What’s in a pie? Does it matter as long as you have the perfect pie crust? Follow these tips for a delicious crust.
- Don’t Handle More than Necessary; don’t over work the fat and flour. Cut your butter into the flour. The butter must be very cold and hard, forming pea size shapes. If the butter softens, it creates a tough crust.
Add Minimal Water. Add water a tablespoon at a time. Stop adding water when the dough can hold together from a pinch.
3. Keep The Dough Cold. Refrigerate the rolled crust for about one hour before filling and baking.
For the inexperienced, purchase a pre-made dough in the refrigerator section of the grocery store or use a box mix. Practice a couple times to perfect dough made from scratch. Enjoy!
Basic Pie Crust Recipe
1 1/4 c All Purpose Flour
1/4 tsp. Salt
1/2 c Butter, cold, diced
1/4 c Ice Water (tablespoon at a time)
Combine flour and salt. Cut in butter to form pea size balls. Add water a tablespoon at a time until ball forms. Wrap and refrigerate for at least 2 hours. Roll out.
FTC disclaimer: we are affiliated with the following links. We earn a commission when you make a purchase from one of these links.
Check out secret recipes!
We love sharing delicious recipes. But we also know that people are in a hurry and sometimes, just want a quickie. Delicious, quickie recipes are being featured weekly on our Facebook page. Get the recipe for the frosting below:
Recipe On Our Facebook Page – Follow Us Now!
Need something delicious in a pinch? I bet there is a can of apple pie filling in your pantry somewhere. Break it out and doctor it up to create an apple cobbler that is better than homemade.
Simple. Add 1/4 c walnuts and a 1/4 c raisins with 1/2 tsp apple pie spice and juice from half a lemon in a bowl with the apple pie filling and stir. Scoop into small mason jars and add a heaping amount of streusel topping. Bake at 350° for 35 minutes or until topping is golden brown.
This simple, mouthwatering Apple Cobbler will bring them to their knees.
Time Saving Baking Hacks this Holiday Season
Get ready! The baking season is swinging into high gear. If you are short on time, these time saving baking hacks this holiday season will help to keep things simple and delicious.
We know that baking from scratch is delicious but it takes time to look up the recipe, measure the ingredients and put them to work. Not only time but if you have impromptu guests and need something in a pinch keep basic mixes on hand so you are ready to go under any circumstance.
One perfect example is when my daughter told me at 7:00pm she needed 100 cookies for a holiday bake sale! Well, I can’t tell you how thankful I was to have box mixes and cookie pre-made cookie dough on hand. Yes, I had pre-made, scratch dough, in the refrigerator which I made when I had some extra moments over the weekend. Also, just like sprinkles, keep walnuts, pecans, chocolate chips and even espresso powder or finely ground espresso on hand to take box mixes to the next level.
The first simple and delicious recipe is our Peppermint Bark Cake hack. Yes, it can be made by scratch we did not sacrifice flavor with a boxed chocolate cake mix. NOT DEVILS FOOD; just chocolate.
Peppermint Bark Chocolate Cake
Outstanding Peppermint Bark Chocolate Cake can be made from scratch or from box mix. Cupcakes also work well and can be frozen for impromtu visits.
- 1 box Chocolate Cake Box Mix (follow ingredients on box)
- 1 substitute Milk for Water (delicious hack)
- 1/4 cup Mini Chocolate Chips (delicious hack)
- 1 tsp Espresso Powder (delicious hack)
Follow mixing instructions and baking instuctions on box. Use the delicious hacks to kick it up and make it taste like its from scratch.
To frost, make a buttercream recipe using. Melt 12 – 14 ounces of white chocolate chips; add slowly while mixing. Make sure chocolate is not hot. Cool a little after melting. If you dont have a large amount of peppermint crunch on hand, use Ghiradelli Peppermint Baking Chunks. Frost cake and sprinkle with peppermint crunch and adorn with a small piece of imitation pine and ribbon.
Holiday Baking Hacks Shopping List
- Mini Chocolate Chips
- White Chocolate Chips
- Holiday Sprinkles
- Peppermint Crunch
- Extra Unsalted Butter
- Confectioners Sugar
- Premade Cookie Doughs or Box Cookie Dough
- Box Chocolate Cake and Brownie Mix
For frosting and dusting keep confectioners sugar on hand. Get the medium or large bag not the small box.
White Chocolate Buttercream
Use this as your White Chocolate Buttercream staple. It is delicious on anything chocolate. Use the Ghiradellii Peppermint Baking Chips for added pepermint flavor.
- 12 ounces White Chocolate Chips
- 1/2 cup Unsalted Butter (room temperature)
- 2 1/2 cups Confectioners Sugar
- 2 – 3 tbsp Heavy Cream (can subtitute whole milk)
- 1/2 tsp Vanilla Extract
Mix on medium using a countertop or hand mixer. Buttercream is a very personal frosting depending on the project. Some like a thicker consistency some, not so thick. Depending on your needs make sure you add the milk slowly. One tablespoon at a time. More or less if needed. This frosing is flexible. Taste the sweetnes as you move along. Some prefer more vanilla than others.
To receive more recipes and holiday baking hacks sign up with your email. Recipes are only sent once a week. If you have questions, please reach out to us at email@example.com
Indulge in a super easy, super delicious Apple Pie that your guests will love! This Fall it’s out with Granny Smith Apples and in with the Pink Lady. Well, not totally out with Granny Smith; let’s just give old Granny a break. When it comes to baking the perfect apple pie you need the perfect apple: Pink Lady. This game-changing Pink Lady Apple is sweet, tropical and mildly tart. She is crisp and juicy. The Pink Lady Apple works marvelously in any culinary application; she resists browning and doesn’t shrink.
For the perfect apple pie, you should always use a combination of 2 – 3 different varieties of apples. The best combination includes Pink Lady, Granny Smith with Jonamac. For this Pink Lady Apple Pie, the Pink Lady Apple will be the predominant apple with equal amounts of Granny Smith and Jonamac.
Pink Lady Apple PIe
This mouthwatering apple pie, predominately made from the PInk Lady Apple with have your palate doing the the happy dance. The satisfying flavors from this delicious pie will have everyone asking whats your secret!
- 2 lbs Pink Lady Apples (peeled, cored and cut into slices about 1/8")
- 1 lb Granny Smith Apples (peeled, cored and cut into slices about 1/8" thick)
- 1 lb Jonamac Apples (peeled, cored and cut into slices 1/8" thick)
- 1/2 cup firmly packed, light brown sugar
- 1/4 cup granulated sugar (plus 2 tbs for sprinkling)
- 1 1/2 tblsp cornstarch
- 3/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 1 tbsp fresh lemon juice
- 2 tbsp cold, unsalted butter cut into 1/2 pieces
- 1 egg white
Pre-heat oven to 400 F. In a 7 quart pot or dutch oven, stir together the apples, brown sugar, sugar, cornstarch, cinnamon, salt and nutmeg over medium heat, stirring often, until the apples are tender, approximately 20 minutes. Uncover and cook until the liquid has become thickened and glossy. Approximately 10 more minutes. Squeeze juice of half of lemon around mixture, stir and let cool for 30 – 40 minutes. While cooling, roll out your dough or use pre-made dough from the refrigerated section at the grocery. This is a deep dish pie recipe so you will need a deep dish pie plate as well as additional crust for the top of the pie. *See pie dough recipe.
Tips for A Perfect Pie
- If your fruit filling is thin and runny add more cornstarch with an equal amount of water, a little at a time, until mixture reaches desired thickness.