easy pie

Buttermilk Pumpkin Streusel Pie from Lisa Ludwinski's new book, Sister Pie. Tangy buttermilk filling is topped with a nutty buckwheat pepita filling - a simple but genius twist on the traditional pumpkin pie.

Buttermilk Pumpkin Streusel Pie

all-purpose flour

sugar

salt

ice-cold water-vinegar mixture (1 cup ice, 1 cup water, and 2 Tbsp Apple Cider Vinegar)

buckwheat flour

cinnamon

1⁄4 cup packed light brown sugar

unsalted

pumpkin puree

buttermilk,

eggs,

Grade B maple syrup

(1⁄4 stick) unsalted butter, melted and cooled

cornmeal

3⁄4 cup packed light brown sugar

ginger

crust

egg,

PIE DOUGH In a large stainless steel bowl, combine the flour, sugar, and salt and stir to mix well. Place the sticks of butter in the bowl and coat on all sides with the flour mixture. Using a bench scraper, cut the butter into 1⁄2-inch cubes. Work quickly to separate the cubes with your hands until they are all lightly coated in flour. Grab that bench scraper once again and cut each cube in half. I always tell my pie dough students that it’s unnecessary to actually cut each cube perfectly in half, but it’s a good idea to break up the butter enough so that you can be super-efficient when it’s pastry blender time.   It’s pastry blender time! Switch to the pastry blender and begin to cut in the butter with one hand while turning the bowl with the other. It’s important not to aim for the same spot at the bottom of the bowl with each stroke of the pastry blender, but to actually slice through butter every time to maximize efficiency. When the pastry blender clogs up, carefully clean it out with your fingers (watch out, it bites!) or a butter knife and use your hands to toss the ingredients a bit. Continue to blend and turn until the largest pieces are the size and shape of peas and the rest of the mixture feels and looks freakishly similar to canned Parmesan cheese.

At this point, add the water-vinegar mixture all at once, and switch back to the bench scraper. Scrape as much of the mixture as you can from one side of the bowl to the other, until you can’t see visible pools of liquid anymore. Now it’s hand time. Scoop up as much of the mixture as you can, and use the tips of your fingers (and a whole lot of pressure) to press it back down onto the rest of the ingredients. Rotate the bowl a quarter-turn and repeat. Scoop, press, and turn. With each fold, your intention is to be quickly forming the mixture into one cohesive mass. Remember   to incorporate any dry, floury bits that have congregated at the bottom of the bowl, and once those are completely gone and the dough is formed, it’s time to stop.

Remove the dough from the bowl, place it on a lightly floured counter, and use your bench scraper to divide it into two equal pieces. Gently pat each into a 2-inch-thick disc, working quickly to seal any broken edges before wrapping them tightly in a double layer of plastic wrap. If you’re portioning for a lattice-topped pie, shape one half into a 2-inch-thick disc and the other half into a 6 by 3-inch rectangle. Refrigerate the dough for at least 2 hours or, ideally, overnight. When you go to roll out the crust, you want the discs to feel as hard and cold as the butter did when you removed it from the fridge to make the dough. This will make the roll-out way easier.  You can keep the pie dough in the fridge for a few days or in the freezer for up to 1 year. If frozen, remove the dough and place it in the refrigerator to thaw one full day before you intend to use it. If you’re planning to make only one single-crust pie, wrap the discs separately and place one in the freezer.

Lightly flour your work surface and place the unwrapped pie dough in the center. Using a french rolling pin, begin by banding the dough from the left to the right, striking the dough about four times. Rotate the dough 180 degrees and bang across the dough from left to right once more.   Use one tapered end of the rolling pin to press and roll along the edge of the round one single time, enlarging the circle. After each press of the edge, rotate the disc 45 degrees clockwise. If you sense that the dough is sticking to the surface, lift it up and lightly flour the surface below it.   To begin the final step, place the rolling pin in the very center of the dough. Apply pressure to the rolling pin while rolling away from yourself (stand on your tiptoes to get maximum leverage if necessary), being careful to stop rolling about 1 inch away from the edge (to avoid re-rolling the areas you’ve already rolled). Rotate the disc 45 degrees and roll again. If it becomes difficult to rotate the dough, lift it up and lightly flour the surface beneath it. If the top surface of the dough starts to feel sticky, flip it over onto the floured counter and roll on the other side. Continue this roll and rotation process until you have a circlet 12 to 13 inches in diameter. Gently run your rolling pin over the entirety of the dough to make sure the final size is an even thickness.

Invert your pie tin or dish onto the circle. Using a pastry cutter or a knife, and the pie tin as a guide, cut a circle around the tin that is 2 1/2 to 3 inches larger than the edge of the tin. Gather up the dough scraps, wrap in plastic wrap, and store in the fridge to be added to other scraps and rerolled for another use. Remove the pie tin and turn it right side up on the work surface. Fold the dough circle in half. Place the folded dough in the pie tin so that it covers one-half of the pan. Unfold the other half, and gently press the dough to fit it snugly into the tin, making sure it is completely centered and pressed all the way into the bottom of the tin.  Roll the dough overhang toward the center of the pie, creating a ring of dough, as though you were rolling a poster tightly. Use the thumb and index finger of one hand to form a C, and position that hand in the very center of the pie pan. Position your opposite thumb on the outside of the pan. Use the C fingers to push and press the rim of the dough up and away from the pan, simultaneously pressing the thumb of your other hand into the “C” to make a crimp. Continue until the entire ring of dough is crimped. Transfer to the freezer for at least 15 minutes. If you don’t plan to use the crust that same day, wrap it tightly in plastic wrap and store in the freezer for up to one year.

BLIND BAKING You will need aluminium foil, 1 1/2 lbs dried beans, and your frozen crust  Preheat your oven to 450°F with the rack on the lowest level. Remove the pie crust from the freezer, tear off a square of aluminum foil that is slightly larger than the pie shell, and gently fit it into the frozen crust. Fill the crust with the dried beans (they should come all the way up to the crimps) and place the pie pan on a baking sheet. Transfer the baking sheet to the oven and bake for 25 to 27 minutes. Check for doneness by peeling up a piece of foil—the crimps should be light golden brown. Remove the baking sheet from the oven and transfer to a cooling rack. After 6 minutes, carefully remove the foil and beans. You did it! You are now ready to fill the pie.

PUMPKIN PIE Preheat your oven to 325°F. Line two baking sheets with parchment paper.  Make the streusel topping: In a mixing bowl, combine the all-purpose and buckwheat flours, pepitas, cinnamon, brown sugar, and salt. Place the butter in the bowl and coat on all sides with the flour mixture. Take a bench scraper and cut the butter into 1⁄2-inch cubes directly into the flour mixture in the bowl. Work to break up the cubes with your hands until they are lightly coated with the flour mixture. Continue to use the bench scraper to cut the cubes into smaller pieces—the idea is that you are cutting each cube in half.  Switch to a pastry blender and begin to cut in the butter with one hand while turning the bowl with the other. It’s important not to aim for the same spot at the bottom of the bowl with each movement, but to actually slice through butter every time. You’ll need to clean out the pastry blender every few turns of the bowl. Once most of the butter is incorporated, use your fingers to fully break down the butter until it is no longer visible. Be careful not to overwork the mixture at this point. Scatter the streusel over one of the parchment-lined baking sheets, distributing it evenly, and transfer the baking sheet to the oven. Bake for approximately 25 minutes, gently tossing the mixture with a spatula about halfway through. When the streusel is evenly browned and does not appear wet anymore, remove the baking sheet from the oven. Cool completely on a wire rack.

Make the filling: In a mixing bowl, combine the pumpkin, buttermilk, eggs, syrup, melted butter, cornmeal, brown sugar, salt, cinnamon, and ginger and whisk until well blended.  Place the blind-baked shell on the other parchment-lined baking sheet. Brush the crimped edge with the beaten egg. Pour the buttermilk-pumpkin filling into the pie shell until it reaches the bottom of the crimps. Transfer the baking sheet with the pie on it to the oven and bake for 50 to 60 minutes, until the edges are puffed and the center jiggles only slightly when shaken.  Remove the baking sheet from the oven and transfer the pie to a wire rack. Let cool for 15 minutes, then cover the pie with the streusel topping. Allow the pie to fully cool and set for another 4 to 6 hours. When the pie is at room temperature, slice it into 6 to 8 pieces and serve.  Store leftover pie, well wrapped in plastic wrap, in the refrigerator for up to 2 days.

Buttermilk pie is a classic southern custard pie made with basic pantry ingredients. Creamy and rich, it tastes like creme brulee. Easy and DELICIOUS!

Buttermilk Pie

pastry

eggs (at room temperature)

unsalted butter

low fat buttermilk

whiskey (such as bourbon, vanilla

lemon

lemon juice

vanilla extract

nutmeg (freshly grated if possible)

whipped cream (optional,

Prepare and roll out the pie crust. Transfer it to a standard 9-inch pie dish.

Trim the edge almost even with the edge of the pan Fold the edges under and crimp with your fingers or a fork. Refrigerate until you are ready to bake.

Position one rack in the center of the oven and one in the lower third. Preheat to 325 degrees F.

In the bowl of a standard mixer fitted with the paddle attachment or a large mixing bowl, beat the eggs on low speed just until mixed.

To the bowl, add the sugar, flour, and salt. Mix again on low speed, just until the ingredients are evenly incorporated.

Add the melted butter and mix once more.

Add the buttermilk, whiskey, lemon zest, lemon juice, vanilla extract, and nutmeg. Gently stir until combined.

Remove the pie crust from the refrigerator. Slowly pour in the filling. Pour into prepared pie shell. Gently place the pie dish on a rimmed baking sheet.

Carefully place the pie on its baking sheet onto the bottom third rack. Bake for 20 minutes.

Slowly and gently transfer the baking sheet with the pie to the oven&#039;s center rack. Continue baking for 40 more minutes. You will know the pie is done when the center is set and a thin, crackly crust forms on top. Check the pie a few times as it bakes to make sure the crust isn&#039;t browning too fast. If the crust starts to become darker than you&#039;d like, use a pie shield or strips of aluminum foil to cover and protect it. Continue baking as directed.

Transfer the pie to a wire rack to cool. You can serve it warm, chilled, or at room temperature. Top with lots of whipped cream and enjoy!

https://content.jwplatform.com/videos/YA8es3RB.mp4

Buttermilk pie is a classic southern custard pie made with basic pantry ingredients. Creamy and rich, it tastes like creme brûlée. Easy and DELICIOUS!

Buttermilk Pie Recipe

Make this traditional all-American Thanksgiving dessert for a celebratory dinner party. Our classic pecan pie recipe is best served with whipped cream or a scoop of ice cream

Pecan pie

flour,

pack sweet shortcrust pastry

butter, softened

golden caster sugar

golden syrup

maple syrup

eggs, beaten

pecan halves

whipped,

On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind-baking. Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.

Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set. Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.

Increase oven to 200C/190C fan/gas 6. Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case. Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken). Leave to cool in the tin. You’ll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.

Lemon pastry cream pie with skim shortcrust and lemon pastry cream suitable for baking.

Lemon pastry cream pie

Skim shortcrust

g cake flour

g white sugar

g butter (soft or cold butter see the instructions)

organic lemon (only the zest)

Pastry cream

milk

eggs + 1 yolk

cornstarch

organic lemon (peel only)

tsp vanilla extract

blueberries

Start by making cuts on the cabbage diagonally then cut it diagonally again in the opposite direction, do not cut all the way through.Transfer the cabbage to a bowl and set aside.Into a skillet, add a drizzle of olive oil and add the potatoes chopped into dices, also add the ground beef, mix for about 3 minutes or until the meat browns.Add the diced peppers and the grated carrots, mix again and cook for another 3 minutes.After this time, add the cabbage we’ve chopped and mix well, cover the pan and let it all cook for 20 minutes on low heat.Now, season with salt, black pepper and red pepper, mix again and turn off the heat, set aside.In a bowl, put the eggs and beat them well, add the milk, the table cream, the oil and the crushed garlic cloves, season with black pepper, salt, and red pepper, finally add the wheat flour, mix it all again. Add parsley to taste and mix.Into a baking dish, add a drizzle of olive oil and evenly spread it all over the container, add all the meat mixture we’ve set aside, spread it well and add the sauce we’ve made.Top it all with the shredded mozzarella cheese and with some oregano to taste.Bake in a preheated oven at 200°C (392°F) for 35 minutes.Help yourself.

Cabbage Pie

Cabbage

Medium Potatoes

Ground Beef

½ Red Bell Pepper

½ Green Bell Pepper

Carrots

Salt

Black Pepper

Red Chili

Mozzarella Cheese

Sauce

Eggs

Milk

Tablespoons of Table Cream

Tablespoons of Vegetable Oil

Garlic Cloves

Tablespoons of Wheat Flour

These quick and easy Cherry Pie Bars, made with fresh (or frozen!) cherries and covered with an easy crumb topping, are easy to make and perfect to share!

Cherry Pie Bars

(300 grams) all-purpose flour

(85 grams) confectioners sugar

(282.5 grams) butter,

cherries

(14 grams) cornstarch

(18.5 grams) granulated sugar

Preheat oven to 375 °F.  Line a 9×9-inch...

Preheat oven to 375 °F.  Line a 9×9-inch square pan with aluminum foil, then lightly grease.

Make the shortbread crust. Add the flour, sugar, and...

Make the shortbread crust. Add the flour, sugar, and salt to the bowl of a food processor and pulse several times to combine.  Add the butter and continue to pulse in short, one second bursts, until the mixture resembles coarse sand.  (Alternatively: whisk together ingredients and cut butter into the dough with two knives.)

Set aside approximately 3/4 cup of the shortbread...

Set aside approximately 3/4 cup of the shortbread crust mixture.  Spread the remaining shortbread crust into the prepared pan, pressing the crumbly dough down with a heavy glass, until dough forms an even layer across the pan.  Bake for 12 minutes, then remove from the oven.

Make the fruit filling. While the crust bakes, prepare...

Make the fruit filling. While the crust bakes, prepare the filling.  In a large bowl, mix together the halved cherries, cornstarch, lemon juice, and sugar.  Spread the cherry filling over the crust.

Top with crumb topping. Crumble the rest of...

Top with crumb topping.  Crumble the rest of the remaining shortbread crust dough over the top of the cherries, trying to get an even layer across the filling.

Bake the pie bars. Return the baking pan into...

Bake the pie bars. Return the baking pan into the oven and bake until the filling is bubbling and the crumb topping is golden, 25 to 30 minutes.

Let bars cool fully in the pan and...

Let bars cool fully in the pan and cut into bars before serving.

This Easy Coconut Cream Pie is dreamy and creamy, filled with a Coconut Pudding filling topped off with cool whip and toasted coconut!  It&rsquo;s a classic that is hard to beat!&nbsp;

Coconut Cream Pie

dream whip

instant coconut cream pudding

coconut flakes

Baked pie crust according to package directions. Let cool completely.

Beat envelopes of Dream Whip, 1 cup milk and vanilla until soft peaks are formed. About 4 to 5 minutes.

Mix pudding packets, 1 3/4 milk and coconut flakes according to pudding packet instructions. Fold in Dream Whip.

Toast coconut flakes for top of pie. Spread out coconut on a baking pan and bake at 325 degrees for 3 to 5 minutes. Keep an eye on it. Let cool.

Pour pudding mixture into cooled pie shell.  Top with cool whip. Sprinkle on toasted coconut. Refrigerate for 4 hours or overnight.

This Easy Chocolate Pie is absolutely amazing. With only 5 ingredients it’s almost impossible to ruin and I bet you already have the ingredients on hand! This no bake pie can also double as a freezer pie! Make ahead and thaw when ready to eat!

Easy Chocolate Pie

Prepared single 10 inch (or deep dish) pie crust

semi-sweet chocolate chips

vanilla

Chocolate shavings

If pie crust is not ready, bake now.

In a double broiler or in a small...

In a double broiler or in a small pot on low heat, add 1/3 cup heavy cream and 3/4 cup semi sweet chocolate chips. Stir frequently until melted and smooth.

Pour chocolate mixture into baked pie crust and...

Pour chocolate mixture into baked pie crust and freeze for 20 minutes.

While pie is in the freezer, in same...

While pie is in the freezer, in same chocolate pan add 1/2 cup of heavy cream & 3/4 cup semi sweet chocolate chips. Mix frequently until chocolate is melted and smooth. Allow to cool to room temperature. If in a hurry, pop into the fridge to cool quickly.

In a separate bowl, beat 1 cup of...

In a separate bowl, beat 1 cup of heavy cream and vanilla until soft peaks form.

Add cooled chocolate mixture to heavy cream and...

Add cooled chocolate mixture to heavy cream and continue beating until thick, creamy and soft peaks form.

Pour this second chocolate layer into pie crust...

Pour this second chocolate layer into pie crust and return to freezer for 20 more minutes.

In another bowl mix 1 cup heavy cream...

In another bowl mix 1 cup heavy cream with 1/4 cup powdered sugar. until stiff peaks form. Spread over Chocolate pie.

Top with chocolate shavings or grated chocolate.

Serve immediately or return to freezer.

Remove from freezer and transfer to fridge 1...

Remove from freezer and transfer to fridge 1 hour before serving.

https://mediavine-res.cloudinary.com/video/upload/wh57bogiaamswjdjl3ja.mp4

This Quick & Easy Chocolate Pie recipe is absolutely amazing. With only five ingredients, it’s nearly impossible to mess up.

Top 8 easy pie recipes from across the web

The most viewed easy pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Buttermilk Pumpkin Streusel Pie

Buttermilk Pie

Pecan pie

Lemon pastry cream pie

Cabbage Pie

Cherry Pie Bars

Coconut Cream Pie

Easy Chocolate Pie

Top 8 easy pie recipes from across the web

The most viewed easy pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttermilk Pumpkin Streusel Pie

Buttermilk Pie

Pecan pie

Lemon pastry cream pie

Cabbage Pie

Cherry Pie Bars

Coconut Cream Pie

Easy Chocolate Pie

The most viewed easy pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine