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Mama's Pies

About This Episode

Kimberly takes a day off in Chicago and learns pie making from a pro, then heads back to her Nashville kitchen to put all the techniques into action by making one sweet and one savory pie.
 

Mama's Chicken Pie

  • Cook time: 30-35 min
  • Yield: 6 Servings

Ingredients

  • 2 pie crusts, bottom and top lattice
  • 2 tablespoons unsalted butter
  • 2 heaping tablespoons flour
  • 1/2 cup heavy cream
  • 1 cup chicken stock
  • 1/2 teaspoon chicken base
  • Salt
  • Pepper
  • 1/2 cup onion, small diced
  • 1/2 cup carrots, small diced
  • 1/3 cup peas
  • 1 jalapeño, small diced
  • 1 cup raw chicken, medium diced

Directions

1. Preheat oven to 350 degrees.

2. Roll out the first pie dough and line the bottom of a standard pie pan. Cut off the extra dough around the rim and discard. Roll out the second pie dough and cut 1/2 inch strips. Place strips on a sheet tray lined with parchment. Wrap the pie pan and strips of dough with plastic and keep refrigerated.

3. In large saucepan, melt butter and add in flour until it becomes smooth like a paste. Add cream and chicken stock and whisk. Cook for several minutes until it begins to thicken, like gravy. Add the chicken base and stir. Season with salt and pepper. Stir in onion, carrots, peas, jalapeño and chicken. Mix well.

4. Pour mixture in the prepared pie pan. Using the strips, create a lattice on top. Place in oven for 30-35 minutes until golden brown. Let cool after removing from oven to set.

 

Vinegar Pie

  • Cook time: 30 min
  • Yield: 6 Servings

Ingredients

  • 1 pie crust
  • 3/4 stick margarine
  • 1 cup sugar
  • 2 eggs
  • 3 1/2 teaspoons white distilled vinegar
  • 1 teaspoon vanilla extract
  • 2 teaspoons self-rising flour
  • 1/2 cup chopped pecans
  • 1 cup heavy cream
  • 1 cup fresh raspberries

Directions

1. Preheat oven to 350 degrees.

2. Roll out pie dough and line a standard pie pan with it. Cut off the extra dough around the rim and discard. Place pie pan in refrigerator until ready to use.

3. In a small pot, melt the margarine. Meanwhile, whisk together the sugar, eggs, vinegar, vanilla, flour and nuts in a bowl. Slowly pour the melted margarine into the other ingredients, a little at a time, and mix until well incorporated. Pour into prepared pie shell and bake in oven for 30 minutes. Remove and let cool before serving.

4. Using a handheld blender, whip heavy cream in a bowl until stiff peaks form. Dollop on top of sliced pie. Garnish with fresh raspberries.

 

Pie Crust

  • Cook time: N/A
  • Yield: 4 Pie Crusts

Ingredients

  • 4 1/2 cups all-purpose flour
  • 2 tablespoons kosher salt
  • 1 1/2 tablespoons granulated sugar
  • 9 ounces unsalted butter cut into 1 inch cubes and refrigerated
  • 5 ounces unsalted butter cut into 1 inch cubes and frozen for at least 20 minutes
  • 1/2 cup to 3/4 cup cold "dough water" (ratio for dough water= 2 tablespoons red wine vinegar per 1 cup cold water)

Directions

1. Combine dry ingredients in the bowl of a food processor fitted with the blade attachment. Pulse just to combine the dry ingredients.

2. Add the refrigerated butter and pulse until the mixture is sandy and the butter pieces are no bigger than peas. Add the frozen butter and repeat the last step. Add 1/2 cup dough water and pulse 3 to 4 times. Dough should still look crumbly. Unplug the food processor, grab a handful of dough and squeeze it in your fist. If the dough holds together without crumbling, it is done. If not, add 2 more tablespoons of dough water, pulse 2 to 3 times and test the dough again.

3. When the dough is ready, place it onto a lightly floured work surface. Knead the dough together until it is smooth. Divide the dough into 4 equal parts and roll into balls. Lightly flatten the balls (this is just to save you some time later when you go to roll it out) and wrap in plastic wrap.

4. Let the dough rest in the refrigerator for at least 20 minutes and up to 2 days. You may need to let the dough come to room temperature before you can roll it out. Once the dough has rested, it can be frozen for up to 2 weeks.

Recipe Courtesy of Paula Haney of Hoosier Mama Pie Company

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