Happy July 4th !!!
July is also the best season for all kinds of berries. Why not making a patriotic pie to celebrate the upcoming 4th of July long weekend? This pie looks great and fun but it’s so easy to make and taste awesome!! All you need is a cardboard and a small knife or star cookie cutter.
Just defrost your pre-made pie crusts and let’s get started!! Continue reading Stars and Stripes Pie 美國國旗派
Making your own pie crust may seem intimidating in the first place. It seems so difficult… I seems very troublesome… Why would I want to make my own pie crust when I can just easily purchase from grocery stores… and they taste not bad at all? Well… I had the same questions when I started baking.
However, after my first try of making my own pie crust, the real buttery, crispy, flaky texture and flavor makes the pie taste much better. On top of that, it’s not difficult at all!!! You can always make more and store them in the freezer. Just defrost a little bit before you want to make pies the next time.
What makes me never want to buy store pie crust again is after reading the ingredients of ready-to-use pie shells. You basically just need flour, butter, egg, water, and little bit of salt and sugar to make your own crust. These are all pretty basic ingredients that all kitchens have. On the other hand… looking at the ingredients of a couple common store pie shells throws me off completely… Continue reading Basic Pie Crust from scratch 基礎派皮食譜
Leftovers are always a headache for small families. I just used turkey leftover from Thanksgiving and turn it into a brand new dish. The perfect weekend brunch!!!
You can always prepare more pie crust dough and just freeze it. I would defrost the dough the night before making pies and then roll it onto the pie pan and put it back to the fridge. In this way, the pie shell would have enough time to rest in the fridge to prevent shrinking from baking. Continue reading Quiche with turkey leftovers 法式鹹派
This dessert would make a perfect ending for a Thanksgiving dinner. It combines perfectly with flaky pie crust, the freshly made brown sugar pumpkin purée topped with crispy maple pecans. The cupcake-sized pies make it looks more delicate and easy to serve.
If you don’t have enough time to have fun in the kitchen at once, you can divide the work into a couple portions. The pastry dough can preserved in freezer for about a month. The mashed pumpkins can be stored in the fridge for about 2 weeks.
However, I would never sacrifice the genuine taste of fresh pumpkin purée with the preserved ones. If you ever tried the homemade pumpkin pie, you wouldn’t want to go back to the supermarket/ canned pumpkin pies again. 😛
It took me a couple times to practice and adjust the recipe for pie crust, but it’s worth the effort. Making your own crust is much cheaper and has better flavor. The most important is you know exactly what ingredients you use. Try this out and amaze your Thanksgiving table!! Continue reading Mini Pumpkin Pecan Pie 迷你南瓜胡桃派