Sallys Pie Crust Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE GREAT PUMPKIN PIE RECIPE



The Great Pumpkin Pie Recipe image

Bursting with flavor, this pumpkin pie recipe is my very favorite. It's rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream. The pie crust leaves are purely for decor, you can leave those off of the pie and only make 1 pie crust. You can also leave off the sugared cranberries.

Provided by Sally

Categories     Pie

Time 5h

Number Of Ingredients 17

1 cup (120g) fresh cranberries*
2 cups (400g) granulated sugar, divided
1 cup (240ml) water
Homemade pie crust (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
one 15oz can (about 2 cups; 450g) pumpkin puree*
3 large eggs
1 and 1/4 cups (250g) packed light or dark brown sugar
1 Tablespoon (8g) cornstarch
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger*
1/4 teaspoon ground or freshly grated nutmeg*
1/8 teaspoon ground cloves*
1/8 teaspoon fresh ground black pepper
1 cup (240ml) heavy cream
1/4 cup (60ml) milk (I use 1% - any is fine)
egg wash: 1 large egg beaten with 1 Tablespoon milk

Steps:

  • Place cranberries in a large bowl; set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You'll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator. You'll have extra, but they're great for eating or as garnish on other dishes. Cover tightly and store in the refrigerator for up to 3 days.
  • Make the pie crust through step 5 according to my directions, tips, and pictures in my pie crust recipe. Or use store-bought.
  • Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined.
  • Preheat oven to 375°F (190°C).
  • Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch deep dish pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.
  • Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (If using a deep dish pie dish as instructed, you should only have a little filling leftover. Use extra to make mini pies with leftover pie dough scraps if you'd like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly - that's ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
  • Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves (see note). You'll definitely have leftover cranberries - they're tasty for snacking. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.

EASY PIE CRUST



Easy Pie Crust image

This recipe was given to me by a friend of mine many years ago and I enjoy it because it has a different taste and is so easy to fix.

Provided by B1BMOM

Categories     Desserts     Pies     100+ Pie Crust Recipes     Pastry Crusts

Time 25m

Yield 8

Number Of Ingredients 5

1 ½ cups all-purpose flour
2 teaspoons white sugar
1 teaspoon salt
½ cup vegetable oil
2 tablespoons milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place all ingredients in 9 inch pie pan. Stir together with fork. Pat mixture into bottom and up the sides of the pan. Poke holes in bottom and side of crust.
  • Bake for 15 minutes in the preheated oven, or until light brown. Use as directed in favorite pie recipe.

Nutrition Facts : Calories 215 calories, Carbohydrate 19.1 g, Cholesterol 0.3 mg, Fat 14.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 292.7 mg, Sugar 1.3 g

ALL BUTTER PIE CRUST



All Butter Pie Crust image

Follow this simple recipe and video tutorial for the best all butter pie crust. It will make you a pie expert immediately! Complete with all my tips and troubleshooting, this pie crust recipe is buttery, flaky, and tender with the most incredible flavor.

Provided by Sally

Categories     Pie

Time 2h20m

Number Of Ingredients 5

2 and 1/2 cups (313g) all-purpose flour, plus more as needed (spoon & leveled)
2 teaspoons granulated sugar
1 teaspoon salt
1 cup (230g; 16 Tbsp) unsalted butter, chilled and cubed
1/2 cup (120ml) ice water, plus more as needed

Steps:

  • Mix the flour, sugar, and salt together in a large bowl. Add the cubed butter on top.
  • Using a pastry cutter, food processor, or two forks (pastry cutter is ideal, see post above), cut the butter into the dry ingredients until all flour is coated. You're looking for pea-sized bits of flour coated butter. A few larger bits of butter is OK.
  • Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water since the ice has melted a bit. Drizzle the cold water in, 2 Tablespoons (30ml) at a time, and stir after each addition. Stop adding water when the dough comes together easily and begins to form large clumps. The dough will feel moist and a little sticky, but not feel overly wet. Do not add any more water than you need to. I always use about 1/2 cup (120ml) of ice water.
  • Place pie dough on a lightly floured work surface. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Using your hands, flatten each half into a 1-inch thick disc.
  • Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours and up to 5 days before using in a pie recipe.
  • When rolling out the chilled pie dough discs, use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands between rolls. Smooth out the edges if you notice cracks. (See video above.) Keeping your work surface, rolling pin, and hands lightly floured makes rolling out easier.
  • Proceed with the pie per your recipe's instructions.

DOUBLE CRUST CHICKEN POT PIE



Double Crust Chicken Pot Pie image

This double crust chicken pot pie is perfect when you're looking for comfort food and don't have all the time and energy in the world to whip it up! Make sure you check out the step-by-step photos at the bottom of the page, as well as my notes at the end of this recipe.

Provided by Sally

Categories     Dinner

Time 3h25m

Number Of Ingredients 16

1 recipe homemade pie crust*
1 pound skinless boneless chicken breast, cubed
1 cup sliced carrots (about 2 carrots)
1/2 cup sliced celery (about 1 stalk)
1/3 cup unsalted butter
1/3 cup chopped onion
1 teaspoon minced garlic
1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 and 3/4 cups chicken broth
2/3 cup half-and-half*
1 cup frozen peas
1 large egg, beaten
optional: sprigs of fresh thyme for garnish

Steps:

  • Prepare the pie crust as directed in my pie crust recipe, including chilling for at least 2 hours. I usually make the crust the night before. The pie crust recipe makes 2 crusts and you'll be using both crusts.
  • In a large saucepan, combine chicken, carrots, and celery. Add water to cover and boil for 12 minutes. Remove from heat, drain, and set aside.
  • In a large skillet, cook the butter, onions, and garlic over medium heat, stirring occasionally. Cook until the onions are translucent and the butter is lightly browning. Whisk in the flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook and whisk until no flour lumps remain, then simmer over medium-low heat until thick. I simmer mine for 10 minutes. You want it to be a very thick gravy; simmer longer if necessary. Taste and add more seasonings if you prefer. Sometimes I add more thyme. Remove from heat and set aside.
  • Preheat oven to 425°F (218°C).
  • After the pie dough has chilled: On a floured work surface, roll out 1 half of the chilled pie dough. Turn the pie crust dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of dough and discard. Place the chicken mixture on top. Top with frozen peas. Pour gravy over top. Roll out 2nd half of pie crust dough just as you did the first. Cover the pie with the 2nd crust and trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With a small and sharp knife, slice a few small slits in the top crust for steam to escape. Using a pastry brush, brush crust and edges with beaten egg.
  • Bake for 32 - 38 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes before serving. Makes amazing leftovers- the filling is so thick on the next day! Reheat as desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days.

SALLY'S HOMEMADE PIE CRUST



SALLY'S HOMEMADE PIE CRUST image

Categories     Dessert     Bake     Christmas

Yield 2 pie crusts

Number Of Ingredients 9

HOMEMADE PIE CRUST
Follow these easy instructions and create flaky, buttery pie crust at home.
yield: DOUGH FOR A DOUBLE CRUST PIE prep time: 15 MINUTES total time: 1 HOUR, 15 MINUTES (INCLUDES CHILLING)
Ingredients:
2 and 1/2 cups (315 grams) all-purpose flour
1 and 1/4 teaspoons salt
6 Tablespoons (90 grams) unsalted butter, chilled and cubed
3/4 cup (154 grams) vegetable shortening, chilled
2/3 cup (160 ml) ice water

Steps:

  • Directions: Mix the flour and salt together in a large bowl. Add 3/4 cup of cold shortening and 6 Tablespoons cold unsalted butter. Using a pastry blender or two forks, cut the butter and shortening until the mixture resembled coarse meal (pea-sized bits with a few larger bits of fat is OK). I use a pastry cutter for this step. It's easier, less messy, and quicker. If you do not have a pastry cutter, use a fork. But buy one - they are an inexpensive addition to a baker's kitchen. Measure 2/3 cup of water. Add ice. Stir it around. From that, measure 2/3 cup of water (since the ice has melted a bit). Slowly drizzle in the very cold water, stirring with a large spatula after every Tablespoon of water that you add. Do not add any more water than you need to. Stop adding water when the dough begins to clump. Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 5 days or in the freezer for up to 2 weeks). Proceed with the pie per your recipe's instructions. Make ahead: The dough may be stored in the refrigerator for up to 5 days or in the freezer for up to 2 weeks. Thaw overnight in the refrigerator before using.

SALLY'S PIE CRUST



SALLY'S PIE CRUST image

Categories     Dessert

Yield 2 Crusts

Number Of Ingredients 4

3/4 c butter flavored Crisco
1 c flour
1 t salt
Approx 4 T ice-water

Steps:

  • Cut with a fork Chill before rolling

More about "sallys pie crust recipes"

HOMEMADE BUTTERY FLAKY PIE CRUST - SALLY'S BAKING …
homemade-buttery-flaky-pie-crust-sallys-baking image
2015-07-01 If your pie recipe requires a pre-baked pie shell, such as banana cream pie, french silk pie, or a tart, here is what to do: prepare the pie crust through step 6. …
From sallysbakingaddiction.com
4.8/5 (185)
Category Pie
  • Using a pastry cutter (the one I own) or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.
  • Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).
  • Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.


SPRINKLED EPISODE 7: PERFECTING PIE CRUST - SALLY'S BAKING ...
sprinkled-episode-7-perfecting-pie-crust-sallys-baking image
2018-11-16 Today, in Sprinkled episode 7, I’m spilling ALL the beans for perfecting pie crust and it begins with a solid pie crust recipe. I teach you how to lattice pie crust …
From sallysbakingaddiction.com
Reviews 37
Estimated Reading Time 2 mins


VERY EASY HOMEMADE PIE CRUST RECIPE | BEYOND FROSTING
very-easy-homemade-pie-crust-recipe-beyond-frosting image
2021-09-15 A lot of pie recipes require pre-baking of the crust, also known as blind baking or par-baking. I like to follow this tutorial from Sally’s Baking Addiction, which …
From beyondfrosting.com
Reviews 2
Category Dessert
Servings 8
Total Time 3 hrs 20 mins


EASY TIPS FOR CREATING THE PERFECT PIE CRUST JUST LIKE THE ...
easy-tips-for-creating-the-perfect-pie-crust-just-like-the image
2018-11-15 SALLY’S PIE CRUST SECRETS. Focus on taste. “Pie crust shouldn’t be sweet, because typically, the filling going in pie crust is sweet,” she explains. “So I …
From makeitgrateful.com
Estimated Reading Time 4 mins


PIES, CRISPS, & TARTS - SALLY'S BAKING ADDICTION
pies-crisps-tarts-sallys-baking-addiction image
About Sally. Welcome to my Kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a …
From sallysbakingaddiction.com


SALLY'S BAKING ADDICTION - THE BEST BUTTER PIE CRUST ...
sallys-baking-addiction-the-best-butter-pie-crust image
2018-10-27 You'll be a PIE CRUST EXPERT after this tutorial and recipe! https://sallysbakingaddiction.com/all-butter-pie-crust/
From facebook.com


100 PIE CRUST RECIPE IDEAS | PIE CRUST RECIPES, CRUST ...
100-pie-crust-recipe-ideas-pie-crust-recipes-crust image
Jun 10, 2019 - Explore Food Sensation & More's board "Pie Crust Recipe", followed by 595 people on Pinterest. See more ideas about pie crust recipes, crust recipe, delicious desserts.
From pinterest.ca


HOMEMADE COCONUT CREAM PIE | SALLY'S BAKING …
homemade-coconut-cream-pie-sallys-baking image
2020-06-10 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*. 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream. 3 Tablespoons (20g) confectioners’ sugar or granulated sugar*. 3/4 teaspoon pure vanilla extract. View the …
From mastercook.com


HOMEMADE COCONUT CREAM PIE | SALLY'S BAKING ADDICTION ...
2020-06-03 1 cup (240ml) half-and-half. 2/3 cup (130g) granulated sugar. 1/4 teaspoon salt. 1 cup (80g) sweetened shredded coconut. 2 Tablespoons (30g) unsalted butter, softened to room temperature. 1 teaspoon pure vanilla extract. optional: 1/2 teaspoon coconut extract. Whipped Cream. 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream.
From videobakery.net
Reviews 13
Estimated Reading Time 1 min


THE GREAT PUMPKIN PIE | SALLY'S BAKING ADDICTION » VIDEO ...
2020-07-04 Pumpkin Pie Homemade pie crust (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor) one 15oz can (about 2 cups; 450g) pumpkin puree* 3 large eggs 1 and 1/4 cups (250g) packed light or dark brown sugar 1 Tablespoon (8g) cornstarch 1/2 teaspoon salt 1 and 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger* 1/4 teaspoon ground or freshly grated nutmeg* 1/8 teaspoon …
From videobakery.net
Estimated Reading Time 1 min


RECIPES - SALLY'S BAKING ADDICTION
Aug 25, 2021 - Explore Kim Smith Schultheis's board "Recipes - Sally's Baking Addiction", followed by 148 people on Pinterest. See more ideas about sallys baking addiction, baking, recipes.
From pinterest.com
148 followers


59 PIE CRUST RECIPES IDEAS | PIE CRUST RECIPES, PIE CRUST ...
Dec 1, 2019 - Explore Wanda Jamerson's board "PIE CRUST RECIPES" on Pinterest. See more ideas about pie crust recipes, pie crust, crust recipe.
From pinterest.com
59 pins
18 followers


FRENCH SILK PIE | SALLY'S BAKING ADDICTION » VIDEO BAKERY
2020-05-21 Read through the recipe and notes before beginning and use the video tutorial above as your guide. Ingredients Crust 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust* egg wash for pie crust: 1 large egg beaten with 1 Tablespoon milk or heavy cream. Filling 1 cup (240ml) heavy cream or heavy whipping cream
From videobakery.net
Reviews 65
Estimated Reading Time 1 min


SALLY'S APPLE PIE RECIPE | OLD FARMER'S ALMANAC
2013-09-05 Sally's Apple Pie . Share: Rate this Recipe: Average: 5 (3 votes) ... pie crust pastry (recipe below or use a refrigerated crust) 2-1/2 tablespoons cornstarch. Instructions. If you are making the crust by hand—start below. Otherwise, begin by preheating oven to 400º. Mix sugar, cinnamon, nutmeg, salt, cornstarch, and lemon zest in a bowl. Stir in vanilla. Pour mixture over apples. Toss to ...
From almanac.com
5/5 (3)
Category Desserts
Cuisine Pies And Pastries


KEY LIME SLAB PIE - SALLY’S CONFECTIONS
2021-04-29 Pour pie filling into your chilled crust within the 1″ borders of the crust. Use a spatula to evenly spread the filling into the crust. Bake the pie at 350 degrees Fahrenheit for 11-13 minutes, or until the filling is just set. Remove pie from the oven and allow to cool for 1 hour on a wire rack. Transfer pie to the refrigerator to chill for at least 1 hour before serving. Cut pie into ...
From sallysconfections.com


PIE CRUST RECIPES | MARTHA STEWART
Learn how to make delicious pie crusts from scratch. Our tested recipes will guide you every step of the way towards a flaky, melt-in-your-mouth, buttery dough. For something quick and easy, try one of our press-in crusts with graham cracker, gingersnap, or chocolate cookies. Most Popular. Easy Pie Crust. Easy Pie Crust . Rating: 3.17 stars. 1210 . Prep now and enjoy wonderful pies all season ...
From marthastewart.com


PIE CRUSTS | ALLRECIPES
To help you out, we scoured our pie crust recipes to find the best of the best — each recipe here has a five-star average with hundreds of reviews, making them the most-loved by our passionate community of home cooks. Check out our 15 best pie crust recipes we've ever published and give one a try. You'll be glad you did. Read More . Breakfast and Brunch Recipes. Breakfast and Brunch Recipes ...
From allrecipes.com


SALLY'S DESSERTS
Apr 2, 2021 - Explore Katie Rose's board "SALLY'S DESSERTS", followed by 245 people on Pinterest. See more ideas about sallys baking addiction, desserts, delicious desserts.
From pinterest.com


ALL BUTTER PIE CRUST | SALLY'S BAKING ADDICTION » VIDEO BAKERY
2020-04-29 Complete with all my tips and troubleshooting, this pie crust recipe is buttery, flaky, and tender with the most incredible flavor. Ingredients 2 and 1/2 cups (315g) all-purpose flour, plus more as needed (spoon & leveled) 2 teaspoons granulated sugar 1 teaspoon salt 1 cup (230g; 16 Tbsp) unsalted butter, chilled and cubed 1/2 cup (120ml) ice water, plus more as needed. Get the full recipe ...
From videobakery.net


HOW TO BLIND BAKE A PIE CRUST | SALLY'S BAKING ADDICTION ...
2020-06-09 How to blind bake pie crust for lemon meringue pie, pumpkin pie, quiche, pudding pie, and more!Get the full recipe: https://sallysbakingaddiction.com/how-to-...
From youtube.com


QUICHE PIE CRUST - PINTEREST
Aug 28, 2020 - Explore medina's board "Quiche Pie Crust" on Pinterest. See more ideas about pie crust, sallys baking addiction, buttery flaky pie crust.
From pinterest.nz


QUICHE RECIPES SALLYS BAKING ADDICTION
Pie Crust: My pie crust recipe … See details » PERFECT QUICHE RECIPE (ANY FLAVOR!) | SALLY'S BAKING ADDICTION. From recipecloudapp.com Perfect Quiche Recipe (Any Flavor!) | Sally's Baking Addiction includes 1 unbaked Flaky Pie Crust (what I used) or All Butter Pie Crust*, 4 large eggs, 1/2 cup whole milk*, 1/2 cup heavy cream or heavy whipping cream*, 1/4 teaspoon each salt and …
From tfrecipes.com


Related Search