CAKE MIX PIE CRUST
Sounds odd, but for some kinds of pies, such as fresh strawberry or an ice cream pie, it works. This is also handy for tarts - just use a cookie cutter to cut circles or flower shapes from rolled-out dough, fit into greased muffin tins, fill and bake.
Provided by Lise in Indiana
Categories Dessert
Time 35m
Yield 1 8, 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F degrees.
- in a large bowl, empty the mix and break up any large clumps. Add the butter and eggs.
- Using clean hands, GENTLY incorporate the better and eggs into the dry mix. this process should take about 3 minutes.
- Turn dough out onto a lightly floured surface and GENTLY knead 10 to 12 times, folding and pushing it until everything is well combined.
- Form dough into a disk and coat with flour. GENTLY roll out the dough to fit your pie pan, rotating the dough as you go, to wensure it is not sticking to the surface. Sprinkle more flour under the dough if needed ( fold dough in half and flour surface, then fold over opposite half and flour).
- To ensure a good fit, place pie plate lightly over rolled dough to check. When ready, fold dough in half and place in pie plate, then unfold.
- Tap the pie pan on the counter several times to nudge the dough down into the corners of the pie pan. Smooth dough along the sides and the rim of the pan. Trim excess dough using the BACK side of a small knife, rotating the pan, as you go. Leave rim smooth, or crimp as desired.
- Bake pie shell at 350 for 25-30 minutes, till lighly browned. Cool and fill with pre-cooked fillings, fresh fruit, or ice cream.
- This dough can also be used for a baked filling (pumpkin, custard) Try other flavors of cake mix, such as devil's food, spice, or lemon.
Nutrition Facts : Calories 421.6, Fat 14.6, SaturatedFat 3.7, Cholesterol 120.8, Sodium 592.2, Carbohydrate 66.9, Fiber 0.9, Sugar 37, Protein 6
DESSERT CRUST FROM A CAKE MIX
I don't usually like traditional pie crusts..love me some cobbler..but not "pie". So it catches my attention when I find a new/different way to make crusts for my desserts. Until I found this, butter w/crushed nilla wafers was my 'go to'...hehe well now I've got options!
Provided by Tracy Joyner
Categories Fruit Desserts
Time 15m
Number Of Ingredients 3
Steps:
- 1. mix dry cake mix, 1 egg and 1/3 cup oil until crumbly.
- 2. Reserve 1 cup of mixture for topping. Press remaining mixture into bottom of 9x13 pan. Bake for 15 minutes.
- 3. If you don't need to topping, use the full amount and press into bottom and up the sides of your pan.
PUMPKIN DESSERT
This is a nice change from pumpkin pie at your next holiday get together. Serve with whipped cream.
Provided by Bea Gassman
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.
- Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.
- In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish.
- In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all.
- Bake 45 to 50 minutes, until top is golden.
Nutrition Facts : Calories 291.8 calories, Carbohydrate 39.1 g, Cholesterol 58.3 mg, Fat 14.1 g, Fiber 2.7 g, Protein 4.6 g, SaturatedFat 5.1 g, Sodium 254.1 mg, Sugar 26.1 g
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