A Perfect Pie Crust Recipe

A Perfect Pie Crust Recipe

A pie crust recipe should be easy to make and simple to understand. The perfect pie crust should also be buttery and full of flavor. This recipe has all of that and so much more. If you want easy, jump right to the recipe. However, if you want to learn the ins and outs of making a pie crust, read my entire post or just the sections you feel you need. All roads will lead to the same place, a perfect pie crust!

Dough on a pastry mat with a French styled pin in the center.  Dough has just started to be rolled out.

Three Basic Types of Pie Crusts

If you are new to making pie crusts, you are probably confused, and you are not alone. There are actually lots of different crusts, and in America, we call them all pie crust. I won’t even attempt to cover the different types of crusts. However, I will narrow it down to the top three with a few notable pastries that are sometimes used as a pie crust.

CrustFlourFatLiquidSaltSugarEggUses/Characteristics
Basic Crust (Pâte Brisée)YesButterWaterYesNoNoSweet Pies
Savory Pies
Very versatile crust
Basic Sweet Crust (Pâte Sucrée)YesButterWaterYesYesYes (yolk)Sweet Tarts
Can be used with sweet and savory pies
Crumbly crust
Rich Shortcrust (Pâte sablée)Short Bread
or Cookie
ButterNoYesYesNoDesert Pastry
Cookie/Graham Cracker Crust

Those are the three basic crusts. Some additional pastries used as crusts include:

  • Puff pastry
  • Ruff puff pastry
  • Phyllo dough.

    I will save all of those for another day.

Pie Crust Recipe Ingredients

To make a perfect pie crust, I am using the basic pie crust recipe (Pâte Brisée). This crust works perfectly for 80% of the crusts made in American homes. The other 20% are rich shortcrust, aka cookie crusts (like the one used here or here).

The ingredients will yield two crusts rolled into a 9-inch pan. This can make two tarts, quiches, etc. This recipe will also make one double (top and bottom) crusted pie.

  • 1.5 cups (12 oz) all-purpose flour
  • 1 teaspoon of salt
  • 8 ounces butter (cold and diced)
  • 1/2 cup (4.5 oz) cold water
  • 3 teaspoons (.5 oz) vinegar

Pie Crust Recipe Ingredient Notes

Each ingredient in this recipe is necessary to create a rich buttery dough. For the best result, chose each ingredient carefully. Quality matters!

  • Flour – Is the structure of a pie crust. I stick with all-purpose flour. King Arthur’s brand is generally regarded as the best option. (I love their site as well. It has tons of great resources under the learn tab!)
  • Butter – Butter matters! For the best result, always follow these three rules.
    • Rule #1 – Always use unsalted butter. This allows you, the baker, control over how much salt is in your recipe.
    • Rule #2 – Always (if you can afford it) buy European butter. This butter is richer and has a higher fat content. The result is a flavor that can only be achieved using European butter.
    • Rule #3 – When making a crust, always use cold butter. Cold butter is needed to achieve the flakiness in pies that you want. I am so dedicated to this rule that I place it back in the refrigerator once I cut my butter before I use it.
  • Salt – I recommend coarse salt. The flavor disperses perfectly throughout the crust and gives little pops of flavor.
  • Water (cold) – Water is the binding ingredient for this dough. Always use ice water. I fill a glass full of water and then place a couple of ice cubes in it. I then place it in my refrigerator until it is time to add it to the dough. When it’s time, I strain just the water into a measuring cup. (Yes, to make a good pie crust, you really have to be committed to cold butter and cold water!)
  • Vinegar – Is the secret ingredient to a perfect pie dough! By adding vinegar, you stop the formation of gluten, which results in a soft dough.

Vegan modification – To make this pie crust vegan, swap out regular butter for vegan butter/ vegan shortening combination at a 1:1 ratio. (equal parts vegan butter and vegan shortening to the one part butter)

High altitude modification – For high-altitude adjustments, prepare additional cold water than the recipe calls for. As you work the dough, continue to drizzle additional cold water on top of your dough in increments. When your dough comes together easily without crumbling, the dough is ready. If the dough is dry in sports or breaks apart easily, you will need to add some more water.

A Perfect Pie Crust Recipe (Voice Instructions) by lifeonwesterlycreek on Jumprope.

How to mix pie crust ingredients

Step One: Add the salt to the flour and mix well with a whisk. Your goal here is to even distribute the salt throughout the flour.

Step Two: Combine the butter and the flour. There are a few different methods that you can use here, and they all pretty much work, as long as the butter stays cold and is not over blended. I outlined four methods below. Most bakers will stick with the method they are most comfortable with. For me, it is method two.

  • Method one: Finger Tips – Use your fingertips to work the butter into the flour. Using your fingertips, you are transferring as little heat from your hands as possible to the butter. When you are done, the flour should look like thick breadcrumbs.
  • Method two: Sheeting – This is where you snap the butter and flour between your fingers and create sheets. These sheets are perfect for creating the flaky dough.
  • Method three: Pasty Blender – This is a tool that allows you to cut the butter into the flour in a downward rotating method. Pastry blenders make combining butter and flour easy, although I prefer using method one or two.
  • Method four: Food Processor – This is a popular method because it is easy. Place the flour and the clubbed butter into the food processor and pulse no more than six times. It is also very easy to over blend the butter into the flour resulting in a tough dough.

Step Two: Combine the water and the vinegar before moving on to the next step.

Step Three: Slowly drizzle the 2/3rds of the ice water/vinegar over the butter/flour/salt mixture. Gently work the dough into a combined dough. Note the dough will still be shaggy and should not be shinny like in bread making.

Step Four: Divide the dough in half. Flatten each half into a disk, then wrap in cling wrap. Place the disk in the refrigerator for 1 hour or up to three days.

A blind baked crust crust in a tart pan.
Blind Baked Crust in a Tart Pan

How to Select a Rolling Pin

Selecting the right rolling pin is important. There are many different types to choose from, and honestly, they all work. However, as a baker, you will find you will have one go-to pin. For me, it’s my $4.99 french pin I bought on Amazon. It’s simple, lightweight, and easy to maneuver.

Your first step is to select a rolling pin. I have two, a classic french wooden rolling pin and a marble pin. They both have their pros and cons and at the end of the day, it is really a personal preference.

  • French rolling pin – Are wooden and handleless. These come in two styles: one tapers at the end (traditional french rolling pin)and one that does not tapper (shaker pin). These pins are affordable, easy to maneuver and work great with pie dough. This is my preferred pin every time.
  • American rolling pin – This is a wooden rolling pin with handles. This pin is very versatile but can sometimes be clunky to maneuver.
  • Marble rolling pin – This is a heavy pin with handles. Many bakers prefer this pin type due to its weight and cold marble. This is a great pin when working with puff pastry or stiff dough.
Rolled out dough on a pastry mat with  two rolling pins next to the dough, a wooden pin and a marble pin.

How to Roll a Pie Crust

Once your dough has been made and rested, it is time to roll out the crust. For me, this is the fun part.

Start with removing the dough from the refrigerator. Select a flat work surface. Some people like cold stone countertops. However, I prefer a pastry mat. The mat helps me roll the dough to the correct size. Lightly flour your work surface and keep a small bowl of flour nearby if you need more. Working from the center of the dough, roll outwards. Continue to work the dough in all directions until you reach the desired size.

If the dough starts to warm and the butter is melting, place it on a baking sheet and refrigerate it for ten minutes. Once the dough is cold, continue rolling.

Dough in a flat circle, wrapped in cling wrap, next to a tart pan and French style rolling pin.
Dough out of the refrigerator

How to Place a Pie Crust

When transferring a pie crust to the pan, it is important to do this in one move. This step ensures the dough stays in one long sheet. There are two basic methods, using your rolling pin or folding the dough into quarters.

Rolling pin method: Move your rolling pin to the end of the dough. Gently roll the pin backward, wrapping the dough around your pin. Then lift the dough and move it to your baking dish. Once in your baking dish, use your fingers to shape the dough into place. Once placed, roll over the top of the dough with your rolling pin to remove the extra dough.

Quarter method: Once you have rolled the dough out, gently fold it into a semi-circle and fold it by half again. Once folded, pick up the dough and place it in the center of your baking dish. Unfold the dough and press it into shape. Once placed, roll over the top of the dough with your rolling pin to remove the extra dough.

Once the pie crust is in place, simply roll over the top of the crust with your pin. This will give you a clean, smooth edge.

How to Dock a Pie Crust

Once the pie dough is in place, you will need to dock (sometimes called pricking) the dough. This step is critical to allow the steam to escape when baking. If the steam cannot escape, the dough will bubble up and crack under the weight of your fillings.

To dock a pie crust, simply prick the pie crust with a fork all over, including the sides. I find this step incredibly gratifying.

Pie crust in a tart pan that has been docked all over, including the sides. The fork resting on top of the pan with the pin and extra dough near by.

Blind Baking

Baking a pie can go one of two ways. One, you fill the pastry with the desired filling and bake. This type of baking is standard with a fruit pie where the crust and the filling all bake together. The other type is called blind baking. In a blind bake, you need the bake the crust before filling it. Blind baking is typical with custards, quiche, and even pumpkin pie.

In instances where you need a partially or fully baked crust, you will blind bake the crust. Blind baking involves placing weights between the dough and pan to keep the dough from puffing up. Start by lining the dough with parchment paper or tin foil. Then fill the lining with weights. You can purchase pie weights. However, I recommend saving your money and using those old beans, rice, or lentils you never got around to cooking.

After about 15 – 20 minutes of baking the shell with the weights, pull the pie out of the oven and remove the weights. Then, continue to cook the shell for another 15 – 20 minutes.

Tart pan lined with parchment paper and filled with beans
Tart pan lined with parchment paper and filled with beans

Storing

This recipe makes two 9-inch pie or tart crusts. In some instances, you might be using all the dough right away. However, you might want to save the other half. Here are a couple of options to store your dough and your crust.

Dough

  • Refrigerate – If you’re going to use your pie dough in the next few days, you can wrap it in cling wrap and store it in the refrigerator for up to three days.
  • Freeze – If you are using your pie dough later, you can wrap tightly in cling wrap and place it in a zipped-up freezer bag inside the freezer for up to six months.

Crust

  • Refrigerate – If you are going to use your crust in the next few days, wrap it tightly in cling wrap and place it in the refrigerator. Your crust can be stored this way for up to three days.
  • Freeze – If you are going to save your crust for longer than three days, double wrap it tightly in cling wrap and store it in the freezer. You can store your crust this way for one month.

Did you make a crust using this recipe?

Let me know how it turned out!

Write a comment below, give a rating or post a picture on Instagram or Facebook and tag me!

A Pie Crust Recipe, pressing the dough into place

A Perfect Pie Crust Recipe

A pie crust recipe that is super simple! Use it when baking pies, tarts, quiche, etc. This post has details or jump right to the recipe.
5 from 1 vote
Prep Time 20 mins
Resting time 1 hr
Course Dessert, Pastry
Cuisine American, English, French
Servings 2 crusts

Equipment

  • Rolling Pin
  • Medium bowl
  • Pie or tart pan

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 8 ounces butter (cold and diced)
  • 1/2 cup water (cold)
  • 3 teaspoons vinegar

Instructions
 

  • Using a whisk, mix 1.5 cups of flour and 1 teaspoon of salt
  • Using just your fingertips, mix 8 ounces of butter into the flour/salt combination. The final result should look like breadcrumbs. Use caution not to overmix.
  • Combine the water and vinegar and then drizzle half over the flour. Continue to add the water in small increments until the dough looks shaggy.
    **You might not use all of the water or you might need more water depending on your climate. The key here is to add just enough so that the dough begins to come together.
  • Flatten the dough into a disk and then wrap in cling wrap. Let the dough rest in the refrigerator for 1 hour and up to three days.
  • Once the dough has rested, divide it in half.
  • Roll the dough out to 1/8 thickness and the desired size.
  • Place the dough in the baking dish and press it into place. Use your rolling pin to go over the top of the dough. Then dock the dough with your fork to create air vents.
  • Blind Bake: If you need a pre-baked shell you will want to do a blind bake. To do this press the dough into the desired shell. Refrigerate for several hours or overnight. Dock the dough. Preheat oven to 400 degrees. Cover the shell with parchment paper or tin foil. Fill with rice, lentils, or dried beans. Bake for 15 – 20 minutes. Remove the beans and parchment and continuing baking until the crust is just turning golden.

Video

A Perfect Pie Crust Recipe by lifeonwesterlycreek on Jumprope.

Notes

See the blog post for detailed instructions on every step of creating a perfect pie crust. 
Keyword Butter Dough, dough, Pastry, Pie, Tart
Tried this recipe?Let us know how it was!

  • Freeze – If you are using your pie crust later, you can wrap tightly in cling wrap and place it in a zipped-up freezer bag inside the freezer for up to one month.
  • Mexican Chocolate Tart Topped with Pecans

    Mexican Chocolate Tart Topped with Pecans

    A rich dark chili Mexican chocolate tart made with a gluten-free almond crust and topped with cinnamon pecan crunch. One bit of this spicy smooth chocolate and you will be reaching for another one!

    Something about the smoothness of ganache and the heat of Mexican chocolate that is the perfect marriage of texture and flavor. If you have not had Mexican chocolate you are in for a surprise. The subtle heat mixed with cinnamon is a distinctive flavor rich in tradition.

    What is Mexican Chocolate

    Without stepping on toes (I really don’t want to) the easiest way to think of Mexican chocolate is chocolate fused with chilies and cinnamon. By adding these elements, Mexican chocolate perfectly marries sweetness and heat.

    However, that is the simplest way to think of Mexican chocolate. The truth is there is so much more to it, dating all the way back to the Aztecs. Mexican chocolate history and details are much richer than my very brief explanation above. To learn more about it, I recommend reading one of these articles from The Atlantic or from Spruce Eats. Both The Atlantic and Spruce Eats provide a much more detailed, and deserved explanation.

    How do I make Mexican Chocolate?

    Mexican chocolate is made from ground roasted cocoa nibs, sugar, chili, and cinnamon. The cocoa nibs give this chocolate a granular texture and a distinctive flavor. While you can make it, I find that the heat in red chilies can vary quite a bit. So to ensure a consistent amount of heat and sweetness, I think it is best to purchase a chili chocolate bar. There are several companies that make chili chocolate, however, my favorite is the Lindt Chili Chocolate bar.

    Cinnamon Pecan Crunch (Optional)

    This Mexican chocolate tart is made with a chocolate chili ganache. The ganache is smooth and perfect. However, sometimes I like a little crunch on top, giving the tart texture. For this I chose cinnamon pecans, bringing all the flavors of traditional Mexican chocolate into this tart.

    This pecan crunch is super easy to make. All the ingredients are tossed together and baked in the oven. Once done, break the pecans into smaller pieces, either by hand or pulsed in a food processor. If you prefer, you can buy a premade praline pecan at the store. Those are also delicious and very easy!

    Top down view of Mexican chocolate tart with pecan crunch and whipped cream on top.
    Mexican Chocolate Tart with Cinnamon Pecans

    Crust – To Gluten or Not?

    When deciding what type of crust you want there is a ton of flexibility. A traditional crust can be made with pastry or flour. In America, we tend to love super sweet crusts made from crushed cookies or wafers. I made this particular dessert for my beloved niece Molly who is gluten-free. This request was easily met by using almond flour as the crust base. The almond flour provided an excellent flavor and I would choose it again regardless of diet. It was that good.

    Tart vs. Tartlet

    • A tart is an open pastry, normally made of shortcrust pastry. The filling can vary from sweet (like this recipe) or savory (like a quiche). Very common in the US are custard tarts with berries on top. This type of tart is common for a good reason, they are totally delicious!
      • Tart pans come in all types of sizes but are normally round or rectangular.
      • Tart pans normally have a removable bottom. This makes it easy to remove the tart from the pan.
    • A tartlet is a single serving tart pan. One notable difference is the tartlets used in this photo do not have removable bottoms. That was a massive purchase error on my part.

    Ingredient’s

    • Almond flour — is used in the crust of this recipe as a gluten-free alternative. Feel free to use the crumb of your choice or stick with almond flour, it is delicious!
    • Cocoa powder — A little cocoa powder was used to flavor the crust chocolate. Omit cocoa powder if you prefer a non-chocolate crust.
    • Butter and salt — Butter is used to bind the crust together and a pinch of salt is used for flavor.
    • Chili chocolate — You can make chili chocolate from scratch, however, for this recipe, I chose to use Lindt chili chocolate. I prefer buying a pre-made chocolate bar to ensure the chili to chocolate ratio is perfect and not too overwhelming. (It is something that can easily go awry).
    • Bittersweet chocolate — The ganache is made by melting chili chocolate and bittersweet chocolate. This provides just the right amount of chili heat in each bite. It’s more of a subtle heat that is not overwhelming.
    • Heavy whipping cream – This is a must for making ganache. In fact, I would not try making ganache without it.
    • Butter – When baking always use non-salted butter. By using butter without salt, you are allowed to control how much salt is in your recipe.
    • Vanilla extract – Use this to add flavor. It always boosts whatever you’re cooking.
    • Cinnamon – Is a classic flavor used in traditional Mexican chocolate. Cinnamon adds a sweet and woody flavor to the pecan crunch.

    Visual Steps

    1
    This recipe will fit a 9 inch tart pan or 6 tartlets.
    2
    Create the Crust: Combine 2 cups almond flour, 1/4 cup cocoa powder, 1/4 cup butter, 3 tablespoons maple syrup and 1/2 teaspoon of salt.
    3
    Press the crust into the tart or tartlet pans. Bake at 400 degrees for 12 minutes. Allow to fully cool before next step.
    4
    Mexican Chili Ganache: Start with 1 cup of warmed heavy whipping cream.
    5
    Add 4 ounces of bittersweet chocolate and 4 ounces of chili chocolate. Whisk until smooth.
    6
    Add 4 tablespoons of butter, one tablespoon at a time. Whisk until smooth.
    7
    Add one tablespoon of vanilla extract, one teaspoon of cinnamon (optional), a dash of salt. Whisk.
    8
    Pour ganache into tart or tartlets.
    9
    Allow ganache to cool and top with whipped cream.
    Like and visit my site Life on Westerly Creek.
    Check out my other content @lifeonwesterlycreek on Jumprope.

    Great British Baking Show Bake
    Season 2, Episode 2, Show Stopper – Miniature Sweet Tarts

    This was such a fun challenge. I was so happy at how the ganache and tart turned out. If I made this again, I would make it exactly the same!

    GBBO Count: 19 down, 261 to go!

    6 Mexican Chocolate Tarts topped with whipped cream. One in front and five behind in a v.

    Mexican Chocolate Tart

    A rich dark chili chocolate tart made with a gluten-free almond crust and topped with a cinnamon pecan crunch. One bit of this spicy smooth chocolate and you will be reaching for another one!
    5 from 1 vote
    Prep Time 15 mins
    Cook Time 12 mins
    Course Dessert
    Cuisine American, French, Mexican
    Servings 6

    Equipment

    • 9 inch tart pan or 6 individual tart pans
    • Food processor (optional)
    • Heatproof bowl
    • Hand Mixer

    Ingredients
      

    Crust

    Dark Chocolate Chili Ganache

    • 1 cup heavy whipping cream
    • 4 ounces bittersweet chocolate
    • 4 ounces dark chili chocolate
    • 4 tablespoons butter
    • 1 tablespoon vanilla extract
    • 1 teaspoon cinnamon
    • 1 dash salt

    Cinnamon Pecan Crunch (Optional)

    • 2 cups pecans
    • ½ cup sugar
    • 1 tablespoon cinnamon
    • tablespoons water

    Whipped Cream (Optional)

    Instructions
     

    Crust

    • Preheat oven to 400 degrees.
    • Combine almond flour, cocoa powder, butter, maple syrup, and salt to form your crust
    • Press the crust into the tart pan or tartlets.
    • Bake at 400 degrees for 12 minutes. Once baked allow to cool before moving to the next step.

    Dark Chocolate Chili Ganache

    • Warm whipped cream.
    • Add the bittersweet chocolate and the dark chili chocolate. Whisk until smooth.
    • Add the 4 tablespoons of butter, one tablespoon at a time. Whisk until smooth.
    • Add vanilla extract, cinnamon, and salt. Whisk.
    • Pour ganache into cooled tart/tartlet pans.

    Cinnamon Pecan Crunch (Optional)

    • Add all ingredients to a large skillet and cook over medium-low heat.
    • Stir all ingredients together and continue to stir as the sugar melts.
    • Cook for five minutes and then remove from heat.
    • Pour onto a baking sheet lined with parchment paper to cool.
    • Break the pecans into small pieces either by using a food processor or placing the pecans in a zip lock bag and rolling over them with a rolling pin.

    Whipped Cream

    • Pour the cream into a mixing bowl. Using a hand mixer, mix the cream until stiff peaks are about to form.
    • Add in sugar and vanilla extract. Beat until stiff peaks form.
    • Spoon whipped cream onto the tart/tartlets or fill a piping bag and pipe the whipped cream.

    Video

    Mexican Chocolate Tart/Tartlets by lifeonwesterlycreek on Jumprope.

    Notes

    Recipe notes:
    • Making the crust: I used almond flour to make a gluten-free crust. If you prefer a crust made out of another ingredient substitute at a 1:1 ratio.
    • Making the ganache: Whipped cream only needs to be above 100 degrees to melt chocolate. Use caution, not to overheat and burn the cream.  
    • Ganache chili heat:  The chili heat is mild to me, however, heat is a personal preference. You can adjust the heat by increasing the bittersweet chocolate and reducing the chili chocolate or vise versa. If you prefer no heat, you can substitute the chili chocolate for a high percent of chocolate bar (60% – 70%).
    • Both the pecans and whipped cream are optional. The tart/tartlets are great with or without them. You can also buy these pre-made if you prefer.
    Keyword Chocoloate, cinnamon, Mexican Chocolate, Pecans, Tart
    Tried this recipe?Let us know how it was!

    Dulce de Leche Coffee Cake

    Dulce de Leche Coffee Cake

    Butter, sour cream, brown sugar, and dulce de leche come together to create a rich and decadent coffee cake.
    I always hope that it will last a few days. But it never does. It is that good.

    I have this thing about cake. I also have this thing about coffee. Not to mention I have this really big thing about dulce de leche. So, I thought let me put them all together and make a dulce de leche coffee cake! Ok, so no coffee is in the cake, but it’s the perfect cake to eat with the perfect cup of coffee!

    What is Dulce de Leche?

    I like to think of dulce de leche as sweetened caramelized milk. It is made by reducing milk and sugar over low heat. There are a couple of different ways to make it. You can make it from scratch using this recipe or buy it. It is available at most stores or on Amazon.

    The exact origins are a debate. Most believe that it originated in Argentina. However, this is a continuous point and many Latin American countries lay claim to creating this sweet treat. Me, well I say I don’t care who created it. I am just glad they did. So on behalf of American dulce de leche lovers, thank you, whoever you are (were).

    Dulce de Leche Jar and Spoon
    Dulce de Leche Jar and Spoon

    What is Coffee Cake?

    Coffee cake is quite simply any cake that is eaten with coffee. Typically coffee cake has two distinct layers that are separated with a ribbon of cinnamon, butter, and flour. This same ribbon is spread across the top of the cake before baking. Once baked it becomes the crunchy signature streusel commonly associated with coffee cake.

    Dulce de Leche and Cup
    Dulce de Leche and coffee cup

    Ingredient Run down

    This cake is baked in butter and sour cream. Which makes it heavenly, but also makes it heavier than a traditional cake. The crumb and dulce de leche are spread in the middle layer and again on the top. All of these ingredients come together to create a rich and decadent coffee cake. Here is a rundown of the ingredients that I used and why.

    • All-purpose flour – This is a strong flour, sturdy enough to hold up against the weight of the sour cream and dulce de leche.
    • Light brown sugar – Adds sweetness to the streusel crumb. You can use either light or dark, both will work with this recipe.
    • Ground cinnamon – Is a traditional flavor used in the crumb. You could go without it, but why? Cinnamon is classic tradition worth keeping!
    • Unsalted butter – Always use unsalted butter. Then when you add in salt you know exactly how much salt is in the recipe.
    • Baking powder and soda – Are leveling agents that give rise to your cake. The baking powder actually lightens the texture of your cake by enlarging the air bubbles. Use products that are less than 6 months old. Anything older will lessen the rise of your cake.
    • Sugar – Always sweetness the cake. I use good old-fashioned white sugar.
    • Large eggs – Eggs add structure, leavening, color, and flavor to cakes. Large eggs are the default at the store and easy to find.
    • Vanilla extract – Add a lot of flavor to your cake. The real study can be expensive. While I love the real stuff, I often use imitation to save money. (shhhhh, our secret.)
    • Sour cream – Adds weight and smoothness that we associate with coffee cake. For this, I use full-fat sour cream. There is just no substitute.
    • Dulce de leche – Bliss. Pure bliss. I don’t know what else to say about this gift from the gods.

    Dulce de Leche Coffee Cake Coffee Dip
    Dulce de Leche Coffee Cake Coffee Dip

    How to make Dulce de Leche Coffee Cake

    First, you will need to decide if you are going to make or buy dulce de leche. If you are going to make it, I recommend using my recipe located here. If you are going to buy some, you can probably find it at your local supermarket or order it on amazon.

    Next, let’s make the topping. Once it is made, set it aside for later. To make the topping you will need:

    • 3/4 cup all purpose flour
    • 2/3 cup light brown sugar
    • 1 tsp cinnamon
    • Dash of salt
    • 5 tablespoons butter (room temperature)
    1. Using a whisk, combine the flour, brown sugar, cinnamon, and salt in a small bowl.
    2. Using your fingers, add the butter and mix thoroughly with your fingers.
      1. It is ideal to have small clumps form. They will bake into the crunchy streusel.
    3. Once mixed, set aside.

    Once the topping is made, we will being to make the cake. You will need the following ingredients:

    • 8 tablespoons of butter at room temperature
    • 2 cups all purpose flour
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 1 cup sugar
    • 2 large eggs
    • 2 tsp vanilla extract
    • 1 cup sour cream
    • 1/2 cup dulce de leche
    1. Preheat the oven to 350.
    2. In a small bowl, whisk together flour, baking powder, baking soda, and salt. These are your dry ingredients.
    3. In a large bowl using either a hand or standing mixer, beat together the butter and granulated sugar at medium-high speed. The goal is to have the mixture be light and fluffy. This will take about 3 minutes.
    4. Add the eggs 1 at a time, beating well after each addition.
    5. Add in the vanilla.
    6. Reduce to low speed and add the flour mixture in batches, alternating with the sour cream. Two things to note here:
      1. You will want to start and end with the flour. I added mine in the following order: flour, sour cream, flour, sour cream, flour.
      2. The goal is to the flour just enough to incorporate. It is VERY easy to over-mix here. If you do over-mix the result will be a flatter cake. If you’re worried about over mixing, I recommend mixing the flour and sour cream in by hand using a spatula.
    7. The cake batter will be very thick. This is your goal.
    8. Using the butter wrapper, grease a square cake pan or a loaf pan.
    9. Spoon half of the cake batter and using a spatula, smooth the top. Sprinkle half of the crumb topping over the batter. Then drizzle half the dulce de leche over the top of the crumb.
    10. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the remaining crumb topping. Drizzle the dulce de leche over the top.
    11. Bake at 325 for one hour. The cake and topping should be golden brown. If you’re using a toothpick, once inserted into the center of the cake the toothpick should come out clean.
    12. Let cool in the pan for 20 minutes and then transfer to a rack to cool.
    13. If you have leftover dulce de leche it tastes great drizzled over the top!
    A little extra dulce de leche never hurt anyone😊

    Visual Steps

    1
    Make the Crumb Topping: Mix together 3/4 cup all purpose flour, 2/3 cup light brown sugar, 1 teaspoon ground cinnamon, 1 pinch of salt.
    2
    Using your hands, add 5 tablespoons of room temperature butter and mix well. set aside.
    3
    Make the Cake: mix two cups of all purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon of salt.
    4
    Using a hand mixer, blend 1 cup of sugar and 8 tbsp of room temperature butter.
    5
    Add 2 large eggs, one at a time.
    6
    Mix 2 tsp of vanilla
    7
    Mix flour and sour cream in alternating batches (flour, sour cream, flour, sour cream, flour)
    8
    Grease cake pan. Layer batter, crumb, dulce de leche. Repeat.
    9
    Bake for 1 hour in a preheated oven @ 350 degrees. Cool and then enjoy!
    Check out my other content @lifeonwesterlycreek on Jumprope.
    Dulce de Leche Slice

    Dulce de Leche Coffee Cake

    Butter, sour cream, brown sugar, and dulce de leche come together to create a rich and delicious coffee cake.
    No ratings yet
    Prep Time 30 mins
    Cook Time 1 hr
    Course Breakfast
    Cuisine American, argentinian, German, Latin American
    Servings 6

    Equipment

    • Mixer (hand or standing)
    • Large bowl
    • Medium bowl
    • Whisk
    • Spatula
    • Square cake pan or loaf pan

    Ingredients
      

    Crumb Topping

    Coffee Cake

    Instructions
     

    Step One – Make the Crumb

    • Using a whisk, combine the flour, brown sugar, cinnamon, and salt in a small bowl.
    • Using your fingers, add the butter and mix thoroughly with your fingers. It is ok to have small clumps.
    • Once mixed, set aside.

    Step Two- Make the Batter

    • Preheat the oven to 350.
    • In a small bowl, whisk together flour, baking powder, baking soda, and salt. These are your dry ingredients.
    • In a large bowl using either a hand or standing mixer, beat together the butter and granulated sugar on medium-high speed until light and fluffy. About 3 minutes.
    • Add the eggs 1 at a time, beating well after each addition.
    • Add in the vanilla.
    • Reduce to low speed and add the flour mixture in batches, alternating with the sour cream. (Recommended sequence: Flour, sour cream, flour, sour cream, flour)
      Mix just enough to incorporate, using caution not to over mix.
    • The cake batter will be very thick. This is your goal.

    Step Three – Assembly and Baking

    • Using the butter wrapper, grease a square cake pan or a loaf pan.
    • Spoon half of the cake batter and using a spatula, smooth the top . Sprinkle half of the crumb topping over the batter. Then drizzle half the dulce de leche over the top of the crumb.
    • Spoon the remaining cake batter on top and smooth the top. Sprinkle on the remaining crumb topping. Drizzle the dulce de leche over the top.
    • Bake at 325 for one hour. The cake and topping should be golden brown. If your using a tooth pick, once inserted into the center of the cake the toothpick should come out clean.
    • Let cool in the pan for 20 minutes and then transfer to a rack to cool.

    Video

    Dulce De Leche Coffee Cake by lifeonwesterlycreek on Jumprope.

    Notes

    Recipe notes:
    Recommended equipment:
    Keyword Coffee Cake, Dulce de Leche, Dulce de Leche Coffee Cake
    Tried this recipe?Let us know how it was!

    Pear, Grape and Blue Cheese Focaccia Bread

    Pear, Grape and Blue Cheese Focaccia Bread

    Focaccia bread is a think Italian bread with a chewy airy interior. The top is layered with oven-roasted pears, red grapes, and blue cheese. This is perfect as an appetizer, as a side, or topped with arugula as a light meal. Either, way it tastes great!

    What is Focaccia Bread?

    Focaccia is an Italian flatbread that varies from region to region, but common trademarks include a thin crisp top, tender crumb inside that is filled with large holes (this is a really good thing in bread making) and baked in a rectangular shape.

    In Northern Italy pizza is known as focaccia. In America, we know it as an appetizer or a bread to go with a meal. We commonly put all kinds of herbs (oregano, rosemary, etc.), salt, and olive oil on top. Occasionally you might find this bread with a side of marinara to dip it in. Focaccia is also used as sandwich bread in some stores. I personally think all ways are great. This is a super versatile bread!

    Focaccia
    Focaccia

    Focaccia Bread Ingredients

    The ingredients to make the dough are simple and pretty standard for bread making.

    Dough

    • Bread flour – Has a higher amount of protein and gluten than all-purpose flour. The result is an airy and chewy bread that is the trademark of focaccia bread.
    • Yeast – For this recipe use dry active yeast.
    • Olive oil – Extra virgin. Is there any other kind?
    • Salt – I used sea salt from my table grinder. Use what you have on hand.
    • Water – Focaccia has very high water content. I use regular tap water. However, you will want to ensure the water is cold. This is very different from most bread recipes — and you read it correctly, use cold water per Paul Hollywood.

    Toppings Used in this Recipe

    Below are the toppings I used to make this bread. The toppings are very flexible and you can interchange with different ingredients.

    • Grapes – I recommend using red grapes. Once in the oven, they become roasted. The flavor intensifies and when you bite into the grape it will be between a grape and jam. Afterward, you will want to oven roast grapes all the time!
    • Pear – I selected an Asian pear because they are my favorite and they were in stock. I recommend using your favorite variety. Once the pear has been roasted in the oven, much like the grapes, their flavor will intensify and the pear will soften. It is amazing!
    • Blue cheese – There are many varieties of blue cheese. I used a smokey blue cheese, but that was because it was on sale. (The only better than blue cheese is affordable blue cheese!) For this, you can use any variety of blue cheese including gorgonzola or Stilton. I would pick the variety you prefer.
    • Onion (optional)- I used red onion in the first batch of focaccia I made. When the onion is caramelized, the color is deep and I like that. However, all onions caramelize and I recommend using the variety you prefer or happen in your pantry.
    • Honey – Provides a pop of sweetness to this bread and takes it to the next level.
    • Arugula (optional) – The bitterness of the arugula balances out the sweetness of the bread. I put arugula on top of the bread and made it a light meal.
    Pear, Grape, Blue Cheese Focaccia Ingredients
    Pear, Grape, Blue Cheese Focaccia Ingredients

    Detailed Description on How to Make Focaccia Bread

    For this bread recipe, I followed Paul Hollywood’s dough recipe from the BBC site. This recipe is a great introduction to focaccia bread. However, once the dough was made, I modified the bread to make what I envisioned a great bread with wine would be.

    I wrote the recipe with details here.

    Ingredients:

    • BREAD
    • 500 grams bread flour
    • 2 teaspoon salt
    • 7 grams dry active yeast
    • 14 ounces cold water
    • Olive oil and salt for drizzling
    • TOPPINGS
    • 1 pear thinly sliced
    • 1/2 cup red grapes
    • 1/2 cup blue cheese
    • 1 red onion caramelized (optional)
    • 2 sprigs of rosemary (optional)

    How to make the dough…

    • Place the flour, salt, dry active yeast, and olive oil in a large bowl. Note: Always place the salt and yeast on opposite sides before mixing. If placed next to each other the salt will kill the yeast.
    • Add about half of the water and gently stir with a spoon. Gradually add in the rest of the water and begin mixing with your hands. In this stage, the dough is very wet and messy. Because of this, it is easier to work the dough in your bowl.
    • Once the dough comes together and is less messy, remove it from the bowl and place it on a lightly oiled surface. Knead the dough for 7 – 10 minutes. It will be challenging at the start due to the water content. Note, that focaccia is a very wet bread (75% water to flour ratio). This wetness makes it messy to deal with in the early kneading stages.
    • Return the dough to the bowl, cover, and leave to rise until doubled in size. The rise will take 1 – 2 hours. However, do not exceed two hours of rising.
    • I recommend using a 9 x13 rimmed baking sheet or glass dish. It is important to note whichever dish you use will impact the baking time. When I used a sheet the baking time was 20 minutes. When I used a glass dish, the baking time was over 30 minutes. Whichever dish you use, grease with olive oil.
    • Tip the dough out of the bowl and flatten the dough onto the prepared tray or dish by pushing the dough into the corners. Cover the dough with cling wrap or a shower cap. Let the dough proof for one hour.
    • Once proofed, run your fingers over the dough creating dimples. Then drizzle the focaccia with olive oil and salt. The olive oil will fill in some of the bubbles that were created with your fingers. This is a good thing.
    • Spread with your desired toppings. I made this bread a couple of times and each time I always use pear, grapes, and blue cheese. One time I used caramelized onions and another time I used rosemary. Honestly, they both tasted great and I think if you have a penchant for either one of those ingredients it’s a great idea to add them.
    • Once you have added the toppings, bake at 425 in the oven for 20 – 30 minutes. You will know when it is done by the golden brown color.
    Pear, Grape, Blue Cheese Focaccia With Arugula
    Pear, Grape, Blue Cheese Focaccia With Arugula Baked on a Large Baking Sheet

    Visual Steps

    1
    Make the dough by combining flour, salt, yeast, olive oil and water.
    2
    Knead the dough for 7 – 10 minutes. Place in a bowl, cover and proof until doubled in size (1-2 hours).
    3
    Oil a baking sheet or dish, spread the dough . Proof for one hour.
    4
    After the second proof, spread desired toppings and bake at 425 for 25 – 35 minutes.
    5
    Cool, drizzle with honey, balsamic vinegar reduction or olive oil.
    For more details visit: Life on Westerly Creek
    Check out my other content @lifeonwesterlycreek on Jumprope.

    More Bread Recipes From my Site

    Great British Baking Show Bake
    Season 2, Episode 3, Technical – Focaccia

    I am here at season 2! I am so excited to be continuing on this journey!

    About this bake. Honestly, it was pretty straightforward. The bread was pretty easy to make (I have made quite a few different styles by now) and I loved the toppings. Once I designed the recipe I could not wait to make it. Then I ate it for days. It was that good!

    One thing to note, last season I made the bakes in sequential order. At the time it made sense because I was just trying this out. However this season I am going to bake things in any order. I think this will help to align what I am baking with holidays and family get-together. The one exception will be the final episode. I would like (although I cannot promise) to complete those bakes at the end.) Hopefully, someone is reading this and following along in my journey. I am trying to make it as fun as possible, introduce new flavors, and deviate where it makes sense.

    GBBO Count: 17 down, 263 to go!

    Pear, Grape, Blue Cheese Focaccia Baked

    Pear, Grape and Blue Cheese Focaccia Bread

    This bread can be eaten as an appetizer, as a side, or topped with arugula as a light meal. Either, way it tastes great!
    No ratings yet
    Prep Time 20 mins
    Cook Time 30 mins
    Proofing Time 2 hrs
    Course Appetizer, Bread
    Cuisine Italian
    Servings 6

    Equipment

    • 9×13 baking dish or rimmed sheet

    Ingredients
      

    • 500 grams bread flour
    • 2 teaspoons salt
    • 7 grams yeast
    • 2 tablespoons olive oil
    • 14 ounces cold water
    • 1 pinch salt
    • 1 pear
    • .5 cup red grapes
    • .5 cup blue cheese

    Instructions
     

    • Place the flour, salt, yeast, olive oil, and 1/2 of the water into a large bowl. Stir to combine the ingredients. (I like to start with a spoon and finish with my hands)
    • Continue to work the dough in the bowl. As it starts to come together, add the remaining water a little bit at a time to help pick up any flour remaining in the bowl.
    • Lightly flour a work surface and knead the dough for seven-ten minutes. You will know your done when the dough is smooth and no longer stick to your hands.
    • Lightly oil a bowl, place the dough in the bowl, and cover until the dough has doubled in size. This step takes one-two hours, but should not exceed two hours.
    • While the dough is proofing, lightly oil a baking sheet or dish.
    • Place the dough in the baking sheet or dish. Using your fingers, work the dough into all four corners of the sheet. Dimple the dough with your fingers. Cover with plastic and proof for one hour.
    • While the dough is proofing, preparing your toppings.
    • Preheat the oven to 425. Drizzle olive oil and sprinkle salt on top. Top with grapes, thinly sliced pear, and blue cheese. Bake for 20 – 30minutes. You will know when the bread is done baking by the rich golden color.

    Video

    Grape, Pear and Blue Cheese Focaccia Bread by lifeonwesterlycreek on Jumprope.

    Notes

    Recipe Notes:
    Baking Dish:
    This recipe will fit best into a 9×13 baking dish. I recommend using a rimmed baking sheet or dish. However, the baking time can vary depending on the baking equipment. You will know when the bread is complete by the golden color. 
    Storing:
    * Focaccia will keep at room temperature or in the refrigerator. Cover the bread with plastic wrap, for 2 days. If you would like it warm, reheat in the oven at 375 for ten minutes. 
    * To freeze, wrap in cling wrap and place in a zip lock freezer bag. The focaccia will store in a freezer for up to one month. 
    Additional toppings:
    * I like to have this bread with arugula on top and eat it as a meal. Other popular toppings include herbs (rosemary), goat cheese, and thinly sliced meats. Have fun experimenting with different toppings.
    Keyword Bread, focaccia
    Tried this recipe?Let us know how it was!

    Kale Salad with Apples and Pomegranate

    Kale Salad with Apples and Pomegranate

    Disclosure: Some of the posts on this blog may contain affinity links. Meaning at no additional cost to you, if you click through and make a purchase I will earn a small commission.

    This kale salad pairs the lightness of crisp apple, sweet raisins, tangy goat cheese, and hearty walnuts tossed in a simple balsamic vinaigrette. These flavors come together to make the perfect salad. Enjoy this salad by itself or as a main course. Either way, you’re going to want more!



    Few things are better than a good salad. Packed full of fresh flavors, this salad is satisfying and nutritious. For the base, I used my favorite salad ingredient, kale. This leafy green powerhouse is one of the most nutrient-dense foods on the planet and is loaded with antioxidants. Besides all of that, when the bitterness of kale is paired with the sweetness of fruit the result is perfectly balanced flavors.

    What I love about this Kale Salad with Apples and Pomegranate, it’s

    1. Super easy to make and comes together in 15 minutes
    2. Easily made vegan and still tastes great, just remove the goat cheese
    3. Perfect by itself, but also goes great with my easy yeast bread and/or my creamy mushroom soup with baby bella’s recipes.

    Kale Salad with Apples and Pomegranate Super Close Up

    Let’s Get Started Making Kale Salad with Apples and Pomegranate

    This salad only takes nine ingredients, some you might already have.

    • Kale
    • Apple
    • Pomegranate
    • Golden Raisins
    • Walnuts
    • Goat Cheese
    • Olive Oil
    • Balsamic Vinegar Reduction
    • Salt

    The first step to making a great kale salad is to de-rib the kale then cut the kale into small pieces. Next, mix the dressing and toss the dressing into the kale. I like to use salad tongs to toss the salad. This method reduces the amount of dressing needed and ensures even distribution. Sprinkle the kale with salt and set aside. The oil from the dressing and the salt will help to soften the kale.

    Next slice the apple to the desired size. For the picture above I use a chef’s knife to cut the apple. Using the tip of my knife, I place at the fine tip of the edge on the apple and slice through to the middle of the blade. This technique creates a thinly sliced apple.

    The next step is to cut open the pomegranate. If you know how great, if you need help read the section below.

    Once all the ingredients are prepped, arrange them on top of the kale. Since the dressing is already on the kale it’s super easy to make a good-looking salad top.

    How to Cut a Pomegranate

    Cutting a pomegranate stumped me for longer than I would like to admit. After trying once and having a red mess all over my kitchen it took me a few years before I tried again. Determined to master how to cut a pomegranate correctly, I watched a couple of video’s and I could not believe how easy it was. Let me show you my method in four easy steps.


    Now isn’t that easy? Now that you know how to do it, you will never be able to pass up a pomegranate again!

    Kale Salad with Apples and Pomegranate

    Vegetarian Pot Pies with Mushrooms and Thyme
    This rich and wholesome vegetarian pot pie is filled with a mushroom gravy in a homemade flaky crust. It is so good, it is worth all the carbs!
    Check out this recipe
    Two vegetarian pot pie's with Mushrooms and Thyme
    Creamy Mushroom Soup with Baby Bella’s
    Homemade Creamy Mushroom Soup with baby bella's has a rich flavor and is so easy to make, you will never buy mushroom soup from the can again!
    Check out this recipe
    Creamy Mushroom Soup with Baby Bella Mushrooms


    Amazon Links (affinity links)

    Vegetarian Pot Pie with Mushrooms and Thyme

    Vegetarian Pot Pie with Mushrooms and Thyme

    Disclosure: Some of the posts on this blog may contain affinity links. Meaning at no additional cost to you, if you click through and make a purchase I will earn a small commission.

    This rich and wholesome vegetarian pot pie is filled with a mushroom gravy in a homemade flaky crust. It’s so good, it’s worth all the carbs!

    To me, winter is all about warm cozy comfort foods and I can’t think of many foods that are more warm and cozy than a vegetarian pot pie! This particular pot pie is filled with rich mushroom gravy and served in a flaky crust. The flavors are warm, wholesome, and certainly not low carb. But I promise it is worth all the carbs!

    You can make this recipe over the course of an afternoon or in stages throughout a couple of days. It’s really up to you and how much time you have. I chose to make this over a couple of days and I loved the slower process.

    Also, this vegetarian pot pies recipe might look longer and more complicated than it really is. That is because when I write out the instructions I try to be very detailed and take them step by step.  This is how I like to read instructions. If you are reading this and you feel the instructions are too much or unnecessarily long, kindly let me know.  I would love your feedback! 

    Vegetarian Pot Pie Variations

    I made this pot pie as part of my personal Great British Baking Show challenge. Within that challenge, I made the pie dough from scratch. It’s not as much work as you might think, but I totally get why you would prefer an alternative. Below are a couple of variations on crusts and bakeware that you can use to modify the recipe to fit your lifestyle.

    Variations Crusts

    When it comes to baking pies there are several different ways to crust a pie. For these instructions, I am writing out two basic pot pie variations, double-crusted and top-crusted.

    • Variation #1, Double crusted – the bottom and the top of the pie are crusted. A traditional American apple pie is an example of double-crusted pies.
    • Variation #2, Top crust – Just the top of the pie has a crust. A skillet meat or pot pie would be an example.

    I chose to make to my mushroom pot pie double crusted. The upside was I had the rich pot pie I was craving. However the down side was it only made three pot pies. If you would like a larger pot pie I recommend making the gravy and adding extra fillings in a skillet. Than baking the pot pie with just a top crust in the oven.

    Variations – Types of Crusts

    Here are a couple of pie variations to choose from:

    1. Make the crust using the recipe below. The upside is this crust is homemade with no preservatives or funky ingredients.
    2. Buy a frozen pie crust at the store. If your a vegetarian check the ingredients. Often these crusts are made with lard.
    3. Use a phyllo dough as a crust. You can use phyllo dough on top or as a double-crusted pie. Be sure to use butter or cooking spray in between the layers for the full flake.
    4. Top with store-bought biscuits or my homemade Perfect Biscuit Recipe

    Variations – Individual Pot Pie Bakeware Options

    If you are like me you don’t have tons of random bakeware sitting around for that one time you bake something. In those instances, you have a couple of options.

    • Ramekins – Large ceramic ramekins work great for this. Depending on your preference you can top or double-crust your pot pie
    • Ceramic bakeware – There are many options on Amazon, such as these or these. You can also try your luck at a thrift store. The ceramic pots in the picture I found at Good Will for $2 each and I love them.
    • Enameled cast ironed dutch ovens – I would recommend using a 1.5-quart pot for this recipe. There are lots of cute options on Amazon.
    • Tinfoil – If your not sure you want to invest in bakeware I totally understand. There are always the tin foil options such as these.

    Amazon Affinity Links

    Great British Baking Show Bake
    Season 1, Episode 5, Showstopper – Pastry

    I am so excited to reach the pasty point in the challenge. I have always wanted to make the pastry, but I was too afraid to try. After watching 10 seasons of the Great British Baking Show, I knew I could successfully make a pastry, I just needed a reason to try.

    When this challenge came around I was so excited to roll my sleeves up. I spent weeks researching the perfect savory pie. Being a vegetarian I felt as though I was limited. Then, I decided to make a mushroom pot pie. I was so excited about this recipe that I no longer felt limited.

    When I sat down to eat, I could not believe how good this mushroom pot pie was. Like as in the best thing I can remember eating in ages. It did take a lot of time to make, but that was because I had my heart set on trying a recipe I found in Bon Appetit. The recipe was complex. I took my time and made it over three days. I am glad I did because I thoroughly enjoyed the process.

    Even better, no soggy bottoms!



    Count: 12 down, 266 to go!

    Baked Oatmeal with Banana and Nutella
    Baked oatmeal with banana and Nutella is so easy to make, it just takes ingredients you probably already have, one bowl, and 25 minutes the oven. After that, you can enjoy oatmeal bars all week. How is that for easy meal planning?
    Check out this recipe
    Baked Oatmeal - four bars in rows of two
    Mint Chocolate Lava Cake
    This Mint Chocolate Lava Cake combines the warm gooey chocolate richness of a lava cake with a refreshing cool taste of mint. This recipe can be made for 2, 4, or 6 people.
    Check out this recipe
    Mint Chocolate Lava Cake Birthday Happiness 2
    Two vegetarian pot pie's with Mushrooms and Thyme

    Vegetarian Pot Pies with Mushrooms and Thyme

    This rich and wholesome vegetarian pot pie is filled with a mushroom gravy in a homemade flaky crust. It is so good, it is worth all the carbs!
    No ratings yet
    Prep Time 45 mins
    Cook Time 2 hrs
    Course Main Course
    Cuisine American
    Servings 2 people

    Equipment

    • Oven-safe skillet, ramekins, or other individual pot pie containers such as tin foil, small ceramic bowls, small enameled cast iron, etc.)

    Ingredients
      

    Pie Crust/Dough

    Mushroom Gravy

    Filling

    • 1/2 bulb fennel
    • 1 cup pearl onions – peeled
    • 3 tbsp unsalted butter – divided
    • salt and pepper to taste
    • 2 sprigs thyme
    • 8 oz oyster or wild mushroom combination

    Assembly

    Instructions
     

    Step One: Pie Crust/Dough

    • Whisk flour and salt in a large bowl to ensure even distribution of salt throughout the flour.
    • Work in butter with your fingers until only pea-size pieces remain.
      *You will want to do this quickly to ensure the butter stays cold. The cold butter creates the flakes in the dough.
    • Combine egg, vinegar, and â…“ cup ice water in a small bowl and drizzle over flour mixture. You will want to work quickly. the dough should be shaggy.
    • Move the shaggy dough to a work surface. Work just enough to form a ball with no dry spots. Be careful not to overwork the dough and fully incorporate the butter.
      Vegetarian Pot Pie with Mushrooms and Thyme, shaggy dough
    • Wrap in plastic wrap and store in the refrigerator for at least two hours.
    • The dough can be stored in the refrigerator for up to three days.

    Step Two: Mushroom Gravy

    • Heat oil and 2 Tbsp. butter in a medium saucepan over medium heat.
    • Add the onion and cook until they are very soft, about 10-12 minutes.
    • Stir in the tomato paste until the onions are completely coated. Cook for an additional minute.
    • Add button mushrooms and cook 12–15 minutes. During this time only stir the mushrooms 2 – 3 times, allowing them to brown.
    • Add sherry and cook for five minutes, until the sherry has almost completely evaporated.
    • Add the vegetable broth and porcini mushrooms and cook for one hour, until the liquids have reduced by half.
    • Pour the mushrooms into a strainer, separating the mushrooms from the liquid. Press down on the mushrooms to squeeze as much liquid as possible out of them. Then discard the mushrooms and save the liquid broth.
      Vegetarian Pot Pie with Mushrooms and Thyme, mushroom separate
    • Heat remaining 3 Tbsp. butter in a large saucepan over medium heat.
    • Using a whisk, continually whisk in flour to avoid lumps until there is a nutty smell, about 4 minutes.
    • USE CAUTION HERE: Slowly add 1/4 mushroom broth. The flour and butter mixture will rapidly increase bubbling. Continue to add in the remaining mushroom broth slowly while whisking vigorously.
      *This step is similar to making caramel.
    • Simmer for one minute and then remove from heat.
    • Mushroom gravy can be in a refrigerator in an air-tight container for three days.

    Step Three: Filling and Assembly

    • Preheat oven to 425 degrees.
    • In a small saucepan over medium-high heat, combine, fennel, pearl onions, 1 tablespoon of butter, 1 cup of water, a dash of salt and pepper. Bring to a boil. Then reduce heat and cover for 5 minutes.
    • Uncover and cook for 15 – 18 minutes until the liquid has evaporated. Let cool
    • Heat remaining 2 Tbsp. butter in a large skillet over medium.
    • Add thyme sprigs and mushrooms, stirring occasionally, until mushrooms are browned and tender, 6–8 minutes. Let cool and remove the thyme.
    • Mix mushroom gravy in with the filling. This will be referred to as the filling below.

    Variation #1 – Double Crusted Pot Pies

    • Beat the large egg and add a pinch of salt. Set aside.
    • Lightly dust a flat surface.
    • Remove the dough from the refrigerator.
    • Divide the dough and filling according to the number of pie dishes you wish to fill.
    • For each pie, roll the dough into two pieces, one to form the bottom and the sides and the other to go on top. The dough should be an 1/4 inch thickness and about 1/2 an inch larger for both pieces.
      Vegetarian Pot Pie with Mushrooms and Thyme, Pot Pie Dough
    • Place the dough around the inside of the individual pie dish and leave the 1/2 hanging over the side.
    • Fill the inside of the pot pie with the gravy mushroom filling mixture.
    • Top the the pie with the second piece of rolled-out dough and then pinch the sides together.
    • Cut the three to four vent slats in the top.
    • Repeat until all pies are filled.
    • Set pot pies on a rimmed baking sheet and bake until crusts are golden brown and domed. About 25–35 minutes.
    • This recipe should make 2 – 3 double-crusted pies depending on the size of the bakeware.

    Variation #2 – Top Crusted Pot Pies

    • Beat the large egg and add a pinch of salt. Set aside.
    • Lightly dust a flat surface.
    • Remove the dough from the refrigerator.
    • Roll out to a 1/4 inch thickness.
    • Place the filling in an oven-proof skillet.
    • Top the skillet with the rolled-out dough. You can cramp the edges for a visual look.
    • Cut three to four slats in the top of the dough to vent the heat.
    • Bake at 425 for 25 – 35 minutes, until the top is domed and golden brown.

    Notes

    This recipe might look longer and more complicated than it really is. It is because when I write out the instructions I try to be very detailed and write it line by line. This is how I like to read instructions. If you are reading this and you feel the instructions are too much or unnecessary kindly let me know.  I would love your feedback!
    There are shortcuts with the dough you can take (see the post above).
    When making the top crust option you might need to add additional mushrooms to the filling.
    Recipe credit: Bon Appetit. https://www.bonappetit.com/recipe/mushroom-thyme-pot-pies
    Keyword bon appetit, mushroom and thyme pot pie, mushroom pot pie, pot pie, vegetarian mushroom pot pie, vegetarian pot pie
    Tried this recipe?Let us know how it was!