Pillsbury Refrigerated Pie Crusts - Haier 7.0 Cu Ft Chest Freezer.
Pillsbury Refrigerated Pie Crusts
- (of food or drink) Chilled, esp. in a refrigerator
- (of a vehicle or container) Used to keep or transport food or drink in a chilled condition
- (refrigeration) the process of cooling or freezing (e.g., food) for preservative purposes
- made or kept cold by refrigeration; "keep the milk refrigerated"; "a refrigerated truck"
- (refrigeration) deliberately lowering the body's temperature for therapeutic purposes; "refrigeration by immersing the patient's body in a cold bath"
- (pie crust) pastry used to hold pie fillings
- (Pie crust) A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.
- (in baking (cooking): Unleavened products: pie crusts)
pillsbury refrigerated pie crusts - Pillsbury Easy
Pillsbury Easy as Pie: 140 Simple Recipes + 1 Readymade Pie Crust = Sweet Success
The pie cookbook that's as easy as 1-2-3
With Pillsbury refrigerated pie crust, it’s easier than ever to bake delicious pies with that light and flaky golden-brown crust everyone loves. Pillsbury Easy as Pie serves up 140 mouthwatering pies of every type and stripe, from rustic treats to elegant creations, plus 80 beautiful full-color photos. You'll find comforting fruit and berry pies, creamy or chilled favorites, holiday pies and tarts and even savory pies, turnovers and quiches. There’s also simple advice on pie basics like handling the crust correctly, creating fun edges and making lattice and other easy decorative crusts treatments.
No matter what your level of experience, you'll find easy recipes for delectable pies, including Perfect Apple, Fresh Strawberry and Country Rhubarb pies; Banana Cream, Fluffy Key Lime and Coffee Ice Cream pies; Cranberry-Cheesecake Tart, Pumpkin Pie and Peppermint Truffle Pie; Classic Chicken Pot Pie, Leek Quiche and even empanadas!
Lemon Truffle Pie Recipe
INGREDIENTS Crust 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box Filling 1 cup sugar 2 tablespoons cornstarch 2 tablespoons Pillsbury BEST® all-purpose flour 1 cup water 2 egg yolks, beaten 1 tablespoon butter or margarine 1/2 teaspoon grated lemon peel 1/4 cup lemon juice 1 cup white vanilla baking chips or chopped white chocolate baking bar (6 oz) 1 package (8 oz) 1/3-less-fat cream cheese (Neufchatel), softened Topping 1/2 cup whipping cream 1 tablespoon sliced almonds, toasted* DIRECTIONS 1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes. 2. In 2-quart saucepan, mix sugar, cornstarch and flour. Gradually stir in water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Reduce heat to low; cook 2 minutes, stirring constantly. 3. Remove from heat. Stir about 1/4 cup hot mixture into egg yolks until well blended. Stir egg yolk mixture into mixture in saucepan. Cook over low heat, stirring constantly, until mixture boils. Cook 2 minutes, stirring constantly. 4. Remove from heat. Stir in butter, lemon peel and lemon juice. Place 1/3 cup hot filling in 1-quart saucepan; cool remaining lemon mixture 15 minutes. Stir vanilla chips into hot filling in 1-quart saucepan; cook and stir over low heat just until chips are melted. 5. In small bowl with electric mixer, beat cream cheese on medium speed until fluffy. Beat in melted vanilla chip mixture until well blended. Spread in bottom of cooled baked shell. Spoon lemon mixture evenly over cream cheese layer. Refrigerate until set, 2 to 3 hours. 6. In another small bowl with electric mixer, beat whipping cream on high speed until stiff peaks form. Pipe or spoon whipped cream over pie. Garnish with toasted almonds. Store in refrigerator.
Stuffed-Crust Strawberry Cream Pie Recipe
INGREDIENTS Crust 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box 1 package (7 oz) almond paste 1 teaspoon cornstarch 1 egg white Filling 1/2 cup granulated sugar 3 tablespoons cornstarch 3 cups sliced fresh strawberries* Topping 1 cup whipping cream 2 tablespoons powdered sugar 1/4 teaspoon vanilla 8 fresh whole strawberries, if desired DIRECTIONS 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.
pillsbury refrigerated pie crusts
When most people hear the name Pillsbury, they immediately think of luscious, irresistible desserts. For more than 125 years, the Pillsbury Company has been providing Americans with the best foods, and now they proudly present their extensive collection of exceptional dessert recipes. Pillsbury: Best Desserts has a dish for every sweet tooth, from Golden Pecan Pie to Apple Raspberry Cobbler to Pumpkin Cheesekcake with Praline Sauce to Banana Brownie Split Sundae.
The Pillsbury cookbooks are classics because they provide more than just great recipes--they are valuable sources of cooking and baking information. The first chapter of Pillsbury: Best Desserts, Desserts Basics, provides a thorough introduction to making perfect desserts, including general information about common equipment and ingredients, as well as more specific information, such as how to test a cheesecake for doneness and how to distinguish a cobbler from a crisp or a crumble. The remaining chapters cover the range of possible desserts to satisfy any craving--Cakes and Frostings; Pies and Tarts; Crisps, Cobblers and Other Baked Desserts; Cheesecakes; Mousses, Puddings, Trifles and Other Refrigerated Desserts; Ice Cream and Frozen Desserts; Bake-Off® Desserts; Cookies, Bars and Brownies; and (to top it all off) Sauces--all accompanied by 110 mouth-watering full-color photographs.
With Pillsbury behind the recipes, home cooks can expect delicious, successful desserts for every occasion. Pillsbury: Best Desserts is a must-have on any cookbook fan's shelves.
350 top dessert recipes for anyone who's ever wanted to have the last course first!
Dessert Basics, Cakes and Frostings, Pies and Tarts, Baked Desserts, Cheesecakes, Refrigerated Desserts, Frozen Desserts, Bake-Off® Desserts Cookies, Bars and Brownies, Sauces