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More about Pie dough (double batch) from Google Blogsearch:
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Karen Pedersen: The Perfect Pie Crust
I thought I'd share her recipe and all of her great tips in case you are a pie crust making mess like me. Enjoy! The Perfect Pie Crust -Terry S. makes about six 9" single pie crusts or 3 double crust pies ... of the things I love about this recipe is that it makes so many crusts and the you freeze what you are not using and can easily pull them out of the freezer when you need another crust instead of having to make a whole new batch for every 2 crusts like most recipes. ...
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Agave Rye Whiskey Peach Pie « Cupcake Punk
I then chilled the dough overnight and assembled the pie the morning of the 4th. Assembly was a cinch. Only blanch the peaches if they aren't super ripe. Some of mine were, some weren't. It's just an unnecessary step if the peaches are ripe ... If the peaches are not ripe, cut an X in bottom of each peach, then blanch peaches in batches in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1-inch-thick wedges. ...
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-Dish-trict: A Crust Convert
This recipe makes enough dough for four 9- to 10-inch tarts or open faced pieces, or 2 double crusted pies. It's super easy, too - just remember to keep everything cold and not to overmix. It also freezes beautifully for up to a month, so you might as well make the whole batch - after all, there are a lot of summer fruits to look forward to. Perfect Pie Crust from Baking with Julia 5 1/4 cups all-purpose flour 1 tbsp kosher salt 1 1/2 sticks (3/4 cup) cold unsalted butter ...
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Sugar, Spice, & More Things Nice: Fruit for Dessert
Once dough is formed into a ball, place on wax paper and refrigerate for 30 minutes. (This recipe yields two 9 inch pie crusts or one 9 inch double pie crust; however, I use the entire batch over one 9 x 13 baking dish). ...
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Freshour Feats & Follies: My Advice? Make a Double Batch.
Make a Double Batch. Brown Sugar Cookies. The most efficient way to bake these cookies is to portion and bake half of the dough. While the first batch is in the oven, the remaining dough can be prepared for baking. Avoid using a nonstick skillet ... In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside. ...
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Extra Crispy Strawberry Rhubarb Crisp And Pie – Experimenting is ...
While waiting for the pie crust dough to sit in the refrigerator for an hour, however, we whipped together a slightly different strawberry rhubarb crisp that was really good (and gone before the pie was even come out of the oven, so I guess this new flavor was a winner ... so I make a batch of crisp topping for her separately. This time we made a double batch and discovered that the extra crispy bits were especially good mixed into the regular crisp. Always something new… ...
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Pastry Student: Rising Like Dough: Daring Bakers December ...
So we hurried back to the stove to make another batch (a double this time!). But then we obviously didn't let it cool enough, because when we poured it onto the log, it began melting the log. "I'm melting! I'm melting!" 3. Next you're supposed to decorate the ... You took me back to my frst one on Lemon Meringue Pies,where I wept copiuos tears with a weepy custard! I think you've done a darned good job too; this was an involved first challenge! GOOD FOR YOU!! Cheers Deeba ...
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Dinners for a Year and Beyond: An Elfwich Kind of Cookie
Next time I will make a double batch. An Elfwich Kind of Cookie adapted from the recipe for Rosemary Butter Cookies in Martha Stewart's Cookies Makes about 2 dozen sandwich cookies 1 cup (2 sticks) salted butter, at room temperature ... Divide the dough in halve and form into a rectangular shaped log about 3 inches by 1 1/2 inches. Roll in parchment paper and chill in refrigerator for about 2 hours. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and ...
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Cuisinart Dough Blade » Pie of the Tiger |
For those who are interested in the recipe, it's a modification of a double-batch version of the basic pie crust recipe from Deborah Madison's Vegetarian Cooking for Everyone: 1.5 cups whole wheat flour; 1.5 cups all purpose flour ...
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Linguini on the Ceiling: Easy as...well, ya know...
Unfortunately, I wasn't so lucky with this batch, but I had hopes that the baking might bring out some flavor. Well, anyway, that was the plan. Appearance-wise, they were lovely (which seems to be the primary goal of grocery story produce ... There is a reason they call it "easy as pie." Crust too tough? You fiddled with it too much. Once the water is in, bring the dough together and let it alone in the fridge for awhile. So what if you can't get the rolled-out crust into ...
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At The Very Yeast: Tools You Need When Baking With Yeast
For very basic single and double loaf recipes, not what I would call extremely critical. Let's just call a cup a cup. But if you ever get into larger 5 loaf batches, the differences will be apparent. For larger batches, a scale is preferable anyway ... Here's the BIG SECRET - Yeast doughs are all in all more forgiving than pie crusts or roll out cookie doughs. I like my laminate surface table because the surface stays relatively warm and is hospitable to the yeast doughs. ...
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Songberries: Oatmeal Gingersnaps
I always make a double batch because they go fast. I rolled mine in sugar crystals and they crunch nice when you eat them. This cookie stays a little soft in the middle even though it makes the nice cracks in the top. ... Drop balls of dough into a little bowl of sugar and roll to cover in sugar. Place on cookie sheet. These spread out a little so don't put them to close together. Bake at 350 degrees for 10 - 13 minutes. ... Whoopie Pies. Whoopie Pies ...
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Periwinkle Punch: Oatmeal Cookies
Sometimes life just requires a double batch of oatmeal cookies. Like when you're headed to a lakeside extended-family getaway and you need a portable, convenient dessert that will serve 16 at more than one meal. And that you can make a few ... Refrigerate the dough for about 15 minutes. (If, like me, you were also recently placed in charge of the beer run that will supply a segment of your family for a week of lakeside lounging, this will require some refrigerator Tetris. ...
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Coyote Craft: Father's Day Strawberry Rhubarb Pie
I will probably make a double batch of crust, too - so that I have enough to make a full lattice instead of this pieced together mess of scraps (that was still super yum) Strawberry Rhubarb Custard Pie custard layer: 3/4 C. milk 2 eggs 1/4 C. sugar ... Add milk and stir until well combined, adding an extra tablespoon of milk if the dough is too crumbly to form into a ball. Wrap in plastic wrap and refrigerate for at least an hour, or overnight before trying to work. ...
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