Stuffed Pie Crust Recipes

STUFFED-CRUST STRAWBERRY CREAM PIE

Steps:

• Heat oven to 400°F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
• Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
• Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
• Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.

STUFFED PIE CRUST

Steps:

• 1. defrost spinach and drain well, add to a bowl.
• 2. in a saute pan, place the oil, onion and pancetta (you can use bacon,or omit all together for vegetarian)
• 3. let cool and combine with the spinach, add beaten eggs (reserve about a tablespoon for the egg wash)cheese, milk, salt and pepper ( of course minus the pie crust).
• 4. roll out (gently) the two pie crust, fill each one with the mixture (divide evenly)and fold all 4 sides..place on a greased cookie sheet seam side down...egg wash the tops and sprinkle with sesame seeds ( can be left out) bake at 350 degrees for about 20 mins or until golden brown...let cool before cutting.

STUFFED-CRUST STRAWBERRY CREAM PIE

Steps:

• 1. Heat oven to 400 degrees F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 tsp. cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust, place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
• 2. Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour. Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tbsp. cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3-5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
• 3. Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberrys. *1 bag frozen unsweetened strawberries, sliced and thawed, can be used instead of the fresh.

STUFFED-CRUST STRAWBERRY CREAM PIE (PILLSBURY)

Steps:

• Heat oven to 400°F Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
• Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
• Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
• Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.

MOM'S STUFFED PEPPERONI PIZZA PIE

Steps:

• 1. Preheat oven to 375 degrees.
• 2. In a large skillet, over medium heat, sauté onion and red pepper in oil until vegetables are crisp-tender. Add basil, oregano, tomato sauce and pepperoni; simmer 5 minutes.
• 3. In small bowl, combine ricotta, Parmesan cheese and 1 egg; mix well.
• 4. On lightly floured surface, roll half of dough into 14-inch circle. Place in bottom of 9-inch pie plate. Spoon hot pepperoni mixture over bottom crust. Spoon ricotta mixture evenly over pepperoni; sprinkle with mozzarella cheese. Roll second half of dough into a 14-inch circle; place on top of filling. Fold edge of top crust under bottom crust; flute to seal. With the tines of a fork, make puncture marks across the top of the crust for steam to escape. In small bowl, combine 1 egg and water; brush over crust. (This gives the crust a nice shiny, golden look!)
• 5. Bake at 375 degrees for 35 to 45 minutes or until the crust is a golden brown and filling is bubbling through puncture holes.
• 6. Let stand 5 minutes before serving. Makes 8 servings.