Bowl Pie Shells and Tops
Bowl Pie Shells and Tops

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, bowl pie shells and tops. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Bowl Pie Shells and Tops is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Bowl Pie Shells and Tops is something that I’ve loved my entire life.

For a double-crust or lattice-top pie, refrigerate the bottom crust while you roll out the top crust. Transfer the top crust (it doesn't have to be a perfect circle) to a parchment- or wax paper-lined sheet pan. Cover loosely with plastic, and refrigerate while you prepare the filling.. Brush or drizzle over warm baked pie crust, but do not let glaze run over the edge of the pie.

To begin with this recipe, we have to first prepare a few components. You can cook bowl pie shells and tops using 5 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Bowl Pie Shells and Tops:
  1. Take Pie crust————-
  2. Make ready 1-1/2 cup water
  3. Get 1/2 cup extra Virgin olive oil
  4. Take 2/3 teaspoon kosher salt
  5. Make ready 3 cup all purpose flour

Apple Pie Crust: We love this apple pie crust just as much as we love the filling. Since it's an all-butter pie crust (no shortening), it's flaky and tender. The bottom is never soggy but forms a crispness at the edges which doesn't get any better. It had a deep gold color once baked.

Steps to make Bowl Pie Shells and Tops:
  1. In a pot bring 3/4 cup of water, 1/4 cup extra Virgin olive oil, and kosher salt to a boil. Remove from heat and quickly stir in the flour, until a soft dough forms.
  2. Put into a cool mixing bowl with a bit of flour in it. knead till it's smooth and no cracks in it dust with flour as you need to.
  3. Take a third of the dough and set aside.
  4. Take the 2/3's of the dough and form balls into it. About 2 inch ones make about 7.
  5. Take the rest of the dough and make 7 smaller balls.
  6. Now you can make the bigger balls into bowls with a flat bottom.
  7. They should be uniformed in size and depth. Like little ramekins.
  8. Roll the smaller balls into disc, just a bit wider then the diameter of the dough bowls.
  9. Your done now you can fill with what you like and seal the tops.

The bottom is never soggy but forms a crispness at the edges which doesn't get any better. It had a deep gold color once baked. CONS: The crust cracked a bit even when fully thawed, but was easy to patch back together. Remedies: Crimp the edges of a double crust pie very securely to ensure the pie won't bubble over around the edges. Bake the pie on a sheet pan to collect any juices and keep your oven clean at the same time.

So that is going to wrap it up for this exceptional food bowl pie shells and tops recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!