaze me all the things that you can do with a can of crescent rolls!!

Our 79 best pie recipes of all time.

Source: houseofnasheats.com

A pie for every filling, season, and mood.

Just 2 teaspoons of ice water hold all of the ingredients together.

You can use it to make custard pies, cheery and apple pies.

Source: images-gmi-pmc.edge-generalmills.com

This is one of those recipes that is classic and unchanged because it's simply perfect.

I have tried several pie crust recipes, but they just did not turn out right.

Source: www.tasteandtellblog.com

Butter is 80% fat, which is.

Source: www.gimmesomeoven.com

It is light and flaky and perfect for anything from so, can you use butter or margarine in place of shortening or lard?

It's been passed down through generations.

So, i'm a huge fan of making delicious recipes that are easy.

Source: imagesvc.meredithcorp.io

I have tried several pie crust recipes, but they just did not turn out right.

Source: www.fivehearthome.com

Source: c6f8i2h4.rocketcdn.me

Our 79 best pie recipes of all time.

/> Source: assets.epicurious.com

Fun and easy recipes using refrigerated pie crust.

Source: www.scatteredthoughtsofacraftymom.com

We will show you helpful techniques and prevent you from making common mistakes.

Source: www.gimmesomeoven.com

These recipes come together in a snap with the use of refrigerated pie crusts.

Source: www.scatteredthoughtsofacraftymom.com

The recipe calls for a homemade pie crust, but you can easily save time by using a store bought version.

Source: thumbor.thedailymeal.com

These pie crust recipes are accompanied with detailed instructions and illustrations.


Make This Now: Savory Cheese Pie Crust

I feel like I say this a lot, especially when it comes to cheese: I’ve been meaning to talk about something for a long time. This time, it’s about a certain cheesy pie crust, which can instantly enhance any savory hand pie, turnover, meat pie, galette, or rustic vegetable tart. I’ve even been tempted to use it in a sweet application. It’s just that good.

Following is a recipe for this flakiest of pastry doughs — I think the additional fat from the cheese aids in this. Get the tips on how to ensure the most tender and flaky crust, what not to do when you’re making this dough, and what kinds of dishes you can create using this recipe as a base.

The only qualm you’ll have over this dough is that you didn’t discover it sooner. Sorry about that.

If you’re married to your pâte brisée or basic pie dough recipe, there really may be no better recipe to take a chance on than this one. Punched up by a hefty hit of Parmesan, there’s not much else that I’d feel as confident getting behind.

Those salty-nutty-cheesy notes from the crust compliment just about any savory dish. And I’m pretty sure I mentioned the flakiness, too, but just to reiterate: it’s kinda perfect, this recipe, it really is. If you’ve never attempted making pie dough from scratch, try this one. And soon.

Some ideas to get you started: Try it with savory hand pies, like these Pork and Guinness Hand Pies, or this Meat Pie with Artichokes, Cipollini and Mushroom Tart or even this Shallot Tart Tatin.

The recipe comes from Martha Stewart’s Pies & Tarts book, and the dough forms the base for a Cherry Tomato, Bocconcini, and Zucchini Pie, baked in a deep-dish pie plate.

If you want to be free-form about it, make a galette. That’s what I did, which turned out to be as tasty as can be, with slow-roasted tomato slices, mozzarella, and fresh thyme. Ideas for successful fillings or toppings are pretty endless. Try using vegetables tossed in olive oil and salt and then spread into the crust (good picks would be fennel, sweet onions, fresh corn, butternut squash, or even cauliflower), in conjunction with a cheese (try manchego, fontina, fresh ricotta, burrata, or gruyere), or maybe a meat (sopressata, fresh sausage, or bacon).

Look at the captions on the pictures above for some tips when making the dough. Some other things to keep in mind:


  • 1-1/4 cups unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 stick ice cold unsalted butter, cut or cubed
  • 1-1/4 cups freshly yellow or white freshly grated sharp cheddar cheese (or Irish cheddar)
  • 3-4 tablespoons ice cold water
  1. In the bowl of your food processor add the flour, salt, butter and cheddar. With the lid on, pulse until large crumbles form.
  2. With the processor running, add in 1 tablespoon of water (no ice!) at a time. The dough is perfect when a small amount is squeezed in your palm and it holds its shape.
  3. Form the dough into the shape that will fit your baking dish (round for pies or square for pot pie) and wrap in plastic or place into a quart-size re-sealable bag.
  4. Pop the dough round into the fridge to rest for at least 30 minutes. Can be made a day in advance.

Nutrition Information:

Yield:

Serving Size:

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Classic Double Pie Crust

There are probably as many pie crust recipes out there as there are bakers. Many of us struggle with pie crust this crust is a good go-to recipe for those of you who haven't yet settled on a favorite. Easy to roll, buttery-tasting, and somewhere between flaky/crumbly, it's like an old friend: reliable and forgiving. This recipe makes two crusts, enough for a double-crust pie or two single-crust pies.

Ingredients

  • 2 1/2 cups (297g) King Arthur Unbleached All-Purpose Flour or 2 1/2 cups (283g) Pastry Flour Blend
  • 1 1/4 teaspoons salt*
  • 1/4 cup (46g) vegetable shortening
  • 10 tablespoons (142g) very cold unsalted butter
  • 6 to 10 tablespoons (85g to 142g) ice water**

*Reduce the salt to 1 teaspoon if you use salted butter.
**Use the lesser amount of water if you use Pastry Flour Blend.

Instructions

Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess.

In a medium-sized mixing bowl, whisk together the flour and salt.

Add the shortening, working it in until the mixture is evenly crumbly, like coarse beach sand you want everything thoroughly combined.

Cut the butter into small (about 1/2") cubes.

Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough the mixture should be quite uneven, with big chunks of butter in among the smaller ones. People get nervous about pie crust, and in their anxiety they tend to work the dough too much. Working the butter in completely makes a mealy crust rather than a flaky one.

Drizzle 4 tablespoons of water over the flour mixture, tossing gently to combine.

Add enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather a bit up and squeeze it in your hand. Beware of kneading the pastry too much and/or adding too much water, as this will toughen the crust.

Gently shape the pastry into a cohesive mass. Or before shaping, take it a step further: Transfer the shaggy mixture to a piece of parchment paper. Press it into a rough rectangle and fold the dough into thirds, like a business letter. If necessary, spritz any dry areas with cold water and flatten and fold again, repeating the process until all errant bits of dough have been incorporated. Folding the dough in this fashion will create more flaky layers in your final crust.

Divide the dough in half. Gather each piece into a rough disk. Smooth the disks it's OK if they have a few cracks in the surface. Smooth their edges by running the disks along a floured surface like a wheel.

Wrap the crusts in plastic or your favorite reusable storage wrap. Chill for 30 minutes, or up to overnight. Or wrap in aluminum foil over the plastic, and freeze for up to two months.

For complete details on finishing your pie (including rolling the pastry, transferring it to the pan, adding filling and top crust, and baking), please see our Pie Baking Guide.

Tips from our Bakers

Looking for a gluten-free version of the recipe? Find it here: Gluten-Free Classic Double Pie Crust.

Be sure to use cold butter and ice water when making the crust it helps keep the butter and shortening from dispersing throughout the dough, which in turn helps keep the crust flaky. Also, resting the dough in the refrigerator, both after mixing and rolling out, will dramatically increase the quality of your results by firming up the fats in the dough, helping it stay flakier.


Go Around the World in Savory Pies

We all know how great dessert pies are, but what about their savory equivalent? They’re an entire multi-course meal in one convenient place, and there are so many great ways to enjoy them. If you like fish, fill your savory pie with sardines or crawfish. If you prefer meat, there’s beef, pork, and chicken (and one that combines all three), and there are even some with just vegetables. There’s a savory pie for every taste check out our favorites here.

Marion Buote’s Meat Pie

This flaky double-crust pie, from Prince Edward Island resident Marion Buote, is filled with a sumptuous beef, chicken, and pork stew. Get the recipe for Marion Buote’s Meat Pie »

Rabbit and Crawfish Stargazy Pie

In this whimsically constructed pie from restaurateur and cookbook author Mark Hix, rabbit and sweet crawfish form a thick, creamy, cider-rich sauce under a biscuit-like beef suet crust. Get the recipe Rabbit and Crawfish Stargazy Pie »

Stargazy Pie (English Sardine Pie)

In this whimsical Cornish dish, whole sardines poke their heads through the crust of a savory pie filled with bacon, hard-boiled eggs, and a mustard-laced custard. Get the recipe for Stargazy Pie (English Sardine Pie) »

Jerusalem Artichoke and Comté Pasties

Pasties were originally made for miners—they could hold the pies’ thick edging with dirty hands and discard it after eating. James Lowe updates the pedestrian pasty by marrying tender, earthy tubers with melty cheese for the filling. Get the recipe for Jerusalem Artichoke and Comté Pasties »

Tourtière (Québécois Meat Pie)

This French Canadian classic gets holiday flair from apple cider and warming spices. Get the recipe for Tourtière (Québécois Meat Pie) »

Mustard Tart

Two kinds of mustard bring bright, tangy, and savory notes to this quiche, which is full of vegetables and less heavy than the standard. Get the recipe for Mustard Tart »

Moroccan Pigeon Pie (B’stilla)

Pigeon is traditionally used to make this slightly sweet, savory Moroccan pie, but chicken thighs, quail, or Cornish game hens make excellent substitutes. Get the recipe for Moroccan Pigeon Pie (B’stilla) »

Perfect Blue Cheese Quiche With Whole Grain Crust

Perfect Blue Cheese Quiche With Whole Grain Crust

Homard en Croûte (Lobster Pot Pie)

Brandy adds even more luxuriousness to these creamy lobster pot pies. Get the recipe for Homard en Croûte (Lobster Pot Pie) »

Zucchini, Onion and Ricotta Pie (Torta Salata di Zucchine e Cipolle)

Squash, peppers, or eggplant can be substituted for the zucchini in this simple, savory summer pie. Get the recipe for Zucchini, Onion and Ricotta Pie (Torta Salata di Zucchine e Cipolle) »

Veal and Pearl Onion B’stilla (North African Meat Pie)

B’stilla, a North African meat pie, is traditionally made with poultry. Cookbook author Suzanne Zeidy’s take includes veal and caramelized pearl onions. When ordering the veal for this recipe, have your butcher remove the bone. Get the recipe »

Beef Short Ribs Empanadas

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Using leftover pie crust to make Apricot Rugelach Bites is a pretty genius shortcut. To begin, sprinkle your work surface with sugar. Place a rolled-out piecrust onto the sugar and roll to an even thickness. Spread apricot jam (or flavor of your choice) evenly over the crust, roll tightly into a log, and sprinkle with more sugar. Slice, place sugared-side up on a parchment-lined baking sheet, and bake at 400ଏ until golden, 22 to 25 minutes.

Not everything made with leftover pie crust has to be sweet. We took inspiration from our Fancy Pigs in a Blanket, made with puff pastry, and created a version using pie crust. Start by rolling out pie dough into a large circle. Cut dough into small rectangles and place mini hot dogs onto the center of each rectangle. Roll the hot dogs in the pie dough, place seam-side down on a parchment-lined baking sheet, and bake at 375ଏ until golden brown, 12-15 minutes. Serve with honey mustard, for dipping.


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