What are the ingredients in making pies and pastry?
Q. What are the ingredients in making pies and pastry?
Asked by .ram. - Thu Jul 3 06:15:27 2008 - - 3 Answers - 0 Comments

A. Alcohols - Cooking Alcohol Almond Meal & Almond Paste Balsamic Cream Caramel Sauce Dried Fruits Fondants Glazes Hazelnut Praline Paste Pectin Sheets Saffron Sea Salts Vanilla Products
Answered by Ace - Thu Jul 3 06:25:18 2008

What easy recipes can you make with pastry?
Q. I love pies and tarts but im not so keen with meet in them so I was wondering if there are any vegetarian pies/pastries that I could try?? Thanks again :)
Asked by Rainbow Angel - Mon Nov 23 04:53:57 2009 - - 7 Answers - 0 Comments

A. I make a very easy 'posh pizza'... Take a sheet of puff pastry (I usually cheat and buy it ready rolled), roughly to fit your baking tray. Cut not quite through the pastry all around the edge to give a border of maybe 1-2cms. Then treat the middle section as you would a pizza, with a tomato sauce base (or whatever tickles your fancy, I like to mix the tomato puree with a soft cheese) and some grated cheese, with as few or as many toppings as you like, as child friendly or as elegant as you like. It looks lovely baked with a baby vine tomatos on top, still on the vine.
Answered by FiFi - Mon Nov 23 06:46:05 2009

How can I make pie pastry?
Q. I want to make a chicken and mushroom, but i live in China and can't by pie pastry. How can I make it myself
Asked by soppy.bollocks - Mon Jun 2 10:10:02 2008 - - 6 Answers - 0 Comments

A. 8ozs SR flour, 2oz butter, 2oz lard and a pinch of salt - all in a food processor and whizz until all blended, then, whilst still running, add SLOWLY a couple of fluid ounces of cold water. Run until it forms a big lump. That's your pastry done. Takes about two minutes at most, and none of this rubbing with the finger tips nonsense - life's too short for all that performance !
Answered by Gemma F - Tue Jun 3 11:42:29 2008

How to store pastry (like pies and tarts) baked before Thanksgiving?
Q. I want to do some baking today and tomorrow. I am making a pecan pie, apple tart tatin and a cherry tart. I am making the crust for all 3 and it is butter based. Should I wait and bake them on thanksgiving or do you think baking them in advance is a good idea? I'm assuming that I should be refrigerating them because of the butter crust. Is this true?
Asked by mark - Tue Nov 20 12:12:46 2007 - - 3 Answers - 0 Comments

A. Butter in the recipe with not make a difference but eggs and milk do. Anything with eggs and milk should be refrigerated.
Answered by kriend - Tue Nov 20 12:39:36 2007

When making pies/pastries can I substitute white sugar with brown sugar?
Q. I'm attempting to bake a chocolate cream pie (first attempt at baking), which calls for white sugar. Unfortunately my parents only stock brown sugar, and I don't feel like driving out to get white. What's the difference if I use brown sugar instead of white?
Asked by pu d - Sat Jul 17 18:20:10 2010 - - 2 Answers - 0 Comments

A. You can use brown sugar, but it might taste different. Brown sugar is nothing but white sugar and molasses, so you will have a smoky flavor. Personally, I wouldn't try it with brown. It adds its own flavor, while white sugar only adds sweetness.
Answered by Me Meme - Sat Jul 17 18:25:07 2010

pastry pies...?
Q. why is it that everytime i cook pie, it is uncooked at the bottom but burnt at the top? ready-made pastry this is. it tastes soft and sloppy when uncooked but crispy when burnt. but the center is just perfect. any professionals know what im doing wrong?
Asked by jpt - Thu Jun 19 16:10:32 2008 - - 7 Answers - 0 Comments

A. Yes. Blind bake the pastry first and you can still use the baking tray as a back-up ! ! !
Answered by Gemma F - Fri Jun 20 11:15:03 2008

a good recipe for Pastry for mince pies?
Q. I think i'm going to make an effort this year and make my own mince pies so i'm looking for a good recipe for good pastry for mince pies. Thanks!
Asked by fifitrixie - Mon Dec 10 06:43:01 2007 - - 8 Answers - 1 Comments

A. They you go Preparation time less than 30 mins Cooking time 10 to 30 mins ingredients 1 quantity puff pastry 450g/1lb mincemeat 1 egg, beaten with a pinch of salt 55g/2oz caster sugar 60ml/2fl oz milk Method 1. Heat the oven to 200C/400F/Gas6. 2. Roll out the pastry until it is 2mm thick. Stamp out 24 7.5cm/3inch rounds with a pastry cutter and put in the base of 2 patty trays. 3. Fill each case with 2 tsp mincemeat and brush the edges with a little milk. 4. Stamp out 24 6cm/2 in rounds for the lids and put on top of the mincemeat, sealing to the edges of the bases. Brush the egg wash over the pies and sprinkle with the caster sugar. 5. Bake in the oven for 20 minutes until golden brown and cool or serve warm. 6. If you… [cont.]
Answered by Abdiel - Mon Dec 10 06:46:33 2007

Do you wash a pastry cloth after rolling pies?
Q. I received a pastry cloth and used it for the first time this Thanksvgiving. How do you care for it? I found it much easier to work with.
Asked by Suzanne B - Thu Nov 29 14:19:53 2007 - - 1 Answers - 0 Comments

A. I wash mine in hot water with a little mild dish soap and hang dry. Don't put it in the washing machine.
Answered by Ldyvette79 - Thu Nov 29 16:04:39 2007

Can someone help me...i want to make flaky pie pastry and i dont know how to do it.?
Q. for meat pies
Asked by skebs - Wed Mar 12 14:38:47 2008 - - 5 Answers - 0 Comments

A. Flaky Butter Pie Crust 3 1/4 c Flour 1 ts Salt 1/2 c Cold butter 2/3 c Cold lard 4 tb Ice water -; (to 5 tbspns) Instructions: In a mixing bowl, combine the flour and salt. Add the butter and lard and work it in your hands until it resembles coarse crumbs. Add the water, a little at a time, using your hands until the dough comes together in the palm of your hand. Do not over work the dough. Cover the dough with plastic wrap and refrigerate for 30 minutes. Remove the dough from the refrigerator and place on a lightly floured surface. Roll out the dough to desired thickness. This recipe yields two 9-inch pie crusts.
Answered by mebepat - Wed Mar 12 19:54:58 2008

buleberry pie pastry shoes?
Q. i just a bluberry pie pastry shoes 2 days ago i think and i wanna kno when these shoes came out and r they old now?there really cute but i dont wanna be seen in sumthing that came out long ago all answers welcomed... plz
Asked by Kourtney M - Wed Aug 27 20:50:54 2008 - - 1 Answers - 0 Comments

fool-proof pie pastry recipe please?
Q. I have an important guest tomorrow and I have been craving apple pie! the last time I attempted apple pie my pastry was chewy and a bit hard at the edges. Any suggestions? I don't want to buy it ready made...and I prefer to use butter rather than lard??? Thank you!!
Asked by sarah - Fri Mar 6 15:02:11 2009 - - 5 Answers - 0 Comments

A. All Vegetable Shortening Pastry Recipe Vegetable shortening produces a flaky pie crust that is slightly easier to work with than one made with butter, but the flavor won't be as rich. 8- or 9-inch one-crust pie 1/3 cups plus 1 tablespoon chilled vegetable shortening 1 cup all-purpose unbleached flour, plus extra for rolling 1/2 teaspoon salt 2 to 3 tablespoons ice water 8- or 9-inch two-crust pie 2/3 cup plus 2 tablespoons chilled vegetable shortening, cut into pieces 2 cups all-purpose unbleached flour, plus extra for rolling 1 teaspoon salt 4 to 6 tablespoons ice water In a large bowl with a pastry blender or two knives, cut vegetable shortening into flour and salt until particles are the size of small peas. Sprinkle in water, 1… [cont.]
Answered by Been There~Done That! - Fri Mar 6 15:24:48 2009

Native American Indian Meat Pie Recipe?
Q. Anyone got a native american indian meat pie recipe that is homemade? I do not like using the pie pastry stuff. The meat pie I had the crust was so soft and it was not deep fried, yuck! The girl told me how to make it with bisquick that sold it for the indian bingo hall I worked at. I went home and tried it to come out a total flop and not soft like hers was, and I did exactly what she told me. Found out later that this recipe doesn't get out since it's only passed in families. Her meat pie had ground beef and cheese only for the filling. Please help I've been looking for an awesome homemade from scratch meat pie recipe.
Asked by amzingrl - Fri Jan 26 02:33:56 2007 - - 2 Answers - 0 Comments

A. Indian Fry Bread 1 : Ingredients: 1 1/4 cups all-purpose flour sifted 1/4 teaspoon salt 1/2 tablespoon shortening About 1 cup hot water Shortening or oil for frying Instructions: Sift flour and salt into a bowl. Add the shortening and blend well. The water should be hot, but not boiling. Add water a little at a time, blending well. The dough should be soft but not sticky. You may need a little more or less water. Blend well and knead for 1-2 minutes. Turn out on to a floured board and knead until very smooth. Divide into little balls. Cover and let rest for 3040 minutes.Roll out each ball as thin as possible, into about 4-5 inch in diameter circles. Heat 1/2 cup shortening or oil in a skillet and drop each piece of dough into the fat. [cont.]
Answered by zara ahmed - Fri Jan 26 03:20:46 2007

Does anybody out there have the Nellie Lyle Pattison Canadian Cookbook?
Q. If so would you be so very very kind as to give me the measurements (and temps and baking times) for the Sweet Tea Buscuits, Muffins, and Pie Pastry? I have moved and am unable to get the book out of storage!!!
Asked by bellaindigo - Mon Jan 28 16:58:52 2008 - - 1 Answers - 1 Comments

A. sorry I don't have it.. (*-*)
Answered by Lucky - Mon Jan 28 17:17:33 2008

What quantity of flour and butter do I need to line a 9" pie dish?
Q. This is a double crust pie, Pastry on bottom and top
Asked by MART - Fri Feb 20 07:59:07 2009 - - 5 Answers - 0 Comments

A. 12oz Plain Flour 3oz Butter 3oz White Flora/Lard 4fl.oz Cold Water
Answered by me me - Fri Feb 20 08:06:27 2009

pastry recipe for steak and kidney pies?
Q. am making pies do you have a good recipe for pastry short crust pastry is what i want
Asked by Simple Si - Fri Oct 17 08:48:26 2008 - - 8 Answers - 0 Comments

A. On a good pie you should have a good pastry puff pastry is better.Still your choice Short Crust pastry 8oz self-raising flour 1/2 teaspoon salt 2oz lard 2oz margarine cold water (about 6-8 teaspoons) Mix flour and salt in basin rub in lard and margarine Using a knife to cut and stir, mix with cold water to form a stiff paste Turn dough out on a floured board and roll out.
Answered by cheif - Sat Oct 18 10:34:26 2008

How do you make pastry?
Q. How do you make pastry for pies pastys and sausage rolls? How do you make pastry for apple pie, custard tarts and jam tarts?
Asked by poodlepop11 - Sat Jan 30 18:13:26 2010 - - 1 Answers - 0 Comments

A. Sausage rolls- Mix 1 portion (about 2 1/4 cups mixed according to package directions for making biscuits on box) Bisquick according to package directions and roll out into 5 inch circles 1/2 inch thick. Fill center of circle with raw sausage meat rolled into a 1 or 2-inch ball. Roll dough around meat and pinch closed; roll smoothly. Place on a baking sheet in oven and bake at 375 F for 30 minutes or until golden brown and cooked through. If rolls are browning too quickly, reduce heat to 325 F and finish cooking. pastry for apple pie - * For the pastry o 12 oz (340 g) of plain flour o 8 oz (225 g) of butter o 3 - 4 tbsp of iced water o 1 tbsp of caster sugar o 1 tsp of salt * For the filling o 3 lb (1.4 kg) of… [cont.]
Answered by Sailor Moon - Sat Jan 30 18:24:02 2010

I would like to have an authentic UK cold pastry pork pie recipe please?
Q. I've always enjoyed them and now would like to try making some for myself. I am asking here because I want a recipe thats been tried and is useful for the home cook. (I don't want links - I could find those on my own.) Thank you. Thanks for all the links...
Asked by dworld_1999 - Fri Dec 1 16:10:36 2006 - - 4 Answers - 0 Comments

A. FILLING 1 1/2 lbs coarsely ground lean pork (Best to grind your own) 1 yellow onion, peeled and chopped 2 eggs, beaten 1/4 teaspoon cayenne pepper 1/4 teaspoon ground sage 2 tablespoons worcestershire sauce salt & freshly ground black pepper basic easy crust 3 cups all-purpose flour 1 teaspoon salt 1/2 cup butter or margarine 1/2 cup shortening 1 egg 1 tablespoon distilled white vinegar 3-4 tablespoons ice water 1. for the filling: Mix all of the ingredients together, except the crust, and place in a 8 inch deep dish pie plate. Bake covered, in a preheated oven at 375 F for 1/2 hour. Remove from the oven and pour off the accumulated fat. Make the pie crust and use only 1/2 of the recipe, freeze the other half for future use. Cover… [cont.]
Answered by BigRynoz - Fri Dec 1 16:16:27 2006

Oh can you help me with a recipe for pastry to make mince pies.And the best mincemeat I can buy and where from?
Q. i really need to make around 12 pies in all.Thanks x x
Asked by Slinky - Tue Dec 2 17:45:45 2008 - - 4 Answers - 0 Comments

A. Shortcrust pastry - Ingredients 125g/4oz plain flour pinch of salt 55g/2oz butter, cubed 30-45ml/2-3 tbsp cold water Method 1. Put the flour and salt in a large bowl and add the cubes of butter. 2. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Try to work quickly so that it does not become greasy. 3. Using a knife, stir in just enough of the cold water to bind the dough together. 4. Wrap the dough in clingfilm and chill for 10-15 minutes before using. 5. Alternatively using a food processor, put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour. 6. With the motor running, gradually… [cont.]
Answered by caroline - Wed Dec 3 05:44:26 2008

what the best apples for an apple pie,and pastry?
Q. the most flecky crust and juices pie ever
Asked by helene - Fri Jun 16 19:01:43 2006 - - 14 Answers - 0 Comments

A. Apple pie make this pie with a combination of tart apples such as Winesap or Granny Smith and sweet varieties like Fuji, Jonagold, Idared, or Mutsu. Active time: 40 min Start to finish: 3 1/2 hr (includes cooling) 3 tablespoons all-purpose flour 1 teaspoon finely grated fresh lemon zest 1/2 teaspoon cinnamon 1/4 teaspoon ground allspice 1/8 teaspoon salt 2/3 cup plus 1 tablespoon sugar 2 1/2 lb apples, peeled, cored, and each cut into 10 wedges 1 tablespoon fresh lemon juice Pastry dough 1 large egg, lightly beaten Put a large baking sheet in middle of oven and preheat oven to 425 F. Whisk together flour, zest, cinnamon, allspice, salt, and 2/3 cup sugar and gently toss with apples and lemon juice. Roll out 1 piece of dough (keep… [cont.]
Answered by Vintage-Inspired - Fri Jun 16 19:27:27 2006

How to make pastry the old way?
Q. I have read some cookery books i don't remember making pastry the way the books say i went to no how and what dish is best to use in a gas oven you see i have more time to make pastry now for pies please!
Asked by happy - Thu Feb 18 15:07:32 2010 - - 3 Answers - 0 Comments

A. Not sure what the new way is but my method is quite old as my nan taught me and she died in 1981 at the ripe old age of 80! Whatever quantity you are making you need half fat to flour ie. if you have 200g of flour you need 100g of fat. Personally I use half lard and half butter (eg 50g of each). Your fat should be chilled and cut into small cubes, sift plain flour in to a bowl and rub in the fat between your fingertips until you have something resembling big breadcrumbs. Now slowly add cold water mixing with a table knife until all of the pastry can be gathered into a ball. The less water you add the better - this will give you a nice crisp short pastry. My nan always said the best thing for making pastry was cold hands - failing that… [cont.]
Answered by Ice Maiden - Thu Feb 18 18:33:03 2010