Martha Stewart Makes Pies with Embellished Crust | Martha Bakes S10E11 Embellished Pies
Everyone loves pies. They’re as American as, well, apple pie. Join Martha as she shares clever techniques for baking gorgeous pies including a woven blueberry lattice pie, an enticing petal-topped poached pear and cranberry pie, and a savory pie featuring a unique hot water crust. Pies reinvented with a decorative twist!
#Pie #PieCrust #Recipes #MarthaBakes #FullEpisodes #MarthaStewart
00:00 Introduction
00:33 Blueberry Lattice Pie
07:37 Poached Pear & Cranberry Pie
13:25 Game Pie
20:25 Lattice Pie
23:40 Bonus: How to Pipe Using a Round Tip
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired at Season 10 Episode 11.
Full Recipes:
Poached Pear and Cranberry Pie:
Meat Pie Hot Water Crust:
Blueberry Lattice Pie:
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Pies with Embellished Crust | Martha Bakes S10E11 Embellished Pies
Easy Ways To Embellish Your Thanksgiving Pies
Pumpkin, apple, and pecan may be the most popular pies for Thanksgiving, but that doesn't mean that they have to look the same year after year. Here are 5 easy embellishments to take your pies to the next level this Thanksgiving.
Subscribe for more easy and delicious recipes:
More Primary Ingredient Recipes:
---------------------------------------------------------------
Want more? Sign up to get my video recipe email, served daily.
Get recipe emails:
Like Everyday Food:
Follow Everyday Food:
Everyday Food Pinterest:
Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
How to Make Pie Crust
Buttery, flaky, and tender, this Pie Crust recipe is so easy to make at home and much better than store-bought! Your pie crust will come out perfectly every single time, and all you need are a few simple ingredients. Thanks to the food processor, you can have the dough ready in no time, but I will of course show you how to make it by hand too as well as shape and blind bake for the perfect pie crust every time. I added ALL my tips and tricks so your pies will be AMAZING everytime!
RECIPE:
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Thanksgiving Leftovers from Paula's Kitchen: Turkey Pot Pie
It's the day before Thanksgiving...but let's pretend it's the day after, and you have leftover turkey! :) Join the host of Paula's Las Vegas Kitchen for a traditional Turkey Pot Pie recipe from that icon of homemaking, none other than Betty Crocker. And you know if there's pie on the menu, that rascal Durango Dale will show up! (Recipes appear below)
For more tasty recipes, please visit Paula's channel on YouTube:
@paulaslasvegaskitchen
#lasvegasinsideandout
-----
TURKEY POT PIE
From Betty Crocker’s Cookbook, Copyright 1969 by General Mills, Inc., 30th printing, 1977
You will need:
Pastry for 9-inch two-crust pie
2 Tbsp butter or margarine
2 Tbsp flour
1 tsp salt
1/8 tsp pepper
1/8 tsp thyme
½ cup chicken broth
½ cup light cream (20%)
2 cups cubed cooked turkey or chicken
1 can (1 pound) peas and carrots, drained, or 1 package (10 ounces) frozen peas and carrots, cooked and drained
1 can (8 ounces) small whole onions, drained
(Paula note: If you can’t find these, just coarsely chop about 1/4 to ½ cup of onion, and saute a few minutes to soften)
Instructions:
Heat oven to 425 degrees F. Prepare pastry as directed except – roll 2/3 of pastry for bottom crust, and fit into 9-inch pie pan. Roll remainder into a rectangle, about 10x6 inches. Cut rectangle into 12 strips, each ½ inch wide.
Melt butter in a large saucepan over low heat. Blend in flour, salt, pepper, and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in chicken and vegetables.
Pour into pastry-lined pie pan. Place 7 strips of pastry across filling; arrange remaining strips crisscross to make a lattice top.
Trim; turn edge of bottom crust over strips. Seal and flute. Cover edge with 2 to 3 inch strip of aluminum foil to prevent excessive browning; remove foil during the last 15 minutes of baking. Bake 35-40 minutes, until golden brown.
Makes 6 servings.
-----
CLASSIC DOUBLE PIE CRUST
Ingredients
Crust
• 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
• 1 1/4 teaspoons table salt
• 1/4 cup (46g) vegetable shortening
• 10 tablespoons (142g) unsalted butter, very cold
• 6 to 10 tablespoons (85g to 142g) ice water
Instructions
1. Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess.
2. In a medium-sized mixing bowl, whisk together the flour and salt.
3. Add the shortening, working it in until the mixture is evenly crumbly, like coarse beach sand; you want everything thoroughly combined.
4. Cut the butter into small (about 1/2) cubes.
5. Add the butter to the flour mixture, and work it in roughly with your fingers, a pastry cutter, or a mixer. Don't be too thorough; the mixture should be quite uneven, with big chunks of butter in among the smaller ones. People get nervous about pie crust, and in their anxiety they tend to work the dough too much. Working the butter in completely makes a mealy crust rather than a flaky one.
6. Drizzle 4 tablespoons of water over the flour mixture, tossing gently to combine.
7. Add enough additional water to make a chunky, fairly cohesive mixture. It should hold together when you gather a bit up and squeeze it in your hand. Beware of kneading the pastry too much and/or adding too much water, as this will toughen the crust.
8. Gently shape the pastry into a cohesive mass. Or before shaping, take it a step further: Transfer the shaggy mixture to a piece of parchment paper. Press it into a rough rectangle and fold the dough into thirds, like a business letter. If necessary, spritz any dry areas with cold water and flatten and fold again, repeating the process until all errant bits of dough have been incorporated. Folding the dough in this fashion will create more flaky layers in your final crust.
9. Divide the dough in half. Gather each piece into a rough disk. Smooth the disks; it's OK if they have a few cracks in the surface. Smooth their edges by running the disks along a floured surface like a wheel.
10. Wrap the crusts in plastic or your favorite reusable storage wrap. Chill for 30 minutes, or up to overnight. Or wrap in aluminum foil over the plastic, and freeze for up to two months.
11. Return to the Turkey Pot Pie recipe for the rolling out instructions.
-----
Songs from the YouTube Audio Library:
- Kazoom - Quincas Moreira
- Home for the Holidays - TrackTribe
Songs from Epidemic Sound:
- ES_Sassy (Sting) - Martin Landh
Cinematography: Dale McKenzie and 4 cameras!
Editing, Post-Production: Dale McKenzie, Final Cut Pro X
Recipes, How-to: Paula McKenzie
Cameras: Lumix G9, DJI Osmo Pocket 3, iPhone 13 Pro Max in 4K; Panasonic GF6 for the overhead shots; Paula's sound by Rode Wireless GO; sound at the tasting by Rode Wireless PRO
This heavenly Pie was my childhood favourite
How to make a Chicken & Leek Pie. This video will teach you my recipe for a delicious Chicken and Leek pie, made with a bechamel Sauce, Chicken Breast and roasted Leeks. The recipe is very easy and can be made in under an hour. The video will show you the best, quickest and tastiest method for making this tasty treat, How to make a creamy Bechamel Sauce, how to roast off your Leeks and how to poach your Chicken in the Bechamel. The video will show you how to make your Pie using the delicious creamy filling and some puff Pastry. The recipe is great for a family dinner, it is also a beautiful Lunch and left over Pie makes for a delicious late night snack.
My recipe in this video is very easy, quick and fool proof to prepare and cook. Anyone can make this tasty and delicious dish for a date night, a dinner party, to feed the whole family, or to impress your friends. This recipe is hearty and rustic, and so so tasty!
#chickenpierecipe #chickenandleekpie #leeks
FULL RECIPE ⬇️
SUBSCRIBE HERE GUYS ⬇️
WEBSITE & BLOG ⬇️
RELATED VIDEOS ⬇️
Peppered Steak Slice
Sausage Rolls
Puff Pastry Pizza
SOCIAL MEDIA ⬇️
Facebook...
Instagram...
Twitter...
CONTACT ME HERE ⬇️
thewckchannel@gmail.com
DISCLAIMER
This video is not sponsored, some of the links are affiliate links, by clicking them it will not change your shopping experience at all but I may receive a small commission at no additional cost to you.
Thank you so so much for supporting this channel.