Best 4 Stuffed Pie Crust Recipes
Are you craving a delectable and versatile dish that combines flaky pie crust with savory or sweet fillings? Look no further than stuffed pie crust! It's a culinary canvas that allows you to explore a world of flavors and textures, from hearty meat and vegetable fillings to decadent fruit and cream concoctions. In this article, we will guide you through the art of crafting the perfect stuffed pie crust, providing expert tips and tricks to ensure a golden-brown crust and a filling that bursts with flavor in every bite. Whether you prefer savory classics like shepherd's pie or crave the indulgence of apple or berry pies, you'll find inspiration and practical advice to create a stuffed pie crust that will impress your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
STUFFED-CRUST STRAWBERRY CREAM PIE (PILLSBURY)
Make and share this Stuffed-Crust Strawberry Cream Pie (Pillsbury) recipe from Food.com.
Provided by 2Bleu
Categories Pie
Time 2h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
- Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
- Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
- Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.
STUFFED CRUST STRAWBERRY CREAM PIE
A wonderful summer dessert, with the surprise of almond pasteSource: Unknown but probably from Pillsbury
Provided by Lynnda Cloutier
Categories Pies
Number Of Ingredients 11
Steps:
- 1. Heat oven to 400°F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
- 2. Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
- 3. Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
- 4. Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.
- 5. *1 bag (1 lb) frozen unsweetened strawberries, sliced and thawed, can be used instead of the fresh.
STUFFED-CRUST STRAWBERRY CREAM PIE
Steps:
- 1. Heat oven to 400 degrees F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 tsp. cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust, place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
- 2. Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour. Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tbsp. cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3-5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
- 3. Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberrys. *1 bag frozen unsweetened strawberries, sliced and thawed, can be used instead of the fresh.
STUFFED PIE CRUST
Just another "get culinary creative" recipe with things on hand.
Provided by Monika Rosales
Categories Savory Pies
Time 40m
Number Of Ingredients 9
Steps:
- 1. defrost spinach and drain well, add to a bowl.
- 2. in a saute pan, place the oil, onion and pancetta (you can use bacon,or omit all together for vegetarian)
- 3. let cool and combine with the spinach, add beaten eggs (reserve about a tablespoon for the egg wash)cheese, milk, salt and pepper ( of course minus the pie crust).
- 4. roll out (gently) the two pie crust, fill each one with the mixture (divide evenly)and fold all 4 sides..place on a greased cookie sheet seam side down...egg wash the tops and sprinkle with sesame seeds ( can be left out) bake at 350 degrees for about 20 mins or until golden brown...let cool before cutting.
Tips:
- Use cold ingredients: This will help prevent the gluten from forming, which will make your pie crust tough.
- Work the dough quickly: Overworking the dough will make it tough.
- Chill the dough before rolling it out: This will make it easier to work with and prevent it from shrinking.
- Roll the dough out on a floured surface: This will help prevent it from sticking.
- Don't over-roll the dough: The thinner the dough, the more likely it is to crack.
- Trim the edges of the dough: This will help to ensure that the pie crust is even.
- Crimp the edges of the dough: This will help to seal the pie crust and prevent it from leaking.
- Bake the pie crust at a high temperature: This will help to create a golden brown crust.
- Let the pie crust cool before filling it: This will help to prevent the filling from making the crust soggy.
Conclusion:
With a little practice, you'll be able to make a perfect pie crust every time. Be sure to experiment with different recipes and techniques until you find one that you love. Pie crusts are a great way to show off your culinary skills, so don't be afraid to get creative!
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