bakery recipe

This easy pie crust is perfect for beginners as it turns out perfect every time. I am sharing my go-to recipe for a tender and flaky crust. Use this for just about any type of pie; sweet or savory.

Easy Pie Crust

Cups All-Purpose Flour

Teaspoon Salt

Tablespoons Unsalted Butter

Tablespoons Water (Ice Cold)

Start with a mixing bowl, add the flour and salt and mix. Then cut the cold butter into small pieces. Use a pastry cutter or two knives to mix until all the butter is worked in and the texture resembles coarse cornmeal.

Then add the water and continue mixing until the dough pulls together to form a ball.

Sprinkle work surface with flour, unwrap dough and place on the flour. Sprinkle top with flour and roll from the center out turning the dough a quarter turn after each roll. This will help keep the pastry round. Roll until 10-11 inches around. To transfer the pastry to the pie plate, tart pan or other container, gently roll the dough over the rolling pin.

Unroll on the container. Press the pastry into the edges of the pan. Sometimes, edges need to be patched and that is okay, pastry is forgiving this way. Just add a piece or press the pieces together as needed. Remove any excess dough. If the dough has too warm, go ahead and pop it into the refrigerator 10-15 minutes to firm up.

Then it is time to blind bake. Cut a large piece of parchment paper and place over the pastry; fill with pie weights or dried beans.

Bake in a pre-heated oven to 350 degrees Fahrenheit for 20 minutes. Then remove the weights and bake another 10 minutes. (use the paper to remove the weights).

The pastry can be filled and will continue cooking with the filling. If you want the pastry cooked all the way, cook a bit longer until golden in color.

Rolling out the dough

This egg custard pie recipe is perfect for an everyday dessert or a special occasion elegant dessert. The best part, it&#39;s simple to make. All you need are a few basic ingredients, and in no time, you&#39;ll have a delicious dessert that the whole family will love.

Egg Custard Pie Recipe

Pie Crust (make your own

Large Eggs

Cup Granulated Sugar

Teaspoon Nutmeg

Teaspoon Vanilla

Cup Whole Milk (or half and half)

Preheat the oven to 350 degrees Fahrenheit.

I like to pre-bake pie crust. This way, the bottom of the crust does not get soggy from the vanilla custard filling.

In a large bowl or a blender combine the eggs, sugar, salt, vanilla, nutmeg, and whole milk or half and half.

Pour egg mixture into pie crust.

Bake for 45 minutes. A butter knife inserted in the center should come out clean. The center of the pie will look a bit watery and jiggle when the pie is gently moved. This will set up as the pie cools. If you bake it too long, the pie will become watery.

Serve this pie slightly warm or cold. Make sure to let the pie cool on a wire rack to room temperature before serving so the custard filling has enough time to fully set up.

Optional. Sprinkle on a little bit of nutmeg if desired or serve with whipped topping or ice cream for a nice finish.

This egg custard pie recipe is perfect for an everyday dessert or a special occasion elegant dessert. The best part, it’s simple to make. All you need are a few basic ingredients, and in no time, you’ll have a delicious dessert that the whole family will love.

Get the recipe and print it on both our websites:
https://wholesomefarmhouserecipes.com/egg-custard-pie-recipe/
https://patternprincess.com/old-fashioned-custard-pie/

0:00 introduction to the easy custard pie
0:03 Add custard ingredients to a blender,  Eggs, Granulated Sugar, Salt, Nutmeg, Vanilla, Whole Milk
0:18 pour the custard mixture in a pre-baked pie crust and bake for 45 minutes at 350 degrees Fahrenheit

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Today, we're diving into the world of homemade perfect popovers, presenting you with the ultimate recipe to create these airy, golden-brown delights in the comfort of your own kitchen. Get ready to elevate your baking game with our foolproof method that guarantees the best popovers every time.

Ultimate Homemade Perfect Popovers Easy Recipe

½ Cups All-Purpose Flour

Cups milk (lukewarm, 125 degrees F)

Large Eggs (at room temperature

(adjust

Tablespoons Butter (melted)

Cooking spray (for greasing the popover tin)

In a mixing bowl, whisk the milk and eggs until they are well combined. There should not be any streaks of yolk showing.

Add the flour and salt and continue whisking till frothy; there shouldn't be any large lumps in the batter. Smaller lumps are okay, but the batter should be relatively smooth.

Finally, add the melted butter and whisk again until fully incorporated.

Using a Bowl and Whisk

Using a blender add the milk, eggs, and salt. Blend until smooth. Then add the flour and blend in 20 second increments until smooth. Then add the melted butter at the end, blending until frothy.

Let the batter rest at room temperature while the oven preheats. Ideally about 15 minutes. This resting period allows the batter to develop and ensures light and airy popovers.

Preheat your oven to 450°F (230°C). Position a rack on a lower shelf.  By placing your oven rack in the lower third of the oven, you have room for the popovers to rise to the middle of the oven. It's crucial to have a hot oven for perfect popovers.

While the batter is resting and the oven is preheating, generously coat a popover tin or custard cups with cooking spray. Place the greased tin or cups on a baking sheet to catch any drips.

Use a standard 12-cup muffin pan, one whose cups are close to 2 1/2" wide x 1 1/2" deep. Make sure to generously grease the area between the cups as well as the cups themselves. The sides and bottom of each cup. Ideally, use a popover tin or custard cups with cooking spray. This prevents the popovers from sticking and helps them achieve their signature shape.

After the batter has rested, give it a quick stir. Fill each cup of the popover tin about two-thirds full with the batter. Be careful not to overfill, as the popovers will rise dramatically during baking.

High Heat Bake. Place the filled popover tin in the preheated oven. Bake for 20 minutes at 450°F (230°C). Do not open the oven door during baking, as this can cause the popovers to deflate.

Lower Heat Bake. After 20 minutes, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 10 to 15 minutes, or until the popovers are golden brown and puffed up.

Once baked, remove the popovers from the oven and immediately transfer them to a wire rack. Pierce the sides of each popover with a sharp knife to release steam and help prevent them from becoming soggy.

Serve the popovers hot, with melted butter or beef drippings if desired. They're best enjoyed fresh out of the oven.

Using a Blender

This easy 40-Minute Homemade Bread is a quick make perfect for a last-minute addition to any meal. Nothing beats the aroma of fresh bread straight from the oven.

Easy 40-Minute Homemade Bread Recipe: Quick Rise

Teaspoons Active Dry Yeast (or instant yeast)

Cup Water

Tablespoons Olive Oil

Salt

Teaspoon Sugar (optional, helps with yeast activation)

egg wash, optional)

Tablespoon Melted Butter (for brushing, optional)

In a large mixing bowl, combine the warm water and yeast. Add a teaspoon of sugar and stir gently. Let sit for 5 minutes until the yeast mixture is foamy.

Add the olive oil, salt, and 2 1/2 cups of bread flour to the bowl. Stir with a wooden spoon until a shaggy dough forms. If using a stand mixer, attach the dough hook and mix on low speed.

Turn the dough onto a floured surface and knead for 5-7 minutes until you get a smooth ball. If the dough is sticky, add a little more flour, but avoid using too much flour, which can make the bread dense.

First Rise (Optional for Extra Soft Bread). If you have a bit of time, cover the dough with a tea towel and let it rest for 10 minutes.

Shape and Second Rise. Form the dough into a loaf or divide it into minute rolls. Place on a parchment paper-lined baking sheet or a cookie sheet. Cover with plastic wrap or a tea towel and let the dough rise for 10-15 minutes.

Preheat the oven to 400°F (or use a toaster oven for smaller batches). If making a loaf, brush with an egg wash for a glossy finish. Bake for 20-25 minutes or until the bread is golden brown.

Transfer to a wire rack and let cool before slicing.

This bread is ready to enjoy with garlic butter, fresh herbs, or even as garlic bread.

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Easy Pie Crust

Egg Custard Pie Recipe

Ultimate Homemade Perfect Popovers ...

Easy 40-Minute Homemade Bread Recip...

Top 4 bakery recipe recipes from across the web

The most viewed bakery recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Pie Crust

Egg Custard Pie Recipe

Ultimate Homemade Perfect Popovers ...

Easy 40-Minute Homemade Bread Recip...

The most viewed bakery recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine