What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 ground beef pie crust recipe that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Ground Beef Pie Crust Recipe
What are 3 tips for making pie crust?
Use this list of simple tips, from choosing the best ingredients to using the proper technique, to turn out a perfect pie crust every time.
- Use Very Cold Butter or Fat. …
- Retain Some Chunks. …
- Limit the Water. …
- Chill the Dough. …
- Roll the Dough, Turn the Dough. …
- Think Curbs, Not Driveways. …
- Let the Dough Fall Into the Pan.
How do I keep my meat pie crust from getting soggy?
Add a Layer
Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.
What are the ingredients for Meatpie?
How does Gordon Ramsay make pie crust?
Should I put an egg in my pie crust?
Egg: This makes the dough more pliable and easy to roll out. Eggs also make the crust more compact. Acid and Alcohol: Both acid and alcohol tenderize pie dough, make it easier to roll out, and prevent it from shrinking in your pan.
What are the 4 basic ingredients needed to make a pie crust?
All you need are 5 easy ingredients to make pie crust — flour, butter, salt, sugar (optional) and ice water — plus about 15 minutes of active prep time if you would like to make this recipe completely by hand. (Or less than 10 if you happen to own a food processor, which makes this recipe even easier.)
Should you Prebake pie crust?
But the one surefire way to make absolutely certain your pie’s crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That’s right: bake the bottom crust first, before adding the filling.
Why does my bottom pie crust not cook?
Prebaking — baking the pie crust before adding the filling — is your answer. Bake your crust, add the filling, and bake until the filling is done. I promise you, the crust won’t burn on the bottom; the filling will insulate it.
Should you poke holes in bottom of pie crust?
This baking time is just for the crust, not a filled pie. However, the crust can be used for a filled by, the baking time will vary for each recipe. For a filled pie, do not poke holes in the crust.
How do you make dough for meat pie?
- To make the dough. In a shallow mixing bowl, add flour, salt, sugar (if using) and butter. …
- To make the yummy pie filling. Place a pan on medium heat and add oil, heat for 2 minutes, add chopped onions and fry till onion is translucent. …
- Rolling the dough and making the meat pie. Preheat oven at 180C/350F.
Why is my meat pie dough breaking?
If your pie dough breaks and crumbles when you try to roll it out, it’s probably too dry. This is a relatively easy fix. Just sprinkle some cold water over the dough with your fingers and work it in—gently! —until the dough comes together.
Why is my Nigerian Meat Pie hard?
This is because the heating capacity of various ovens differ and by checking it you would know whenthe meat pies begin to harden and brown. Make sure you take them out of the oven the moment it is ready and leave to cool outside not in the oven.
What is Gordon Ramsay’s favorite pie?
Chef Gordon Ramsay Apple Pie recipe with a tart apple filling, a buttery pie crust golden and flaky. A traditional apple pie is as endless as they come, it is one of those favorite comforting desserts.
How do you make a Mary Berry apple pie?
Classic apple pie by Mary Berry.
|cooking apples, peeled, cored and thickly sliced
|diced white baking vegetable fat
|Milk, to glaze
How do you make Paul Hollywood shortcrust pastry?
For the shortcrust pastry
- 225g plain flour, plus extra for dusting.
- a pinch of fine salt.
- 60g cold unsalted butter, cut roughly into 1cm dice, plus extra for greasing.
- 60g lard, cut roughly into 1cm dice.
- 3─5 tablespoons very cold water.