Pi(e) Time

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Siberian_Khatru

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In honor of Pi Day, let us delight in the mathematical constant's homophone: Pie!

I could definitely celebrate an irrational number over a slice of sweet potato pie right about now. What about you? What's your favorite pie?
 
I do love an empanada...is it truly a pie?
Where do we draw the line? If empanadas are pies, are calzones? Dumplings? Samosas?
Are hot dogs sandwiches??
 
Recipes anyone? :)

Hawaiian Pie is one of my favs. Banana Cream Pie another. And then there's Strawberry and then I like Apple Pie. Shall I continue? LOL
 
I'm actually not all that fond of the pie crusts, so if I get a craving, I'll buy a can of pie filling and just have that instead. :D

In the fall, it's pumpkin pie mix (of course!)

But last month, it was good old American apple--sugar-free, just as a way to try to claim it was "the healthy version"... and, of course, so that I could tell myself I could have "just a few more" slices of apple. :rolleyes:
 
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No crust! What!!!
Next you'll be telling us you don't like the breading on fried chicken.
 
seoulsearch said:
I'm actually not all that fond of the pie crusts, so if I get a craving, I'll buy a can of pie filling and just have that instead. :D

In the fall, it's pumpkin pie mix (of course!)

But last month, it was good old American apple--sugar-free, just as a way to try to claim it was "the healthy version"... and, of course, so that I could tell myself I could have "just a few more" slices of apple. :rolleyes:
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Hi seoul, I have made a pumpkin pie without crust and it was delicious. Tastes just like the real thing. I'm sure you could do that with others that hold together like pumpkin. Sweet potato pie would work. I'm guessing the apple pie didn't stand up, but the deliciousness would still be there.

Tinkerbell, I think quiche is a pie....a savory pie though. D)
 
Demi777 said:
Random....how do u make a pie crust....theres no pie in germany. We have pi but no pie
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***don't they sell pie crust you can roll out----I have made chocolate pecan pie here in Texas...
 
Apple+Pie+Recipe.jpeg


Perfect Pie Crust

perfect-pie-crust.jpg


Several pie crust recipes—an all butter pie crust, or pate brisee, an all butter crust with almonds, combining butter and shortening crust, and how to pre-bake or blind-bake a pie crust.

Prep time:1 hour, 15 minutes

INGREDIENTS

ALL-BUTTER PASTRY CRUST FOR SWEET AND SAVORY PIES
(PÂTE BRISÉE) (ENOUGH FOR BOTTOM AND TOP CRUST)

  • 2 1/2 cups all-purpose flour, plus extra for rolling
  • 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes*
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 6 to 8 Tbsp ice water
*The first thing I do when I'm even thinking about making a butter-based pie crust is to cut up the butter into cubes and put them in the freezer. They should chill at least 15 minutes in the freezer.

Variation: Swap out 1/2 a cup of the flour with ground blanched almonds or almond flour

METHOD

1 Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix. Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas. Sprinkle the mixture with about 1/4 cup of ice water (make sure there are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.

You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Be cautious with the amount of water you add, too much and the crust will be tough.

2 Carefully empty the crumbly dough mixture from the food processor onto a clean, dry, flat surface. Gather the mixture in a mound. At this point, if you want, you can do what the French call fraisage: push down with the palm of your hand on the dough crumbles a few times. This will help flatten the pieces of butter into layers which will help your crust be flaky.

Divide the dough mixture into two even-sized mounds. Use your hands to form each one into a disk. Do not over-knead! Kneading develops gluten which will toughen the dough, not something you want in a pastry crust.

If you started with cold butter you should be able to see small chunks of butter speckling the dough. This is a good thing. These small bits of butter will spread out into layers as the crust cooks so you have a flaky crust!

Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.

3 Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

4 Add filling to the pie.

5 Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

HOW TO PRE-BAKE A PIE CRUST

If your recipe calls for a pre-baked crust, as many custard pie recipes do, follow all the steps above until you get to the point where it says to put in the filling. Note that you will need to make only a half recipe if you are only doing a bottom crust.

Freeze the crust it for at least a half hour, until chilled. This is an important step in pre-baking. Otherwise the crust will slip down the sides.

Preheat your oven to 350°F. When the pie crust is sufficiently chilled, line the pie crust with parchment paper, wax paper, or aluminum foil. Fill at least two-thirds full with pie weights - dry beans, rice, or stainless-steel pie weights. Bake with weights for 20 minutes. Remove from oven, cool a few minutes and carefully remove pie weights. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden. Cool completely before filling. You may need to tent the edges of the pie with aluminum foil when you bake your pie, to keep the edges from getting too dried out and burnt.

COMBINATION BUTTER AND SHORTENING CRUST

Ingredients for one double-crust 9 inch or 10 inch pie:

  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 2 Tablespoons sugar
  • 3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
  • 1/2 cup of all-vegetable shortening (8 Tbsp)
  • 6-8 Tablespoons ice water
1 Combine flour, salt, and sugar in a food processor; pulse to mix. Add the butter and pulse 4 times. Add shortening in tablespoon sized chunks, and pulse 4 more times. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture. Pulse a couple times. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, keep adding water, a tablespoon at a time, pulsing once after each addition, until the mixture just begins to clump together.

2 Remove dough from machine and place in a mound on a clean surface. Divide the dough into 2 balls and flatten each into 4 inch wide disks. Do not over-knead the dough! Dust the disks lightly with flour, wrap each in plastic, and refrigerate for at least an hour, or up to 2 days before rolling out.

3 After the dough has chilled in the refrigerator for an hour, you can take it out to roll. If it is too stiff, you may need to let it sit for 5-10 minutes at room temperature before rolling. Sprinkle a little flour on a flat, clean work surface and on top of the disk of dough you intend to roll out. (We use a Tupperware pastry sheet that has the pie circles already marked.) Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough (a pastry scraper works great for this) to make sure it is not sticking. You have a big enough piece of dough when you place the pie tin or pie dish upside down on the dough and the dough extends by at least 2 inches all around.

4 When the dough has reached the right size, gently fold it in half. Lift up the dough and place it so that the folded edge is along the center line of the pie dish. Gently unfold. Do not stretch the dough.

5a If you are only making a single crust pie, use a pair of kitchen scissors to trim the dough to within 1/2 inch of the lip of the dish. Tuck the overhang underneath itself along the edge of the pie dish. Use your fingers in a pinching motion, or the tines of a fork to crimple the edge of the pie crust.

5b If you are making a double crust pie, roll out the second disk of dough. Gently place onto the top of the filling in the pie. Use a kitchen scissors to trim the overhang to an inch over. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Finish the double crust by pressing against the edges of the pie with your finger tips or with a fork.

6 Use a sharp knife to cut vents into the top of the pie crust, so the steam has a place to escape while the pie is cooking. Optional Before scoring, you may want to paint the top of your crust with an egg wash (this will make a nice finish).

EGG WASH

A lovely coating for a pie can be achieved with a simple egg wash.

  • 1 Tbsp heavy cream, half and half, or milk
  • 1 large egg yolk
Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

from Simply Recipes ~ Perfect Pie Crust Recipe | SimplyRecipes.com
 
Somebody say pie? :D :D

http://www.gocomics.com/pickles/2015/08/02

And another one.

http://www.gocomics.com/pickles/2014/07/24
 
And one more.

http://www.gocomics.com/pickles/2012/12/21

Just don't get caught...

http://www.gocomics.com/pickles/2010/12/30

http://www.gocomics.com/pickles/2010/12/08

Okay, that comic strip author liked pie almost as much as I do...
 
seoulsearch said:
I'm actually not all that fond of the pie crusts, so if I get a craving, I'll buy a can of pie filling and just have that instead. :D
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That's when you bake pudding. Instead of cooking pudding in a pot you pour it in a pie pan and bake it in the oven. It becomes a crust-less pie.

No I'm not kidding. I occasionally bake my Sunday afternoon chocolate pudding instead of cooking it on the stove.
 
Hellooo said:
No crust! What!!!
Next you'll be telling us you don't like the breading on fried chicken.
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Oh man. When it comes to battered and fried foods, the more battering and frying, the better. :D

Tinkerbell725 said:
How about pie crust of pizza? Seoul does'nt like that too? You just eat the topings?
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I love pizza (with crust) but I'm kind of like the Goldilocks of pizza. I don't like thin crusts, and I don't like a crust so heavy that you could cut cinder blocks out of the dough (which a popular hang-out was known for back when I was in college.)

However, I'm also someone who, if I actually ate everything I love, would weigh 800 pounds, so I try to only have them on extra-special occasions, or else try to have a healthier version of them.

Instead of fried chicken, I've made baked chicken strips with a Panko crumb "batter", and instead of regular pizza, I make a concoction of an egg patty omelet with pepperoni, pizza sauce, and mozzarella. Admittedly, it ain't the real thing, but it suffices for trying to keep the scale in check.

"Pie" is actually something I don't sacrifice too much on because I usually only eat the filling :D and try to tell myself I'm saving at least half the calories anyway. :)
 
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