How To Turn A Failed Pie Into A Great Dessert

How to turn a failed pie into a delicious cobbler

Making pies is something I despise doing. Despite my best efforts, my crust never seems to turn out properly, and I am always upset. However, when my boyfriend’s mother shared a fantastic pie crust recipe with me, I knew I had to give it a try. Despite the fact that I’ve used it a few times to make topless pies, I’ve never used it to make a fruit pie. I thought I’d be clever and make an additional crust and just place dobs on top to create a fake top crust.but my effort at creating pie was a complete and utter failure.

Another stupid move: I constructed the bottom crust with the assumption that blind baking the crust with an egg wash would keep the crust from being mushy.

I thought I remembered to coat the crust with aluminum foil and add weights (I used rice) to keep the crust from shrinking.I was incorrect once again.

Even so, I still had enough crust to use for the top layer, so I opted to construct a pie using only the top half of my remaining pie dough (aka kind of like a cobbler).

In any case, here’s the recipe for my pie that evolved into a cobbler: Bottom Crust (this is enough to make a whole bottom crust, but you could also use it only for the top crust): 1.5 cups of all-purpose flour a quarter teaspoon of baking powder a half cup of softened butter 1 quail (egg) a third cup of granulated sugar 5 cups frozen mixed berries for the filling (thawed) 4 tablespoons of corn starch whole wheat flour (about 3 tablespoons) a couple of squeezes of lime juice (1tsp maybe) 1 teaspoon ground cinnamon Prepare the crust by combining all of the ingredients in a food processor and processing on high until it holds its form.

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The Perfect Pie Crust *Does* Exist

Crisco (vegetable shortening), flour, salt, water, vinegar, and an egg make up the cast of characters in this recipe. What could possibly go wrong when everything is going so well? To begin, add 3 cups all-purpose flour to a large mixing bowl and stir well. Measure out 1 1/2 cups Crisco for the next step. For the first time in my life, I’m going to say. Once this is done, it will never happen again: You must use Crisco instead of butter. Butter will just not do the trick. Please, Lord, accept my apologies.

  • Isn’t that a little frightening?
  • Locate your pastry cutter, and get to work!
  • (Sure, you can use “two knives” and other such techniques, but I’ve never been good at it.) Actually, it’s something I’ve never attempted.
  • I’m certain of it.) Simply incorporate the Crisco into the flour one tablespoon at a time.
  • Continue to work the mixture until it resembles “coarse meal,” though I’m not really sure what that term means in this context.
  • Alternatively, the flour should be blended with the shortening.
  • Now, break an egg into a basin and set aside.

5 teaspoons of ice-cold water.

After that, add one teaspoon of salt.

That is to say, don’t beat a dead horse with it.

Now, insert your large paw into the bowl and carefully extract one-third of the dough from it.

Place each dough ball into a large Ziploc bag and set aside.

Flatten each ball of dough using a rolling pin to make rolling easier later on.

Now, here’s how things operate in my life: For the pie I was going to create for you, my beautiful, adorable, adored readers, I planned to freeze the dough for approximately twenty minutes to allow it to firm up and make rolling simpler for the pie.

It turned out she’d gotten herself into a pickle and was stranded in a ditch, and she wanted to know whether Marlboro Man and I were available to come and rescue her.

She had a chain attached to her extremely lightweight truck, and knowing how scared she is about ice and snow, I volunteered to maneuver her vehicle out of the snow and take her back to her house.

While we were driving along the highway, our companion said, “You’re very courageous.” “I’m becoming a little apprehensive about this weather.” As I leaned back in my seat, I took one hand off the driving wheel and remarked, ” Aww, it’s no big thing.” It took me eleven years of marriage to learn how to drive in the ice and snow that we’ve experienced here in Alaska.” Later, my really light truck began to fishtail, and I quickly reacted by employing my amazing ice driving skills to drive straight into a massive snowdrift in the ditch.

  • It was then that I realized how ridiculous everything I’d just said about eleven years of marriage and learning to drive in ice and snow and all that was seemed.
  • I was curious as to how this might effect the flavor of the cooked crust later on.
  • What if you ruin the beauty of the ideal combination?
  • I was pleasantly surprised to find that the dough only needed approximately fifteen minutes of thawing on the countertop before it was ready to roll.
  • To begin, flour the surface of the pan.
  • It’s inexpensive, smooth, seamless, and refreshing.
  • Not even a fancy-schmancy high-fallutin kitchen designer could have made my stainless steel countertop as custom as it was for me.

It was a really satisfying experience.

Using a light hand, sprinkle a little flour on top.

With a rolling pin, begin rolling the dough from the center outward, starting at the center.

It will take some time until the program is fully implemented.

Never use the old Play-Dough back and forth, back and forth, back and forth method.

When the dough begins to break at the edges, just reshape it with your hands to return it to the shape of a circular shape.

Just make sure to flour the surface one more before flipping it over.

Finally, using the spatula if required, carefully take the dough off the surface and place it into the pie pan, pressing down gently.

Glass pie plates are incompatible with my religious beliefs, but if that is what you desire, please feel free to use them.

For the record, I despise cutting the pie crust around the edges of the pan, so I normally just tuck the excess dough under the rim.

Then you’ll be able to accomplish stuff like this if you so choose.

I believe it looks OK, and I’m not too worried about my pies appearing perfectly round.

That’s how I’ll judge my own level of achievement.

Do not miss out on this opportunity.

In addition, it will cause your hips to tingle with eagerness.

This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to discover further information on this and other related items at the website piano.io.

Sour Cream Pie Crust, No Fail, Flaky Pastry Crust

Make way for the food processor! Pie crusts that are too tough are no more! I have discovered the elusive holy grail of pastry doughs. Everything about this cake is flaky and buttery. It is simple to make and requires no complicated equipment; all you need are clean hands and a large mixing bowl. What is the secret? Sour cream is a kind of cream. Instead of using water, sour cream is used instead. I’m not exaggerating. This strategy is effective, and it couldn’t be simpler. The recipe comes from my friend Kathi Riley, a former Zuni Cafe cook who has been using it as her go-to pastry crust recipe for over 25 years and who gladly provided it with me so that I could share it with you as well.

Why Does This Pie Crust Recipe Work?

The most common problem with flour-based pie crusts is their hardness. When the flour and water are combined, protein strands in gluten form, resulting in the development of toughness. By rubbing the flour with butter at the beginning of the process, you cover the protein molecules in the flour with fat. When you add sour cream, you are adding moisture to a dish that is already saturated with fat. A delicate pie crust is achieved by keeping water molecules away from protein molecules, which is accomplished by the use of fat in both the butter and the sour cream.

Tips for Pie Dough Success

This pie dough behaves in a slightly different way than traditional pie dough:

  • Remove the chill from the butter: Many pie crust recipes ask for dealing with extremely cold ingredients, which is critical for making an all-butter pie crust. Remove the chill from the butter: You will, however, need your hands to incorporate the butter into the flour, which will only work if the butter is not too cold when you make this recipe. Removing the butter from the refrigerator and allowing it to settle for a few minutes before mixing it into the flour mixture is recommended. However, do not leave it out for an extended period of time! You do not want soft room temperature butter in this situation. Using your fingers, squish the butter into the flour: Work the butter into the flour, squeezing it a little so that some of the cubes flatten into the flour as you work it in. Using your knuckles to press down on the bowl might assist with this problem. Flattened bits of butter will result in flaky layers of butterfat. Stir the sour cream until it is smooth: Full-fat sour cream should be used, and if it has separated in the container, it should be stirred before adding it to the dough mixture. Check to see that your dough disks do not have any cracks in them before baking: Do not be concerned about overworking the dough while forming the dough disks
  • Due to the way the fat is included, this is a very forgiving pie dough to deal with. Make whatever adjustments are necessary to ensure that the dough holds together effectively. As you shape the dough into disks, it should become smooth and have the consistency of play-doh at the end. Once you’ve wrapped the dough disk in plastic wrap, you may use your warm hands to massage the dough and the edges to seal any gaps that have formed.

Make Ahead Tips

This pie crust may be made ahead of time and stored in the refrigerator or freezer. To prepare ahead of time, shape the dough into a disk that is as flat as possible and wrap it tightly in plastic wrap. You may prepare and refrigerate it up to one day ahead of time, but no more than two days before you want to use it. To freeze the dough, wrap it securely in plastic wrap and then tightly in aluminum foil before placing it in the freezer. When stored in the freezer, it will survive for up to 3 months.

Make These Pies with This Crust

  • Apple Pie, Blueberry Pie, Sweet Cherry Pie, Pecan Pie, Strawberry Rhubarb Pie are some of the most popular desserts.

How to Make the Easiest Pie Crust Ever

There is enough dough in this recipe to create both the top and bottom crusts for a 9-inch pie. The following is the dough ratio: 1 cup flour: 1 stick butter: 4 tablespoons sour cream: 1 teaspoon sugar equals 1/2 teaspoon salt. These are the ingredients for a 9-inch pie with a single crust. Pour 2 1/2 cups flour into a 10-inch pie pan and bake for 10 minutes at 350°F. Use 2 1/2 sticks (10 ounces and 11/4 cup) butter and 1/2 cup plus 2 tablespoons sour cream for a double crust; or 1 1/4 cups flour, 11/4 stick (5 ounces) butter, 1/4 cup plus 1 tablespoon sour cream for a single crust.

  • All-purpose flour (280g)
  • 1 teaspoon salt (skip if using salted butter)
  • 2 teaspoons sugar (for sweet recipes only
  • Otherwise skip)
  • 2 cups (280g) water 2 sticks unsalted butter(1 cup, 8 ounces, 225g) cubed
  • 1/2 cup (115ml) sour cream(full fat, NOT light sour cream)
  • 1 cup (225g) sour cream(full fat, NOT light sour cream)
  1. Butter should be cut into cubes and let to settle for a few of minutes: Cut the butter into cubes and set it out on the counter to soften (don’t let it sit out for more than a few minutes after taking it out of the fridge, just let it lay out for a few minutes to take the cold off)
  2. Combine the flour, salt, and sugar in a large mixing bowl: Combine flour, salt (omit if using salted butter), and sugar in a large mixing basin with a vigorous whisking motion (if using). Elise Bauer
  3. Using your hands, incorporate the butter into the flour as follows: The cubes of butter were sprinkled on top of the flour. Using your clean hands, smash the flour and butter together with your thumbs, fingers, and knuckles, until the flour is evenly distributed. Work the butter into the dough until it resembles a coarse meal with some flattened bits of butter throughout it, about 10 minutes. Elise Bauer is a woman who works in the fashion industry. Elise Bauer’s recipe with sour cream: Combine the flour, butter, and sour cream in a separate bowl. Using a fork, combine the ingredients into the mixture. Elise Bauer is a woman who works in the fashion industry. Elise Bauer
  4. Shape dough into disks and place in refrigerator: Gather the pastry dough together into a big ball with your hands, if necessary. Halfway through, split the ball in half using a knife. Make two disks out of the dough. As you shape the dough into disks, you should see that it becomes smooth and has the consistency of Play-Doh. Don’t be concerned about overworking the dough at this point. Make sure there are no fractures in the disks after they are formed. Elise Bauer is a woman who works in the fashion industry. Elise Bauer is a woman who works in the fashion industry. Using a little flour, dust the surface of the dish. Wrap the container securely in plastic wrap. Once you’ve wrapped the dough disk in plastic wrap, you may use your warm hands to massage the dough and the edges to seal any gaps that may have formed. Refrigerate for up to a day or for up to an hour before serving to chill. Once again, wrap in aluminum foil and place in freezer (put in refrigerator overnight to defrost before using)
  5. If you wish to freeze for later use, wrap in aluminum foil again. Remove the dough from the fridge and allow it to rest for a few minutes before rolling it out: After an hour in the refrigerator, remove the dough from the fridge and allow it to lie at room temperature for 5-10 minutes to become more flexible before rolling it out. If it’s still too firm to roll out, wrap your hands over the edges to soften them a little more. To roll out the dough, spread flour onto a clean, level surface. As you roll the dough, check to see that the bottom isn’t adhering to the rolling pin. If it is, raise it up and sprinkle a little flour over the bottom of the container. Roll out to a width of 12 to 14 inches and a thickness of 1/8 inch. Elise Bauer is a woman who works in the fashion industry. The unstructured rustic pies and galettes, as well as single or double crusted classic pies, may all be made using this pastry dough. Alternatively, a savory pot pie can be made with it. With a gentle egg wash, you may make your dough look more attractive whether you’re making a galette or a double crust pie crust. A simple solution is to mix one egg in a small dish with a teaspoon of water, and then lightly coat the exposed crust with a pastry brush just before baking
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Blind-baking this pie crust

Pre-baking the pie dough for this dish is time-consuming. If you bake it without filling, the sides of the crust may collapse since it contains more fat than a typical crust. Having said that, I have successfully pre-baked this crust by fluting the edges of the dough extra high above the edges of the pie pan, freezing the crust for at least 30 minutes first, lining it with heavy foil, filling it completely with white granulated sugar, and baking it at 350°F for 50 minutes before serving.

(See our instructions for blind baking a pie dough for more information.) Elise Bauer is a woman who works in the fashion industry.

Nutrition Facts(per serving)
2893 Calories
207g Fat
227g Carbs
34g Protein

Cooking the pie crust before using it is challenging. If you bake it without filling, the sides of the crust will collapse since it contains more fat than a typical crust. That being said, I have successfully pre-baked this crust by fluting the edges of the dough extra high above the edges of the pie pan, freezing the crust for at least 30 minutes first, lining it with heavy foil, filling it all the way with white granulated sugar, and baking it at 350°F for 50 minutes before serving. To learn how to blind bake a pie crust, check out our instructions.

Nutrition Facts
Servings: 1
Amount per serving
Calories 2893
% Daily Value*
Total Fat207g 266%
Saturated Fat 126g 628%
Cholesterol552mg 184%
Sodium2392mg 104%
Total Carbohydrate227g 83%
Dietary Fiber 8g 27%
Total Sugars 13g
Protein34g
Vitamin C 1mg 5%
Calcium 214mg 16%
Iron 13mg 73%
Potassium 498mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

No Fail Pie Crust III

Most of you are aware of this, so please disregard what I am saying. However, the concerns about the dough being overly sticky are just the product of flour that has absorbed a small amount of moisture from the surrounding air. It is necessary to use caution when making pastry crusts, adding half of the liquid at a time, then half of what is left, and so on until the dough reaches the “correct consistency.” Because I reside in Oregon, where it rains for the most of the year, our flour may have absorbed some more moisture, but you won’t know how much until you start working with it.

The recipe hasn’t failed, guys; this crust is very delicious.

Most helpful critical review

I prepared two of them for my T-Day dinner pies and they were delicious. Although it was a simple recipe, the baked goods were not as flaky or tender as I had anticipated they would be. The flavor, on the other hand, was excellent. Despite the fact that I used a pastry shield and reduced the oven temperature, the edges were really crisp. 140 user evaluations

  • 5star values totaled 106
  • 4star values totaled 19
  • 3star values totaled 8
  • 2star values totaled 3
  • 1star values totaled 4

Most of you are aware of this, so please disregard what I am saying. However, the concerns about the dough being overly sticky are just the product of flour that has absorbed a small amount of moisture from the surrounding air. It is necessary to use caution when making pastry crusts, adding half of the liquid at a time, then half of what is left, and so on until the dough reaches the “correct consistency.” Because I reside in Oregon, where it rains for the most of the year, our flour may have absorbed some more moisture, but you won’t know how much until you start working with it.

  • The recipe hasn’t failed, guys; this crust is very delicious.
  • The crust came out to be flaky, crunchy, and full of flavor!
  • Just be sure to keep your butter frozen and your water/egg cold, and if the mixture starts to become too warm, take a break and put the entire thing in the freezer for 15 minutes before continuing.
  • It was just fantastic!
  • I cooked it for 45 minutes at 375 degrees.
  • This is something I’ll cook again and again!
  • Continue readingAdvertisement This recipe yields the greatest pie crust I have ever tasted, and I have tried many.
  • I was able to produce two double crust pie crusts as a result of my efforts.

It was my first time attempting to make a pie crust.

  1. I had to build this one twice since the first time I attempted it, I failed miserably.
  2. On the second attempt (I was too ashamed to mention what I did on the first attempt), I cut my butter thickly and placed it in the freezer for approximately 30 minutes before letting my food processor handle the rest of the job.
  3. Thank you, Becky, for making it possible for an inexperienced pie crust maker to create a great pie crust!
  4. You can make a mistake with this recipe – in fact, the “never fail” pie crust recipes are among the most difficult I’ve ever encountered.
  5. The key is to make sure that the butter and flour are well mixed together, that the liquid is just the proper amount, and that the dough is chilled for at least 30 minutes.
  6. Although it was a simple recipe, the baked goods were not as flaky or tender as I had anticipated they would be.
  7. Despite the fact that I used a pastry shield and reduced the oven temperature, the edges were really crisp.
  8. It consistently receives positive feedback.

My favorite pie crust recipe is this one, which I have used many times.

In fact, my pie crust turned out better than any other pie dough I’ve made in years.

When you don’t want to bake a pie, make these tarts instead

My entire book is about pie, yet even I find myself dreading the prospect of having to make one from scratch every now and again. After that, there’s the obligatory cooling of the crust — 30 minutes at the very least, and a couple of hours if you really want to make sure everything turns out perfectly. Then there’s the shape – I enjoy a perfectlycrimped crust as much as the next baker, but there’s no denying that it takes time, effort, and care to achieve. Finally, when it comes to serving, I’ve sliced innumerable pies in my life, and even now, I occasionally end up with a crooked, wobbling slice that tastes delicious but doesn’t look particularly appetizing when it’s passed around to people to enjoy.

Rustic Fruit Tarts are a recipe that my fellow blogger PJ Hamel describes as “a mishmash of all kinds of older recipes.” It’s a sentiment I believe fellow bakers of all skill levels can relate to, and fortunately for us, the King Arthur test kitchen anticipated these concerns a long time ago when they developed what my fellow blogger PJ Hamel describes as “a mishmash of all kinds of older recipes”: Rustic Fruit Tarts.

These individual tarts are baked on a baking sheet in a freeform, galette-style shape, which cradles a sweet filling composed primarily of chopped fruit and sour cream, which is topped with powdered sugar.

While it’s a pleasantly simple alternative to cooking a complete pie, the dish also stands on its own in at least four unique ways, making it more than simply a basic substitution.

A fast, no-chill dough

Unlike a traditional pie crust, which is made by cutting in butter, stirring in ice water, and gently gathering into a disk and placing it in the refrigerator to chill, this recipe makes a true tart crust, one made with creamed butter and sugar, as well as egg yolks for richness, and then chilling it in the refrigerator. This produces a soft, delicate dough that does not require chilling before shaping and that handles well when it is time to roll and fold the finished product. Once cooked, it is delicate and crumbly, and it yields gently when pressed with a fork to reveal the contents inside.

There’s no need to be concerned about broken edges because they’re all part of the rustic appeal.

No pie pan required

As an alternative to pushing the crust into a pie or tart pan, the pastry is rolled out into flat circles and the sides are folded up and over the filling in the center. According to PJ, the rustic fold-up crust — which is suggestive of agalette — was a method included in the first edition of theKing Arthur Baker’s Companion, which was published in 2004, according to PJ. “I was trying to think of the quickest way to create a double-crust pie without having to roll out two crusts,” PJ recalls, “and this came to mind as a possible answer.” I didn’t originate this approach, of course, but it wasn’t well-known at the time we introduced it.” It may also be found in another long-standing King Arthur recipe: Humble Pie, which uses the same pleasantly easy process.

Rossi Anastopoulo is a Greek actor and singer. In order to make a fall-inspired variation, use chopped apples and experiment with other spices such as nutmeg and ginger.

A filling that’s rich and creamy

The fruit filling, maybe not wanting to be overshadowed by the pastry that surrounds it, could be the true star of the show. It’s acidic and creamy, and the sour cream provides both flavor and richness to balance the brilliant freshness of the fruit. It’s made much better with a generous serving of sour cream. Using a whisk helps to bring the filling together, which is important because galettes aren’t baked long enough for the fruit to break down and simmer into a soft, luscious, jam-like consistency, as is the case with most fruit tarts.

“It was the one pie mother cooked every summer without fail – it was a family favorite for both of us.” If you want to take these Rustic Fruit Tarts to the next level, consider adding a splash of rum to the sour cream filling, just like PJ and her mother did in the original peach pie.

There is no need to wait for them to cool completely before eating them; they may be eaten right out of the oven.

Serve (and eat!) without a mess

The fruit filling, maybe not wanting to be overshadowed by the pastry that surrounds it, may be the true star of the dessert. It’s acidic and creamy, and the sour cream provides both flavor and richness to balance the brilliant freshness of the fruit. It’s made much better with a generous serving of sour cream. I’ve discovered that it helps to make the filling more cohesive, which is something that’s frequently lacking in galettes since they don’t bake long enough for the fruit to break down and simmer into a soft, luscious, jam-like texture.

” This was the one pie mother cooked every summer and it was a favorite of mine and my sister’s as well.

Rosa Anastopoulo is a Greek actor who is known for his role in the film “Rise of the Damned.” There is no need to wait for them to cool completely before eating them; they may be had immediately after baking.

About Rossi Anastopoulo

The fruit filling, maybe not wanting to be overshadowed by the pastry that surrounds it, may be the true star of the show. It’s acidic and creamy, and the sour cream provides both taste and richness to match the fruit’s brilliant freshness. Because galettes aren’t baked long enough to allow the fruit to break down and simmer into a soft, luscious, jam-like consistency, I’ve discovered that it aids in the consistency of the filling. “I’m pretty sure the sour cream in the filling originates from my mother’s all-time favorite pie: Sour Cream Peach Pie,” PJ explains.

Rossi Anastopoulo is a Greek actor and singer. He is most known for his role in the film The Great Gatsby. There is no need to wait for them to cool before eating them; they may be eaten right out of the oven.

Simple No Fail Pie Crust – 3 Ingredients!

Fortunately, my pals are already aware of my fondness for preparing treats! Also, pie baking happens to be one of my favorite sweets to create. A nice pie crust is one of the most important components of a good pie. Using this simple pie crust recipe, you’ll never be tempted to buy a pre-prepared pie crust again! My mother instilled in me a passion for pie baking. Her pies are always delectable, and her pie crusts are always stunning in their presentation. True to form, my pie crusts have a lot more character and are clearly on the rustic side, but they are still ridiculously delectably wonderful!

Even more so when I realize how simple it is!

So let’s get this party started!

Simple No-Fail Pie Crust

This pie crust just requires three ingredients! It’s quite simple, and anyone can do it.

  • All-purpose flour, 12 cup cold butter or shortening, 14 teaspoon salt, 4-5 tablespoons water
  • 1 1/4 cup all-purpose flour
  1. Using a pastry blender, combine together the first three ingredients in a large mixing basin until the mixture resembles tiny peas. Continue to push forward! Put on some weight and tone those muscles
  2. You’ve got this
  3. Sprinkle cold water over the surface of the mixture in the bowl, 1 tablespoon at a time, and stir with a fork until the dry ingredients are wet completely. I place water over ice in a cup next to me and leave it there while I measure out one tablespoon at a time and sprinkle it in
  4. Form your dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for at least 30 minutes. Roll out the pie dough into the form of your pie pan, and then prepare your pie according to the directions on the package.

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Foolproof All Butter Pie Crust

A pie crust recipe that is foolproof and made entirely of butter is the greatest and only pie crust recipe you’ll ever need! Everything about this crust is simple to make, and the result is a flaky and tasty butter crust every time. This product is ideal for all of your pie making requirements!

All Butter Pie Crust Recipe

Developing a perfect all-butter pie crust that anybody could make was one of my goals for 2016. I spent endless hours researching the subject and countless evenings in my kitchen creating one pie after another. I was determined to make it work. There were many bumps along the way – and I’m not going to lie, it wasn’t always easy! Some of the pie crusts were excessively oily, while others were too dry. Some people were adamant about not rolling out. Some of them shriveled as soon as they were placed in the oven.

  1. It took precisely 26 attempts until my perseverance was rewarded!
  2. Please let me to share with you my foolproofall butter pie crust recipe, without further ado.
  3. For starters, the recipe only yields one pie crust per serving.
  4. Prepare this recipe twice if you’re preparing a double crusted pie since you’ll need to make enough dough for both crusts.
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Choosing your ingredients:

  • You’ll need the following ingredients for this recipe: flour, cornstarch, sugar, salt, butter, water, and apple cider vinegar. When it comes to creating pie crust, butter is by far the most vital item to have on hand. While European-style butter, which is sweeter and heavier in fat content than ordinary butter, is my preferred choice for professional pie bakers (as are many others), any unsalted butter would suffice in this recipe. Keep your butter as cold as possible, no matter what brand you choose! – I recommend chopping the cooled butter into cubes and placing the cubes in the freezer for 5 minutes before starting work. In contrast to most pie crust recipes, which call for flour as a binder, my version calls for a mix of flour and cornstarch. With the use of cornstarch, the quantity of gluten in the crust is reduced, allowing the crust to remain flaky and soft longer. Water and apple cider vinegar are the liquids we’ll be utilizing in this recipe, and they’ll be mixed together. You’ll want to combine the two ingredients in a measuring cup and store the mixture in the refrigerator until required. You can add one teaspoon of water at a time if you discover you need to add additional liquid to pull the crust back together. Make sure not to overdo it with the spices, though. If the dough is too wet to remain together when pinched, the result will be a crumbly mess. The use of finely crushed sea salt for this flawless all-butter pie crust is my personal favorite, but you can also use kosher salt or even table salt as an alternative. Invest in a high-quality brand of flour that you will love working with. I make my pie crust with unbleached King Arthur flour, which I strongly recommend if you’re looking for a new brand to experiment with.

Essential Tools:

  • To bake your pie in, the most obvious equipment you’ll need is a pie dish. Check out my favorite glass pie dish here, and my favorite ceramic pie plate here if you’re looking for something different. To incorporate the butter into the dry ingredients, you’ll need to use a pastry cutter or a dough blender. I recently acquired this spring chef dough blender and am completely in love with it
  • If you don’t already have these, you’ll need correct measuring glasses and spoons for this recipe as well. When measuring the dry ingredients, I recommend using stainless steel measuring cups and measuring spoons, and when measuring the liquid components, use a glass spouted measuring cup. This 12′′ maple wood rolling pin is my favorite among a collection of a hundred or more. I love it because it’s robust, attractive, and it rolls out dough like a pro
  • Pie crust shields are available for purchase and should be placed on your pie after 30 minutes of baking to prevent it from burning. ThisWilton silicon variant is one that I use on a regular basis. Tin foil may also be used to create a handmade version of this recipe. To achieve this, simply rip a piece of aluminum foil approximately 30 inches in length. Fold the sheet of aluminum foil in thirds, lengthwise, and secure the ends with a paperclip to form a triangle. Gently remove the aluminum foil shield from over the pie crust after 30 minutes of baking and keep it in place until the pie is finished baking. In case you’ve never rolled out pie crust before, a pie crust mat will be really helpful! If you don’t have a spatula, grab one of these cute ones that says “stay calm and bake on.” I have roughly 30 of these in my collection! Because they’re inexpensive, long-lasting, and amusing, I shared a photo of this “I’m only here for dessert” pie server on my Instagram account last week, and had several inquiries about where to get it. You may find out more about it by clicking here.

Tips and Tricks for Recipe Success:

  • Read the recipe twice and be sure to follow everything to the letter! Any modifications you make to the ingredient list or process will almost surely have an impact on the final output of your pie crust. Maintain constant awareness of the temperature during the dough-making process. It must never be allowed to become heated, and the butter must never be melted. Prepare the pie crust ahead of time! It has to be chilled for at least 2 hours before it can be rolled out, for another hour after it has been fitted into the pie pan, and for at least another 20 minutes after the pie has been filled. If you shorten the chilling period, the pie crust will most likely reduce in size after it is finished baking. If you intend to bake numerous pies in a single day, I recommend that you prepare your pie crusts in advance. Keeping pie crust wrapped tightly in plastic wrap for up to 3 days in the refrigerator and up to 2 months frozen will ensure that it lasts as long as possible. Select the most appropriate pie plate. When I initially started baking pies, I had no clue how important this was going to be. That is, however, not the case. Pie dishes are available in a range of sizes and forms, and they are built of a variety of materials, including glass, ceramic, aluminum, and steel. I like to bake with glass pie pans because the glass distributes heat evenly, allowing the crust and filling to cook consistently throughout the whole baking process. I like ceramic pie pans as a second option since they transfer heat equally as effectively as glass, but they can cause the baking time to be delayed, especially if you’re using a really thick ceramic plate. When at all possible, I avoid using metal pie pans since they absorb heat quickly and tend to result in overdone pie crusts when baked. If you have no choice but to use a metal pie dish, I recommend keeping a check on your pie and modifying the baking time accordingly. If you use this recipe, you will have enough pie dough to line a 9- or 10-inch pie pan. Don’t overwork your dough or it will become tough. Activating gluten in flour by excessive mixing causes the crust to become tough and shrink during baking. Overworking the dough will result in a harsh crust that will shrink while baking. The good news is that By placing the dough in the refrigerator for a few hours, you may deactivate the gluten. Before rolling out your refrigerated pie crust, check to be that it is the proper temperature by doing the following easy test: Your fingertip should make an impression on the dough but should not simply sink into the dough when you softly touch it with your fingertip. It is best to throw the dough back in the fridge to chill for another 10 to 20 minutes if it is too soft
  • If it is too firm, it is best to let it soften at room temperature for 10 to 20 minutes.

So, are you ready to take on this failsafe all-butter pie crust, or are you putting it off?

If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it bakerbynatureon instagram! Seeing your kitchen creations makes my day. ♥

  • Foolproof Cherry Pie, No Corn Syrup Pecan Pie, Old-Fashioned Apple Pie, Cranberry Pear Pie, Chai Spice Pumpkin Pie, Chocolate Pecan Pie, and Salted Caramel Apple Pie are just a few of the desserts you’ll find on this list.

Foolproof All Butter Pie Crust

  • There is only one pie crust recipe you will ever need, and it is this foolproof all butter pie dough. This product is ideal for all of your pie baking requirements. Preparation time: 30 minutes Time spent inactive: 1hr30mins Time allotted: 2 hours CourseDessertCuisineAmerican
  • 1/2 cup ice cold water113 grams
  • 1 teaspoon apple cider vinegar4 grams
  • 2 cups all-purpose flour280 grams
  • 2 tablespoons cornstarch15 grams
  • 1 teaspoon salt8 grams
  • 2 tablespoons granulated sugar26 grams
  • 12 tablespoons unsalted butter, very cold and cut into cubes166 grams
  • 1/2 cup ice cold water113 grams
  • 1/2 cup ice cold water113
  • In a spouted glass measuring cup, combine the water and apple cider vinegar
  • Keep in the freezer until required (this will ensure that it is ice cold when needed). In a large mixing basin, whisk together the flour, cornstarch, salt, and sugar until thoroughly combined. In a separate bowl, combine the cold butter cubes with the flour, making sure that each piece is well coated. To make the dough, combine the flour and butter in a bowl until the butter chunks are the size of peas, using a pastry cutter. Slowly add in approximately 3/4 of the cold water and, using a rubber spatula, fold it into the mixture until there are just a few crumbs of loose flour remaining. Set aside. The dough should be soft and stay together when squeezed if it is too dry. If it is too dry, add the remaining cold water, one tablespoon at a time, just until the dough comes together. Make cautious not to overfill this container with liquid. Form a ball out of the dough and gently transfer it to a lightly floured work surface. Rolling out a dough ball should take no more than 5 or 6 kneads to achieve the desired texture. Scrape the dough together and shape it into a disk. Preparation: Wrap the dough in plastic wrap and place it in the refrigerator for at least 1 hour before using
  • Take the dough out of the refrigerator. 10 minutes before you begin rolling the dough, since dough that is too cold may crumble when it is rolled. Lightly dust a rolling pin as well as your work surface before beginning. Place the dough disc in the center of the work area and, starting from the center of the disc, roll the dough away from you in a firm and even stroking until the disc is completely gone. After each stroke, twist the disc a quarter turn clockwise and roll the disc again to complete the sequence. As needed, lightly sprinkle additional flour on the work surface, on the dough, and on the rolling pin to provide a smooth surface. You only want to use enough to keep the dough from sticking to the counter. Remember not to overstretch the center of your disc of dough as the size of your disc of dough increases. Continue rolling the dough until it is 3 inches longer than the pan you are using and approximately 1/8″ to 1/4″ in thickness
  • Carefully fold the dough in half and lay it across one side of a buttered pie pan, placing the seam of the dough in the center of the pan
  • Repeat with the other half of the dough. Unfold the crust with care, then use your hands to gently press the dough into the pan, making sure there are no gaps between the dough and the baking pan (see photo). With a fork, burst any air bubbles that have formed. Don’t press down or stretch the dough at this point
  • Instead, use kitchen sheers to cut the dough overhang to 1 and 1/2 inches, measured from the inside rim of the pan. To make an individual pie with only a single crust, roll and press the excess dough overhang under so that it sits precisely on top of the pan’s rim. To prevent the pastry from unrolling during the baking process, crimp and roll it firmly here. Then, flute (or crimp) the pie crust to seal in the filling. Using the index finger and thumb of one hand, make the letter C, which may then be filled in with the thumb of your other hand
  • This is the most effective method. Crimp the edges of the pie crust all the way around, making sure that the final crimped crust lies directly on the rim of the pan, as shown. Refrigerate the crust for at least 1 hour and up to 48 hours once it has been covered with plastic wrap. You may also freeze the pie for up to 2 months
  • Before baking the pie, make sure to follow the directions on the recipe you’re using because every pie is made differently

Taking a photo and sharing it with me on [email protected] by using the hashtag BakerByNature is a great way to get involved!

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On November 4, 2020, an update was made. So you’re interested in learning how to create a pie crust? You’ve arrived to the correct location! This pie season, show your family and friends that you have what it takes to produce a pie crust that is a cut above the rest by bringing that homemade-feeling to the festivities. Because when it comes to crust, nothing beats a handmade version! Learn how to make a two-crust pie that is perfect every time, how to blind bake a crust, and even how to preserve pie crust.

How to Make Two-Crust Pie

It’s not difficult to learn how to create two-crust pie pastry from scratch from scratch. Betty’s Two-Crust Pie Pastry takes 20 minutes to prepare and 1 hour and 5 minutes to complete the entire process. This dish yields 8 servings. What You’ll Need to Get Started

  • 2 cups plus 2 teaspoons Gold MedalTM all-purpose flour
  • 1 teaspoon salt
  • 2 cups plus 2 tablespoons butter shortening (or, if you prefer, cold butter cut into 12-inch pieces in place of half of the shortening): 2/3 cup (or, if you prefer, cold butter) 6 to 8 teaspoons of ice-cold water (optional). Rolling pin
  • Knife or kitchen shears
  • Pastry blender or fork
  • Plastic wrap or parchment paper a pie pan (9-inch glass pie plate)

1.Prepare the Pastry: In a medium-sized mixing basin, combine the flour and salt. Using a pastry blender or a fork, work in the shortening until the mixture resembles coarse crumbs the size of tiny peas. Toss with a fork after each tablespoon of water is added, until the flour is soaked and the pastry is nearly able to pull away from the edge of the bowl (1 to 2 teaspoons more water can be added, if necessary). 2.Chill Pastry: Form a ball out of the pastry. Divide the dough in half and flatten each half into two circles on a lightly floured board.

  1. This permits the shortening to become somewhat firmer, which aids in the creation of flaky cooked crust throughout the baking process.
  2. 3.Roll Out the Bottom Crust: On a lightly floured surface, roll out one dough round into a circle that is 2 inches bigger than an upside-down 9-inch glass pie pan, using a floured rolling pin.
  3. Place pastry on plate or pan by folding or unrolling it and pushing firmly against the bottom and sides of the plate or pan, being careful not to strain the dough, which will cause it to shrink when cooked.
  4. Trim the excess edge of the bottom crust to about 1/2 inch from the rim of the serving dish.
  5. Either fold in half and lay over the filling, or roll loosely around a rolling pin and place on top of the filling Unfold or unroll the dough over the filling until it is completely covered.
  6. Cut 1 inch from the rim of the dish to the overhanging edge of the top pastry to create a flute edge.

Fold the edge of the top crust under the bottom crust, pushing on the rim to seal it; flute the edges of the top crust. Bake according to the directions on the pie recipe. Using a Food Processor to Make Pie Pastry is an Alternative Method.

  1. Measure 1 cup ice-cold water for one-crust pie or 4 tablespoons ice-cold water for two-crust pie into a liquid measuring cup make a sabbatical from
  2. Place the flour, salt, and shortening in a food processor and pulse until combined. Toss the ingredients together and process until the particles are the size of small peas, using quick on-and-off movements. While the food processor is running, slowly pour water through the feed tube until the dough begins to pull away from the sides of the bowl (the dough should not form a ball).
See also:  How To Make A Good Dessert With Pecan Pie Filling And Chocolate Chunks Without The Oven

How to Make One-Crust Pie

When you have Betty as your guide, it’s not difficult to learn how to cook a One-Crust Pie. Pies with a meringue topping or custard filling, such as pumpkin pie and French silk pie, often have only one crust. Make the Two-Crust Pie recipe and put half of the pastry in the freezer for use in a one-crust pie later on. This is a time-saving tip. For the best results, freeze the pastry in a circle securely covered in plastic wrap before cutting into squares. What You’ll Need to Get Started

  • 3 to 5 tablespoons ice-cold water
  • 1 cup plus 1 tablespoon Gold MedalTM all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup cold shortening. a medium-sized mixing dish
  • And Pastry blender or fork, plastic wrap, rolling pin, knife or kitchen shears, 9-inch glass pie pan are all required.

Follow the directions for the Two-Crust Pie recipe above, starting with stages 1-5. After trimming the excess edge, fold it under to make a standing rim, then flute the edges to finish. This dish yields 8 servings. It will take 20 minutes to prepare and 1 hour and 5 minutes to complete in total.

How to Blind Bake Pie Crust

Knowing how to blind bake a pie crust (also known as par-baking) can come in handy if you’re cooking a pie with a filling that doesn’t require baking, such as French Silk Pie, or whenever you want to be sure the crust doesn’t grow soggy during baking. Here’s how you partially bake a pie with only one crust. What You’ll Need to Get Started

  • In the recipe for a one-crust pie, you’ll need a fork, aluminum foil, dried beans or pie weights.

Following the completion of the One-Crust Pie recipe, proceed to the stages listed below.

  1. Preheat the oven at 425 degrees Fahrenheit. Prick the bottom of the pastry all over with a fork.

How to Make Pie Top Crust

After that, it’s time to get creative and learn how to construct a lovely top crust for your pie. Tradition dictates that lattice crusts or full crusts be used to cover various fruit pies, such as apple and cherry pies. But don’t let tradition limit your creativity; there are a plethora of other ways to dress up your pie. Adding a lattice top crust to a two-crust pie gives it a wonderful finishing touch while still allowing the filling to shine through. Try one of these simple ways for making the top crust of your pie for a “wow” factor.

  1. Top with a Simple Lattice Prepare the pastry for the Two-Crust Pie, except that the overhanging border of the bottom crust should be trimmed 1 inch from the rim of the dish.
  2. Roll out the pastry for the top crust and cut it into 1/2-inch broad strips once it has been rolled out.
  3. Trim the strips so that they are uniformly spaced around the border of the excess crust.
  4. Top with a traditional lattice pattern Prepare the pastry for the Two-Crust Pie, except that the overhanging border of the bottom crust should be trimmed 1 inch from the rim of the dish.
  5. After you have rolled out the dough for the top crust, cut it into 1/2-inch-wide strips.

Weave in and out of the remaining strips over and beneath the initial strips. Trim the strips so that they are uniformly spaced around the border of the excess crust. Then fold the edge up, creating a high, stand-up ridge; finish by fluteing the edges as desired.

Whole Top

Follow the Two-Crust Pie recipe to make a traditional pie with a crust that is delicately baked on the top and bottom. This is the type of pie crust that is most commonly used for classic fruit pies. The directions for this dish include detailed instructions on how to roll out both the top and bottom crusts of the pie. The trick to making this style of crust is to seal the pastry so that fluids do not escape and to create vents in the top to allow steam to escape after baking.

Decorative Cut-Out Top

Make ornamental cut-outs on the top of a two-crust pie to make it seem extra-pretty and festive. Cut shapes from the top crust using a tiny cookie cutter before laying it on top of the filling. Place the cut-outs on top of the pie crust and secure them with a little amount of cold water. Fine sugar can be sprinkled on top.

Crumble Top

Nothing beats a crumble when it comes to making a sumptuous pie more special. A simple mixture of flour, butter, sugar, and spices lends incredible taste to a scratch-made pie while also reducing the amount of effort required, because just the bottom crust is required. It is highly recommended that you try this topping with our recipe for Dutch Apple Pie.

More Tips for Showstopping Top Crusts

Using one of the ways listed below, you may easily add a gourmet touch to your meal. Please keep in mind that using these procedures, pie crusts may brown more quickly. If this occurs, lightly cover the pie with a layer of aluminum foil to prevent it from browning too quickly.

  • Milk may be used to create a shiny crust. Sugary crust: Lightly brush the crust with water or milk and sprinkle with granulated sugar or white coarse sugar crystals
  • Bake at 350°F for 30 minutes. Baked crust with a glaze: Lightly brush the crust with a beaten egg or an egg yolk combined with 14 teaspoon water

After the pie has been baked, you may finish it off with a glaze.

  • The following are the ingredients for the glaze for the baked pie crust: 1/2 cup powdered sugar, 2 to 3 tablespoons milk, orange juice or lemon juice, and (if preferred) 2 teaspoons grated orange peel or lemon peel in a small mixing bowl until well combined. Glaze should be brushed or drizzled over a warm cooked pie crust, but should not flow over the edge of the pie

Decorative Fluted Edges

Fluting the border of a crust not only provides a beautiful touch, but it also aids in keeping the contents from bubbling over during baking. Using a uniform layer of crust, start by creating a stand-up rim on the rim of the pie dish and pressing the edges together. This helps to seal the crust and makes fluting the pastry simpler. Here are a few suggestions to get you started:

  • In order to create a scalloped edge, place your thumb and index finger approximately an inch apart on the outside of the elevated edge. Push the pastry toward the exterior with your other index finger to create a scalloped edge. Rope or Pinched Edge: Place the side of your thumb on the rim of the pastry at an angle. Pinch the pastry by squeezing the knuckle of the index finger into the pastry and toward the thumb
  • And In order to create a forked or herringbone edge, dip the tines of a fork in flour and push them diagonally on to the edge without pressing through dough. Rotate the tines 90 degrees and press the next set of markings to the right of the previous set. Repeat the process around the perimeter of the pastry, turning the tines back and forth
  • Braided Edge: Cut the rolled-out pie crust into strips that are 1/4-inch wide. Braid 2 or 3 strips together to form a ring. Spread the braided pieces (you’ll need around 3) on the moistened pie edge and gently push down to attach
  • Galette: Fold the edge of the crust up and pleat it. The filling in the middle will not be covered by the crust. Using a pastry brush, spread egg white along the edge of the crust and sprinkle with turbinado sugar

Types of Pie Crust

It is possible to make pie crust with a range of fats, ranging from our personal preference, shortening, to the traditional lard. Butter and shortening are other excellent combinations, and we particularly enjoy using vegetable oil for a vegan crust that is extremely easy to make. Here’s an introduction to the many forms of pie crust, as well as a few recipes to get you started in the right direction.

Pie Crust with Shortening

Shortening is used in Betty’s One-Crust Pie and Two-Crust Pie recipes. A soft, flaky crust may be achieved with shortening, which is why it is frequently favored. It is also less difficult to deal with than other fats since it does not melt as rapidly as some others. Keep in mind that Betty’s One-Crust and Two-Crust Pie recipes can be made with a mix of butter and shortening as well as just butter. Our five-star French Silk pie is a great place to start if you’ve never worked with a shortening crust before.

Pie Crust with Butter

If you like the flavor of a butter crust, you may substitute half of the shortening called for in Betty’s One-Crust or Two-Crust Pie recipes with cold butter cut into 1/2-inch pieces instead of half of the shortening.

The milkfats in butter will also contribute to a crisp and golden crust.

Pie Crust with Lard

Lard has been used to produce pie crust pastry throughout the history of the United States. Before butter and shortening were as widely available as they are now, lard was simple to come by in rural areas where most people lived on farms, and utilizing leftover swine product to create pies was a cost-effective method to save money. We saw a significant shift in our eating patterns during the course of the twentieth century, with lard falling out of favor, particularly with the introduction of shortening around the middle of the century.

Use lard instead of the shortening called for in Betty’s recipe for One-Crust and Two-Crust Pie if you happen to have any on hand!

In any case, as with any substitute, you may notice a tiny difference in the texture and flavor of your pie crust as a result of the alteration.

Pie Crust with Oil (Vegan Pie Crust)

In the event that you want to prepare a vegan pie or just need to have something on the table quickly, a crust made with vegetable oil is the best option. This crust does not require any rolling, and because of its texture, it should only be used for pies that have a bottom crust on the bottom. Make Betty’s Pumpkin Pie recipe and see how well this approach works for you. Are you looking for a pie that is completely vegan? That’s where our delectable newBanana-Coconut Cream Slab Piecomes in.

Pie Crust Tips

Here are a few additional pointers on how to make the ideal pie crust.

  • Make the crusts by dipping them in ice-cold water. Adding an ice cube to the water can help to keep it cool. To combine the shortening and flour, a pastry blender is used. A fork will also suffice
  • Overworking the pastry dough will result in it becoming tough, so try to handle it as little as you can. Make sure to use the size pie dish or pan specified in the recipe. Using a heat-resistant glass pie plate or a dull aluminum pie pan will help to prevent cracking. Shiny or disposable pie pans reflect heat, preventing the crusts from browning and becoming crispy. Dark pans absorb heat, resulting in overbrowning of the food. Nonstick pans cause a crust that hasn’t been filled to shrink excessively. Because pastry contains a lot of fat, it is not essential to butter the pan. Protect pie crusts from over-browning by using a pie crust shield ring or a 2- to 3-inch strip of aluminum foil to wrap around them. To allow the edges to brown, remove the pie shield or aluminum foil strips 15 minutes before the baking time is up. Pies should be cut with a sharp, thin-bladed knife once they have cooled. Dip the knife in warm water and wipe it clean before cutting into meringue or ice cream pies, for example. Use a pie cutter or wedge-shaped spatula to carefully remove each piece off the pan.

How to Store Pie Crust

After investing the time and effort to make a homemade pie crust from scratch, you’ll want to know how to properly preserve your pie.

  • Fruit pies can be kept at room temperature for up to two days
  • However, freezing is not recommended. All pies containing eggs, dairy products, or meat – such as cream pies, custard pies, and quiches – should be refrigerated for no more than two days. If in doubt, consult the recipe, which should include instructions on how to refrigerate the pie. Allowing a pie to cool completely on a cooling rack will help to prevent it from becoming mushy
  • Nevertheless,

Freezing Pie Pastry

Pie crust (without filling) may be frozen for up to two months, whether it is unbaked or baked.

  • Wrap the pastry dough rounds securely in plastic wrap and place them in the freezer. Refrigerate until completely thawed before rolling and filling
  • Wrap the unbaked pastry crust in a pan securely in aluminum foil or store it in a frozen plastic bag before baking. There is no need to defrost the frozen vegetables before baking them. Wrap securely in aluminum foil or place in a frozen plastic bag if you’re making a baked pastry crust in a pan. Allow to thaw before using

Freezing Filled Pies

Wrap securely in plastic wrap and place in the freezer for pastry dough circles. Refrigerate until completely thawed before rolling and filling it. Wrap the unbaked pastry crust in a pan securely in aluminum foil or place it in a freezer-safe plastic bag and keep it in the freezer for later use. It is not necessary to defrost the frozen vegetables before baking. Wrap securely in aluminum foil or place in a frozen plastic bag if you’re making a baked pastry crust in a baking pan. Please allow time for thawing.

  • Before freezing cooked pies, allow them to cool completely. Pies with cream, custard, or meringue on top should not be frozen. Both the filling and the meringue will crumble and turn watery as a result. Fruit pies can be frozen unbaked or baked once they have been defrosted. Pies such as pecan and pumpkin must be cooked before they can be frozen. Unbaked frozen pies should be thawed in the refrigerator before baking
  • Cook frozen pies for 45 minutes at 325 degrees Fahrenheit, or until they are thawed and heated, before serving.

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