Bowl Pie Shells and Tops
Bowl Pie Shells and Tops

Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, bowl pie shells and tops. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Bowl Pie Shells and Tops is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Bowl Pie Shells and Tops is something that I’ve loved my whole life. They’re fine and they look wonderful.

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 have bowl pie shells and tops using 5 ingredients and 9 steps. Here is how you cook it.

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

CONS: The crust cracked a bit even when fully thawed, but was easy to patch back together. Turkey Pot Pie with Stuffing Crust. This Turkey Pot Pie with Stuffing Crust is a great way to get your favorite Thanksgiving foods in one meal. Plus, it's perfect for using up leftover turkey.

Instructions 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.

This Turkey Pot Pie with Stuffing Crust is a great way to get your favorite Thanksgiving foods in one meal. Plus, it's perfect for using up leftover turkey. A mix of turkey and vegetables in a creamy sauce is covered with stuffing and baked until the crust is golden. 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.

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