Pie shell

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A Home Grown Journal: Baking An Empty Pie Shell Baking A Pie Crust Shell, Baked Pie Shell, Baking Pie Crust Shell, Pie Shells Recipe, Baked Pie Crust Shell, Prebaked Pie Shell, Pie Shell Recipe Easy, Pie Shell Recipe, Pumpkin Pie Crust

Now if that isn't a blog post title to rev your engine and start your day off with a bang, I don't know what is! Therefore, I won't keep you waiting in suspense any longer. Often when making a pie with a cold filling (which, of course, is especially nice in the summer time), the recipe calls for a baked pie shell. Recently a friend commented she couldn't turn out a decent looking baked pie shell for love nor money. I told her it was many years before I managed to do the same. It wasn't until…

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Foolproof All-Butter Dough for Single-Crust Pie | America's Test Kitchen Butter Pie Crust, All Butter Pie Crust, Donut Toppings, Cooks Country, Cookie Toppings, America's Test Kitchen Recipes, Pie In The Sky, Best Pie, Pie Crusts

Our ultimate pie dough. It uses all butter, it’s dead easy to roll, and it bakes up tender, crisp, and shatteringly flaky. Our goal was to create a supple, moist all-butter pie dough that rolled out easily and baked up tender and flaky. We first used the food processor to coat two-thirds of the flour with butter, creating a pliable mixture that was water-resistant. Then we broke that dough into pieces, coated the pieces with the remaining flour, and tossed in some grated butter. When we…

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