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Pie shells
I like a pot pie from time to time but don't like the prices of good frozen
pie shells - like 2 for $3.50 or so IIRC. Discouraging! Are home-made pie shells hard to make? I have somewhere. perhaps here, gotten the idea that they are. TIA -- "Where there's smoke there's toast!" Anon |
Pie shells
"KenK" > wrote in message ... > I like a pot pie from time to time but don't like the prices of good > frozen > pie shells - like 2 for $3.50 or so IIRC. Discouraging! Are home-made pie > shells hard to make? I have somewhere. perhaps here, gotten the idea that > they are. Yes it is very easy. Treat it gently and keep it cold. -- http://www.helpforheroes.org.uk/shop/ |
Pie shells
On 1/14/2014 12:33 PM, KenK wrote:
> I like a pot pie from time to time but don't like the prices of good frozen > pie shells - like 2 for $3.50 or so IIRC. Discouraging! Are home-made pie > shells hard to make? I have somewhere. perhaps here, gotten the idea that > they are. > > TIA > > That depends on whether or not you're comfortable with preparing and rolling out pie crust dough and gently fitting it into pie pans. I'm not one of those people. :) Jill |
Pie shells
"KenK" > wrote in message ... >I like a pot pie from time to time but don't like the prices of good frozen > pie shells - like 2 for $3.50 or so IIRC. Discouraging! Are home-made pie > shells hard to make? I have somewhere. perhaps here, gotten the idea that > they are. Not at all hard to make. Just follow simple rules; use ice water, use a pastry tool or fork that will break up the flour/fat into pea sized bits, don't overmix - just pull everything together into a tight ball then roll out. Keep your hands out of it as the colder it is the more flakey and tender the crust will be. --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com |
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Pie shells
On Tuesday, January 14, 2014 9:33:02 AM UTC-8, KenK wrote:
> I like a pot pie from time to time but don't like the prices of good frozen > > pie shells - like 2 for $3.50 or so IIRC. Discouraging! Are home-made pie > > shells hard to make? I have somewhere. perhaps here, gotten the idea that > > they are. > > > > TIA > > > > > > -- > > "Where there's smoke there's toast!" Anon Yes, they are very hard to make...just go to Denny's an order a pot pie and be done with it. |
Pie shells
"jmcquown" > wrote in message ... > On 1/14/2014 12:33 PM, KenK wrote: >> I like a pot pie from time to time but don't like the prices of good >> frozen >> pie shells - like 2 for $3.50 or so IIRC. Discouraging! Are home-made pie >> shells hard to make? I have somewhere. perhaps here, gotten the idea that >> they are. >> >> TIA >> >> > That depends on whether or not you're comfortable with preparing and > rolling out pie crust dough and gently fitting it into pie pans. I'm not > one of those people. :) > > Jill Me either. |
Pie shells
"Julie Bove" > wrote in message ... > > "jmcquown" > wrote in message > ... >> On 1/14/2014 12:33 PM, KenK wrote: >>> I like a pot pie from time to time but don't like the prices of good >>> frozen >>> pie shells - like 2 for $3.50 or so IIRC. Discouraging! Are home-made >>> pie >>> shells hard to make? I have somewhere. perhaps here, gotten the idea >>> that >>> they are. >>> >>> TIA >>> >>> >> That depends on whether or not you're comfortable with preparing and >> rolling out pie crust dough and gently fitting it into pie pans. I'm not >> one of those people. :) >> >> Jill > > Me either. Pah easy peasy:)) Actually I don't have a lot of choice:) I made one only last week when eldest granddaughter was here (the chicken and mushroom one) it is a favourite of hers:) -- http://www.helpforheroes.org.uk/shop/ |
Pie shells
On 14 Jan 2014 17:33:02 GMT, KenK > wrote:
> I like a pot pie from time to time but don't like the prices of good frozen > pie shells - like 2 for $3.50 or so IIRC. Discouraging! Are home-made pie > shells hard to make? I have somewhere. perhaps here, gotten the idea that > they are. > > TIA If you have a food processor, they're "as easy as pie"! -- Good Food. Good Friends. Good Memories. |
Pie shells
On Tue, 14 Jan 2014 22:57:27 -0000, "Ophelia"
> wrote: > > made one only > last week when eldest granddaughter was here (the chicken and mushroom one) > it is a favourite of hers:) Please post what you do, I won't ask for a recipe because I won't follow it anyway. :) -- Good Food. Good Friends. Good Memories. |
Pie shells
On Tue, 14 Jan 2014 14:41:26 -0800 (PST), Chemo
> wrote: > On Tuesday, January 14, 2014 9:33:02 AM UTC-8, KenK wrote: > > I like a pot pie from time to time but don't like the prices of good frozen > > > > pie shells - like 2 for $3.50 or so IIRC. Discouraging! Are home-made pie > > > > shells hard to make? I have somewhere. perhaps here, gotten the idea that > > > > they are. > > > > Yes, they are very hard to make...just go to Denny's an order a pot pie and be done with it. If you'd said Marie Callender's, my BS meter wouldn't have gone off like it just did. -- Good Food. Good Friends. Good Memories. |
Pie shells
"sf" > wrote in message ... > On Tue, 14 Jan 2014 14:41:26 -0800 (PST), Chemo > > wrote: > >> On Tuesday, January 14, 2014 9:33:02 AM UTC-8, KenK wrote: >> > I like a pot pie from time to time but don't like the prices of good >> > frozen >> > >> > pie shells - like 2 for $3.50 or so IIRC. Discouraging! Are home-made >> > pie >> > >> > shells hard to make? I have somewhere. perhaps here, gotten the idea >> > that >> > >> > they are. >> > > >> >> Yes, they are very hard to make...just go to Denny's an order a pot pie >> and be done with it. > > If you'd said Marie Callender's, my BS meter wouldn't have gone off > like it just did. Denny's used to sell pies. Not sure if they do now or not. Perhaps by the slice but I don't recall the pie case like they used to have. |
Pie shells
"sf" > wrote in message ... > On Tue, 14 Jan 2014 22:57:27 -0000, "Ophelia" > > wrote: > >> >> made one only >> last week when eldest granddaughter was here (the chicken and mushroom >> one) >> it is a favourite of hers:) > > Please post what you do, I won't ask for a recipe because I won't > follow it anyway. :) Not sure what you mean ... what I do! No point in telling you what I use or how I cook it if you won't follow it anyway. -- http://www.helpforheroes.org.uk/shop/ |
Pie shells
On 2014-01-15 7:24 AM, Ophelia wrote:
> > > "sf" > wrote in message > ... >> On Tue, 14 Jan 2014 22:57:27 -0000, "Ophelia" >> > wrote: >> >>> >>> made one only >>> last week when eldest granddaughter was here (the chicken and >>> mushroom one) >>> it is a favourite of hers:) >> >> Please post what you do, I won't ask for a recipe because I won't >> follow it anyway. :) > > Not sure what you mean ... what I do! No point in telling you what I > use or how I cook it if you won't follow it anyway. > > Maybe she prefers to cook the way I do, styles and methods rather than exact recipes. My wife uses a technique for braises dishes and makes meat pie fillings. It is method not an exact recipe. She sautes the vegetables, takes them out and sears the meat. Puts everything back into the pan and adds liquid and simmers for a while. Then she thickens it to the right consistency, then into the pie and into the oven. The thickening is the tricky part. You have to account for the baking additional thickening while baking. You don't want it to be runny, and you don't want to dry out. |
Pie shells
"Dave Smith" > wrote in message ... > On 2014-01-15 7:24 AM, Ophelia wrote: >> >> >> "sf" > wrote in message >> ... >>> On Tue, 14 Jan 2014 22:57:27 -0000, "Ophelia" >>> > wrote: >>> >>>> >>>> made one only >>>> last week when eldest granddaughter was here (the chicken and >>>> mushroom one) >>>> it is a favourite of hers:) >>> >>> Please post what you do, I won't ask for a recipe because I won't >>> follow it anyway. :) >> >> Not sure what you mean ... what I do! No point in telling you what I >> use or how I cook it if you won't follow it anyway. >> >> > > > Maybe she prefers to cook the way I do, styles and methods rather than > exact recipes. My wife uses a technique for braises dishes and makes meat > pie fillings. It is method not an exact recipe. She sautes the vegetables, > takes them out and sears the meat. Puts everything back into the pan and > adds liquid and simmers for a while. Then she thickens it to the right > consistency, then into the pie and into the oven. Heh pretty much my method:)) > The thickening is the tricky part. You have to account for the baking > additional thickening while baking. You don't want it to be runny, and you > don't want to dry out. I take my meat out to thicken. I put in bits of my roux paste until it is as thick as I like, then I return the meat to the pan. -- http://www.helpforheroes.org.uk/shop/ |
Pie shells
On Wed, 15 Jan 2014 12:24:14 -0000, "Ophelia"
> wrote: > > > "sf" > wrote in message > ... > > On Tue, 14 Jan 2014 22:57:27 -0000, "Ophelia" > > > wrote: > > > >> > >> made one only > >> last week when eldest granddaughter was here (the chicken and mushroom > >> one) > >> it is a favourite of hers:) > > > > Please post what you do, I won't ask for a recipe because I won't > > follow it anyway. :) > > Not sure what you mean ... what I do! No point in telling you what I use > or how I cook it if you won't follow it anyway. IOW, you didn't give me a recipe for fishcakes - but you told me how to do it and that's all I need. Basically, I just wanted to know if there was a cream sauce (or what) binding the chicken and mushrooms. -- Good Food. Good Friends. Good Memories. |
Pie shells
"sf" > wrote in message ... > On Wed, 15 Jan 2014 12:24:14 -0000, "Ophelia" > > wrote: > >> >> >> "sf" > wrote in message >> ... >> > On Tue, 14 Jan 2014 22:57:27 -0000, "Ophelia" >> > > wrote: >> > >> >> >> >> made one only >> >> last week when eldest granddaughter was here (the chicken and mushroom >> >> one) >> >> it is a favourite of hers:) >> > >> > Please post what you do, I won't ask for a recipe because I won't >> > follow it anyway. :) >> >> Not sure what you mean ... what I do! No point in telling you what I >> use >> or how I cook it if you won't follow it anyway. > > IOW, you didn't give me a recipe for fishcakes - but you told me how > to do it and that's all I need. Basically, I just wanted to know if > there was a cream sauce (or what) binding the chicken and mushrooms. Ahhh now I understand:))) I don't have a recipe for my chicken and mushroom pie either so ... Fried onion, brown chicken. Add chopped mushrooms and chicken stock and simmer till meat is cooked! When cooked take out chicken, cook down and add roux paste in bits! Make it thick because the cream will thin it. Add plenty of heavy cream to your taste. Cook down a bit again till sauce is as thick as you want it, add chicken and heat though. I top with suet pastry and as we say - Bob's yer uncle:)) -- http://www.helpforheroes.org.uk/shop/ |
Pie shells
On Wed, 15 Jan 2014 13:52:21 -0000, "Ophelia"
> wrote: > > > "Dave Smith" > wrote in message > ... > > On 2014-01-15 7:24 AM, Ophelia wrote: > >> > >> > >> "sf" > wrote in message > >> ... > >>> On Tue, 14 Jan 2014 22:57:27 -0000, "Ophelia" > >>> > wrote: > >>> > >>>> > >>>> made one only > >>>> last week when eldest granddaughter was here (the chicken and > >>>> mushroom one) > >>>> it is a favourite of hers:) > >>> > >>> Please post what you do, I won't ask for a recipe because I won't > >>> follow it anyway. :) > >> > >> Not sure what you mean ... what I do! No point in telling you what I > >> use or how I cook it if you won't follow it anyway. > >> > >> > > > > > > Maybe she prefers to cook the way I do, styles and methods rather than > > exact recipes. My wife uses a technique for braises dishes and makes meat > > pie fillings. It is method not an exact recipe. She sautes the vegetables, > > takes them out and sears the meat. Puts everything back into the pan and > > adds liquid and simmers for a while. Then she thickens it to the right > > consistency, then into the pie and into the oven. > > Heh pretty much my method:)) > > > > The thickening is the tricky part. You have to account for the baking > > additional thickening while baking. You don't want it to be runny, and you > > don't want to dry out. > > I take my meat out to thicken. I put in bits of my roux paste until it is > as thick as I like, then I return the meat to the pan. Sounds like what I call Chicken Pot Pie. -- Good Food. Good Friends. Good Memories. |
Pie shells
"sf" > wrote in message ... > On Wed, 15 Jan 2014 13:52:21 -0000, "Ophelia" > > wrote: > >> >> >> "Dave Smith" > wrote in message >> ... >> > On 2014-01-15 7:24 AM, Ophelia wrote: >> >> >> >> >> >> "sf" > wrote in message >> >> ... >> >>> On Tue, 14 Jan 2014 22:57:27 -0000, "Ophelia" >> >>> > wrote: >> >>> >> >>>> >> >>>> made one only >> >>>> last week when eldest granddaughter was here (the chicken and >> >>>> mushroom one) >> >>>> it is a favourite of hers:) >> >>> >> >>> Please post what you do, I won't ask for a recipe because I won't >> >>> follow it anyway. :) >> >> >> >> Not sure what you mean ... what I do! No point in telling you what I >> >> use or how I cook it if you won't follow it anyway. >> >> >> >> >> > >> > >> > Maybe she prefers to cook the way I do, styles and methods rather than >> > exact recipes. My wife uses a technique for braises dishes and makes >> > meat >> > pie fillings. It is method not an exact recipe. She sautes the >> > vegetables, >> > takes them out and sears the meat. Puts everything back into the pan >> > and >> > adds liquid and simmers for a while. Then she thickens it to the right >> > consistency, then into the pie and into the oven. >> >> Heh pretty much my method:)) >> >> >> > The thickening is the tricky part. You have to account for the baking >> > additional thickening while baking. You don't want it to be runny, and >> > you >> > don't want to dry out. >> >> I take my meat out to thicken. I put in bits of my roux paste until it >> is >> as thick as I like, then I return the meat to the pan. > > Sounds like what I call Chicken Pot Pie. Yers, we've been here befo) -- http://www.helpforheroes.org.uk/shop/ |
Pie shells
On Wed, 15 Jan 2014 16:36:33 -0000, "Ophelia"
> wrote: > > > "sf" > wrote in message > ... > > > > IOW, you didn't give me a recipe for fishcakes - but you told me how > > to do it and that's all I need. Basically, I just wanted to know if > > there was a cream sauce (or what) binding the chicken and mushrooms. > > Ahhh now I understand:))) I don't have a recipe for my chicken and mushroom > pie either so ... > > Fried onion, brown chicken. Add chopped mushrooms and chicken stock and > simmer till meat is cooked! When cooked take out chicken, cook down and > add roux paste in bits! Make it thick because the cream will thin it. Add > plenty of heavy cream to your taste. Cook down a bit again till sauce is as > thick as you want it, add chicken and heat though. > > I top with suet pastry and as we say - Bob's yer uncle:)) That's all I needed to know, O! Thanks. :) -- Good Food. Good Friends. Good Memories. |
Pie shells
On 2014-01-14 22:57:27 +0000, Ophelia said:
> Pah easy peasy:)) Actually I don't have a lot of choice:) I made one > only last week when eldest granddaughter was here (the chicken and > mushroom one) it is a favourite of hers:) Most things done often are, eventually, done well. Not all things, but things one intends to do well. If one make a lot of pies, chances are one does well. If one only makes a couple, likely it doesn't work out perfectly. Quoth Tennessee Williams: "Don't write a play! Write plays!" |
Pie shells
"sf" > wrote in message ... > On Wed, 15 Jan 2014 16:36:33 -0000, "Ophelia" > > wrote: > >> >> >> "sf" > wrote in message >> ... >> > >> > IOW, you didn't give me a recipe for fishcakes - but you told me how >> > to do it and that's all I need. Basically, I just wanted to know if >> > there was a cream sauce (or what) binding the chicken and mushrooms. >> >> Ahhh now I understand:))) I don't have a recipe for my chicken and >> mushroom >> pie either so ... >> >> Fried onion, brown chicken. Add chopped mushrooms and chicken stock and >> simmer till meat is cooked! When cooked take out chicken, cook down and >> add roux paste in bits! Make it thick because the cream will thin it. >> Add >> plenty of heavy cream to your taste. Cook down a bit again till sauce is >> as >> thick as you want it, add chicken and heat though. >> >> I top with suet pastry and as we say - Bob's yer uncle:)) > > That's all I needed to know, O! Thanks. :) YW :)) -- http://www.helpforheroes.org.uk/shop/ |
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"gtr" > wrote in message news:2014011510162665004-xxx@yyyzzz... > On 2014-01-14 22:57:27 +0000, Ophelia said: > >> Pah easy peasy:)) Actually I don't have a lot of choice:) I made one >> only last week when eldest granddaughter was here (the chicken and >> mushroom one) it is a favourite of hers:) > > Most things done often are, eventually, done well. Not all things, but > things one intends to do well. If one make a lot of pies, chances are > one does well. If one only makes a couple, likely it doesn't work out > perfectly. > > Quoth Tennessee Williams: "Don't write a play! Write plays!" I don't make pies often either, but how can I turn down a request:) -- http://www.helpforheroes.org.uk/shop/ |
Pie shells
On 2014-01-15 07:39:44 +0000, sf said:
>> Yes, they are very hard to make...just go to Denny's an order a pot pie >> and be done with it. > > If you'd said Marie Callender's, my BS meter wouldn't have gone off > like it just did. I think I mentioned that a couple of weeks ago I wanted a pot pie real bad. This, after some 10 years or so without one. We got one at regionally significant Polly's Pies. It sucked SO very large. Crust was fine but the contents were dried-out, overcooked, tasted of nothing in particular except a little too much salt. I've heard folks speak lovingly of Marie Callender's food, but most of it seems to have been distant memories from the 70's. I've never been. I loved those frozen pot pies when I was a kid. I bet I'd hate them now. There is the regionally important La Palma Chicken Pie Shop run by the same crew since the 50's. Hungarian, I think. Everything there is not particularly good--except the pot pies. |
Pie shells
On Wed, 15 Jan 2014 10:23:51 -0800, gtr > wrote:
> I've heard folks speak lovingly of Marie Callender's food, but most of > it seems to have been distant memories from the 70's. I've never been. > I loved those frozen pot pies when I was a kid. I bet I'd hate them now. I'll let you in on a little secret (come closer so I can whisper this in your ear)... Marie Callender's wasn't very good in the '70s either. My husband raved and raved about it (I think he liked it because he liked the company he was with). I finally went and it was one of those Red Lobster moments where you take a bite and wonder how they can charge so much for that cr*p - but people raved and went back for more. Whaaaat? > > There is the regionally important La Palma Chicken Pie Shop run by the > same crew since the 50's. Hungarian, I think. Everything there is not > particularly good--except the pot pies. At least they have a redeeming quality. I probably would have given up on them before I found something I liked. -- Good Food. Good Friends. Good Memories. |
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sf wrote:
> > On Tue, 14 Jan 2014 22:57:27 -0000, "Ophelia" > > wrote: > > > > > made one only > > last week when eldest granddaughter was here (the chicken and mushroom one) > > it is a favourite of hers:) > > Please post what you do, I won't ask for a recipe because I won't > follow it anyway. :) I think she already posted what she did. When someone tells me a "good" recipe, if it sounds doable, I always make it exactly as the recipe says the first time. If I want to make it again, I might make a few personal changes. G. |
Pie shells
"Gary" > wrote in message ... > sf wrote: >> >> On Tue, 14 Jan 2014 22:57:27 -0000, "Ophelia" >> > wrote: >> >> > >> > made one only >> > last week when eldest granddaughter was here (the chicken and mushroom >> > one) >> > it is a favourite of hers:) >> >> Please post what you do, I won't ask for a recipe because I won't >> follow it anyway. :) > > I think she already posted what she did. When someone tells me a > "good" recipe, if it sounds doable, I always make it exactly as the > recipe says the first time. If I want to make it again, I might make a > few personal changes. That is the way I do it too. I've given a recipe before now and they have come back and told me they hadn't liked it. I asked what it was they hadn't liked and the say xyz and I say, but that wasn't in the recipe. They say well yes but we thought it would be better! What can you do? At least make it right the first time to see if you like it .. then .. make your changes! -- http://www.helpforheroes.org.uk/shop/ |
Pie shells
On 1/15/2014 4:48 AM, Julie Bove wrote:
>>> Yes, they are very hard to make...just go to Denny's an order a pot >>> pie and be done with it. >> >> If you'd said Marie Callender's, my BS meter wouldn't have gone off >> like it just did. > > Denny's used to sell pies. Not sure if they do now or not. Perhaps by > the slice but I don't recall the pie case like they used to have. The pies showcased and sold by Denny's aren't even close to a pot pie. Village Inn still sells whole pies (not sure about by the slice) and not a single one of those would be even close to a pot pie. They're all dessert pies. -- DreadfulBitch I intend to live forever....so far, so good. ......Steven Wright |
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The poster could make an oil pastry which you just pat into the pan...no need to roll out or be gentle fitting it in.
N. |
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Nancy2 > wrote in
: > The poster could make an oil pastry which you just pat into the > pan...no need to roll out or be gentle fitting it in. > > N. > Could you please tell me a bit more about this? I'm not familar with these. I'll try _Joy of Cooking_ later perhaps when I'm off line. Since I posted I checked _Joy_ and discovered the startling amount of shortening, butter, etc. in regular pie crust. I had no idea! Thanks. -- "Where there's smoke there's toast!" Anon |
Pie shells
On 17 Jan 2014 17:43:01 GMT, KenK > wrote:
> Since I posted I checked _Joy_ and discovered the startling amount of > shortening, butter, etc. in regular pie crust. I had no idea! That's why they taste so good, Ken! -- Good Food. Good Friends. Good Memories. |
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