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  • Pi Day Pie

    For Pi day (3/14) this year, I'm looking to make a meat pie. I have the innards sorted out, but the crust still has me stumped. I was thinking a play on a mashed potato crust or a root veggie/ squash crust, but I don't know how that would work. My standard pecan meal pie crust fails here because the innards are too sloppy for the crust to hold together.
    Any ideas for a savory pie crust (no eggplant, please) that would hold up to a pie with an inner consistency of chicken pot pie?
    Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
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  • #2
    How about a pie cruse using coconut flour? Do you think that might work? You might have to make a practice test to see how it holds up. Let us know what works!!

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    • #3
      How about a meat crust based on a recipe for a meatza?
      kiss = keep it simple, sister!

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      • #4
        You can do one out of grated zucchini (press the excess water out), some grated parmesan, and egg as a binder. Just press into the pan and bake.

        You'll need to pre-bake it though. You could also do a mashed potato crust, but again, you need to pre-bake it. Press it into the pan (you can add some finely chopped onion) and bake for about 45 minutes, brushing with oil halfway through.

        I've used both options for quiches and had them work well. Also, if you do dairy, you could do like you would with a quiche and put some cheese in the bottom. The cheese melts and creates a fat barrier between the liquid and the pie crust, which helps to keep it from getting too soggy.
        “If I didn't define myself for myself, I would be crunched into other people's fantasies for me and eaten alive.” --Audre Lorde

        Owly's Journal

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        • #5
          overlapped bacon terrine style?

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          • #6
            another vote for woven bacon, although the top layer (if you plan one) will have to go on later in baking .. or could even be precooked ...

            the zuchini sounds good, no cheese though ... not for me atleast ..

            i vote no fake flours as well ...

            meatza - esque crust could work NICELY ...

            or .. how about stuffing it inside a boned chicken? something ive been wanting to do lately .. but havent gotten the time too .. sort of a spin on our "turducken", of course sans stuffing, breading, etc ...

            why ruin something with fake flours when more meat could be there?
            started at 310 July 23rd 2011 ... workin and workin!

            my journal - http://www.marksdailyapple.com/forum/thread34980.html



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            • #7
              Maybe use the bottom portion of a pumpkin. Scoop out most of the pumpkin and leave the rind plus a couple inches of pumpkin. Place your ingredients on top. You'll be able to eat all of the finished product including the bottom couple inches of pumpkin, just not the rind.

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              • #8
                I'm trying to keep it relatively family friendly, as I'm the only one that eats squash, otherwise, I'd run with the pumpkin idea. I may try it with a meatza crust, or I may also do it with bacon... Maybe both, with the meatza on bottom and the bacon on top.
                In keeping with the Pi pie idea, I don't think the stuffed animal would work, but it's an idea.
                Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside, thoroughly used up, totally worn out, steak in one hand, chocolate in the other, yelling "Holy F***, What a Ride!"
                My Latest Journal

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                • #9
                  Makes a pretty awesome pie crust, if I say so myself
                  The Primal Junk Foodie: PJF Kung Fu
                  --Trish (Bork)
                  TROPICAL TRADITIONS REFERRAL # 7625207
                  http://pregnantdiabetic.blogspot.com
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