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Posted on 9/24/14 at 2:00 pm to Neauxla
I like every pie.
There is a new restaurant in Savannah called Pie Society. I intend to frequent.
Pie Society
There is a new restaurant in Savannah called Pie Society. I intend to frequent.
Pie Society
Posted on 9/24/14 at 2:10 pm to CAD703X
Pie crust recipe.. Excellent..
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
• 1/4 cup ice water and 1/4 cup chilled vodka
Directions:
1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water and vodka in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.
Pate brisee is the French version of classic pie or tart pastry. Pressing the dough into a disc rather than shaping it into a ball allows it to chill faster. This will also make the dough easier to roll out, and if you freeze it, it will thaw more quickly.
Makes 1 double-crust or 2 single-crust 9- to 10-inch pies
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
• 1/4 cup ice water and 1/4 cup chilled vodka
Directions:
1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water and vodka in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.
This post was edited on 9/24/14 at 2:11 pm
Posted on 9/24/14 at 2:14 pm to CAD703X
My favorite is a lemon icebox pie
Easy recipe:
1 can sweetened condensed milk
1 8oz package cream cheese, room temp
The juice of 4 fresh lemons- or 1/2 - 2/3 cup juice, I like tart
1 teaspoon vanilla extract
1 graham cracker crust- prefer to Nilla
zest of 1 lemon
blend all together in the blender till smooth.
Pour into shell and chill overnight.
Another way to do it is to sub whipped cream for the cream cheese. Makes a lighter pie.
Easy recipe:
1 can sweetened condensed milk
1 8oz package cream cheese, room temp
The juice of 4 fresh lemons- or 1/2 - 2/3 cup juice, I like tart
1 teaspoon vanilla extract
1 graham cracker crust- prefer to Nilla
zest of 1 lemon
blend all together in the blender till smooth.
Pour into shell and chill overnight.
Another way to do it is to sub whipped cream for the cream cheese. Makes a lighter pie.
Posted on 9/24/14 at 2:15 pm to Neauxla
quote:
I am not a fan of fruit pies
not even a hot apple pie with a dollop of ice cream on top?
Posted on 9/24/14 at 2:23 pm to CAD703X
love me some cherry pie, apple pie,custard pie,lemon meringue pie,chocolate cream pie, pecan pie......
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