Sentences with phrase «butter pie crust»

Right now I have one in the oven made with a shopbought, ready - rolled all butter pie crust, a layer of caramelized onions (4 kinds), a layer of grated parmesan, and 2 layers of sliced tomato topped with fresh thyme and basil.

I didn't have sour cream, so made a regular all - butter pie crust (yesterday), and subbed some small yellow squash for the zucchini.

This is an all - butter pie crust recipe that will make flaky, buttery crust and good enough to eat without any filling at all, and just makes you wan na keep pinching lil pieces of crust off the edge to eat.

We're doing this old - school, with a hands - only, machine - free, blow - your - mind technique for the best damn all - butter pie crust.

How to make our easy butter pie crust recipe that makes consistent flaky pie dough every time.

So my second go, PP2, included fresh pumpkin and the Four and Twenty Blackbirds All Butter pie crust.

These delicious hand pies are made with an all - butter pie crust and filled with a yummy mixture of rhubarb and strawberries.

I combined this recipe (for the topping) and your sweet cherry pie recipe (for the filling) with your all butter pie crust recipe, and... YUM!

I have a tutorial here for an all - butter pie crust.

This year, I went back to the all butter pie crust from Four & Twenty Blackbirds.

I love butter so I make all butter pie crust.

I've been using this all - butter pie crust recipe for about 5 years now, and it is my absolute favorite one.

Ingredients 1/2 recipe your favorite all - butter pie crust recipe or 1 purchased refrigerated pie crust 4 eggs 3/4 cups half - and - half salt and pepper to taste 1/2 cup cooked baby spinach or frozen spinach, thawed and squeezed dry 1/4 cup shredded Emmental or Gruyere cheese 1/4 cup roasted cherry tomatoes

I have made quite possibly the best pies all summer using your all - butter pie crust recipe (my own Father has confessed in secret it rivals my mom's famed pies)... and now this.

Not exact matches

Creamy cheesecake with an all butter flaky pie crust topped off with fresh raspberries and a dusting of sugar.

(* My trick for the butter - the key to flaky biscuits, pie crusts, etc. is to have super cold butter.

Combine graham crackers crumbs and butter melted into buttered pie plate to form the crust on bottom and sides.

Ingredients 1 pie crust (I used this one, with Spectrum vegetable shortening substituted for the butter) 1 1/2 ounces bittersweet chocolate 1/4 cup light corn syrup 2 teaspoons neutral oil, like safflower 3/4 cup dark brown sugar 1/4 teaspoon salt 1/2 teaspoon espresso powder 1 teaspoon vanilla 2 eggs 1 1/2 cups toasted pecan halves

Meanwhile... Make the crust: — Mix together almond and cashew meal (or whatever you have) with a mix of honey and coconut oil (or you can just do one or the other or butter — I like the mix because then it's sweet but not too sweet) until it is a sticky dough consistency — Press into the pie pan and chill until you're ready for it — Pour in the hot blueberry mixture — stir in some fresh blueberries for fun!

«This is ultra, ultra-rich,» Ree says of her cookie - crusted pie, which boasts a fuss - free peanut butter filling made with only four ingredients.

American Pie with Vanilla Bean Custard makes 1 10 - inch pie ingredients: for the crust: 2 1/2 cups flour 2 tablespoons sugar 3/4 teaspoon kosher salt 16 tablespoons butter, cubed and cold ice water, as needed for the filling: 2 1/2 cups frozen wild blueberries (or about 2 cups big fresh blueberries) 5 cups halved cherries (about 1 1/2 pounds frozen or 1 3/4 pounds fresh) juice of 1 lemon 1 1/4 cup sugar 1/3 cup cornstarch pinch of salt for the vanilla bean custard: 1 cup heavy cream 1/4 cup lowfat milk 3 egg yolks 3 tablespoons plus 2 teaspoons sugar scrapings of 1/2 a vanilla bean directions: Make the crust: place flour, sugar, and salt in a large bowl.

Instead, this creamy, spicy, sweet pumpkin pie has a brown butter graham cracker and cinnamon cereal crust (you know your inner child wants to try this) and a thick swirl of torched, marshmallow - y Italian meringue.

Typical Ingredients: 4 cups whole milk, 5 eggs, 3/4 cup sugar, 1/3 cup cocoa powder, 2 tbs cornstarch, 2 oz bittersweet chocolate and a pie crust made with GMO graham crackers, up to an entire stick of butter and more white sugar.

The major difference is the temperature of the butter — the bar recipe calls for the butter to be chilled, and the pie crust recipe calls for the butter to be melted.

1 recipe pie crust (that will fit one 9 - inch pie) 1 cup granulated Sugar 3/4 cup all - purpose flour 3 TBSP peanut butter (creamy or chunky) 1/2 cup unsalted butter, melted 2 large eggs, beaten 1 tsp vanilla extract 1 cup Peanut Butter M&M's 2/3 cup milk chocolate mbutter (creamy or chunky) 1/2 cup unsalted butter, melted 2 large eggs, beaten 1 tsp vanilla extract 1 cup Peanut Butter M&M's 2/3 cup milk chocolate mbutter, melted 2 large eggs, beaten 1 tsp vanilla extract 1 cup Peanut Butter M&M's 2/3 cup milk chocolate mButter M&M's 2/3 cup milk chocolate morsels

You can use a few different kinds of fats for pie crust, the most popular being butter, shortening (Crisco), or lard.

1 recipe for 9 - inch pie crust dough (such as this recipe) 3/4 (1 1/2 sticks or 170 grams) cup butter, room temperature 1 cup (225 grams) granulated sugar 1 tablespoon vanilla extract 3 ounces unsweetened chocolate, melted 3 large eggs, room temperature Whipped cream, topping Chocolate curls, garnish

Some people use butter in pie crusts, some use shortening.

1/2 recipe Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted butter, melted 3/4 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2 cup full - fat sour cream

So I made my favorite peanut butter cookie recipe and shoved it into my pie crust.

You won't miss the eggs or butter and you'll feel good after eating such a healthy pumpkin pie with a wholesome crust and no refined sugar.

1 recipe Pie Crust dough or uncooked 10 - inch gluten - free pie crust, of choice 2 cups raw pecan halves 1/3 cup milk of choice 2 tablespoons flaxseed meal 1 teaspoon pure vanilla extract 1/2 teaspoon sea salt 1/2 cup pure maple syrup 1/2 cup coconut nectar, brown rice syrup or agave nectar 1/4 cup brown sugar or unrefined coconut palm sugar 3 tablespoons butter or dairy - free alternative 2 tablespoons all - purpose flour blend of choice Egg wash (1 egg + 1 tablespoon water) or milk of choice

In addition to changing the flavor of the crust you could substitute almond butter or cashew butter for the peanut butter, and you could top the pie with anything you like — nuts, vegan whipped cream, bananas, etc..

I do a similar apple pie smoothie but I add almond butter to it - tastes like I've got pie crust and all in there!

Unsweetened coconut butter and vanilla makes the best pie crust — for those who don't mind converting nonprimal foods.

(it's important that the butter is cold, straight out of the fridge — much like when you make a pie crust)

Brush the top edges of the pie crust with an eggwash made from 1 large egg (beaten), a tablespoon of water and a tablespoon of melted butter.

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so funny; i'm making a chocolate peanut butter pie TONIGHT for pi (e) day — but this version is a chocolate graham crust, whipped peanut butter cream filling, and chocolate ganache on top.

Simply omit the crust and pour this into a buttered glass pie dish and you'll be golden.

For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1 teaspoon ground cinnamon 2 dashes salt 1 tablespoon cold butter, cut into small cubes 1 pie crust dough round 1 egg, beaten (for the egg wash) 3 teaspoons cold water (for the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streusel

Lard + butter makes the best pie crust, etc. etc..

If you haven't worked with a sour cream pie dough before, it's wetter and more pliable than a standard butter crust dough.

1 1/2 cups sugar 1/4 cup gluten - free flour blend of choice 1 teaspoon cinnamon 6 cups chopped fresh rhubarb (7 to 8 stalks cut into 1/2 - inch pieces) 1 pound fresh strawberries, stemmed, cored and sliced in half 1 teaspoon lemon juice 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked

3/4 cup sugar 1/4 cup gluten - free flour blend 6 cups fresh peaches, peeled, pitted and sliced 1/4 - inch thick 1 teaspoon almond extract 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked

6 Granny Smith apples, peeled, cored and sliced into 1/4 - inch pieces 2 - 3 tablespoons gluten - free flour blend of choice 1 teaspoon cinnamon 2/3 cup sugar 2 tablespoons unsalted butter or dairy - free alternative, melted 2 pie crusts, one partially baked

I sure hope I have enough, because that berry pie is calling me (and so is that rye - butter crust).

for the pie crust 1 cup (8 ounces) ice 1 cup (8 ounces) cold water 1/4 cup (2 fl. ounces) apple cider vinegar 2 1/2 cups (12.5 ounces) all - purpose flour 1 tablespoon granulated sugar 1 teaspoon kosher salt 1/2 cup (1 stick / / 4 ounces) cold unsalted butter, cut into 1/2 - inch pieces 1/2 cup (4 ounces) cold lard, cut into 1/2 - inch pieces

Puff pastry is made by creating a simple pie crust, and wrapping it around a packet made entirely of 1 whole cup of butter.

Making shortbread is a lot like making pie crust — you want to keep the butter cold, so that it melts in the oven and creates the perfect, sandy texture.