I'm thinking about doing this pie-baking contest (among friends, nothing official) and I'm in it to WIN!I'm going to whip up a couple in the next week to practice... Does anyone have any super amazing recipies?
I'm thinking about doing this pie-baking contest (among friends, nothing official) and I'm in it to WIN!I'm going to whip up a couple in the next week to practice... Does anyone have any super amazing recipies?
If you think school is hard, try being stupid.





Crust or filling?
I've got tons of recipes!
Because there ain't no tits on the radio
That sounds like fun Bella!





I make a meannnnnnnnnnnnnnnnn peach cobbler!
Some Douchebag: "[Pimp C] 12:43 am: its true we got to stick together the black people on SW CK you is teh condoleeza of SW"





I make a mean chocolate peanut butter pie but recently decided to substitute white chocolate on a whim.
I can't eat it, but everyone else loved it. If ya want the recipe, let me know.
Everything!
Dylan, can I have that recipe (with the regular chocolate... it's a safer bet). There's only one guy who's the judge. He likes pie so much that he SOMEHOW managed to con everyone into doing a yearly pie-baking contest just for him. Hehe. I might win if I showed up in a french maid outfit... if I had a french maid outfit... or the balls to wear it in front of my bf's friends, lol!
If you think school is hard, try being stupid.
That sounds like fun! I'll see if I can hunt down my great-aunt's chocolate silk pie recipe. I used to do a lot of baking in high school but I hardly ever do it now. One thing is crucial though - DON'T use a storebought crust! Make your own crust. It's really easy and it makes a huge difference.




I am intensely interested in the aforementioned chocolate-peanut butter pie.




former pastry artist here.... what sort of pie do you want? I have a LOT of recipes! Do you need a good flakey crust recipe or tips?
One of my favorite things was to make cream pies for vegans, or people on diets by blending silken tofu with whatever flavorings, fruits, etc. Much more protien, a lot healthier, and tastes good...
Are you allowed to do "tarts"? I have a recipe for a REALLY good pear-almond tart thats I make with pie crust, just a tart crust SHAPE...
Or a chocolate caramel tart. Its another very good one, looks very impressive but is EASY to make....
Anyways, let me know what i can do... i have a LOT of recipes at my disposal if you let me k now what you want!
I would love a great crust recipe AND tips! Tarts... cheesecake... someone even did pizza last year, hehe. There aren't a lot of limitations on the definition of "pie". I wonder if they'd consider it cheating if I brought in more than one.
Very interested in the chocolate caramel tart recipie...
If you think school is hard, try being stupid.




PMing you the choc. caramel tart recipe... heads up!





^^Can you PM me some recipes too..especially the choc caramel tarte. Oh, and any cheescake recipes too..Thanks
Some Douchebag: "[Pimp C] 12:43 am: its true we got to stick together the black people on SW CK you is teh condoleeza of SW"





Yea can I have that one too. Sounds delecious! I vote yes on the homemade crust too. Nothing beats homemade pie crust. Its actually pretty easy.
you live like an ivy vine
you can only survive by clinging onto trees
that's your flaw
put down some roots so you can stand on your own
-Kenpachi




and here i didn't want to clog the thread with long recipes! Let me get it from my sent box and then I'll forward it to you two!
(i have INSANELY many recipes-and don't even get me started on truffles... YAY i feel important!)




Do you guys use scales when cooking? Its a LOT more precise to use weight for ingredients, instead of the usual "cup tablespoon" etc...
A lot of my recipes are written for that, so I'm looking up a couple conversions to get them into "normal cook" speak... Did the PM's go through OK?




OK and now for a brief pie crust tutorial! This recipe is in a couple different quantities, but the method of preperation is ALWAYS the same.
Mix ALL dry ingredients throughly, cut butter into workable pieces, drop in, and rub into mixture between thumb and forefinger. For a good flakey crust, you want to leave some large but FLAT pieces. My large, i mean they should be about the size of the pad of your thumb. If you make them TOO large, the crust will have holes, if you make them too small, it won't flake, though the flavor will be good. ALWAYS have this finished bEFORE adding water and liquids like vanilla extract, if you use it in the crust... THE WORST THING IS TO OVERMIX A CRUST! You develope gluten, it makes it tough, and it will shrink when you bake it. Remember-WATER developes gluten, so with ANY baking or pastry recipe, you need to be conscious of what order your ingredients are going in at.
Wrap in syran wrap, chill, remove and roll out. If its REALLY hard to work with, hit it with your rolling pin(i'm not kidding) and it will break the gluten and make it easier to work with. Once its rolled out, chill it for at least 20 minutes before baking. Otherwise, the butter will melt out too fast, and it will shrink, and not keep a good shape.
Now... you can make ANY pie with a flakey crust if you are paying attention to how wet the filling is. If you roll it out, and put a VERY wet filling in(like a pecan pie or custard, or quiche), you will have a soggy crust, it won't be as good. Bake the crust for 10 minutes, with weights inside, and THEN fill it and finish baking. If you are doing a cream pie, bake the crust completely, and THEN fill. If sections of the crust rise while baking, you can lightly poke it with a fork to release the steam.
Anyways, basic recipe for flakey crust!
#1 Pastry for a 9-inch pie shell or a 9 1/2- or 10- by 1-inch tart shell
8 tablespoons unsalted butter, cold
1 1/3 cups + 4 tablespoon pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour
1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
2 1/2 to 3 1/2 tablespoons ice water
1 1/2 teaspoons cider vinegar
Optional
1/8 teaspoon baking powder (if not using, double the salt)
#2 Pastry for a 9-inch lattice pie, a 9-inch deep-dish pie, a 10-inch pie shell, or a 12- to 14-inch free-form tart
9 tablespoons unsalted butter, cold
1 1/2 cups + 1 1/2 tablespoons pastry flour or 1 1/2 cups (dip and sweep method) bleached all-purpose flour
1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
3 1/2 to 4 1/2 tablespoons ice water
1 1/2 teaspoons cider vinegar
Optional
1/8 teaspoon baking powder (if not using, double the salt)
#3 Pastry for a two-crust 9-inch pie
14 tablespoons unsalted butter, cold
2 1/4 cups + 2 tablespoons pastry flour or 2 1/4 cups (dip and sweep method) bleached all-purpose flour
1/4 + 1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
5 to 7 tablespoons ice water
1 tablespoon cider vinegar
Optional
1/4 teaspoon baking powder (if not using, double the salt)
Hope that helps, I'll move on to cheesecake stuffs next!





I didn't go to work today, so I'll pick up my recipes when I go in tomorrow. Cheesecakes are so easy to make, you could even whip up sets of 4" instead of doing full 9" cakes and multiply the different flavors you enter. At one point I had about 70 different kinds of cheesecakes I could make (both sweet and savory).
I'll be back tomorrow!!!!
Because there ain't no tits on the radio
I would love it if you girls would post some of these recipes in this post so we could shareThey sound delicious.


I just wanted to mention that when making pie crust USE LARD or butter and not the hydrogenated vegetable crap, and keep the ingredients as cold as possible. Work fast so that the ingredients don't warm up, you'll end up with tough crust because it's overworked.




Oh, wow. I don't even belong in this thread. Can I live with one of you?![]()
No recipes, but good luck Bella!!




latinarose-if you find yourself in Portland, I'll bake for you!!! and Meghans right.... real butter or lard only! Makes the texture SO much better, and is better for you....
Oh, and here's the caramel tart recipe-it went out in PM's because I didn't want to clog the thread, but may as well have it out in the open...
Originally Posted by needtodance
I got this recipe when I worked at a little dessert bar, and it works GREAT! The only unusual ingredient is Cocao nibs, but they're available at any natural foods stores, Whole Foods, Wild Oats, don't know about trader joes. This IS a three step recipe, but can be made pretty quick if you use your time right.
Crust
1 cup all purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
3 tablespoons cocoa nibs*
Easy enough, you CAN do this in a food processor, dry ingredients, then butter, then yolks. If you don't have a food processor, then you can just"rub in" the butter-pinch it into the dry goods between your thumb and forefinger so its flat, and thoroughly coated with dry stuff. Basically, you don't want it to melt out and leave a hole in your crust. Get out your prefered pans. I like tart pans, maybe 4-5 inches-they make "personal" servings, and look beautiful plated with a few large salt crystals on top, and some mint leaves. You can make maybe 4-6 tarts that size with this recipe.Anyways, tap your crumbly crust mixture into all the corners and press it solid. There should be NO places for filling to leak!
Bake crust at 350 until its lightly browned. It should be cool before we fill it.
Caramel filling
1 cup sugar
1/4 cup water
1/4 cup heavy whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
1/2 vanilla bean, split lengthwise
1/4 teaspoon finely ground fleur de sel or fine sea salt
Regular salt works as well, you can ALSO use normal milk, or rice milk, and just add butter(the fat content is what gives it the proper texture)
You know how to make caramel right? Sugar and water, boil, DONT STIR, use a pastry brush to drip water down the sides of the pot to wash away crystals... The caramelizing point is ABOVE boiling, so it'll be doing a LOT of bubbling before it starts changing color. I believe its 315-320 degrees, if you have a thermometer. This SOUNDS harder than it is. Just let it sit there, and make sure it doesnt burn, and that crystals dont build on the sides. After its caramelized, keep it on the heat, and add butter and milk and vanilla. It will bubble fiercely, and maybe seperate, but stir it back together, and while its hot, pour it into your crusts. Set aside to cool.
Chocolate ganache
1 cup heavy whipping cream
5 ounces high-quality bittersweet chocolate, chopped
Note-I've made this with cheapo chocolate chip cookie chips, and it IS good, but NOTHING can compare to just splurging, and getting a little bit of a better quality chocolate to mix in. Scald cream, and pour over chocolate. Let it sit a minute, and then stir until smooth. Pour over caramel tarts, and let it set up in the fridge.
These are REALLY good tarts-the caramel is soft inside, and when you cut it with a fork, it will run a bit. THe ganache is soft, but holds its shape pretty well-try to set them out maybe 20 minutes before serving, so the flavors come through better. The cacao nibs in the crust are slightly bitter, but it makes a nice change.
(my boyfriend always begs me to make these, they sound a lot harder than they really ARE, but there's really VERY little waiting around for them)





Oooh I have an idea of how you are sure to win. Fill a pie pan with whipped cream, put a cherry on top. Lay on the floor w/ your legs open and put the pie in your lap. Tell him to eat the pie
LMAOOOOOo they used to do this at Deja Vu, and guys LOVED it!
Trust me, you'll be a shoe in.
Some Douchebag: "[Pimp C] 12:43 am: its true we got to stick together the black people on SW CK you is teh condoleeza of SW"
I'm so hungry now.
Thanks for the choc tart recipe! Looks delic!
Sophia_Starina = stripper goddess
"Guys are so damn lame, the only way they can halfway make up for it is by opening their wallets."
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