Wednesday, November 2, 2011

Honeyville Farms Pie Class Notes and Printable PDF

Usually on Monday I share food storage recipes and ideas.  Tuesday is our Tutorial...but since I did a huge amount of work developing recipes and preparing for my pie class yesterday...I wanted to share the details of the class! These pies were completely raved about! Plus...every single recipe is made from 100% food storage. You'll see it and be astounded! Plus, it all tasted outstanding! Huge perk!  So, thank you Honeyville Farms once again for providing the free ingredients and allowing me to teach at your stores! I love being able to connect with folks! Check  out which classes I'm teaching next by going here

Pie In The Sky!

Beginners' Pie Seminar 
with Food Storage Ingredients

by Chef Stephanie Petersen for Honeyville Farms

Welcome to pie and the tips and techniques for making amazing pie!
We'll be covering:
  • Basic Pie Crust Tutorial
  • Homemade frozen pie tips
  • Fruit fillings (double crusted Pie)
  • Custard fillings (lemon curd,sweet potato, cocoa-cream and pumpkin filling)
  • Meringue toppings using powdered egg white
  • Streusel topping
All these recipes will be made with food storage. That's why we're here. Enjoy...and feel free to ask questions. I'm here to make sure your journey is a good one. We might even eat a few pie samples if you're lucky!
Let's start with the Pie Crust Tutorial:
This makes two standard 9 inch single crust pies Using only Food Storage
2 ¼ cup Honeyville Pastry or All Purpose Flour
½ tsp Real Salt
1 cup Honeyville shortening powder
½ cup Honeyville butter powder
1/3-1/2 cup Ice cold water
3T white vinegar
1. Combine the flour and salt. Combine the shortening powder and butter powder very well in a large bowl. Add 2T cold water to the dehydrated oils. Make into a paste. Stir well to be sure there are no lumps.
2.Take shortening/butter combination and “cut into the flour” with a pastry blender. Combine lightly until the
mix resembles course meal or tiny peas: its texture will not be uniform, but will contain small crumbs and small bits and pieces. If you don't have a pastry blender, you can certainly use the wire whisk from your mixer. Or, my personal favorite...the techno-chef fingers. Just make sure your hands are freezing cold. It's winter, I'm sure you can work that out.
3. Make a well in the dry stuff and add 1/3 cup cold water and 3 T vinegar. I use vinegar in my crust. I have for years. It helps with the flaky texture and it actually does make an amazing crust. Should you doubt me, please, just try it once. If you don't like it, never return to it. I doubt you'll feel that way though. You may need more or less, so go with 2 T of vinegar at first...but I can't think if the last time I needed to change the recipe and add more water or vinegar than what it says.
  1. Lightly combine, just until mixed. Over mixing the dough will always result in hard non-flake-like crust. You have been warned. I bring it together. Knead it only a few times and making into a ball. Place in a bowl covered with plastic. .Refrigerate about 30 minutes. It will be easier to work with, and it gives the gluten (protein in the wheat) time to rest so the dough will roll out easier.
  2. Forming Crust Sheets. Take half of the dough. With your hands form it into a patty. I put my dough between two pieces of wax paper. I've used this method since my Granny Barbara W showed it to me. Forever. It's never failed me. Lightly...and I do mean lightly...wipe the counter top with a lightly damp clean washcloth. Place a piece of wax paper down,about 1 foot by 1 foot. Put the dough down. Top with another piece of wax paper of same proportions. Wax paper helps contribute to a tender crust, using extra flour on the counter instead may lead to a dry crust if overdone. This keeps me good.
6.Roll the dough out into a circle. This may take practice to get it just right. Take your time.
7. Remove paper. Once to the edges of the wax paper, remove the top piece of paper. Place crust, uncovered side down in the pan, with an inch or so of crust hanging over the edge of the pan. Now remove the second piece of crust.
8. Trim the edge so it hangs over about 3/4 inch, then fold it under so it leaves a little rim on the pan. This one comes up about 1/2 inch.
9. Flute the edges. I will now play the flute for your listening pleasure...pppflllkkkkiiispuutttt. Like so. Place one finger inside the pan and with your other hand pinch on the outside of the dough, pinching the dough between them.
Don't expect your first pie to look this neat and tidy. I may have made several hundred pies in the course of my days. If, however, yours looks this... Nice. You're a freak-of-nature-genius. I don't even know what to say.
10. Bake it right. You will need a 400 degree pre
Bake 15-20 minutes, just to make the crust nice and pre-cooked crust for pudding and cream pie.
*Pie dough is good in the fridge up to 4 days--Pat the dough into a ball and wrap tightly with plastic wrap. Allow dough to soften to room temperature a bit before trying to roll it out.
Standard Recipe for Pastry dough (using shortening)
Basic Pastry crust: 2 9 inch single shells or 1 9 inch two crust pie
2 1/4 cup pastry flour (for whole wheat pastry flour increase water to about 1/3 cup)
1/2 tsp salt
1 cup shortening (crisco works but if you want non trans-fat try "Spectrum" brand)
3T cold water
3T vinegar
Directions: Mix flour and salt, cut in shortening with a pastry blender. combine lightly until the mix resembles course meal or tiny peas: its texture will not be uniform, but will contain small crumbs and small bits and pieces. Sprinkle water and vinegar over mixture one Tablespoon at a time and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently into a ball. This will vary on the moisture content of the flour.
Divide the dough into two balls. Roll the bottom dough out in a circle 2 inches larger than the pie pan(that's 11 inches in diameter), then fit it loosely but firmly into the pan. I do this by lightly folding the dough in half and gently picking it up with my hands. You may roll it out on parchment paper or wax paper to ease this "pick up" process. By far my favorite method is to roll dough between two pieces of parchment paper. I use a light swipe of a damp washcloth first on the counter, this moisture holds the paper in place. Once rolled, I remove the top piece of paper, flip the crust into the pan and remove the second piece of paper. Roll out the top crust. Fill the pie generously with pie filling of your choice, then put on the top and prick in several places with a fork or cut vents. Crimp or flute the edges and bake as directed I usually cover the edges with a strip of foil or a metal ring called a pie guard. Pie will get nice and brown but the edges will get almost black without the pie guard.
Frozen Pie Tips:
*Did you know pie dough is good in the freezer for up to 3 months? Yes!! You can make your own freezer pies! Most custard based pies will become runny, and remember that cornstarch will not hold it's thickening once frozen. Ultra gel will keep it's hold. If you thicken your filling with all natural flour (birds and flowers in a light green meadow...ahhhh) it will hold forever!*You can freeze a pie filled with fruit filling and just add 20 minutes to the baking time of the original recipe.
Freeze uncooked crust in aluminum pie pans, put in a gallon size freezer bag and stack them if you want to maximize freezer space.
When you want to bake frozen pies transfer them out of the foil into a stoneware pie plate for crispiest crust.
Unbaked pie shells can also be filled with savory fillings like Quiche and pot pie stew!*Now here is the bonus of freezing. Because of the expansion of freezing and defrosting, those protein strands we talked about will stretch, break, and become even more tender. Meaning if you freeze your dough, you can count on flakier crust! How cool is that?!
Chef Tess' Food Storage Fruit Pies and Fillings
In general, it takes between 2 and 3 T of flour to thicken a 4 cup recipe of fresh fruit for a pie filling. Except peaches and nectarines-- they take ¼ cup of flour. Sugar is optional always! I don't use a lot of Splenda but a lot of my diabetic friends do. You can cook your own pie filling on the stove top too! Just simmer 10-12 minutes. Cook the full amount of time to allow the flour to thicken and the starch to cook fully. Allow to cool and use as you would any can of pre-made filling! The benefit is that this will have more fruit and no additives! If I am going to use a filling right away and not freeze it... I use cornstarch or ultra gel to thicken it. It takes 1-2T (usually right about half as much flour), and the starch cooks much faster so it will be ready quickly- 5-7 minutes. I have been know to use maple syrup in place of sugar in peach pie or Carmel sauce in place of sugar in apple pie--or vise versa.
Wise Woman Apple Pie
1/2 cup sugar or 1/4 cup honey (splenda is okay)
1/2 tsp salt
2 tsp cinnamon (Or Chef Tess Wise Woman of the East Spice blend)
3T cornstarch or Ultra Gel
4 cups Honeyville freezer dried apple, hydrated and drained well
1T vanilla
3T powdered butter
Preheat oven to 425 degrees. Combine all ingredients in a large bowl and put in a prepared pie crust (bottom). Top with other half of the dough, rolled out to a 12 inch diameter. Using a knife, cut off the extra edge so that there is about a half inch of dough hanging all around the outside edge of the pie plate. Roll this "dough lip" under until almost flush with the edge. Seal edged lightly pressing down with a fork or pinching with your fingers into a crimped fashion. Cut several vents in the top (small decorative cookie cutters are sometimes used)--you can now freeze it or bake at 425 degrees 10 minutes. Cover edges with foil or pie guard and lower oven to 350 degrees and bake 30-40 minutes. For frozen, bake at 425 10 minutes and lower to 350, then bake 50 min. to an hour.
Blueberry is my favorite pie-
4 cups
Honeyville freeze dried blueberries
3T Ultra-gel
1/2 cup of brown sugar
1T Honeyville lemonade powder
1 1/2 tsp double strength Madagascar Vanilla
1/2 tsp almond extract
2T melted butter
Preheat the oven to 425 degrees. Line the pie pan (9 inch) with half the pastry dough . Hydrate blueberries by covering with hot 3 cups hot water for 10 minutes. Add ultra gel and remaining ingredients. Pile the mixture into the pan and roll remaining pastry dough to 12 inch diameter. Drape over the top of the blueberry filling of love and happiness. Follow crimping instructions used for the apple pie filling. Cut vents (5-6 cute little holes or one 1 inch hole in the middle). Freeze, then put in a gallon size bag with baking instructions-- or just Bake 10 minutes at 425 then lower to 350 for 30-40 minutes. To bake from frozen, add 20 minutes to final baking time.
Chef Tess' Tropical Mango Pineapple Pie
1 9 inch unbaked pie shell
3 cups Honeyville Freeze Dried Mango
1 cup Honeyville Freeze dried pineapple
¾ cup Honeyville vanilla pudding mix
¼ cup Ultra gel
Directions: Combine the filling mixtures with 4 cups hot water. Stir well and allow to set about 10 minutes.
Pour into a prepared pie shell and top with crumble topping: Combine ½ cup All purpose flour, ½ cup Honeyville powdered butter. 

powder, ½ cup Honeyville granulated honey, ¼ cup Honeyville macaroon coconut. Mix with 3T cold water until crumbly. Top pie. Bake 350 degrees 30-40 minutes.

Chef Tess Custard Pie Food Storage Recipes

Chef Tess' Spiced Lemon Curd and blackberry Meringue Pie
1 baked 9 inch pie shell (baked 15 minutes 425 degrees)
6T Honeyville whole egg powder
½ cup sugar
½ cup Honeyville lemonade powder
¼ cup Honeyville butter powder
1/8 tsp Chef Tess Wise Woman of the East Spice blend or pumpkin pie spice
½ cup Honeyville freeze dried blackberries
1 recipe Chef Tess-no-mess-never-fail food storage meringue
Combine ingredients (except for the blackberries and the meringue recipe). Add ¾ cup warm water. 

Whisk together  over a double boiler 15 minutes until slightly thickened. Fold in the freeze dried blackberries, just until coated. Pour into a baked 8-9 inch baked pie shell. Preheat oven to 350 degrees. 
Prepare meringue recipe and top lemon curd mixture with whisked recipe Chef Tess-no-mess-never-fail food storage meringue. Bake 10-15 minutes at 350 degrees.  This will be a thinner coat of meringue than I use for regular pie. It's more like a meringue "crust". 


Chef Tess Old-fashioned Southern Sweet Potato Cranberry Pie topped with Meringue
1 9 inch unbaked pie shell
2 cups Honeyville freeze dried sweet potatoes (1.75 oz) Pulsed in a spice mill until powdered
½ cup Honeyville butter powder (1.5 oz)
1 cup sugar (6.15 oz)
¼ cup Honeyville vanilla pudding mix (1.15 oz)
¼ cup Honeyville whole egg powder (.6 oz)
½ tsp Chef Tess Wise Woman of the East spice blend
2T Ultra gel (.4 oz)
½ cup Honeyville dehydrated cranberries (2 oz)
1 recipe Chef Tess no-mess never-fail-food storage meringue.
Directions: Combine sweet potato powder, butter powder, sugar, vanilla pudding mix, egg powder, Chef Tess spice blend, and ultra gel in a medium bowl. Add 1 ¼ cup warm water and whisk well. Stir in the cranberries. Preheat oven to 350 degrees. Pour the filling mixture into the shell and bake for 50 minutes.

 Whisk the meringue according to the recipe.  Top pie with meringue 
and then bake 10 minutes until lightly browned.  

Raspberry Chocolate-Sour cream Pie 
with shaved Bavarian Chocolate
2 9 inch pie shell, baked 425 degrees 12-15 minutes, then cooled
2 cups Honeyville Raspberry Hot Cocoa mix (OR any flavor) (9.15 oz)
1 cup Honeyville sour cream powder (1.5 oz)
1 cup Honeyville Chocolate pudding mix (3.15 oz)
2 tsp double strength vanilla
1cup dark chocolate chips or Bavarian chocolate, chopped fine
Extra chocolate for garnish
4 cups whipped cream
Directions: Preheat oven to 425 degrees. Bake shells 12-14 minutes until lightly brown. Remove from oven. When still slightly warm, Divide the chocolate between the two pies. Cover the bottom of the crust with the chocolate chips and allow to melt. Spread the chocolate all over the crust. Cool shells.
In a medium bowl, combine the cocoa mix, sour cream powder, and pudding mix with 4 cups cool water and whisk until smooth. Pour half of the filling into each prepared pie shell. Top with whip cream and shaved chocolate garnish.
Chef Tess' Pumpkin Chocolate chip pie
filling you will need:
2 cups canned pumpkin puree
1 cup sugar
¼ cup Honeyville whole egg powder
1 1/2 cup evaporated milk OR 2 cups buttermilk ( I usually use buttermilk)
1/3 cup ultra gel
1 tsp vanilla, 1 tsp Chef Tess Wise Woman of the East Spice Blend or pumpkin pie spice
1/2 cup chocolate chips (optional)

Whisk all ingredients together like crazy in a medium mixing bowl. Fill a 9 inch uncooked pie crust with custard mixture. Place on a sheet pan. See if you can get it to the oven without spilling. Is that mean? It bakes 325 degrees 55 minutes, or until firm.
Chef Tess Meringue and Crumble Toppings

Chef Tess-no-mess-never-fail Meringue from Food Storage
3T Honeyville dehydrated egg white (.7 oz)
¾ cup warm (not boiling) water
6T sugar (2 oz)
1T Ultra gel ( .2 oz)
1 tsp vanilla
In a very clean (must be free from any oily film whatsoever!)metal bowl combine the egg white powder and water with a whisk until smooth. Fit a stand mixer with a metal bowl with the wire whisk (again, VERY clean). Pour egg whites into the bowl.
 Turn mixer on medium high setting. In a small bowl, combine the sugar and ultra gel. 
When eggs start to get stiff and glossy, add the sugar mixture in a steady stream to the mixer. 
Continue to whisk about 4 minutes until firm peaks form. Add vanilla and mix to combine.

 Scoop onto prepared pie and bake 12-15 minutes at 350 degrees.

Chef Tess' Streusel Topping

1 cup all purpose flour
1 cup Honeyville butter powder
1 cup sugar
1/2 tsp almond flavor
Combine dry ingredients. Add ¼ cup cold water and mix with a fork until crumble topping is formed. Use as Streusel topping for pies, muffins and baked goods.

Take it to your kitchen Printable Here
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