Showing posts with label easy pie crust. Show all posts
Showing posts with label easy pie crust. Show all posts

Thursday, June 5, 2014

Spring's Best Strawberry Rhubarb Pie #Recipe








LUCY BURDETTE: Finally, spring in Connecticut: Last week it popped with glorious flowering bushes, trees, and flowers. Here is one of my favorites--a white lilac. Every time I pass the bush, I bury my nose in the flowers and inhale their glorious scent.
 

Spring also brings our rhubarb plant, which is going great guns, even if the rest of the garden is still shivering. And all that rhubarb screams for a pie.

Ingredients

One crust (you can purchase, but my father's recipe is awfully easy, and very good)

2 cups unbleached flour
1 tsp salt
1/4 cup milk (I used 1%)
1/2 cup vegetable oil (I used organic canola)

Sift the flour with the salt. Measure the milk and oil, pour it into the flour, mix. Now comes the only tricky part. Divide the dough into two parts, about 2/3 of it for the crust, the remainder to use for some mini-project. Place the dough between two sheets of waxed paper and roll it to the correct size. Carefully peel off the top sheet of waxed paper, flip the crust into a pie pan, carefully remove the other sheet of waxed paper. Since you are filling the crust with something delicious anyway, it's perfectly acceptable to patch as needed and then crimp the edges. Refrigerate the crust while you make the filling. Preheat the oven to 425 degrees.


 Rhubarb/Strawberry Filling

3 cups of rhubarb, cut into 1 inch pieces
2 cups of strawberries, halved
1 and 1/4 cup sugar
1/4 cup cornstarch
pinch of salt
 







Gently combine all of the above ingredients. Let them rest while you mix up the topping.

 






For the Crumb Topping

2/3 cup old-fashioned rolled oats
1/3 cup flour
1/2 cup brown sugar
4 oz (1/2 stick) unsalted butter, cut into chunks
1 tsp vanilla 

1/2 tsp cinnamon
pinch of salt

In the food processor, pulse the flour and oats together. Add the other ingredients and pulse until the biggest pieces of the mixture are the size of peas.

Assemble and bake the pie: 


Add the fruit mixture to the pie crust and top with the crumb mixture. Bake at 425 for 30 minutes, then reduce the temperature and bake at 350 for approximately 30 minutes. I laid a sheet of foil over the top for the first 30 minutes so the crust wouldn't brown too fast.

Juices should be bubbling through the topping.



Let this cool to room temperature and serve with vanilla ice cream!








MURDER WITH GANACHE, the fourth Key West mystery, is in stores now. DEATH WITH ALL THE TRIMMINGS is coming in December....

 Follow Lucy on Facebook

And Twitter

And Pinterest.




Thursday, April 24, 2014

Bacon, Cheese, and Green Chili Quiche @LucyBurdette

 
LUCY BURDETTE: My family had a fairly elaborate tradition for Easter--always hats and new dresses and baskets of chocolate and sharing big ham or lamb dinners. Most of that seems to have gone by the wayside. 

But even without a bonnet, I still do love having friends or family over after church and making something special for Easter brunch. This quiche recipe filled the bill. Now of course, Easter is a year away again. But Mother's Day is just around the corner--and I for one would be delighted to have someone serve this to me:).

I started with a recipe from Epicurious, but changed the heavy cream to whole milk and switched around the ingredients a little. Oh, I recommend the easiest homemade pie crust ever...

Ingredients

 8 oz bacon
1 can green chilis, chopped
1 bunch scallions
2 cups cheddar cheese
4 eggs
1 and 1/4 cups whole milk

Pie crust

Preheat the oven to 425.

I recommend using my father's easy vegetable oil pie crust. Directions for that can be found here. But if you must, you can use a purchased crust. In any case, roll out the dough and press it into a 10 inch glass pie pan. Cover the crust with foil and bake it for 5 minutes, then remove the pan from the oven and reduce the temperature to 400.

Drain the chilis. Grate cheese. Clean and chop the scallions. Dice the bacon and fry until crisp. Sprinkle the onion, bacon, and chilis over the bottom of the crust and add the cheese over top.







Beat the eggs and milk together


 and pour this mixture into the pan.


Bake for about 45 minutes or until the center is set (test this with a knife.) Let the quiche sit for at least 5 minutes, but may also be served at room temperature.

I served roasted asparagus and a green salad on the side, and leek pepper biscuits from my favorite Connecticut bakery, Four and Twenty Blackbirds. 




















MURDER WITH GANACHE, the fourth Key West mystery, is in stores now!

 Follow Lucy on Facebook

And Twitter

And Pinterest.







Thursday, October 11, 2012

Lucy Burdette's Apple Pie a la Dad


LUCY BURDETTE: Apples are the perfect fruit for a mystery writer. After all, wasn't Snow White poisoned with an apple? And what about the apple Eve supposedly gave to Adam? You can cause a lot of trouble with an innocent looking apple...

One thing I discovered when we were chatting about "apple week" is that I don't cook with apples very often, poisoned or otherwise. I like a good crisp Macoun or Macintosh, but I cannot bear a mealy Delicious apple. And I certainly wouldn't put it in my crockpot or skillet. And yet they are Peg's favorite variety and Cleo used them yesterday in her amazing mini-caramel tartlets--so to each her own!

I'm going to stick with a classic apple pie, the one my dad used to make when his wife would let him in the kitchen. But be sure to check out the other recipes this week, where the other writers fill in with the fancy stuff. I've given you this crust before with other recipes, but it's so easy, I'll keep repeating until you agree to try it!


THE CRUST

2 cups unbleached flour (can be partly whole wheat)
1 tsp salt
1/4 cup milk (I use 1%)
1/2 cup vegetable oil (I use organic canola)



Sift the flour with the salt. Measure the milk and oil, pour it into the flour, mix. Now comes the only tricky part. Divide the dough into two parts, 3/5 for the bottom crust, the remainder for the top. Place the dough between two sheets of waxed paper and roll it to the correct size. Carefully peel off the top sheet of waxed paper, flip the crust into a pie pan, carefully remove the other sheet of waxed paper. Since you are filling the crust with something delicious anyway, it's perfectly acceptable to patch as needed and then crimp the edges. 

Preheat the oven to 425 degrees.

FOR THE FILLING:

6 cups sliced apples
2 or 3 Tbsp flour
1/2 tsp cinnamon
pinch of salt
1-2 Tbsp butter

Peel, core and slice the apples. Mix in a bowl with the flour, cinnamon and salt. Let the mixture sit for ten minutes, then place it into the bottom crust. Dot with butter.

Roll the top crust over the apples and pinch the two parts together, trimming as needed. Working around the crust, press a fork into the dough to make shapely crimped edges. Make vents on the top crust, with design of your choice. You may sprinkle a little sugar over the top if you like sparkles.


Bake the pie for 30 minutes. Turn the heat down to 350 and bake for another 30 plus minutes until the crust is brown and the filling bubbling. (Put a cookie sheet on the rack underneath to catch the drips.) Let the pie cool on a rack. Serve with ice cream!


While you're waiting for the pie to cool, I invite you to enjoy the Key West food critic mysteries, full of food, friendship, and murder--all set in Paradise! PW said about DEATH IN FOUR COURSES: "Anyone who's overpaid for a pretentious restaurant meal will relish this witty cozy."

And please follow Lucy on Twitter @lucyburdette, or "like" her on facebook, or check out her boards on Pinterest for all the latest updates.



Saturday, July 14, 2012

The Easiest Pie Crust Ever by Lucy Burdette

I just finished reading a memoir by a pie baking specialist and she would be shuddering in Iowa to hear me tell you that my go-to pie crust contains no butter and no shortening, just a little milk and vegetable oil. But I find this to be so fast and almost no-fail that I can't make myself try another recipe. This one came from my father-he didn't cook very often, but he loved to make apple pie (when his wife allowed him in the kitchen-LOL.)

I trotted out this pie crust for a small gathering of neighbors on the fourth of July when thunderstorms were predicted and I didn't want to rely on the outdoor grill. The pie crust makes enough for one crust and a lattice top, but since I was making a quiche, I wondered what to do with the lattice?

I answered that question by making a no-crust, lattice only blueberry pie, meant to be served with a scoop of ice cream.

THE CRUST


2 cups unbleached flour
1 tsp salt
1/4 cup milk (I used 1%)
1/2 cup vegetable oil (I used organic canola)

Sift the flour with the salt. Measure the milk and oil, pour it into the flour, mix. Now comes the only tricky part. Divide the dough into two parts, 3/5 for the crust, the remainder for the lattice. Place the dough between two sheets of waxed paper and roll it to the correct size. Carefully peel off the top sheet of waxed paper, flip the crust into a pie pan, carefully remove the other sheet of waxed paper. Since you are filling the crust with something delicious anyway, it's perfectly acceptable to patch as needed and then crimp the edges.

I chose a bacon and green chili recipe (on the left) with a ton of cheese and some green onion that I found on Epicurious.com, originally from Bon Appetit. I fried the bacon, grated the cheese, and chopped the scallions and then went off to march in the July 4 parade. (I'm on the board of the EC Scranton Library in Madison, CT--that's me with library board president and friend, Ted Mallory.)

The crust is so easy, I could make it when I got home. I pre-baked for five minutes at 425, then lowered the oven temp to 400, layered the ingredients and added the custard. The quiche took about 50 minutes-test with a knife to see if done-and then cooled and set for 10-15.

Meanwhile back to dessert:

CRUSTLESS BLUEBERRY PIE

4 cups blueberries, washed and dried
1/4 cup sugar
2 teaspoons cornstarch (it turned out a little runny, maybe add a dash more if that would bother you?)
lattice crust

Mix the blueberries with sugar and cornstarch. Place them into a well-buttered 1 and 1/2 quart Pyrex bowl. Roll the remaining dough, cut into lengths, weave them into a lattice over the blueberries. 

Sprinkle with a little more sugar. Bake at 400 until the blueberries are bubbling and the crust golden brown, about 30 minutes. Serve with ice cream!


Lucy Burdette is the author of the Key West food critic mysteries. DEATH IN FOUR COURSES, coming in September, can be preordered now. Please follow her on Twitter and like her on facebook!

And should you want to get an idea of what the books are like or more ideas for food and recipes, Lucy recommends her boards on Pinterest...