Search results
Can You Freeze A Pie Crust Recipes - Yahoo Recipe Search
Food.comThis recipe was given to my husband and myself after we fell in love with the result during a summer vacation to visit his family in North Carolina. The only thing better than eating a wonderful dessert, prepared with love by family members, is being able to recreate it when you can't be together! I can't think of anything nicer on a hot summer day, though this pie is great anytime you want something cool, refreshing and simple. The recipe makes two pies, but my mother-in-law suggests storing the extra filling in a separate container and serving it with assorted cookies if you don't need two pies. Please note the chilling time (2 hours) plus thawing time (30 minutes) and plan accordingly. (I have listed this amount of time as cooking time for this recipe as well.) It will be worth the wait!Food.comThis is such a handy recipe to have during apple season! This filling is AMAZING! Just can a bunch of apple pie filling and those apple pies for Thanksgiving and Chrstmas will take you no time at all. Just make a crust and bake! It also works great for cobbler, or just heated up with some vanilla ice cream. Just a note: If you are baking an apple pie with this canned pie filling, bake it at 425 degrees for 15 minutes, reduce heat to 325 degrees and bake for another 40 minutes. The apples are already cooked.AllrecipesThis meat pie recipe is delicious! I got it from my husband's mother. She is French so I believe this is a French meat pie. Beef, pork, and potato are all nicely spiced and baked together. It's yummy and pretty easy to make too! It's best served fresh, but you can also make it ahead and freeze or refrigerate it. Serve the pie by itself or with a beef gravy.Food.comThis recipe makes two (2) pie crusts, and freezes VERY well. This recipe can be made by hand, or using a food processor. (I make mine by hand since I do not own one). Please make sure not to overprocess the ingredients, as this will result in a very tough crust, not tender and flaky as it should be! The key to a flaky crust is to have all the ingredients COLD when you start. I like to put everything (flour and all) in the freezer for up to 30 minutes before I start. You may also use 1 cup of vegetable shortning, or 1 cup of non-dairy butter, instead of 1/2 cup of each. I prefer using a mix of the two!Food.comThis is easy, yummy, fast and can be frozen after shaping into disks! What more could you want! Good for fruit pies, cream pies, pot pies, quiche, pigs in a blanket! Make a double batch and freeze the disks you don't need for your recipe. Makes enough dough for two 9 or 10 inch deep dish crusts. Please note that on a humid day you will need less water and on a dry day a little more. This makes a beautiful and flaky crust and cuts like a dream.YummlyIf you’re looking for exceptional flavor in a homemade pie crust, it’s got to be all-butter. While an all-butter crust has a reputation for being tricky, this two-crust recipe has several tricks for achieving the ultimate flaky texture as well as great flavor. Start with frozen butter (plan at least 3 hours to freeze it solid) and grate it rather than cube it so you're less likely to overwork the dough. Use ice-cold water. Minimize handling by working quickly and gently folding the dough with a rubber spatula. For a pretty presentation, before baking you can brush the top and edges of a double-crust pie crust with an egg wash of 1 large egg yolk whisked together with 2 teaspoons whole milk. It’ll create a gorgeous golden hue sure to impress. The dough will keep in the refrigerator for up to 3 days and in the freezer for up to 3 months. The recipe is a Yummly original created by [Ashley Strickland Freeman](https://www.yummly.com/dish/author/Ashley-Strickland-Freeman).YummlyInspired by the flavors of the Mediterranean, this Greek Style Quiche makes a great dish for brunch or a casual dinner. Featuring a flaky, homemade pie crust, fresh vegetables, and two kinds of cheese, this quiche can be served as a complete meal or alongside breakfast potatoes and fresh fruit. If you've never made quiche before, this is a good introduction. Put simply, it's an egg and cheese pie with various vegetables mixed in. The hardest part of making it is the crust, but don't let it scare you; it's not difficult and even you mess it up, crust is very forgiving. ## Quiche Recipe Variations Depending on your tastes and dietary preferences, there are several ways you can modify this recipe. Here are a just a few options to consider: _Make It A Crustless Quiche:_ To cut down on time (and carbs!) you can easily eliminate the crust and make it a frittata instead. Simply grease a glass pie plate so the egg mixture doesn't stick to the bottom. _Use A Frozen Pie Crust:_ You can use a store-bought frozen crust as a substitute for a homemade crust. The instructions for the filling will remain the same. _Mix Up The Ingredients:_ If you're not into feta, you can easily use sharp cheddar cheese or swiss cheese instead. Similarly, if you don't like asparagus and tomatoes, you can throw in spinach and green onions as your veggies. _Use Half-And-Half Instead Of Milk:_ To make your quiche extra creamy, consider substituting half-and-half or heavy cream for the milk. ## Tips for Making this Easy Quiche Recipe Don’t let the list of ingredients fool you — this quiche is actually incredibly easy to prepare. However, here are a few tricks that can make this recipe foolproof: _Protect The Crust:_ Use strips of aluminum to cover the edge of the crust as it bakes. The edges cook first and can end up burnt if you don't protect them. _Slightly Undercook The Vegetables:_ Remember that the vegetables will be cooked twice, so when you saute vegetables in the skillet, make sure they're slightly undercooked so they don't get overcooked in the oven. _Use A Baking Sheet:_ Just in case the egg mixture bubbles over in the oven, place the quiche on a baking sheet. It will help keep your oven clean.Food52Fruit pies and summer go hand in hand. Blueberries and apricots are in season and make a perfect pairing for a slab pie. I took Martha Stewart's basic recipe and tweaked it using some Cook's Illustrated tips and the strawberry jam recipe Cathy Barrow (f52's MrsWheelbarrow) recently published in the New York Times. When I make a standard blueberry pie I use a combination of tapioca starch and pectin from a grated apple as a thickener – a trick I learned from Cook's Illustrated, which makes the best blueberry pie ever. The pectin allows for less starch use, so a more pure fruit flavor shines through. MrsWheelbarrow uses a kiwi fruit as a pectin source in her strawberry jam, so for my slab pie I decided to use a kiwi and tapioca to thicken the fruit. To add some sophistication I incorporated lavender blossoms and verbena leaves. Feel free to omit them if you'd like, and if you can't get verbena you can substitute lemon zest. I also tweaked the crust recipe (using the Cook's Illustrated vodka crust technique) to make the dough easier to work with, and because I like the texture from a mix of butter and vegetable (or in this case) coconut oil. The resulting pie was almost fully consumed at a Fourth of July gathering that had a somewhat insane amount of food, so I know it is pretty delicious! Note: I like to pour liquid coconut oil into a container so it makes a layer somewhere between ¼- and ½-inch thick, then freeze it to make cutting it into small chunks easier.Food.comThis pie is so good I actually ASK people to give me zucchini so I can make it. If you like pumpkin pie, you will probably enjoy this pie as well. (In fact, when fall rolls around, this is the recipe I use to make my pumpkin pies.) The original recipe is from my husband's great aunt Gin. I have found it works well to freeze the puree for winter use. I just warm it slightly in the microwave before adding it to the other ingredients. That way it will be more like when I make it with freshly cooked zucchini. I have also found it works fine to use a can of sweetened condensed milk in place of the evaporated milk, sugar and honey.
