how to bake a pie?

Answer 1

There are several ways. The easiest is make a pie crust (or buy one) and bake it as per directions, or in a cook book.
Then make some pudding and pour in. When it sets up and is cool, put some whipped topping on it.
If you don't have this, E mail me, and let me know what kind you want to make and I will send instructions, on how to make everything your self.

Answer 2

Chicken Pie (Lazy Man Version)
Buy 1 kg at the Supermarket Deli bar Shredded Chicken
Slice a large onion into rings or crescents and soften in oil in a frypan.
Sift over some plain white flour and stir over med/low heat for a couple of minutes and stir in some milk until you have a fairly thick sauce.
Add shredded chicken and combine. Turn off heat and let the sauce cool and the chicken warm.
In the mean time line a greased pie dish with a sheet of puff pastry.

Once the chicken mix has cooled 2/3 rds fill the pie dish
Cover with another piece of pastry trim edges and brush with milk. Spear the top with the tip of a knife to create steam vent.
Place in a preheated oven 160C for 30-40 minutes until the top is browned nicely.
Remove and place on a wire rack to cool.

A teaspoon of curry powder added with the flour would be great.

Answer 3

depends on what kind you want to make. here is a recipe for a cherry pie

INGREDIENTS
1 recipe pastry for a 9 inch double crust pie
1 (20 ounce) can pitted sour cherries
1 cup white sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 tablespoons butter
1/4 teaspoon almond extract
1/4 teaspoon red food coloring (optional)
1 egg yolk
DIRECTIONS
Preheat oven to 425 degrees F (220 C). Make pastry and refrigerate.
Drain cherries, reserving 1 cup liquid. In a saucepan combine sugar, flour and salt. Stir in cherry liquid and bring to a boil, stirring often. Reduce heat and simmer for 5 minutes. Mixture will thicken.
When mixture is thickened, add butter, almond extract, food coloring and cherries. Cover and refrigerate.
On lightly covered surface, roll out half of the pastry into an 11 inch circle. Put into 9 inch pie dish. Roll other half of pastry into another 11 inch circle. With a knife or pastry wheel, cut eight 1/2 inch strips.
Pour cooled cherry filling into pie dish. Place pastry strips horizontally, then vertically, across the top of the pie and lightly brush with egg yolk. Bake 30 to 35 minutes, and cool before serving.


Pastry for Double Crust Pie
INGREDIENTS
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 tablespoons cold water
DIRECTIONS
In a bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge.
Pour desired filling into crust. Roll out second ball. Position over filling; cut slits in pastry. Trim pastry to 1 in. beyond edge of pie plate. Trim pastry to 1 in. beyond edge of pie plate. Fold top crust over bottom crust. Flute edges. Bake according to recipe directions.


You can use this crust for any kind of pie: apple, cherry, peach, mixed berry, etc. and can even be used for quiche as well.
Go to http://www.allrecipes.com and type in pies under search and you will get an assortment of recipes to try! good luck

Answer 4

* 2 cups of flour
* 1 teaspoon of salt
* 3/4 of a stick of butter-flavored cricso
* 5 tablespoons of cold water.
* 1/3 cup of white sugar
* 1/3 cup of brown sugar
* 2 tablespoons of lemon juice
* 1/4 teaspoon of salt
* 3 tablespoons of flour
* cinnamon
* milk
* 6 medium-sized apples

Steps

1. Pre-heat oven to 400ºF.
2. Begin by gathering all the necessary ingredients for the dough: 2 cups of flour, 1 teaspoon of salt, 3/4 of a stick of butter-flavored Crisco, and five tablespoons of cold water. You can substitute lard for the Crisco if you can find it.
3. Gather the ingredients for the filling: 1/3 cup of white sugar, 1/3 cup of brown sugar, 2 tablespoons of lemon juice, 1/4 teaspoon of salt, 3 tablespoons of flour, cinnamon to be shaken over, a small bowl of milk for sprinkling over, and finally 6 medium Macintosh or granny smith apples. Make sure you have a clean, spacious countertop available for kneading and rolling out the dough.
4. Place the flour, salt, and butter flavored crisco in one of the large bowls. With the pastry blender or fork, smash up the crisco until it forms tiny balls with the flour. Then slowly add the water and knead with floured hands until a large dough ball forms. Split the ball in half and set one of the pieces aside
5. On a floured counter-top, begin to roll the dough out into a circle shape about 2 inches larger in diameter than the pie pan.
6. Slowly lift the flattened dough off the counter-top and place it inside of the pan, pressing against all the sides. Now it is time to move on to the apple filling. With an apple peeler or knife slice the apples into pieces about 1/8 of an inch thick. Put the pieces into the other large bowl. Next, combine the sugars (white and brown), salt, lemon juice, flour, and cinnamon (shake over to cover the top of mixture). Stir with the wooden spoon.
7. Pour this bowl into the pie pan. It's time to work on the top of the crust. Take the ball of dough that was sitting aside and roll it out the same way as the first ball. Before placing it on top of the pie, gently fold in half and make 4 to 5 half inch long slices along the fold and 4 slices in the center of the folded piece. These will allow the filling to breath and not break through the sides. Now unfold the top crust and lay over the pie.
8.
Take the butter knife and cut off the excess edges leaving about 1/4 of extra dough over the pie pan. It is now time to seal the pie. To do this, take both thumbs facing each other and place them over the edge to be sealed. Push thumbs down and towards each other. Do this around the entire pie. Sprinkle the milk over the top. This will help to brown the crust.
9. Final step is to dust cinnamon and sugar over the milk for an extra touch.
10. Bake at 400ºF for 15 minutes.
11. Turn down the oven to 375ºF for 45 minutes.
12. Allow pie to cool 45 minutes to 1 hour before serving.


Tips

* When kneading dough, make sure hands are thoroughly floured because this will cause the mixture to become less sticky and roll out better.
* Place foil at the bottom of the oven below the pie. The filling often seeps out during baking, and the foil will aid in keeping your oven from getting messy.
* You can make the pie with six of the same kind of apples, but it will taste better if you use, say two each of three different kind of apples.
* For best results, chill Crisco or lard before adding to flour.


Warnings

* Be sure to watch how fast your oven heats, as all ovens are slightly different. If you feel it is quicker than most, begin checking the pie 10 minutes before the full hour is actually up. You probably will not need the entire baking time to make your pie.


Things You'll Need

* 2 large bowls
* 1 pie pan
* measuring cups
* measuring spoons
* pastry blender or fork
* apple peeler or knife
* rolling pin
* butter knife