what is a pie?

Question

how to make a pie

Answer 1

A pie is a baked dish with a pastry shell that covers or completely contains a filling of meat, fish, vegetables, fruit, cheeses, creams, chocolate, custards, nuts, or other sweet or savoury ingredient.

Pies can be either 'one-crust', where the filling is placed in a dish and covered with a pastry top before baking, or 'two-crust', with the filling completely enclosed in the pastry shell. ...

Here is a basic pie crust recipe.
Basic Pie Crust 101

1 1/3 cup all-purpose flour
1/2 cup Crisco vegetable shortening, plain or butter-flavored (see Cook's Note)
1/2 teaspoon kosher or coarse salt
3 tablespoons ice water

1. Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles the texture of tiny split peas. Do not use your hands to try and mix it, the heat from you hands will melt the shortening, causing the pastry to be "heavy", not light and flaky.
2. Once mixture is the right texture, add the ice water and combine with a fork. It may appear as if it needs more water, it does not. Quickly gather the dough into a ball and flatten into a 4-inch-wide disk. Wrap in plastic, and refrigerate at least 30 minutes.
3. Remove dough disk from refrigerator. If stiff and very cold, let stand until dough is cool but malleable.
4. Using a floured rolling pin, roll dough disk on a lightly floured surface from the center out in each direction, forming a 12-inch circle. To transfer dough, carefully roll it around the rolling pin, lift and unroll dough, centering it in an ungreased 9-inch regular or deep-dish pie plate. (Or you can fold dough in quarters, then place dough point in center of pie pan and unfold dough, whatever is easiest for you.)

Makes 1 (9-inch) pie crust. Recipe can be doubled for a two-crust pie.

Various Pie Assembly Directions:

1. For Baked Pie Crust (also referred to as Baking Blind): Place rolled-out pastry in pie plate, gently press against bottom and sides of pan. Trim overhanging edge of pastry about 1-inch from the pie plate's edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute the edge. Prick crust thoroughly on the bottom and sides with the tines of a fork to help prevent the dough from blistering and "puffing up" as it bakes. Or, you can line the unbaked pastry shell with foil or parchment paper, fill with dried beans or rice, clean pebbles (a French practice) or specialty pie weights made of metal or ceramic. The weights and foil or parchment paper should be removed a few minutes before the baking time is over to allow the crust to brown evenly. Bake at 425*F (220*C) for about 15 to 18 minutes, or until light golden brown. Cool before filling. Proceed with recipe's directions.
2. For Unbaked One-Crust Pie Shell: Place rolled-out pastry in pie plate, gently press against bottom and sides of pan. Trim overhanging edge of pastry about 1-inch from the pie plate's edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute the edge. (Do not prick the crust before filling or it will seep under the crust during baking.) Refrigerate while preparing filling. Pour filling in chilled pie shell and proceed with recipe directions for baking.
3. For Unbaked Two-Crusted Pie: Double recipe above. Place rolled-out pastry in pie plate and gently press dough into sides of pan, leaving portion that overhangs edge of pie plate in place. Refrigerate while preparing filling. Turn in the desired filling. Moisten the edge of the pastry with water, then carefully place top crust over filling. Trim top and bottom edges to 1-inch beyond pan edge. Tuck this rim of dough underneath itself so that folded edge is flush with pan edge. Flute edging or press with fork tines to seal. Vent the top crust by pricking with the tines of a fork or making slits with a sharp knife in several places. (This allows steam to escape during baking.) Proceed with recipe directions for baking.

Normally I make a two crusted pie and use my leftovers as fillings. A great way to get all the levet overs eaten up .

Answer 2

3 tablespoons Unsalted butter softened 2 teaspoons Vanilla
1/4 c + 2 tb Sugar 2 large Eggs
1 teaspoon Cinnamon 3 tablespoons All purpose flour
2 tablespoons All purpose flour 5 large Granny Smith apples
1 1/3 cups Sour cream 1 packaged Pie crust
2/3 cup Sugar
1/4 teaspoon Salt





Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 10-inch (6-cup capacity) pie plate, and flute the edge decoratively. Chill the shell while making the topping and the filling.

Make the topping:
In a small bowl blend together the butter, the sugar, the cinnamon, and the flour until the mixture is combined well and chill the topping, covered, while making the filling.

Make the filling:
In a large bowl whisk together the sour cream, the sugar, the salt, the vanilla, the eggs, and the flour until the mixture is smooth, add the apples, peeled, cored, and sliced thin, and stir the filling until it is combined well.

Spoon the filling into the chilled shell, smoothing the top, and crumble the topping evenly over it. Bake the pie in the middle of a preheated 350F. oven for 1 to 1 1/4 hours, or until it is golden and the apples are tender, transfer it to a rack, and let it cool completely.
Main Ingredient: Apples Cuisine: American

tags: Thanksgiving Bake Desserts
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Answer 3

here is a recipe for a sweet potatoe pie INGREDIENTS
1 (9 inch) deep dish pie crust
1 cup peach preserves
1 cup cooked and mashed sweet potatoes
2/3 cup evaporated milk
1/2 cup brown sugar
2 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine peach preserves, sweet potato, evaporated milk, brown sugar, eggs, salt and spice. Beat until smooth. Pour into pie crust. Sprinkle the pecans around the edge of the filling.
Bake in the preheated oven for 40 minutes, or until filling is set and crust is golden brown.
hope you like it

Answer 4

INGREDIENTS
1 (9 inch) deep dish pie crust
1 cup peach preserves
1 cup cooked and mashed sweet potatoes
2/3 cup evaporated milk
1/2 cup brown sugar
2 eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, combine peach preserves, sweet potato, evaporated milk, brown sugar, eggs, salt and spice. Beat until smooth. Pour into pie crust. Sprinkle the pecans around the edge of the filling.
Bake in the preheated oven for 40 minutes, or until filling is set and crust is golden brown.
hope you like it

Answer 5

So if pie is equal to pie which is equal to pie but is then multiplied by pie and is subtracted by apple and then is added to cherry pie and then wrapped around a pumpkin pie and then tossed over a spam pie and then divided by the square root of pie this must equal pie.

Answer 6

Pie R Squared....NO, Pie are round, cornbread are square.


But I digress.

Easy way is to buy a premade crust at the frozen foods and fill it wilth apple, cherry, blueberry or other fruit for a pie. Bake as noted on the Pie crust pack.

Use the links that others have given you for making a pie from scratch...bbut it is not easy if you haven;t done it.

Answer 7

I honestly am not the best at making pie, but it is like my favorite dessert, and I used to always say "I like pie!" all the time in grade school. Of course, this kid always tried to think that HE likes pie more than me. He even based one of his presentations at school with a slide about PIE. It makes me sad. :(

Answer 8

Here is a Google page(only the first of many) that have instructions on making pies. Since you don't say what kind of pie, I leave it to you to find the receipe for the type you want to make.

http://www.google.com/search?q=How+to+make+a+pie%3F&hl=en&lr=&rls=com.microsoft:en-US&start=0&sa=N

Answer 9

3.14 and then an infinite stream of numbers after the 4.

Answer 10

step1. go to the store and buy a crust.
step2. put what ever you want in the crust.
step3. you put it in the oven
step4. you take it out to cool and then you can enjoy.