How Do I Make A Good Pie?

Question

How Do I Bake A Basic Pie dough?

Does anybody have any good pie receipes?
(NOT DESERT...,I DON'T CARE TOO MUCH FOR THAT)

I like for example:
ham,fresh sliced tomatoes and etc.

WHAT IS SHORTENING?
MY ENGLISH IS LIMITED......

Answer 1

shortening is the white hard fat or oil.

Answer 2

Basic Pie Dough

INGREDIENTS
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 tablespoons ice water
DIRECTIONS
Whisk the flour and salt together in a medium size bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
Roll out dough, and put in a pie plate. Fill with desired filling and bake.
This is a good one.
Go to Allrecipes.com and look up savory pie fillings and you will find alot to choose from. Ham and eggs, broccoli and cheese, anything you want!
good luck.

Answer 3

I'm sure you'll find a zillion pie recipes out there. But remember that it's the crust that really makes the pie. And the secret to good crust is prepare the dough with cold water and don't handle it too much. This with keep the gluten from forming chains and making the crust doughy instead of flakey.

Answer 4

Shortening is sold as shortening in a can, while it is very good at making the flakiest pie crusts, it is very bad for your health.
Check for good meat pies at FoodNetwork.com

Answer 5

They say to use pastry flour instead of all purpose flour for the best pie crust. Here is a recipe for quiche with vegetables...

Vegan Broccoli Quiche Recipe

INGREDIENTS:
1 pre-made pie crust
1 tbsp olive oil
1 onion, diced
1 green bell pepper, chopped
1 cup chopped broccoli
1 cup fesh sliced mushrooms
1 pound firm tofu, patted dry
pinch of nutmeg
1/2 tsp turmeric
1 tbsp dried basil
1/2 tsp salt
pepper to taste
1/2 cup soy milk

PREPARATION:
Pre-heat the oven to 425 degrees.
Heat the olive oil in a medium saucepan over medium heat and sautee the onion, green pepper, broccoli and mushrooms until cooked, about 8 to 10 minutes.
In a blender or food processor, blend the tofu, nutmeg, turmeric, basil, salt and soy milk until smooth.

Pout the batter into the pie crust. Bake for 30 minutes, or until a knife inserted just off-center into the quiche comes out clean.
http://vegetarian.about.com/od/breakfastrecipe1/r/veganquiche.htm

Here is some info and a recipe that I got from YA.......

Pie dough tips and recipe from a chef

Pastry the name given to various kinds of dough made from ingredients such as flour, butter and eggs, that are rolled out thinly and used as the base for baked goods. Common pastry dishes include pies, tarts, and quiches.
Pastry flour is a relatively low-protein flour that is often called for in making biscuits, cookies, pie crusts, and pastries. The protein content of any given type of flour determines how tender, strong, elastic, stretchy, pliable, etc. the dough is that you make with it, and also the texture of the finished bread, waffle, cookie, croissant, etc.

Bread flour, for instance, weighs in between 12% an 13% protein, and helps produce wonderfully well-risen, chewy loaves of bread. Cake flour, at the low end of the spectrum, 5% to 8% protein, is much less elastic, and helps produce wonderfully tender cakes. Pastry flour is up only one notch, at 8% to 9% protein, and lets you create baked goods with a little more body and texture than cake flour, but still with the tenderness we associate with a well-made biscuit or pastry.

It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix you own by combining cake flour and all-purpose flour in a ratio somewhere between of two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.

BASIC PASTRY MIX
Small Recipe:
6 1/2 c. sifted pastry flour
1 tbsp. salt
2 c. shortening
Large Recipe
13 c. sifted pastry flour
2 tbsp. salt
4 c. shortening

Sift flour and salt into bowl. Cut in shortening until mixture consistency of corn meal and small peas. Refrigerate in covered container. Can be stored for a year without spoiling, but you'll use it up way before that, as it is so convenient.
Place mix in bowl. Sprinkle with water, using as little as possible. Toss with fork. Place on waxed paper. Knead 3 times. Using paper, press into ball. Let stand at room temperature for 15-20 minutes, then roll out or shape

Answer 6

try this site:
http://www.ochef.com/r25.htm