NEVER FAIL PIE CRUST

Video Courtesy of KSL.com

If you missed me on Studio 5 yesterday, click the above link to see me demo FRESH PEACH PIE!

I mentioned on the show that I would post my favorite pie crust recipe. I really am a little bit of a crust snob. A lot of people think of pie crust as a un-important holder of all the "Good Stuff". But I think of crust as the foundation of a pie that will make or break the over-all success of the pie. I think the crust should be flaky, but also have a bit of depth and chew. If it's a sweet pie, there should be a balance of salt/sweet in the overall flavor. Bottom line, the crust should enhance the flavors of your pie filling, combining for an overall explosion of goodness!

I know, I know...I'm dramatic about my pies! So over the years, I've tried many, many different pie crust recipes. This one has become my absolute favorite for sweet pies, and I have to tell you...it never lets me down. I hope you'll give it a try.

I got this recipe about 10 years ago from a good friend who worked at a pie shop. She assured me at the time that I could share it with anyone, as long as I never said the name of the shop. The only difficulty with this recipe, is that it's a "bulk" recipe. The original recipe made a dozen pie crusts at one time. But over the years I've been able to reduce it to make 4 pie crusts at a time. Still a lot, but it's hard to reduce it much more because of the egg and vinegar. No worries though, pie crust freezes wonderfully. If you only need one or two crust, divide the rest of the dough, wrap in Saran wrap and freeze for up to 3 months.

OLD FASHIONED PIE CRUST

4 C. Flour
2 t. salt
1/8 C. sugar
1 1/2 C. butter flavored Crisco (the original recipe calls for lard...I use butter flavored Crisco to get the flakiness that lard would give and the flavor of butter. I'm not much of a Lard fan.)
1 egg
1 T. vinegar (I use apple cider vinegar)
water

1. Mix together the flour, salt, and sugar. Using a fork, fluff and mix until well combined.
2. Using a pastry blender, or fork, cut the Crisco into the flour mixture until the size of small pea's or a crumbly texture.
3. In a 1 cup measuring cup slightly beat the egg and vinegar. Fill the remainder of the cup with water and mix well. (I actually use a 2 cup measuring cup, so that while I'm mixing, it doesn't spill over.)
4. Pour the liquid into the dry ingredients and gently mix with a fork until the dough comes together.
5. Divide into 4 portions and roll out.

*For the best results I allow the dough to chill for 30 minutes or so. This isn't absolutely necessary, but will help the crust hold it's form while baking. You can also roll out the crust, mold into your pie dish and chill it in the dish. This is especially helpful with pre-cooked crusts for cream pies, or fresh fruit pies.

Love at first bite...Part 2

I'm known for my Chicken Pot Pie...it's one of my most popular original recipes. It was the first thing I cooked for my husband when we were dating, and he tells me now that it definitely helped seal the deal. So I thought if the chicken pie could melt his heart...what power may lay in a beef variety??

When I got this month's Cuisine at Home, including a Beef Pot Pie idea, I knew I had to try. I used their crust recipe because I loved the chives mixed in, but I decided to come up with my own filling.

The result...

A triple helping, multiple praises, an offer to do the dishes, and a free back rub! I'd call that a success!

Even better...only 450 calories per serving!

BEEF POT PIE
(Crust by Cuisine at Home, Filling by Me)

For the crust:
3 C. flour
1 t. salt
½ C. canola oil
6-8 T. ice water
¼ C. minced fresh chives

For the filling:
2 t. canola oil
1 lb. beef steak, cut into ½ inch pieces
½ C. onion; diced (about ½ of medium size onion)
½ C. celery; diced (about 1 stalk)
1 small can tomato sauce
1 T. tomato paste
3 C. beef broth
2 T. Worcestershire sauce
1 T. hot sauce
1 C. cubed potatoes
1 C. diced carrots
1 C. mushrooms; sliced
1 t. salt
½ t. pepper
¼ C. corn starch
½ C. cold water
1 C. fresh or frozen peas

1. In a mixing bowl combine the flour salt and chives, mix well. Add the oil. Then add the water a couple tablespoons at a time until the dough forms. Gather dough into a ball. Allow to chill in the refrigerator while you prepare the filling.
2. In a large stock pot heat the oil over high heat. Add the beef stirring to sear on all sides. Season with salt & pepper as its cooking. Cook about 4-6 minutes.
3. When the beef is browned add the onion and celery. Allow the veggies to become translucent about 2-3 minutes then add the tomato sauce and paste. Cook for about 1-2 minutes.
4. Add beef broth, Worcestershire sauce, and hot sauce. Bring to a boil.
5. Add the potatoes, carrots, mushrooms, salt and pepper. Return to a boil then cover and turn down to simmer. Allow to cook for about 10 minutes, until the potatoes and carrots are fork tender.
6. In a small bowl combine the corn starch and water. Mix to form a slurry (thickening agent).
7. Add to the stew and stir until the stew thickens; about 1-2 minutes.
8. Remove from the heat and add the peas. Set aside.
9. Take about 2/3rds of the dough and roll it out into a large circle. Place into the bottom of a large casserole dish.
10. Pour the soup into the dish.
11. Roll out the rest of the dough into a large circle and place on top of the dish. Tuck the dough into the dish under the bottom layer.
12. Bake at 375 degrees for 45-60 minutes or until the crust is golden brown.
13. Serves 4-6.
14. About 450 calories per serving; at 4 servings.

Only two more days...

Man I really lied! I'm posting yet another Thanksgiving recipe idea. If you're looking for a good easy dessert and you really hate making pie crust...this one's for you. I love the lightness of the puff pastry with the tart apples, sweet pears and crunchy buttery topping. Throw a little ice cream on and I'm there.

Only two more days until Thanksgiving...I'm getting so excited!


APPLE PEAR TART
(Mindi Original)

1 sheet puff pastry dough, defrosted
2 large granny smith apples; peeled, cored and sliced
2 pears; peeled, cored and sliced (your favorite kind)
2 t. lemon juice
2 T. sugar
2 T. flour
1 t. cinnamon
½ t. salt

Topping:
1/2 C. brown Sugar
1/2 C. flour
1/2 C. oatmeal
½ C. butter; melted

1. Preheat the oven to 350 degrees.
2. On a floured surface, roll out the puff pastry dough until double in size. Leave as a square. Transfer the pastry to a large baking sheet that has been sprayed with cooking spray.
3. In a small bowl combine the sugar, flour, cinnamon and salt.
4. Arrange the sliced apples and pears in a circle, building outward to fill the center of the puff pastry sheet. I do one circle of apples, then a circle of pears, but you could also do apple, pear, apple pear etc… Leave at least a 2” edge of pastry around the sides.
5. Sprinkle the sugar/flour mixture over the top of the apples and pears.
6. Fold the sides of the puff pastry dough up and around the outer edges of the apples and pears.
7. In another small mixing bowl (I use the same one I mixed the sugar/flour mixture in), combine the topping ingredients to form a crumble.
8. spread the mixture on top of the apples and pears.
9. Bake for 45-60 minutes or until the crust is golden brown.

Bakarella is my hero...

I can only aspire to be the sweet-treat-diva that she is. If you are not a follower of her blog, I highly suggest it. I read it every week and while I'll never be able to make over half her creations, they're inspiring works of eye candy that belong in a bakers museum. Check it out at Bakarella.com.

For our ward Halloween party last night I attempted to recreate her mini-pumpkin bites. They were so fun and cute, especially with little jack-o-lantern faces. Drizzled in chocolate they would also be perfect for Thanksgiving. She even used pre-made pie crust, which would make these even easier. For her recipe, click here.

*As a note, I didn't use a pumpkin cookie cutter. I used a round cookie cutter about 3 1/4" in diameter and formed my own stems as I formed the dough into the mini-muffin tins. I also used my own recipe for pie crust. But a pre-made pie crust would work just fine.

With Thanksgiving quickly approaching, I thought I'd include my favorite recipe for pumpkin pie and pie crust.

The pie crust recipe I received years ago from a professional baker. She owned a couple bakeries downtown and was nice enough to share her secret recipe with me. She told me I could pass it along, but I couldn't tell where it came from.

The pie recipe I developed a few years ago by combining a couple favorite pie recipes with a pumpkin cream cheese recipe. It was quite the experiment in the beginning, but very quickly became a family favorite.

PERFECT PIE CRUST

4 C. flour
2 t. salt
1 T. sugar
1 ½ C. shortening
1 egg
1 T. vinegar
water

1. In a large mixing bowl add the flour, salt and sugar. Mix well.
2. Add the shortening and cut into the flour until the consistency of small peas.
3. In a 1 cup measuring cup, slightly beat the egg and vinegar together. Fill the remainder of the cup with very cold water. Mix together.
4. Pour the liquid into the dry ingredients and mix with a fork until moist and dough forms.
5. Yields 4-6 pie crusts depending on how thick you like your crusts.

MINDI'S PUMPKIN PIE
(Mindi Original)

1 (8 oz.) package cream cheese, softened
2 C. canned pumpkin
1 C. sugar
¼ t. salt
1 egg, plus 2 egg yolks, slightly beaten
1 C. half & half
¼ C. (1/2 stick) melted butter
1 t. vanilla
1 t. ground cinnamon
¼ t. ground ginger
¼ t. nutmeg
¼ t. cloves
¼ t. all spice
(If it’s easier for you, you can substitute all the spices for 2 t. of pumpkin pie spice.)

1 prepared pie crust, uncooked

1. In a large mixing bowl, beat the cream cheese and pumpkin together until creamy.
2. Add the sugar and salt; beat until combined.
3. Add the egg, mixed with the yolks, half & half, and melted butter; beat until combined.
4. Add the vanilla, and all the spices; beat until combined.
5. Pour the filling into the prepared pie crust and bake at 350 degrees for 50-60 minutes*, or until the center is set.**
6. Place the pie on a wire rack and allow to cool at room temperature for about an hour.
7. Place in the refrigerator and all to set for 4-6 hours.
8. Serve with whipped cream.

*Do to the long cooking time; it may be necessary to cover the edges of the crust with foil or a pie crust protector about ½ or ¾ way through the baking process.

**Because this is a combination of pumpkin pie and pumpkin cheesecake, it may seem like the center is still slightly jingly when you take it out. That’s ok, as it sits in the refrigerator it will continue to set up.

FRESH PEACH PIE

Video Courtesy of KSL.com

(Click on above video to see me demo this recipe on KSL Studio 5, Thursday, August 19, 2010)

It really is a crime! It's the 3rd of September and I haven't stopped at my favorite fruit stand to pick up any amazingly yummy Utah peaches. More importantly, I haven't had the chance to sink my teeth into the most amazing peach pie ever! I can't remember the last time I allowed this to happen.

Some of you may be saying, "It's not too late! There are still great peaches to be had." But with sadness I must face reality...and there is no way I'm going to have time in the next couple weeks to make pie.

We're leaving tomorrow for Colorado to visit my brother and we won't be back until Tuesday. So why not next week?? I will be doing all the PR for Women's Expo while planning the greatest 1st birthday party ever for my baby girl...She's turning one...I can't believe it myself.

Anyway, I didn't want peach season to pass completely without posting this "must have" recipe. For those of you who can still make it to the peach stands, run and make this pie. You will not regret it!!

Obviously, this is not my picture. No time to bake...not time to take. I borrowed this picture from www.beyondwonderful.com. At least someone had time to make fresh peach pie this season.


FRESH PEACH PIE
(This is an original recipe from my sister Jen Uibel)

¼ cup lemon juice
3 cups fresh sliced peaches
1 cup sugar
3 tablespoons cornstarch
2 tablespoons Butter
1/4 teaspoon salt
1 teaspoon vanilla or almond flavoring (My sister prefers almond, I prefer vanilla.)

1. Toss the lemon juice and peaches with 1/2 cup sugar.
2. Allow to macerate (set) for one hour in the refrigerator.
3. Drain fruit and save one cup of the juice. If there isn't 1 cup of juice, add enough water or juice to make 1 cup. (If I need to, I use peach nectar or apple juice.)
4. In a sauce pan melt butter and cornstarch to make a rough.
5. Add the juice, ½ cup sugar, salt, and flavoring.
6. With a wire whisk blend until well mixed.
7. Bring to a boil stirring until thick.
8. Remove from the heat and allow to cool slightly; about 5-10 minutes.
9. Add the fruit and pour into a 10” prepared pie shell. Chill for 3 hours or overnight.

10. Serve with whipped cream or vanilla ice cream.

For my favorite pie crust recipe, click HERE!

CHICKEN POT PIE

Love at first bite! This was one of the first things I cooked for my husband when we first started dating. In his words..."It was love at first bite!"

On a personal note; my husband wishes to thank Adam for requesting this recipe. I haven't made this for awhile and your request was his benefit. I'm also grateful to you Adam. I had actually never written this recipe down before. I came up with it years ago, and have always made it from memory. I had to pay special attention tonight as I was making it; to note the amounts of all the ingredients. I hope you enjoy!

Sorry these aren't the best pictures. I'm really tired tonight and I just didn't have the energy to play around with them. But they should give you the idea.



CHICKEN POT PIE
(Mindi Original)

1 large or 2 small raw chicken breast cut into bite size pieces*
2 t. olive or veg. oil
2 T. white balsamic vinegar
Salt & Pepper to taste
6 C. boiling water
2 C. diced potato (about 1 large russet potato)
1 C. diced carrot
1 C. diced celery
½ C. diced onion
2 t. salt
½ C. frozen green beans
1 can cream of celery soup
1 ¼ C. chicken broth
1 C. mozzarella cheese
1 box pre-made Pillsbury pie crust (or pie dough for a double crust pie)

1. Heat 2 t. oil in non stick skillet. Add chicken, salt & pepper to taste, and sauté until cooked through. Deglaze the pan with white balsamic vinegar. Remove chicken from heat and put in a large mixing bowl.
2. Add potatoes, carrots, celery, onion & salt to boiling water. Boil until vegetables are al’dente (about 10 minutes). At the very last minute add the frozen green beans. Drain the vegetables and add to chicken.
3. Add soup, chicken broth and cheese to the chicken and vegetables, and mix well. The mixtures should be creamy and the consistency of a stew. If it’s too thick, add a little more chicken broth.
4. Press one pie crust into the bottom of a round casserole dish, or a deep dish pie plate. Pour the stew mixture into the dish and top with the other pie crust. Tuck the edge of the pie crust under the bottom crust and flute edges as desired. Cut slits in the top of the pie for steam ventilation.
5. Bake for 1 hour at 375 degree’s or until crust is cooked and inside contents are bubbling through the slits.


*To make cutting raw chicken a lot easier, try defrosting the chicken only half way. Chicken that is partially frozen is very easy to cut, especially when you want to cut it into thin bite size pieces.