Recipezaar: Thanksgiving,Crusts/Pastry Dough recipes

Flaky Pie Crust

Thu, 28 Feb 2002 18:14:41 -0500

Good & easy enough for a beginner like me. It came from Bon Appetit June 2000 at Epicurious.com. This is my first posting on Recipezaar, but this turned out so beautifully that I had to share it. We don't have a have a food processor, so I used a whisk, (takes some elbow grease) and I didn't freeze the vegetable shortening, or chill the dough first, and I used regular margarine cold straight out of the frig., as we don't like butter. I put foil around the edges of the crust so that it wouldn't get too brown, and took them off at near the end of the baking time to a get a golden brown crust, and I did freeze the crusts in the pan before putting the pumpkin mixture in, as suggested in the Spiced Pumpkin Pie recipe I used. I also did as others suggested in rolling it out between 2 sheets of waxed paper, and dusting lightly with flour so it wouldn't stick & it was a dream to work with. It turned out great. I'll post the Spiced Pumpkin Pie also in case anyone wants to try it. This recipe makes enough dough for two crusts. -- posted by Teresa M

Carol's Pie Crust

Wed, 02 Apr 2003 20:02:04 -0500

My dear friend Carol and her husband came for dinner last night and she brought a wonderful "Bakewell Tart" for dessert. This is the recipe for the pie crust which was flakey and fabulous. -- posted by Normaone

Graham Cracker Tart Crust

Mon, 21 Nov 2005 21:27:16 -0500

Use this easy crust for Recipe #145896. -- posted by Saguaro

Pumpkin Chiffon Pie

Sun, 24 Sep 2006 21:48:56 -0400

We have celebrated this pie with Thanksgivings and Christmases for over 40 years! The pie is extremely light and of such a high volume, it looks like clouds. We do not normally put whipped cream on top, as this is truly gilding the lily. But then again, it certainly makes it lush. This pie is just a little different than the others posted here, it is spicier and a little bit sweeter. I count chilling time in the passive time, as well as the cooking time. I start this pie in the morning, so I don't feel rushed. -- posted by Sweetiebarbara

Spiced Sweet Potato Meringue Pie in a Gingersnap Crust

Wed, 15 Nov 2006 21:44:03 -0500

Another Emeril recipe I didn't want to lose... if anyone tries it before me let me know what you think! -- posted by Raquel Grinnell

Pie Crust Like Snow White's

Mon, 20 Nov 2006 18:41:10 -0500

This is the best pie crust I have ever worked with. It tastes great and it is easy to roll out and place in the pie plate. -- posted by SarahGourmet

Crostada Di Mela E Fischi - Apple and Fig Tart

Fri, 24 Nov 2006 22:11:56 -0500

Apples combined wtih fig jam is the unusual filling. Yellow Delicious apples are the most popular in Italy but this crostata is also great made with tart Cortland apples or a combination of both. You can bake this in a pie plate, but I would recommend a tart pan..the presentation is so much better and you don't have to wrestle the first slice out of the pie dish. -- posted by greysangel

Flakiest (And Easiest) Pie Crust

Mon, 27 Nov 2006 16:23:38 -0500

This is the flakiest, simplest pie pastry recipe I've come across. Make several batches at one time and freeze. TIP on pre-baking pie crusts: If your pie shell is to be baked without a filling, you must first prick the dough in the pan with a fork. If desired, place dry beans on top of the crust so that it bakes evenly. Place in a 450 degree oven and bake 10 to 15 minutes or until crust is golden brown. Cool on a rack before filling. (NOTE: If you're using dry beans when baking the crust, remove them after 8 minutes baking and continue baking.) -- posted by Alan in SW Florida

Melissa's Easy Chocolate Pie

Sat, 20 Jan 2007 13:03:12 -0500

This is the first pie I ever made. Its so simple to make and it's a big hit anytime. -- posted by MELISSA'S KITCHEN

Gluten-Free Pie Crust

Tue, 06 Feb 2007 23:13:29 -0500

A delicious, buttery gluten-free pie crust! This recipe is adapted from an interpretation of Rebecca Reilly's "Gluten-Free Baking" as posted on the SillyYaks celiac disease e-mail list. Works well with dessert and savory recipes alike. This recipe makes one crust (double if your recipe requires a top crust). -- posted by What's Cooking?

Anme's Apple Crumb Pie

Fri, 06 Apr 2007 17:31:29 -0400

A yummy apple pie with a crumb topping. -- posted by Anme

Vegan Pumpkin Pie and Crust

Mon, 19 Nov 2007 20:32:44 -0500

I got this recipe from vegan.org and I altered the ingredients slightly. I was nervous about the crust because I never work with dough, but my friends said that the crust was actually their favorite part of the pie because it had such a nice, crumbly texture and a delicious, light taste. The filling was awesome. Exactly how I remember "real" pumpkin pie tasting. The freshly ground cinnamon and nutmeg really make the difference, so don't use any pre-ground stuff! -- posted by tendollarwine

Blueberry Crunch

Tue, 30 Sep 2008 16:00:03 -0400

Wonderful dessert everyone loves and very easy to make. Not sure where this recipe came from. -- posted by Rachel7337

Perfect Pie Crust

Thu, 16 Jul 2009 17:39:06 -0400

I always used to use store bought pie crusts but this one is so easy to make and is pretty fool proof. Thanks to my mother-in-law I am now able to make a great flaky crust! -- posted by LarkinSauce

Apple Strudel Easy!

Sun, 11 Oct 2009 02:50:21 -0400

This is made easy with store bought puff pastry. I used a mix of dried nuts and dried fruit but you can use either or. -- posted by ~Rita~

Pumpkin Pie

Tue, 13 Oct 2009 15:47:57 -0400

This is a great recipe from "It's Just Food" There are few foods in the world more closely associated with holiday celebrations than pumpkin pie. During the winter you can find them in every grocery store and supermarket, but if youre having people over, wouldnt you prefer to have your house smelling heavenly? And if youre going somewhere, wouldnt you rather bring a pie you baked yourself? Luckily, pumpkin pie is one of the fastest and easiest kinds to make from scratch. So If youre really ambitious, you could cut your trimmed scraps of pastry into tiny leaves, with veins made gently with the tip of a sharp knife, bake them separately on a cookie sheet and then lay them on top of the baked pie. Some people are under the misconception that fresh pumpkin is better than canned for making pie it isnt. Using canned pumpkin purée is infinitely easier, and it contains 20 times the beta carotene of fresh pumpkin! For a maple-pumpkin pie, replace the sugar with ¾ cup pure maple syrup, which is sweeter than sugar so you dont need to use quite as much. -- posted by Gardening Girl