Making Fancy Pie Crust Toppers - Allrecipes
Decorative leaves, cinnamon wheels, and other cut-outs take pies to a new level. Decorative leaves and other pastry cut-outs take pies to a new level. Decorate the top of your pies with seasonal shapes and other pastry flourishes. It doesn't take ... [... more]
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Perfect Pie Crust I
Combine flour, sugar, salt, and baking powder. Cut in Crisco until pea sizes form. In one-cup measuring cup, beat egg yolks and add COLD water to fill entire one cup. Add to the mixture. Do not overmix. Divide into thirds. The dry ingredients are ... [... more]
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Chocolate Brownie Crust
In a food processor, combine wafer crumbs, sugar and butter; pulse until blended. Add egg white; pulse until moistened. Press mixture onto the bottom and up the sides of a 9-in. pie plate. Bake at 375 degrees F for 8-10 minutes or until lightly ... [... more]
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Cobblers and Crisps
These desserts are the simplest of all: fruit is covered with a streusel topping and baked until the crust is crispy and the filling bubbles and thickens. Cobblers can be topped with a sticky drop biscuit dough (which looks like stone cobbles on ... [... more]
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Pie Crust Treats
Roll out pie crust to 1/8 inch thick. Spread butter or margarine to cover. Sprinkle sugar and cinnamon to completely cover pie crust. Using a ravioli cutter, cookie cutter or knife, cut dough into desired shapes. Bake at 350 degrees F (175 ... [... more]
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Making a Pie Crust, Step by Step
Don't let pastry intimidate you: homemade pie crusts are far better than the store-bought variety. A photo tutorial for making classic flaky pie crusts. 1. There are four ingredients in a standard piecrust: flour, fat, liquid, and salt. Flour is ... [... more]
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Cornflake Crust
Mix cornflakes, sugar, and butter or margarine together thoroughly. Press into an 8 or 9 inch pie plate. Chill. A perfect crust to hold a smooth creamy, no-bake filling, this cornflake crust couldn 't be easier to make. Crushed cornflakes cereal, ... [... more]
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Pie Crust IV
Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork. To double this recipe, use 1 cup shortening, 2 1/2 cups flour, 1 teaspoon ... [... more]
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Pie Troubleshooting Guide
Unworkable dough? Soggy crust? Learn how to prevent common pie problems. The dough is either too dry or too cold. If it seems to be crumbling apart, work a few sprinkles of water into it--a squeeze bottle works well--but try to handle it as ... [... more]
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Making Crumb Crusts
Follow our step-by-step Photo Tutorial for making crusts for pies and cheesecakes using chocolate or vanilla cookies, graham crackers, or gingersnaps. While cheesecake does not require a graham cracker crust, it's definitely the standard for this ... [... more]
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Perfect Pie Crusts
Depending upon your tastes and the recipe, you may substitute nut flours (almond flour or hazelnut flour) or whole wheat pastry flour for part of the mixture. If you're a novice crust-maker, start with a plain all-purpose or pastry flour ... [... more]
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Hot Water Pie Crust II
In a large bowl, combine shortening, vinegar, and milk. Pour in hot water and whip until mixture is smooth. In a separate bowl, mix together flour, salt, and cornstarch. Add flour mixture to shortening mixture and stir just until dough comes ... [... more]
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