Stuffed Pie Crust Recipes

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STUFFED-CRUST STRAWBERRY CREAM PIE



Stuffed-Crust Strawberry Cream Pie image

Try this blue-ribbon State Fair Pie Contest winner, a fruity delight featuring a bottom crust stuffed with sweet almond filling. It's one of our Top 10 Pies to Try!

Provided by Pillsbury Kitchens

Categories     Dessert

Time 2h35m

Yield 8

Number Of Ingredients 11

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 package (7 oz) almond paste
1 teaspoon cornstarch
1 egg white
1/2 cup granulated sugar
3 tablespoons cornstarch
3 cups sliced fresh strawberries*
1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
8 fresh whole strawberries, if desired

Steps:

  • Heat oven to 400°F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
  • Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
  • Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
  • Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.

Nutrition Facts : Calories 410, Carbohydrate 49 g, Cholesterol 35 mg, Fat 4 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 30 g, TransFat 0 g

STUFFED PIZZA CRUST



Stuffed Pizza Crust image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 21

One 1-pound loaf store-bought frozen bread dough, thawed and left to rise according to the package instructions
All-purpose flour, for dusting
2 teaspoons olive oil, plus more for drizzling
Large pinch kosher salt
Arrabbiata Sauce, recipe follows, cooled
2 tablespoons grated Parmesan
1/4 cup shredded mozzarella
14 slices pepperoni, chopped
10 pieces string cheese, each cut in half to make 2 shorter pieces
1 egg whisked with 1 teaspoon water
4 Roma tomatoes, sliced
Fresh basil leaves, for serving
2 tablespoons olive oil
1 tablespoon crushed red pepper flakes
1 small to medium onion, chopped (about 1/2 cup)
4 cloves garlic, minced
1/2 cup white wine
Two 15-ounce cans crushed tomatoes
1 tablespoon Italian seasoning
Pinch sugar
Kosher salt

Steps:

  • Preheat the oven to 475 degrees F.
  • Roll and stretch out the risen dough on a floured work surface into a rope about 31 inches long. Press a rolling pin into the dough to create a trench and roll it to a rectangle about 3 inches wide.
  • Keeping a 1/2-inch border on each long side of the dough, smear the remaining dough with the olive oil and sprinkle with salt. Spread the surface with a nice thin layer of the Arrabbiata Sauce, then sprinkle with the Parmesan, mozzarella and pepperoni. Arrange the string cheese pieces on top in a double line. Fold the long sides of the dough up over the center (over the string cheese) and pinch the edges together well so there's no leakage. Bring the ends together to form a circle.
  • Drizzle a baking sheet with olive oil. Carefully transfer the dough circle to the prepared baking sheet, flipping it over before putting it on the sheet so the seam side is down. Brush the egg wash over the surface of the dough. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, about 15 minutes. Transfer to a board to rest for 10 minutes before cutting.
  • Arrange the tomato slices and basil leaves in concentric circles in the middle of the pizza crust ring and serve with a dish of the remaining Arrabbiata Sauce on the side for dipping.
  • Heat a pan over medium-high heat until hot and add the olive oil. Throw in the red pepper flakes and onions, give them a stir and cook until softened, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the wine, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt. Bring to a simmer, reduce the heat to low and simmer for 30 minutes.

STUFFED PIE CRUST



Stuffed Pie Crust image

Just another "get culinary creative" recipe with things on hand.

Provided by Monika Rosales

Categories     Savory Pies

Time 40m

Number Of Ingredients 9

1 pkg refrigerated pie crust
1 pkg spinach, frozen
1/2 small onion, finely chopped
8 oz pancetta, chopped
8 oz mozzarella cheese, shredded
2 eggs
1/4 c milk
salt/pepper
1 tsp oil

Steps:

  • 1. defrost spinach and drain well, add to a bowl.
  • 2. in a saute pan, place the oil, onion and pancetta (you can use bacon,or omit all together for vegetarian)
  • 3. let cool and combine with the spinach, add beaten eggs (reserve about a tablespoon for the egg wash)cheese, milk, salt and pepper ( of course minus the pie crust).
  • 4. roll out (gently) the two pie crust, fill each one with the mixture (divide evenly)and fold all 4 sides..place on a greased cookie sheet seam side down...egg wash the tops and sprinkle with sesame seeds ( can be left out) bake at 350 degrees for about 20 mins or until golden brown...let cool before cutting.

STUFFED-CRUST STRAWBERRY CREAM PIE (PILLSBURY)



Stuffed-Crust Strawberry Cream Pie (Pillsbury) image

Make and share this Stuffed-Crust Strawberry Cream Pie (Pillsbury) recipe from Food.com.

Provided by 2Bleu

Categories     Pie

Time 2h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box
1 (7 ounce) package almond paste
1 teaspoon cornstarch
1 egg white
1/2 cup granulated sugar
3 tablespoons cornstarch
3 cups sliced fresh strawberries
1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
8 fresh strawberries

Steps:

  • Heat oven to 400°F Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
  • Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
  • Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
  • Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.

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