335424 tender pie pepper pastry Recipes

pastry dough , for 8-inch 2 crust pie, sugar, all-purpose flour, grated orange peel (optional), cut up rhubarb (1/2 inch pieces), butter, pastry dough, for 9-inch 2 crust, sugar, flour, grated orange peel, cut up fresh rhubarb, butter, pastry dough , for 10-inch 2 crust pie, sugar, all-purpose flour, grated orange peel , if desired, cut up fresh rhubarb (1/2 inch pieces), butter or 3 tbsp margarine

pie pastry for 9 inch pie tin ( i used aluminum since i will give to a friend and don tsp worry about getting my tin back ! ), apples peeled and sliced for pie, sugar ( splenda for baking works great here too ), half and half ( whole milk for less rich pie ), flour, cinnamon or apple pie spice, butter

pastry for double-crust pie, 10 inch (or you can make the yeast dough pie crust ), flour, leaves lard or 1 1/2 tbsp butter, salt, pepper, yeast, water, sweet italian sausage links, prosciutto, chopped, cooked ham, diced, ricotta cheese, mozzarella cheese, diced, eggs, chopped fresh italian parsley (flat leaf ), freshly grated romano cheese or 1/4 cup parmesan cheese, salt, ground black pepper

pastry for double-crust pie (your own or pillsbury pie crusts), brown sugar, white sugar, cornstarch, ginger, cinnamon, vanilla, peaches, peeled and sliced, lemon juice

pastry pie crust (to fit bottom of a 9 or 10-inch deep dish pie plate), baking apples (granny smith is best!), lemon , juice of, sour cream, flour, white sugar, cinnamon, nutmeg, melted butter, flour, sugar, cold butter

pastry for double-crust pie (top and bottom crust), salmon, cooked or canned, broccoli, chopped and cooked, eggs, hard-boiled and sliced thinly, celery, finely chopped, scallion, thinly sliced, dried dill, pepper, mayonnaise, swiss cheese, shredded and divided

pie shell (tenderflake perfect pastry - 9-inch ), pumpkin pie filling (e.d. smith), egg, evaporated milk, pecan halves

double crust pie pastry for a 9 inch pie- use your favorite recipe for fruit pies, fresh or frozen blueberries thawed, sugar, cornstarch, salt ( optional ), cinnamon, vanilla or almond ( optional use with other variations), variations, blueberries with 3 cups of fresh pitted cherries, or 3 cups of blackberries or raspberries or 3 cups fresh,skinned ripe sliced peaches

pie pastry (pre-made pillsbury pie crust or make your own), apples, peeled, cored and sliced (rome, granny smith or jonathon), all-purpose flour, english toffee bits, egg, beaten, sugar

pastry pastry for single-crust pie (1 crust) or 1/2 of a 15-oz package refrigerated pie crust (1 crust), semisweet chocolate pieces, butter, cream cheese, softened, orange liqueur (optional), powdered sugar, strawberry, rinsed and stems removed, mixed berry , such as blueberries and raspberries, red currant jelly, whipping cream, powdered sugar, shredded orange peel

flake pie crusts can be used for main course dishes or, by adding the optional sugar, for sweet fillings and tart shells. they contain the same ingredients as other pie crusts, but it s the way the shortening is incorporated into the flour that gives these crusts theirs name and characteristics., when you break a medium flake pie crust with your fingers, it separates into flakes rather than breaking clean. a crust that breaks clean is made with short flake pastry. to make a crust short, the ingredients are put together a little differently. short crusts are equally good and used just about as universally.

pastry, sugar, corn starch, salt, sour cherries, dried cherries, almond extract, prepare pastry ., prepare filling : in 3-quart saucepan combine 1/2 cup sugar, the cornstarch, and salt. drain liquid from canned cherries into the saucepan; set cherries aside. stir cherry liquid into sugar mixture until no lumps remain. heat mixture to boiling over medium heat, stirring frequently; continue cooking 1 minute until mixture is clear. stir in reserved cherries, the dried cherries, almond extract, and food coloring, if desired; set aside., heat oven to 400 degrees f. between 2 sheets of floured waxed paper, roll out 1 ball of pastry into an 11-inch round. remove top sheet of paper and invert pastry into 9-inch pie plate, letting excess extend over edge. remove remaining sheet of waxed paper. spoon cherry filling into pastry-lined plate., between sheets of floured waxed paper , roll out remaining pastry to a 9-1/2- by 7-1/2-inch rectangle. remove top sheet of paper from pastry. with fluted pastry wheel or knife, trim long edges to make them even, then cut rectangle lengthwise into fourteen 1/2-inch wide strips., make lattice crust , place 1 strip in center of pie and another at right angle to first strip. place 2 strips, 1 on each side of first strip, about 1/4-inch apart. place 2 more strips, 1 on each side of second strip. continue in this fashion, 2 strips at a time, moving toward edge of pie, until all strips have been used. trim off all strips extending more than 1 inch past rim of pie plate. lift edge of bottom crust over ends of strips. pinch together and flute edge. sprinkle remaining 1 tsp of sugar onto pastry strips. place pie on rimmed baking sheet., bake pie 35 to 40 minutes or until pastry is golden brown and the filling bubbles. cool pie on wire rack 15 to 20 minutes before cutting.

pie crusts, ears fresh and tender white or yellow corn, granulated sugar, butter, freshly ground black pepper, milk

pastry flour , plus 4 tsp (6.5 oz/ 184 g) or 1 1/3 cups all-purpose flour (if using all-purpose flour, reduce the water by 1 tsp for more tenderness), salt (use 3/8 tsp if using rendered caul fat), baking powder, cold lard (4 oz/ 113 g, if using commercial lard, use 1/2 cup plus 2 tsp; if using rendered caul), ice water (2 oz/ 59 g), cider vinegar (0.7 oz/ 20 g), whole wheat pastry flour or 2 tbsp wheat flour, approximately

pastry dough (i use lemon pastry, half recipe), dijon mustard, fresh spinach, cleaned and stemmed, dried tarragon, fresh lemon juice, crumbled feta cheese, eggs, heavy cream or 1 1/2 cups evaporated milk, sour cream, salt (or to taste), freshly grated nutmeg

whole wheat pastry flour, baking soda, baking powder, skim milk, egg, plain yogurt

unbaked 9-inch pie crust (frozen or refrigerated ), sliced tart apples , granny smith or other good baking apple (at least 4 cups!), sugar, flour, cinnamon, salt, heavy cream

pastry for double-crust pie, for 9-inch pie pan, sugar, light brown sugar , firmly packed, quick-cooking tapioca, salt, fresh peaches, peeled, sliced, almond extract, butter, cold