This will reduce the liquid leaking into the pastry when the pie is baked. Another one that makes it off of the world wide web and into my humble recipe box. Starting with a shorter end, fold it in three like a business letter. This will take an additional 20 to 40 minutes or so, depending on how cold your filling was to begin with. how would the quick puff pastry do with a pre bake for a recipe such as pumpkin pie or any pie recipe where you want to stay away from a soggy bottom? Fill the second pan with the dried beans, spread evenly. It’s time for fall! Keep an eye one the crust at about the 20-minute mark and make sure the edges aren't burning. Carefully cut 3 to 4 slits into the puff pastry, and apply the egg wash using a pastry brush. This means = cooler weather, sweatshirts, everything pumpkin, apple picking and of course, pie season. The addition of baking powder lightens the pastry, enhancing its layers, and the substitution of sour cream for water increases tenderness and improves flavor. Reduce the oven heat to 350°F and bake for an additional 30 minutes, until the edge of the crust is brown. Now, here's one downside to an all-butter crust. I know it's not made from scratch, but I just love the flakey, butter texture of puff pastry on pot pie. Top with 1 more thawed pastry puff. Wait, don’t panic! Can I use puff pastry to make croissants? Whisk together the flour, salt, and baking powder. I have in the past had my crusts which I pre bake always shrink or pool butter at the bottom of the pie pan and I cant figure out why. Happy baking! First step: start preheating the oven to 425°F. Line pie dish with 1 thawed pastry puff. Here's what you need: about 3 cups chopped fresh peaches, peeled or not; or one 16-ounce bag (454g) frozen peach slices, partially thawed and chopped It also makes a little bit extra dough in case you need to patch the edges (which I find I have to do every time). Be sure to leave about an inch perimeter all around the puff pastry sheet so you can properly close your apple pie. Puff Pastry Apple Pie: The classic pie made with a semi homemade short cut. One of the best local renditions of chix pot pie was using an awesome puff pastry top crust. Add the butter, working it in to make a coarse/crumbly mixture. Whisk together the flour, salt, and baking powder. Enjoy a delicious slice topped with ice cream, whipped cream and fresh cherries! Super-flaky pie crust: a simpler puff pastry A traditional puff pastry recipe mixes flour, salt, butter, and water, adds a series of rollouts, folds, and turns, and yields a croissant or other pastry marked by multiple flaky layers. No. That being said, it's very unusual for pie crust to have this issue! Don't worry about any uneven edges; precision isn't your goal here. Happy September! Puff pastry will indeed create a super-flaky pie crust; but it’s also a time-consuming and exacting process. So you have plenty of crust to overlap you'll want to roll them to about 7" rounds or so, about 1/4" thick according to our Apple Galette recipe. There's no need to bring the filling to a boil; you simply want to take the chill off. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food! It keeps in the fridge for 3 - 4 days and tastes even better the next day. You sure can use a quick puff pastry for a pie crust that will be blind baked, Sierra! Do this in a saucepan set over a burner, or in the microwave. Martha Stewart has a recipe for a pumpkin pie like dessert using puff pastry. 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