Puff Pastry Recipe & Video. You must use this trick to Prevent a Soggy Bottom Pie Crust. This is what you can do to prevent a soggy bottom pie crust.
Have you heard? The trick is to use egg whites. We often use an egg wash on the top crust to make them shiny and golden, but brushing some on your unbaked bottom pie crust is a great idea too. Why does egg whites prevent a soggy pie crust? Egg whites form a protective moisture between juicy pie fillings and your un-baked pie crust before and after baking. Water blockers - egg white protein Egg whites contain proteins. As the egg whites heat up they start to coagulate or thicken, which helps push the wet pie filling away from the pie crust. This is why egg whites are used to hold the ingredients together like a binder.
No one can tell you used egg whites Egg whites are almost tasteless and nearly undetectable in your pie crust when baked. —How to use Egg Whites to prevent a soggy Pie Crust— What is needed? Straight-Up Rhubarb Pie Recipe - NYT Cooking. You must use this trick to Prevent a Soggy Bottom Pie Crust. Puff Pastry Recipe.
24 tbsp of butter is sufficient – fauxtudor
Classic Lattice-Top Blueberry Pie. Make the dough: Put the flour, sugar, and salt in a food processor and pulse briefly to combine.
Add the butter and shortening and pulse until the pieces are slightly larger than pea-size, 10 to 12 pulses. Drizzle the water and lemon juice evenly over the flour mixture. Pulse until the dough forms moist crumbs that just begin to clump together, 8 or 9 more pulses. "Key" Lime Pie. If you can find good, fresh Key limes, by all means use them.
But I've found that regular limes (also known as Tahiti or Persian limes) make just as good a pie. Whatever you do, avoid bottled Key lime juice; the processing changes the flavor significantly. Make the crust: Put the flour and salt in a food processor; pulse to combine. Add the butter cubes and pulse until they’re the size of extra-large peas (about 10 quick pulses).
On a lightly floured work surface, roll the dough into a round that’s 1/8 inch thick and 12 to 13 inches in diameter. Grease one side of a sheet of foil with cooking spray, oil, or butter. Make the filling: In a medium bowl, whisk the condensed milk, egg yolks, lime juice, and grated zest. Just before serving, whip the cream and sugar until stiff peaks form. Photo: Scott Phillips. Ann Landers' Pecan Pie - The Recipe Dude. Rhubarb Custard Pie Recipe. Rhubarb Custard Pie Serves 6. 9" unbaked pie crust, chilled 1/2 cup flour 1/2 cup firmly-packed dark brown sugar 1/4 cup unsalted butter, melted 4 cups diced fresh rhubarb (about 1 lb. of rhubarb) 1 cup sugar 1/3 cup flour 1 cup sour cream.
Double-Ginger Pumpkin Tart. User reviews made it?
RATE IT! By Chefsallycam, 11/24/2012For pumpkin desserts I usually make a mousse or cheesecake, but this year the request was for pie. I'm not a big pie person, but I do like tarts. This pumpkin tart came out fantastic, tasted great, and was so easy. It set perfectly and cut cleanly. By AmandaCB, 1/2/2012I attempted this tart over Christmas for the first time, but didn't have a tart pan so I used a 9" glass pie pan.
Pecan Rum Tart. On a lightly floured surface, roll the dough disk into an 11-inch round that’s 1/8-inch thick (trim an edge to check thickness).
Fold the dough in half and ease it into a 9-1/2-inch tart pan with a removable base, unfold it without stretching it, and press the dough firmly into the sides of the pan. Trim to the top of the pan by running the rolling pin over the top edge of the tart pan. (Save the scraps to make leaves for the pumpkin pie, if you like.) Chill the crust in the refrigerator or freezer for at least 30 minutes. Position a rack in the middle of the oven and heat the oven to 350°F. Cover the tart dough with foil, making sure to gently fold the foil completely over the top edge of the tart. In a medium bowl, mix the eggs and brown sugar. Apple Walnut Gorgonzola Turnovers Recipe. If using prepared frozen puff pastry sheets, they need to be defrosted in the refrigerator at least 3 hours before using.
Method 1 Place chopped apples in a bowl, microwave on high heat for 5 minutes until apples are cooked through. Remove from heat and let cool. Drain excess moisture. Once cooled, chop further so that the pieces are between 1/4-inch and 1/2-inch square. 2 Combine apples, walnuts, gorgonzola, thyme and honey in a small bowl. 3 Preheat oven to 400°F. 4 Whisk in a half teaspoon of water into the remaining beaten egg. Serve either warm or at room temperature.