Bisque Cream Pie Shell Recipes

Steps:

• In large bowl combine the flour, sugar and salt.
• Cut in the shortening or lard using a pastry blender.
• Lightly beat the egg yolk, water and the apple cider vinegar together in a small bowl. Add this mixture to the flour, mixing with a fork only until moistened. DO NOT overstir.
• Shape the dough into a flat circle. Wrap in plastic or waxed paper. Chill for at least a half hour.
• On a floured cutting board, roll the dough to the diameter of 11 inches. Fit the dough into the pie plate and trim off to within about 1/2" to 1" larger than the size of the pie plate.
• Turn the dough that hangs over the sides under, and crimp edges as desired.
• Fill and bake the pie crust as directed by the recipe you are using.
• YIeld: One 9-inch single pie crust.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix baking mix and butter together in a small bowl. Add water, stirring vigorously, until a soft dough forms.
• Press dough into a 9-inch pie plate using floured hands.
• Bake in the preheated oven until light brown, 8 to 10 minutes. Let cool completely; fill with desired filling.

Steps:

• Mix cream cheese, butter and flour.
• Chill 20 minues.
• Roll thin and shape in to 9 inch pie pan.
• Bake at 375 degrees for 8-10 minutes.

Steps:

• 1 bunch fresh chives, for garnish
• For the lobster broth: Heat a large soup pot on medium and add the butter, olive oil, garlic, carrots, celery and onions. Add the sea salt and some freshly cracked pepper and saute for about 8 minutes. Deglaze the pan with the brandy and burn off the alcohol. Pour in the white wine and reduce for 1 to 2 minutes. Add the vegetable stock, tomato paste, peppercorns, lobster carcasses (keep meat for later), bay leaves, parsley and thyme. Top of with water, just enough to cover the shells. Turn the heat down to medium-low and simmer, partially covered, for 1 hour.
• For the dark roux: Heat a small saucepan on medium. Add the butter and flour and whisk continuously until amber in color and nutty smelling, 6 to 7 minutes. Remove from the heat.
• For the bisque: Using strainer and cheesecloth, strain the lobster broth into a medium pot. Add the dark roux, heavy cream and saffron and mix. Let reduce on medium-low heat until thick, another 15 to 20 minutes.
• For the lobster meat: Heat a big pan on medium-high and melt the butter. Add the lobster meat and saute until heated through, 1 to 2 minutes.
• Spoon the lobster meat into a big bowl, ladle on the lobster bisque and top with chives. Enjoy.

Steps:

• Mix nuts with sugar and press firmly into pie pan.
• Pour your desired filling into the shell and proceed according to the directions for the pie.
• Cream pie fillings, slightly cooled, or chiffon pie filling is best.

Steps:

• Mix flour, sugar, salt and shortening in a large bowl.
• Mix egg, water and vinegar together.
• Add egg mixture to flour mixture.
• Roll out to shape needed.

Steps:

• Sift the flour and salt into a large mixing bowl.
• In a separate bowl, combine the oil and water (and milk, if using 2 Tbsp water and 2 Tbsp milk).
• Pour liquid mixture all at once into the sifted mixture, and then - with your hands - press the dough into a smooth ball. Be careful not to overwork the dough or it can become tough; it will be somewhat crumbly and soft.
• To use, press the dough into the pie shell and shape the edges into flutes with your fingers. If there are thin spots, the dough is soft enough to easily to press extra into them with no worries.
• Note: use any left over pieces of dough by baking them into little snack crackers. This dough freezes and thaws really well!

Steps:

• 1. Rum Bisque Pie Submitted by Janis Boyer "Simply Heaven on earth! The perfect dessert that will get raves from all your guests! Excellent for Thanksgiving, Christmas or anytime. It's been a tradition in our family since 1977." Ingredients : o 1 (1/4 ounce) envelope unflavored gelatin o 3 tablespoons cold water o 1 tablespoon rum (May be coconut flavored) o 3 eggs ( Separated and Room temperature) o 1/2 cup sugar o 1 teaspoon vanilla o 1/2 cup whole milk o 1/4 teaspoon salt o 1 cup soft macaroons crumbled coarsely not finely o 1/4 cup dark rum o 2 tablespoons sugar o 1 cup heavy whipping cream o 1 baked pie crusts ( 9 inch) o 1 (32 ounce) container Cool Whip Topping o Toasted sliced almonds, for garnishment Directions 1. In small bowl, soften gelatin in 3 T. water and 1 T. rum; set aside. 2. Bake pie shell as directed on package. 3. Lightly toast almonds; set aside. 4. In a medium sauce pan, combine egg yolks and 1/2 c sugar. Mix until blended. 5. Add salt and milk to sauce pan, cooking over a low heat while stirring constantly until thickened and smooth. Be sure not to overcook. Remove from heat. 6. Add gelatin, 1 t. vanilla, and macaroons stirring well to form custard mixture. 7. In separate bowl, beat whipping cream until well thickened. 8. Fold whipping cream gently into custard mixture. 9. Beat room temperature egg whites in separate bowl adding 2 T sugar until stiff peaks are formed. 10. Gently fold egg whites into custard mixture. This does not need to be perfectly folded inches Chill in refrigerator for 10 minutes (this will make it easier while spooning into pie shell). 11. Spoon chilled mixture into baked pie shell. 12. Garnish with 3/4 tub Cool Whip and toasted almonds. 13. Chill in refrigerator 4-6 hours.