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Best Freezer Pie Recipes - Yahoo Recipe Search
Food NetworkThis dessert, while really sophisticated but oh-so-very-good, is a godsend, in all sorts of ways. First of all, this recipe makes two pies, one of which you can store in the freezer, all ready to serve whenever you need it. Second, the pies are simple to make. Finally, in just this one dessert are three things most of us love when it comes to treats: Oreos, coffee ice cream and fudge sauce. What could be better than that?Food52Some of my best ideas come to me in the middle of the night. I actually thought this one up at about 3 AM. I'd been kicking around a coconut cheesecake recipe trying to perfect it for the coconut contest last week, but I missed the deadline and was getting sick of working on the same cheesecake recipe over and over (as was my boyfriend, who was my chief guinea pig--I mean, taste tester). And then the new contest came along and the idea came to me in the night. I could cut out all the nonsense and freeze the pie! More R&amp;D: no egg, no baking, I reduced the coconut milk to remove some of the water for better texture after freezing, and combined the graham cracker crust with the the original cheesecake recipe's coconut-almond "croccante". As I type this now, I've just discovered coconut cream, which I could probably use in place of regular coconut milk. But what's done is done (and in the freezer), so I'll leave that for another midnight breakthrough.Food.comThis recipe makes two (2) pie crusts, and freezes VERY well. This recipe can be made by hand, or using a food processor. (I make mine by hand since I do not own one). Please make sure not to overprocess the ingredients, as this will result in a very tough crust, not tender and flaky as it should be! The key to a flaky crust is to have all the ingredients COLD when you start. I like to put everything (flour and all) in the freezer for up to 30 minutes before I start. You may also use 1 cup of vegetable shortning, or 1 cup of non-dairy butter, instead of 1/2 cup of each. I prefer using a mix of the two!Food52This is a festival dish but well worth making. Start at least one day ahead because you are making stock to jell. Don't schedule anything else for the two days you are working on this recipe. Serve with a green salad and beer. The best books for this kind of recipe are Jane Grigson's Good Things and Charcuterie and French Pork Cookery. Elizabeth David has some meat pie ish recipes and Diana Kennedy as well. It is amazing if you make your own lard but then you need a three day weekend. I really should look into purchasing a pig, but then I would have to buy a freezer to go with it.Food.comThis "ice cream" was actually an accident--I was making a pie filling and put it in the freezer instead of the fridge, and it came out better than when in the pie! After a few modifications, this is what it has become. I'm sure you could do it with any flavor juice (orange, lemon) but it's so good with lime that I've never tried anything else! The recipe as is comes out very tart (like a good Key Lime pie); the amount of lime juice can be adjusted to taste.Food52Long ago, when I was asked what cooking skill I wish I had, the answer was consistent: I wished I had a knack for rolling out pie dough. And then, also long ago, I found Paula Peck's recipe for Cream Cheese Pastry Dough (genuflect, genuflect.) This dough is, of course, rich and flexible with fat from the cream cheese and the heavy cream. Unlike other pie doughs,it is very tolerant .It makes for a very tender, flaky but sturdy crust and can be re-rolled alot without getting tough.With my conscious conversion to including whole grains in my baking, I have developed a number of versions of this dough. All contain whole wheat or Spelt flour; some have added cornmeal for both texture (crunchy) and flavor. The dough for these Curried Lentil Hand Pies is the cornmeal- containing version., but use whichever flours you like. I have been making these Curried Lentils for a very long time, and , with this dish, I am really proud of creating a pastry that goes so well with the filling, and of the cheese component that is not usually seen with curry and also adds protein to the dish. I am particularly fond of the effect of tomato and abundant fresh ginger in the dish; they really complement and punch up the cumin, coriander etc. Every winter I make big batches of these hand pies and keep them in the freezer for lunches with soup or salad. They are also one of the most popular dishes at our winter Open House and are quickly scoffed by both vegetarians and non-vegetarian friends.I love that I can make them ahead and bake them off before and/or during the party. I once added cooked short grain brown rice to the filling, but I didn't find it as good. This year I hit upon the cheese component and, while I can't really distinguish the cheese (except the melted layer under the dough) the cheese helps bind the lentils and gives the filling a very satisfying richness. ** This recipe has been corrected 12/27/13. It now has the proper amount of cream (3/4 c. and not 1/4 c.)Food52I have a fondness for buttermilk marinated chicken, either fried or roasted, thus, every so often I find myself with extra buttermilk in the house. I started making buttermilk pies when I worked in a BBQ restaurant. I made teeny tiny lemon buttermilk pies that were so creamy and perfect, sometimes the never made it out of the kitchen. The other day I was feeling bake-y and had a couple of pie crusts in the freezer (a cheat, I know, but good in emergencies...I can't be the only one with occasional pie emergencies???), some buttermilk, some creme fraiche. (ahem Merrill) and felt like trying some thing new so here it is. I'm adding an alternative recipe with Meyer Lemon &amp; Lavender, which I am making this evening to finish off a dinner of Provencal-ish Seafood stew. (The best thing about this is it uses one bowl and is ready in under an hour.)YummlyAwesome Super flakey crust I had left over dough so I put it in the freezer. Can you say pop overs? I’ll keep this crust recipe for everPillsbury.com<p>What is a pot pie casserole? It’s the simple way to eat pie for dinner any night of the week! Pot pies contain chunks of poultry or meat and veggies slathered in a rich gravy or sauce, all wrapped in between two flaky pie crusts, making a well-loved main dish pie. Pot pie casseroles take the effort and time out of making a pot pie, so you can enjoy them any time.</p> <p>Our easy homemade classic casserole starts with just a few ingredients you probably already have on hand. The filling is spread in a casserole dish (without the bottom crust), but still topped with a flaky crust over the filling, using Pillsbury™ Original Crescent Rolls. With so few ingredients and just 10 minutes of simple prep, you can pop this dinner into the oven and have it on the table in 35 minutes, rather than the hour plus it takes to make a classic scratch pot pie. And it’s just as delicious as the classic recipe.</p> <p>This 5-star rated recipe is easy enough for a cozy, comforting dinner any night of the week--whether it’s been a hard day at work or it’s a chilly night that beckons for something warm, filling and soothing to the soul.</p> <p>Keep these terrific ingredients in your pantry and freezer, so it’s a breeze to have this family favorite dinner whenever you’re in the mood for a comforting dinner. Or give your meal a flavor twist by using any of the ingredient swaps listed below, for a different casserole every time.</p>
