pie crust from jennycancook.com

  • 2 1/2 cups all purpose flour (aerate before measuring)
  • 2 Tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup milk (low fat or whole milk)
  • 1/2 cup vegetable oil (I use avocado oil)
  1. Preheat oven to 400° F.
  2. Combine flour, sugar, and salt in a bowl.
  3. Stir in milk & oil all at once and combine using a fork. Shape into a ball by hand.
  4. Divide dough in two. Shape each into a 5-inch disc. Wrap one in wax paper.
  5. Roll the other half between floured wax paper into a 12-inch circle and place into the ungreased pie pan. Patch where needed, trim edges, and add leftover dough to the other half.
  6. Refrigerate both while you prepare filling. (Do not put the other half of the dough inside the pie pan)

tomato and corn pie from smitten kitchen.com

2 cups all-purpose flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 tablespoons or 3 ounces) cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
3/4 cup whole milk
1/3 cup mayonnaise
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes
1 1/2 cups corn (from about 3 ears), coarsely chopped by hand (my preference) or lightly puréed in a food processor, divided
2 tablespoons finely chopped basil, divided (skipped this, no harm was done)
1 tablespoon finely chopped chives, divided
1/4 teaspoon black pepper, divided
7ounces coarsely grated sharp Cheddar (1 3/4 cups), divided

Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fingertips or a pastry blender until it resembles coarse meal. Add milk, stirring until mixture just forms a dough, then gather into a ball.

Divide dough in half and roll out one piece on a well-floured counter (my choice) or between two sheets of plastic wrap (the recipe’s suggestion, but I imagined it would annoyingly stick to the plastic) into a 12-inch round (1/8 inch thick). Either fold the round gently in quarters, lift it into a 9-inch pie plate and gently unfold and center it or, if you’re using the plastic warp method, remove top sheet of plastic wrap, then lift dough using bottom sheet of plastic wrap and invert into pie plate. Pat the dough in with your fingers trim any overhang.

Preheat oven to 400°F with rack in middle. If your kitchen is excessively warm, as ours is, go ahead and put the second half of the dough in the fridge until you’re ready to use it. Whisk together mayonnaise and lemon juice.

slice tomatoes crosswise 1/4 inch thick and, if desired, place on towel and sprinkle with salt.  let sit for 30 min or more. Spread 1 tbsp dijon on crust.  Spread a small amount of cheese on crust then Arrange half of tomatoes in crust, overlapping, and sprinkle with half of corn, basil, chives, salt, 1/8 teaspoon pepper and one cup of grated cheese. Repeat layering with remaining tomatoes, corn, basil, chives, salt, and pepper. Pour lemon mayonnaise over filling and sprinkle with remaining cheese.

Roll out remaining piece of dough into a 12-inch round in same manner, then fit over filling, folding overhang under edge of bottom crust and pinching edge to seal. Cut 4 steam vents in top crust and brush crust with melted butter (2 teaspoons). Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes, then cool on a rack. Serve warm or at room temperature.

Do ahead: Pie can be baked 1 day ahead and chilled. Reheat in a 350°F oven until warm, about 30 minutes.

An idea: Want to slab pie this and serve it to a crowd? I agree, it would be brilliant. This is how I’d approach it: Make 1 1/2 batches of the crust (slab pies require more crust for the same amount of filling) and arrange the filling in one layer instead of two in a parchment-lined 15x10x1-inch pan. Increase the amount of butter you brush the top with to a tablespoon or two and the baking time to about 45 minutes (this is an estimate, you should take it out when it is golden and the filling is bubbling). Be sure to remove the tomato seeds; that extra wetness could make for a slab pie mess.

Nana’s pie crust

1 cup 2 Tbsp. flour
1/2 tsp. salt
1/3 cup canola oil
2 Tbsp. ice water

put flour in a bowl, add salt mix lightly, pour in oil and mix with a fork about 30 stirs do not over mix.  Add ice water mix lightly, maybe 20 turns.  shape into a ball. roll between 2 pieces of wax paper dough sticks to wax paper * use parchment

This is our family’s favorite pie crust recipe! It can be used to make both sweet and savory recipes and is an absolute cinch to prepare! Let us know if you make it!

this is probably for a 9” pie, my pan is 10” and this is way short.  Next time double the recipe and use what is needed.  I used this for a tomato pie and it stood up very well the crust did not get soggy

1 1/2 times the recipe for a single crust

1 1/2 c. + 3 tbsp flour
3/4 tsp salt
7 1/2 tbsp canola oil
3 tbsp ice water

Pie crust from Vicki

It REALLY is  worth the trouble to make your own. I’ve employed several tricks to make it easier. One is to use a piece of parchment paper sprinkled with flour to roll out the pastry on. Another (and I’m almost embarrassed to tell it) is to use the recipe for a two crust pie, even though you need only one crust. The extra dough will give you plenty of overhand to make a pinched edge  and I found that even though I left the pastry a bit thicker, it was delicious and amazingly flaky.
 
2 cups flour
1/2 teaspoon sea salt
2/3 cup vegetable shortening (e.g. Crisco)
A scant 1/3 cup vodka with an ice cube to cool it (trust me, this works SO much better than water to keep the pastry tender
 
Preheat oven to 400 degrees.
 
Add the salt to the flour and cut in the shortening with a pastry blender or two  knives. When the mixture looks like coarse meal, sprinkle on the cold vodka, a tablespoon at a time and blend in with a fork. Continue till the mixture begins to hold together and you can form it into a ball. You may need to add a bit more liquid, at this point cold water is fine.
Roll out the pastry and line your 9 or 10 inch pie pan. (You may have more than you need – bake the scraps with a little sugar sprinkled on them for a sweet treat.)  Prick the crust all over the bottom with a fork and bake (unfilled) for about ten minutes. This pre-baking keeps the rust from getting soggy on the bottom.

 

Cheesy Kale Sweet Potato Tart from the woks of life

IMG_2491For the pastry:
1 ¼ cups all-purpose flour
¼ cup sugar
¼ teaspoon salt
1 stick cold butter, cut into small cubes
1 egg yolk
1 tablespoon cold water
For the filling:
2 tablespoons butter
½ cup finely chopped leeks
1 bunch kale, stemmed and chopped
½ teaspoon crushed red pepper flakes
olive oil
salt and pepper
1 small sweet potato
2 sprigs fresh thyme, plus more for garnish
1 cup ricotta
1/2 cup shredded cheese (gruyere, aged cheddar, or manchego work great for this)

 NOTE: very good baked in pie plate without crust

Start by making the crust. In a large mixing bowl, combine the flour, sugar, and salt. Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse crumbs. Whisk together the egg yolk and water, and add it to the flour mixture. Mix everything together with a fork until the dough comes together. Flatten into a disk, cover tightly with plastic wrap, and place in the refrigerator to chill for at least an hour. Take out of the refrigerator about a few minutes before you’re ready to roll it out.

Roll out the dough and fit it to your tart pan. You may have to patch it up a bit, but don’t worry, it’ll turn out great. Pierce the dough all over with a fork and place the tart shell in the freezer for 30 minutes.

Meanwhile, melt 2 tablespoons of butter in a large skillet over medium heat. Add the chopped leeks and cook for about 10 minutes. Add the kale, crushed red pepper flakes, and a couple drizzles of olive oil. Season with salt and pepper to taste. Cook for another couple minutes, just until the kale is wilted. Remove from the heat.

Preheat the oven to 375 degrees F (210 degrees C). Blind bake the tart shell for 10 minutes, and remove from the oven. If you see it starting to puff up at all, poke the dough with a fork again!

Prep your potato by peeling it and slicing it paper-thin. A mandolin helps, but a sharp knife will do the job. Add the thyme and ricotta to the kale mixture. Place a layer of sweet potato slices in the bottom of the tart shell. Spread the kale and cheese mixture evenly over that, and top with another layer of sweet potato slices. Brush the top thoroughly with olive oil and sprinkle the cheese over the tart. Bake for about 20 minutes, until golden brown.

Pizza Dough – Bobby Flay

piz

3 1/2 to 4 cups bread flour, plus more for rolling (Chef’s Note: Using bread flour will give you a much crisper crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

dmv note: GREAT

Tomato and Cheddar Pie — Bon Appetit

tomato-cheddar-pie-484

Crust

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2″ cubes
  • 3/4 cup buttermilk

Filling

  • 2 pounds large ripe tomatoes, cored and cut into 1/4″ slices
  • 2 1/2 cups coarsely grated extra-sharp cheddar (8-9 ounces)
  • 1/4 cup finely grated Parmesan (1/2 ounce)
  • 1 scallion, trimmed, chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons sugar
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 tablespoons cornmeal
  • Special Equipment

    Use a 9″-diameter glass or ceramic pie dish

Preparation

Crust

  • Whisk first 4 ingredients in a medium bowl. Using your fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap dough in plastic and chill for 1 hour.

Filling

  • Lay tomatoes in a single layer on a baking sheet lined with 2 layers of paper towels. Place another 2 layers of paper towels on top of tomatoes. Let stand for 30 minutes to drain.
  • Preheat oven to 425°. Roll out dough between 2 sheets of plastic wrap to an 11″ round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.
  • Toss both cheeses in a medium bowl until evenly incorporated. Reserve 1/4 cup of cheese mixture. Whisk scallion, mayonnaise, dill, vinegar, sugar, salt, and pepper in a small bowl.
  • Sprinkle cornmeal evenly over bottom of crust, then top with 1/2 cup cheese mixture. Arrange 1/3 of tomatoes over cheese, overlapping as needed. Spread half of mayonnaise mixture (about 1/3 cup) over. Repeat layering with 1 cup of cheese mixture, 1/2 of remaining tomato slices, and remaining mayonnaise mixture. Sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved 1/4 cup cheese mixture. Fold overhanging crust up and over edges of tomato slices.
  • Bake pie until crust is golden and cheese is golden brown, 35-40 minutes (check crust halfway and tent with foil if it’s getting too dark). Let pie cool at least 1 hour and up to 3 hours before slicing and serving.
  • Editor’s note: This recipe reflects the change made to the amount of buttermilk in the crust.

Read More http://www.bonappetit.com/recipes/2011/08/tomato-and-cheddar-pie#ixzz2bQjHYejV

Auntie Gretchen’s Flakiest Pie Crust Ever

2 crust pie
2 c. instant flour
1 tsp salt
2/3c + 2 tbsp shortening
2 to 2 1/2 tbsp water

pie shell
1 c. instant flour
1/2 tsp salt
1/3c + 1 tbsp shortening
4 to 5 tbsp water

Mix flour and salt. Cut in shortening. Add water, one tbsp at a time, mixing it with a fork. Roll out dough. The 2 crust pie is filled and baked according to pie directions. The pie shell is docked, filled with beans on parchment and bake at 475 degres for 8-10 min.

Pasties — Kathy Luzmoor

Crust
mix until crumbly
6c. flour
2 tsp salt
2c. shortening

Add 2 c. water, mix to make a soft dough, may add flour as needed.

Filling
6 potatoes, diced
8 carrots, diced
1 rutabaga, diced
4 med. onions, diced

Season with salt and pepper & Lawrys.  Then add to 2 lbs lean ground beef. Mix to combine ingredients.

Roll crust, place 1 generous c. filling on one end, dot with butter, fold crust over, seal.  Brush with milk and egg mixture, puncture with fork.

Bake at 400 for 45-50 minutes or until potatoes are done.

Make 12-14 10″ pasties