Category: Crust

Turtle Pie

turtle pie next to pecans on a blue and white flower plate.Turtle Pie doesn’t get any better than this: It has an Oreo crust, salted caramel pecan layer, and a thick chocolate ganache layer covering it all! This pie will remind you of those Turtle candies – the ones with pecans and caramel and chocolate – it’s an EPIC pie recipe! I’m hitting you with this…

turtle pie next to pecans on a blue and white flower plate.

Turtle Pie doesn’t get any better than this: It has an Oreo crust, salted caramel pecan layer, and a thick chocolate ganache layer covering it all! This pie will remind you of those Turtle candies – the ones with pecans and caramel and chocolate – it’s an EPIC pie recipe!

turtle pie next to pecans on a blue and white flower plate.

I’m hitting you with this chocolate turtle pie today, and it is beyond insane with so many amazing flavors! It has a layer of pecan caramel topped with a rich and fudgy ganache. It’s finished with just a sprinkling of sea salt, and all of it sits on a no-bake chocolate cookie crust.

It’s part tart, part pie, and downright decadent! The best part is that it’s EASY. It’s got it all – crunchy nuts, gooey caramel, fudgy ganache and it’s completely no bake! Looking for a new pie to try? This is it!

Ingredients Needed

  • Oreo Cookies: Crush them in a food processor until you get fine crumbs. You don’t need to remove the filling. This is to make the Oreo Cookie Crust.
  • Butter: Use melted unsalted butter to make the crust.
  • Caramels: You can use Werther’s Chewy Caramels or Kraft caramel squares. If using Werther’s, be sure to get chewy, not soft, caramels.
  • Heavy Whipping Cream: You will need some for the caramel filling and the ganache; no substitutions.
  • Pecans: Chopped toasted pecans are going to be mixed with the caramel.
  • Chocolate Chips: Dark or semi-sweet chocolate chips work best, but milk chocolate chips may be used.

How to Make a Turtle Pie Recipe

process shot of turtle pie being made.
process shot of turtle pie being made.
process shot of turtle pie being made.
process shot of turtle pie being made.
process shot of turtle pie being made.
process shot of turtle pie being made.
  1. Stir Oreo crumbs and melted butter with a fork, then press into a 10-inch tart pan or 9-10 inch springform pan or pie pan (either can be used).
  2. Add cream to caramels – melt in microwave until smooth.
  3. Fold chopped pecans into the melted caramel.
  4. Place the caramel mixture over the crust in pan. Chill to set a bit.
  5. Add hot heavy cream to chocolate chips. Let sit 30 seconds then whisk until smooth. (I heat the cream over medium heat until just before it bubbles.)
  6. Pour ganache over caramel mixture and chill to set.
turtle pie next to pecans on brown parchment paper.

Expert Tips

  • I like to use a springform pan for this recipe. The removable sides make it easy to serve and slice the pie, especially if you’re taking it somewhere and don’t want to lose the pie plate. But, if you have a tart pan with a removable base or a regular old 9″ pie plate, they work well, too.
  • For the caramel filling, look for Werther’s chewy caramels or Kraft caramel squares. Both are great for this recipe but don’t use soft caramels (it won’t set properly).
  • For the ganache, I recommend using high-quality chocolate chips. They make all the difference!
  • Feel free to drizzle with more caramel or even whipped cream!

Storing Pie

Store pie loosely covered with plastic wrap in the refrigerator. It will slice and serve easiest room temperature. You can freeze in an airtight container for several months.

Salted Caramel Pecan Chocolate Pie
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Turtle Pie Recipe

Salted Caramel Pecan Chocolate Pie (Turtle Pie) has an Oreo crust, a salted caramel pecan layer, and a thick chocolate ganache layer topped with sea salt! This pie is the epitome of decadence!
Course Dessert
Cuisine American
Prep Time 1 hour 55 minutes
Cook Time 5 minutes
Total Time 2 hours
Servings 10 servings
Calories 682kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 25 Oreo cookies finely crushed
  • 5 tablespoons (70g) unsalted butter melted
  • 8 ounces chewy caramels , unwrapped (Werther's Chewy or Kraft squares)
  • 1 ¼ cup (288ml) heavy whipping cream divided
  • ½ teaspoon kosher Salt
  • 1 cup chopped pecans toasted (see note)
  • 2 cups (340g) dark or semi-sweet chocolate chips
  • Sea Salt coarse for finishing

Instructions

  • Spray bottom and sides of a 9” springform pan with nonstick cooking spray. You can also use a 9” tart pan (with removable bottom) or a 9” pie plate.
  • Stir Oreo crumbs and melted butter with a fork, then press into the bottom and 1” up the sides of the pan. (If using a tart pan or pie plate, press the crumbs all the way up the sides.) Chill until ready to fill.
  • Place caramels and 4 tablespoons heavy whipping cream in a medium bowl. Heat on high power for 2-3 minutes, stirring every 30 seconds, until the mixture is smooth. Stir in salt to taste, then pecans, then spread evenly in the bottom of the pan.
  • Place chocolate chips and remaining 1 cup heavy whipping cream in a large bowl. Heat on high power for about 1 minute 15 seconds, then whisk until the chocolate has melted and the mixture is smooth. Spread evenly on top of the caramel layer.
  • Sprinkle the top with coarse sea salt and chill until set, about 2 hours. Store in refrigerator. Let sit on the counter for 10 minutes before serving. If you’re using a springform pan or tart pan with removable base, remove the base from the sides while the pie is cold.

Notes

  • Be sure not to use soft caramels – use either chewy Werthers or Kraft squares or bits.

Nutrition

Serving: 1/10th pie | Calories: 682kcal | Carbohydrates: 70g | Protein: 4g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 59mg | Sodium: 262mg | Fiber: 4g | Sugar: 47g

Other Turtle Recipes

Crusted Tomahawk Recipe 

A gloved hand holding a crusted tomahawk steak sliced open to reveal the delicious crust and the juicy interior of the meat

This Spanish garlic crusted tomahawk recipe is just really fun — because we’re cooking the steaks hanging over an open…

The post Crusted Tomahawk Recipe  appeared first on Over The Fire Cooking.

A gloved hand holding a crusted tomahawk steak sliced open to reveal the delicious crust and the juicy interior of the meat

This Spanish garlic crusted tomahawk recipe is just really fun — because we’re cooking the steaks hanging over an open fire! I know it’s not the most realistic way to grill, but we’re supposed to be having fun here, right? Plus, that crust on the steak is so freakin’ delicious. If you haven’t already, be sure to check out my post on how to get a good crust on steak for the best results! 

A gloved hand holding a crusted tomahawk steak sliced open to reveal the delicious crust and the juicy interior of the meat

What makes this recipe even more fun: cooking the hanging tomahawk steaks over our Breeo fire pit. Hands down, no question, Breeo makes the best smokeless fire pits in the world. Not only does it produce some incredible steak, but cooking with the Breeo is a really enjoyable experience. 

Post sponsored by Breeo.

Table of Contents

Why You’ll Love Spanish Garlic Crusted Tomahawk Steak

Steaks with a mouthwatering, crispy crust but tender juicy center are seriously irresistible. The crust in this Spanish garlic crusted tomahawk recipe is based off my recipe for Spanish garlic shrimp, but without the shrimp (of course). Because of the chorizo, manchego cheese, Parmesan cheese and melted butter, this thick steak is spicy, cheesy and buttery all at once. You’ll definitely want to bust out this recipe for all your special occasions. 

Want more tips on how to cook steak? Check out my roundup of my favorite grilled steak recipes! 

Spanish Garlic Crusted Tomahawk Ingredients

  • Steak: A tomahawk steak is a massive caveman cut, so because of the size of the steak, we’ll just need one here. We’ll season it with your favorite steak rub. 
  • Crust: This nice crust takes the recipe to the next level. It doesn’t get much better than chorizo, garlic, manchego and Parmesan cheese, panko breadcrumbs, melted butter, chopped parsley and kosher salt. 

Easy Steak Rub

If you don’t have a favorite steak rub, I’ve got a great mix for you! Mix together 2 tablespoons kosher salt, 2 tablespoons black pepper, 1-2 tablespoons of garlic powder, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 tablespoon paprika and a couple pinches of red pepper flakes. You can store this rub in an airtight container in your spice drawer for up to three months. 

Alternatively, you could use one of my premade rubs. Bourbon Prime and Gaucho Steakhouse are my absolute favorites for beef.

Add flavor to everything you’re cooking

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How to Cook Spanish Garlic Crusted Tomahawk

Preparing the Steaks

​First, we’ve got to get the power tools out! Using a 1/4” drill bit, drive a hole into the top part of the bone of your whole tomahawk steak. Using some trussing string, wire or a butcher hook, truss the tomahawk so that it will hang nicely over your fire, about 5-6 inches away from the coals.

Two photos showing the process of preparing the tomahawk steak for grilling, using a drill on the left and seasoning the steak on the right

Next, slather your steak with a little canola oil. Thoroughly season your steak on all sides with 2.5 tablespoons of your favorite steak rub. Once you’ve finished seasoning the steak, set it in the fridge for 1 hour. 

Next, build a large fire in your Breeo Fire Pit. Wait until the fire is about medium to medium-high heat (around 350 degrees F). Set up your hanging device over the pit. 

Grilling the Tomahawk

Once you’re ready to cook, pull out your steak and let it sit at room temperature for 15 minutes. Hang your tomahawk steak over the fire, then cook for about 30 minutes, until the internal temperature is 100 degrees F. Because we want to maintain the temperature of the fire, keep adding charcoal and wood as needed. 

Two photos showing the steak during the cooking process, hanging over an open Breeo fire pit

Right when the steaks are close to hitting temperature, get your fire very hot. Place your steak on the grill and continue cooking them, flipping every 1-1.5 minutes until the temperature of the meat reaches 120 degrees F internal for medium rare (about 4 minutes more cooking, depending on your desired doneness). Once you’ve finished cooking the steaks, pull them off and let the meat rest for 10 minutes.

This is where the beauty of the Breeo comes into play. In this recipe alone, I use it in three different ways. We just hung the tomahawk, but now we’ll add on the grill grate to the outpost attachment so that we can sear the steak. Then we’ll finish by broiling the crust using Breeo’s pizza oven! Check out all the cool things you can do with Breeo on their website!

Making the Crust

To make our herb crust, first place a cast iron skillet on the grill. Then, add 1/2 cup ground chorizo to the skillet and cook until it’s done. Right at the end, drop in 2.5 tablespoons of minced garlic and brown. Once this piece is done, pull the skillet off the grill and let the mixture cool for 10 minutes.

Two photos showing steps in making the Spanish garlic crust for the steak, with cheese, chorizo, panko breadcrums and chopped parsley

Next, add the chorizo and garlic to a small bowl, along with the rest of the crust ingredients — 2 tablespoons grated manchego cheese, 2 tablespoons panko breadcrumbs, 2 tablespoons melted butter, 1 tablespoon grated Parmesan cheese, 1 tablespoon chopped parsley and kosher salt to taste — until you have a wet, sand-like texture. Then, place the crust mixture on top of your steak.

Searing the tomahawk steak on the grill and adding the Spanish garlic crust to the top of the steak

Finishing the Crusted Tomahawk

Put the Breeo Pizza Oven attachment onto the grill and add the tomahawk steak with the crust into the oven. The goal here is to broil the crush. The steak is already done cooking, so we’re just trying to merge the crust together. Let the crust turn a golden crispy brown color and then remove it from the oven. Let rest for 2 minutes.

Serve up your steaks and slice. Enjoy!

Broiling the Spanish garlic crusted tomahawk steak in the Breeo pizza oven, with a hand holding the long rib bone on the steak

What to Serve with Spanish Garlic Crusted Tomahawk

Because this is such an epic steak, I love famous steakhouse classic sides here. Think baked potatoes or mashed potatoes, creamed spinach or a wedge salad. 

For More Tomahawks

Leftovers and Reheating

I doubt you’ll wind up with leftovers, but if you do, then go ahead and store your tomahawk steak in an airtight container in the refrigerator for 3-5 days. To reheat your leftovers, arrange them on a baking sheet covered in a sheet of parchment paper. Then, place them in the oven at 375 degrees F until warm.

FAQs

What makes a steak a tomahawk cut? 

A tomahawk steak, also known as a tomahawk ribeye, is basically a ribeye with the bone left long. This presentation makes the steak look like a tomahawk axe, which is where it gets its name. Because tomahawks are cut thick and are super fun to cook, they’re great steaks for this recipe. 

What’s the best way to make sure the crusted tomahawk steak is perfectly cooked over an open fire?

Here’s the secret: consistent rotation. Hang the tomahawk over the flames and make sure to rotate it throughout the cooking process. This approach gets us even cooking and that smoky flavor we all love.

Where can I find a Breeo Fire Pit?

Breeo has built a stellar reputation thanks to its high-quality fire pits and innovative construction. The company makes its fire pits in the U.S. and you can get free shipping through the website! You can also check out this dealer locator to find a store near you. 

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A gloved hand holding a crusted tomahawk steak sliced open to reveal the delicious crust and the juicy interior of the meat
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Crusted Tomahawk Recipe

Thanks to an epic cut and freakin' delicious crust, the flavor in this Spanish garlic crusted tomahawk steak is off the charts.
Course Dinner, Lunch, Main Course
Cuisine American, Spanish
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people
Calories 297kcal
Author Derek Wolf

Ingredients

Tomahawk Steak:

  • 1 Whole Tomahawk Steak
  • 2.5 tbsp Favorite Steak Rub
  • Canola Oil as needed

Spanish Garlic Crust:

  • 1/2 cup Cooked Ground Chorizo
  • 2.5 tbsp Minced Garlic
  • 2 tbsp of Manchego Cheese grated
  • 2 tbsp of Panko Crumbs
  • 2 tbsp of Melted Butter
  • 1 tbsp of Parmesan grated
  • 1 tbsp of Chopped Parsley
  • Kosher Salt to taste

Instructions

  • Using a 1/4” drill bit, drive a hole into the top part of the bone of your tomahawk steak. Using some trussing string, wire or a butcher hook, truss the tomahawk so that it will hang nicely over your fire about 5-6 inches away from the coals.
  • Lather your steaks with a little canola oil. Thoroughly season your steaks on all sides. Make sure to season the sides with your favorite steak rub. Once the steaks are seasoned, set in the fridge for 1 hour to set.
  • Build a large fire in your Breeo Fire Pit. Wait until the fire is about medium to medium high heat (around 350F). Set up your hanging device over the pit.
  • Pull out your steak and let sit at room temperature for 15 minutes.
  • Hang your tomahawk steaks over the fire and cook for about 30 minutes until the internal temperature is 100F. Keep adding charcoal and wood to maintain the temperature of the fire.
  • When the steak is close to hitting temperature, get your fire very hot. Place your steak on the grill and continue them, flipping every 1-1.5 minutes until they reach 120F internal for medium rare (about 4 minutes more cooking).
    The goal here is to sear the steak while also hitting the perfect internal temperature (120F)
  • Once the steaks are done, pull them off and let rest for 10 minutes.
  • Add a cast iron skillet to the grill. Add your loose chorizo and cook until done. Right at the end, drop in the minced garlic and brown. Pull off once done and let cool for 10 minutes.
  • Add the chorizo and garlic to a bowl along with the rest of the crust ingredients until you have a wet sand like texture. Then place on top of your steak.
  • Put the Breeo Pizza Oven attachment onto the grill and add the tomahawk steak with the crust into the oven. Let cook until golden crispy brown. Pull off when done and let rest for 2 minutes.
  • Serve up your steaks and slice. Enjoy!

Notes

Easy Steak Rub
If you don’t have a favorite steak rub, I’ve got a great mix for you! Mix together 2 tablespoons kosher salt, 2 tablespoons black pepper, 1-2 tablespoons of garlic powder, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, 1 tablespoon paprika and a couple pinches of red pepper flakes. You can store this rub in an airtight container in your spice drawer for up to three months. 

Nutrition

Calories: 297kcal | Carbohydrates: 12g | Protein: 18g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 67mg | Sodium: 180mg | Potassium: 306mg | Fiber: 4g | Sugar: 1g | Vitamin A: 526IU | Vitamin C: 3mg | Calcium: 267mg | Iron: 5mg

The post Crusted Tomahawk Recipe  appeared first on Over The Fire Cooking.

No Roll Chocolate Pie Crust

No Roll Chocolate Pie Crust in a glass pie plateThis No Roll Chocolate Pie Crust recipe is an all butter pie crust with cocoa powder added – it’s a chocolate pastry crust. Bonus: it’s no roll so it’s a no fuss crust – just mix and press it into the pan! Just think – your favorite pie recipes…with a chocolate all butter crust. Like…banana…

No Roll Chocolate Pie Crust in a glass pie plate

This No Roll Chocolate Pie Crust recipe is an all butter pie crust with cocoa powder added – it’s a chocolate pastry crust. Bonus: it’s no roll so it’s a no fuss crust – just mix and press it into the pan!

No Roll Chocolate Pie Crust - an easy pie crust recipe that's CHOCOLATE! Just mix it up in a food processor and press it into the pan , no rolling!

Just think – your favorite pie recipes…with a chocolate all butter crust. Like…banana coconut pie with a chocolate crust, pumpkin pie, candy pie. You guys, I just. Can’t. Even.

This Chocolate Pie Crust is like a pastry pie crust – not a crushed cookie crust. It’s like eating chocolate pie dough!

I had the idea to make a no roll pie crust. Everyone hates rolling things out, right? Flour, mess, arm workout. Why not just dump the crumbly pie dough into the pie plate and press it in? IT WORKED – no rolling pin needed for this pie. You also don’t have to chill the disk of dough first – you just press it into the plate. Not only does it taste good, but it makes your house smell like a chocolate factory.

Ingredients in chocolate pie crust on counter.

Ingredients Needed

  • Unsalted Butter: If you only have salted butter you can swap it and omit the added salt. Butter needs to be COLD when making pie crust – dice it and then place it back in the fridge until you’re ready to use it.
  • All-purpose flour: Be sure to measure flour correctly so you have a perfectly flakey crust.
  • Salt: Just a bit, if using unsalted butter.
  • Cocoa Powder: You can use natural unsweetened cocoa powder or Dutch Process cocoa.
  • Ice Water: The water needs to be ice cold!
  • 9-inch Pie Dish: this recipe is written for this size pie pan.
  • Food Processor: Optional, but makes making from scratch crust SO much easier!
flour and cocoa powder in a food processor
No Roll Chocolate Pie Crust being mixed in a food processor
No Roll Chocolate Pie Crust being mixed in a food processor
No Roll Chocolate Pie Crust being mixed in a food processor
No Roll Chocolate Pie Crust being put into a glass pie plate
No Roll Chocolate Pie Crust being pressed into a glass pie plate

How to make Chocolate Pie Crust

  1. Mix your flour, sugar, salt, and cocoa powder in a food processor. Just pulse it a few times.
  2. Add one stick of very cold, diced butter.
  3. Pulse the machine a few times to get it worked into the dry ingredients.
  4. Then add 1 tablespoon of water and let the machine run for several seconds, adding up to an extra tablespoon (one teaspoon at a time) until the dough comes together like in the photos – it shouldn’t be powdery. It should be able to pinch together.
  5. Dump the chocolate pie crust dough into a 9-inch pie plate. You can use a plate that’s smaller than 9″ but there is not enough dough for a bigger pie plate.
  6. Just press the dough into the bottom and up the sides of the plate, easy peasy!! Be sure to chill it for at least an hour (or 10-15 minutes in the freezer) before baking it.
No Roll Chocolate Pie Crust in a glass pie plate

Expert Tips

This no roll chocolate pie crust works for both baked pies and pre-baked crust (filled) pies. If you’re baking a pie (like pecan) just fill the pie crust like you normally would and then bake as directed. If you are making it as a pie crust for a filled pie, like a pudding pie you’ll want to follow the recipe for blind baking pie crust, which involves lining the crust with parchment paper and beans or pie weights and baking before filling.

Ways to use a Chocolate Crust:

FAQ

Can you make pie crust ahead of time?

This crust can be made up to 3 days ahead and stored in the refrigerator covered well with plastic wrap. You can also freeze it for several months. For easier freezing, you can freeze the disk of dough before pressing it into the pie plate; thaw before attempting to place in pie dish.


No Roll Chocolate Pie Crust in a glass pie plate
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No Roll Chocolate Pie Crust Recipe

This easy No Roll Chocolate Pie Crust starts with my all butter crust recipe and adds chocolate! Plus, it’s NO ROLL! No mess, just press and bake!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 12 servibgs
Calories 186kcal
Author Dorothy Kern
Cost $5

Ingredients

  • ½ cup (113g) unsalted butter
  • 1 ¼ cups (155g) all-purpose flour
  • 2 tablespoons (10g) unsweetened cocoa powder (or Dutch Process cocoa)
  • 2 tablespoons (25g) granulated sugar
  • ¼ teaspoon salt
  • 1-3 tablespoons (15-45ml) ice water

Instructions

  • Dice butter into small cubes. Place back in the refrigerator.
  • Place flour, cocoa, sugar, and salt in a food processor. Pulse a few times to combine.
  • Add the cold diced butter into the food processor. Pulse a few times until the butter is worked into the flour mixture.
  • Add 1 tablespoon of ice water. Let the food processor run for several seconds, until the dough becomes crumbly. Add more water, 1 teaspoon at a time, until the dough comes together and is no longer powdery.
  • Pour crumbly dough into a 9-inch pie plate. Use your fingers to presss across the bottom and up the sides. Chill for at least one hour (or freeze for 10-15 minutes) before baking.
  • To blind bake the pie crust: Chill at least 1 hour. Line the pie crust with parchment paper and fill with beans or pie weights. Bake pie at 400°F for 10 minutes, then remove the weights and parchment (carefully), poke holes in the bottom and sides of the crust, and place it back into the oven until it's cooked through, 10-15 additional minutes. Cool crust before filling.
  • If making a baked pie, fill chilled pie crust as directed and bake as the recipe directs.
  • Pie crust can be made up to 3 days ahead and stored in refrigerator wrapped well with plastic wrap. It can also be frozen.

Video

Nutrition

Serving: 1serving | Calories: 186kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 1242mg | Fiber: 1g | Sugar: 3g

Favorite Pie Recipes

How to Make a Lattice Pie Crust

berry pie with decorative pie crust on top surrounded by slice fruit.Learn how to make a lattice pie crust easily – really I promise! A woven lattice crust is stunning on top of a fruit pie but they’re easier to make than you think. With step-by-step photos and a video, you’ll be a pro in no time. What is a Lattice Pie Crust? Lattice top pie…

berry pie with decorative pie crust on top surrounded by slice fruit.

Learn how to make a lattice pie crust easily – really I promise! A woven lattice crust is stunning on top of a fruit pie but they’re easier to make than you think. With step-by-step photos and a video, you’ll be a pro in no time.

berry pie with decorative pie crust on top surrounded by slice fruit.

What is a Lattice Pie Crust?

Lattice top pie recipes are so gorgeous, don’t you think? A lattice pie crust looks really hard and confusing to do, but it’s much easier to make a woven crust than you think. Once you visually see the method, how to weave a lattice clicks into place and becomes really easy to do.

Lattice top pies are perfect for all sorts of fruit pies, like apple or blackberry or any fruit pie you love. It’s actually the easiest way to make a gorgeous pie!

Ingredients Needed

  • Pie crust: You can use my all butter pie crust recipe or you can use a refrigerated pie crust. Don’t use a frozen pie shells – you need a crust that will lay flat. My homemade pie crust is the best…in case you were wondering.
  • Tools: A knife or pizza cutter or pastry wheel for cutting the strips and a ruler to keep your edges straight.

How to make a lattice pie crust

pie dough on work surface cut into strips with ruler and pie cutter next to it.

1. Roll out the top pie crust. It should be chilled a little bit, but not so long that the crust is so cold you can’t handle the strips. Using your sharp knife and ruler, cut wide strips of dough that are about 3/4 to 1-inch thick. Once your lattice is cut, you’ll have several strips.

pie with fruit filling topped with vertical strips of pie dough.

2. Place a bottom crust in your pie dish and fill with your desired filling. Take strips of the lattice and lay them on your pie vertically, leaving small gaps between. I like to line up the short strips from the edges with the edge of the pie plate and use the long strips in the middle.

pie with fruit filling topped with vertical strips of pie dough - every other one is folded up and one strip is horizontal across.

3. To weave your lattice,  pull back every other vertical strip and place a new strip of pie dough perpendicular to the strips you already laid.

pie with fruit filling topped with vertical strips of pie dough and a few weaved horizontally with hand holding one strip.

4. Replace the dough strips you folded over. Then, do the same thing with the alternating strips, placing horizontal strips of dough across. Keep going until the entire pie is covered in basket weave.

unbaked lattice pie on work surface.

5. Once your lattice is fully on the pie, cut off any excess dough and crimp the edges as desired. I like to brush it with egg wash and add a little sparkle with sanding sugar.

How to use a Lattice Crust

pie with blueberries baked in and with lattice design on top.

Expert Tips

  • For cutting the strips I like using a pastry wheel or pizza cutter. A flat edge cutter will give straight strips, a wavy edge cutter will give the jagged wavy edges shown.
  • Once you have the lattice made, it’s good to brush it with egg wash. You don’t have to, but it makes for better browning. To make your egg wash, just whisk up your egg and use a pastry brush to lightly brush it all over the crust. Don’t have a pastry brush? Just use your fingers.
  • I also add a bit of sanding sugar on top for a little sparkly crunch.
  • Always bake fruit pies on a cookie sheet in case it spills over.
  • Use a pie shield or strips of aluminum foil to protect your crust while it’s baking.
  • Make a decorative pie crust that looks like a lattice using cookie cutters if you’re still worried about doing a lattice from scratch.

FAQ

Can you lattice store-bought crust?

As long as it’s a flat crust (typically refrigerated, not frozen in a pie shell) you can make a lattice with it.

How thick should crust be? How thick should lattice strips be?

A bottom crust in a pie plate should be at most 1/4-inch thick (usually between 1/8-inch and 1/4-inch) so it bakes all the way. A lattice should be a bit thicker – usually minimum 1/4-inch (a tiny bit thicker is fine, but not too much). The strips should be a little thicker so that they’re easier to handle and not too fragile.

What if I don’t have a pastry cutter?

You can use a sharp knife or pizza cutter to slice your strips of dough.

berry pie with decorative pie crust on top surrounded by slice fruit.
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Lattice Pie Crust Recipe

This how to make a lattice pie crust tutorial is an easy method for making a decorative pie crust!
Course Dessert
Cuisine American
Prep Time 30 minutes
Chill time 30 minutes
Total Time 30 minutes
Servings 1 9-inch lattice pie
Calories 1899kcal
Author Dorothy Kern
Cost $8

Ingredients

Instructions

  • Roll one pie crust out to fit your pie plate. Place the crust in the pie, letting the edges overhang. Chill 30 minutes.
  • Roll the second pie crust a bit thicker than you would for a bottom crust. I do at least 1/4-inch thick or just slightly thicker (you want to be able to handle the strips without them being too fragile).
  • Fill pie as desired using your recipe.
  • Remove rolled out crust from the refrigerator. Using a knife, pizza cutter, or pastry wheel, cut strips in the pie crust that are 1/2-inch to 1-inch thick. Use a ruler to help keep them straight, if needed.
  • Pick up strips of the pie crust and lay them over the pie with gaps between that are the same width as the strips. Try to use the size strip that matches with the location on the pie (smaller strips close to the sides, longer strips in the middle).
  • Fold over alternating strips and place a new strip perpendicular to the ones you already placed on the pie. Unfold the strips, then repeat using the alternating strips. Continue the basket weave until the pie is covered with the lattice.
  • Brush the lattice crust with a bit of egg wash (just beat an egg with a fork like you’re making a scrambled egg and use a pastry brush or your fingers to lightly brush it over the crust). This is for browning. Sprinkle with coarse sugar, if desired.
  • Trim edges and crimp as desired. Chill pie for 20-30 minutes, then bake according to recipe directions.

Video

Notes

  • Always bake your pie on a cookie sheet just in case of spill over.
  • Always cover the edges of your pie with foil or a pie shield.
  • If, during the lattice making process, your pie strips begin to get too warm from handling and/or start breaking, stop and place the strips in the freezer for 5 minutes to chill back up quickly.

Nutrition

Serving: 2pie crust | Calories: 1899kcal | Carbohydrates: 194g | Protein: 30g | Fat: 109g | Saturated Fat: 34g | Cholesterol: 186mg | Sodium: 1707mg | Potassium: 457mg | Fiber: 10g | Vitamin A: 270IU | Calcium: 104mg | Iron: 11.3mg

Favorite Fruit Pies

How to Get a Crust on Steak

A grilled steak with the perfect crust.

If you’re always splurging on pricey steaks and wondering how to get a crust on steak, step up to my…

The post How to Get a Crust on Steak appeared first on Over The Fire Cooking.

A grilled steak with the perfect crust.

If you’re always splurging on pricey steaks and wondering how to get a crust on steak, step up to my new FYR Grill. Today, I’ll show you how to nail the perfect crust on your favorite cut of steak every single time.

A close up shot of the steak to show its crust.

This recipe is inspired by the legendary Ox restaurant in Portland, Oregon. They’ve illustrated the path to perfection, which helped me create this killer recipe. Get ready for steaks with a mouthwatering, crispy crust but tender juicy center. If you’re a home cook, this guide will walk you through achieving steak crust perfection just like celebrity chefs.

Table of Contents

Why You’ll Love Learning How to Get a Crust on Steak

For obvious reasons, one of the most frustrating challenges in cooking for unpracticed cooks is the crust. A good crust on the surface of the meat isn’t only about looks. It’s more about flavor and texture while creating the ultimate steak experience.

Mastering how to get that nice crust packed with flavor will up your cooking game, wow your guests, and turn every steak into an unforgettable meal. Plus, it’s super straightforward and delivers epic results. Trust me, this is absolutely one technique every meat lover needs in their arsenal.

Perfect Steak Crust Ingredients Roundup

Here’s what you’ll need to create the best crust on the surface of your steak.

For the Steak:

  • Favorite cuts of Steak – Choose from your favorites like ribeye steak, filet mignon, or New York strip. These cuts have good marbling and are ideal for a crispy crust.
  • Kosher Salt – Generously season your steaks with kosher salt to draw out moisture and enhance flavor. For extra flavor, I hit mine with some Bourbon Prime before grilling.
The meat is seasoned and the baste is prepped.

For the Black Gold Baste:

  • Beef Tallow – This high-smoke point fat is perfect for basting, while it also gives the steak an incredible flavor and great crust.
  • Herbs and Aromatics – Fresh rosemary, thyme, oregano, green onions, and then garlic infuse the tallow with all the best extra flavors.
  • Lemon – A squeeze of lemon undoubtedly adds a fresh, tangy note to the baste.

Now that you know what to grab at the grocery store, let’s get to the step-by-step rundown of how to make the grilling magic happen – reliably. 

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How to Make the Steak with a Perfect Crust

Black Gold Baste

First, let’s make the Black Gold baste. In a cast iron skillet, bring your beef tallow to medium-high heat, aiming for around 325 degrees F. Once heated, pour it over the herbs, green onions, garlic, and lemon in a heat-safe bowl. Let this mixture sizzle, then cover and set it aside for 10 minutes to steep. This allows the flavors to meld together beautifully.

The tallow is infused with flavors that make the steak insanely delicious.

Steak Preparation

Next, generously season your favorite cuts of steak with kosher salt and place them in the fridge uncovered overnight. This step is crucial for drawing out excess moisture and intensifying the steak’s flavor. The next day, pat the steaks dry with paper towels to ensure a good crust. If you can, let them come up to room temperature for the best results. 

Grilling Time

Preheat your grill for high-heat direct cooking, about 400-450 degrees F. This high-temperature direct heat source is key to achieving that crispy crust (aka the Maillard reaction). Place your thick steak on the grill and then flip every 60-90 seconds to develop an even crust. During the grilling, baste the steaks with the Black Gold sauce every couple of flips.

The steak are grilled and brushed with the basting sauce.

If you notice flare-ups, crank the steaks up with the Santa Maria or move them to a cooler part of the grill while the flames die down. Continue grilling until the steaks reach an internal temperature of 120 degrees F for medium-rare. For the desired doneness, use your digital meat thermometer to get the perfect temperature. The total cooking time should be about 4-5 minutes per side. 

Finally, let the steak rest for 10 minutes before slicing. This resting period allows the juices to be redistributed, ensuring a juicy steak. Slice, serve, and enjoy the most freakin’ delicious cooked steak with an incredible crust.

What is the Maillard Reaction?

The Maillard Reaction is named after French chemist Louis-Camille Maillard, who first explained it way back in 1912. It happens when amino acids and sugars mix under high heat (like above 285 degrees F). This reaction is what gives cooked foods, including steak, their complex, mouthwatering flavors and that awesome brown crust. So, when you’re grilling up a steak, the Maillard Reaction is your best friend for creating those rich, savory flavors and the perfect texture and color.

Now that you’ve mastered it, you may want to check out some of my other steak recipes. I have so many favorites that it’s hard to choose. That’s why I created a roundup with The Best Grilled Steak Recipes ever. If you’re looking for another way to take your steaks to the next level, you also have to try my Smoked Steak Butter.

What to Serve with the Steak

A perfectly crusted steak deserves equally awesome sides. Consider pairing your steak with grilled vegetables like bell peppers and asparagus, a fresh cucumber salad, or classic mashed potatoes. A simple yet flavorful side of roasted cherry tomatoes with a drizzle of olive oil complements the steak’s rich flavors beautifully. For an extra touch, serve with a side of garlic butter or blue cheese sauce for added depth and richness.

The thick cut of steak is sliced and served.

Leftovers & Reheating

If you have any leftover steak, wrap it tightly and store it in an airtight container in the fridge. To reheat, wrap the steak in aluminum foil and heat it at 250 degrees F on the grill or in the oven until warmed through. 

More Steak Recipes

FAQs for How to Get a Crust on Steak

Do I need to layer on a good steak rub for better results or is the baste enough?

While the Black Gold baste packs a punch and helps get that perfect crust, adding a steak rub can take your flavor game to the next level. A good rub with salt, black pepper, and then your fave spices amps up the taste and gives you an even bolder crust. I went with the Bourbon Prime spice rub for a touch of smoky savoriness.

What happens when I use a cast iron skillet to cook my steak instead of the grill? 

Using a cast iron pan to cook your steak can produce an incredible crust and evenly cooked meat. The skillet’s also has excellent heat retention properties ensuring consistently high temperatures, which are crucial for a flavorful, crispy crust. Additionally, a cast iron skillet allows you to easily control the heat and quickly sear the steak on all sides. This method is perfect for those who don’t have access to a grill or prefer cooking indoors. Plus, you can easily add aromatics like garlic, herbs, and butter to the skillet for extra flavor.

What type of oil should I use if I don’t have beef tallow?

If you don’t have enough time to source beef tallow, a high-smoke point vegetable oil like grapeseed oil or avocado oil is a great alternative. These oils won’t yield quite the same results but they can handle the high heat required to achieve a good crust without burning. 

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A grilled steak with the perfect crust.
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How to Get a Crust on Steak

Today I'll show you how to get a crust on steak that is so freakin' delicious thanks to the tallow infused with extra flavor.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Minimum time in fridge for brine 4 hours
Total Time 4 hours 40 minutes
Servings 4 people
Calories 4738kcal
Author Derek Wolf

Ingredients

Steak:

Black Gold:

  • 2 cups Beef Tallow
  • 3 sprigs Rosemary
  • 2 sprigs Thyme
  • 2 sprigs Oregano
  • 2 Green Onions
  • 1 head of Garlic halved
  • 1/2 Lemon

Instructions

Black Gold:

  • Add a small skillet with your beef tallow to medium-high heat. Bring the oil up to about 325F.
  • Add all of the other ingredients to a high heat safe skillet or bowl. Add the hot tallow over the ingredients to let sizzle, cover and set to the side for 10 minutes to steep.

Steak:

  • Generously season your favorite cut of steak with salt all over (I also added in some of my Bourbon Prime Rub but this is optional), then place in the fridge uncovered overnight. Next day, pat dry with a paper towel.
  • Preheat your grill for high heat direct cooking (about 400-450F).
  • Add the steaks to the grill and flip every 60-90 seconds to slowly but evenly develop a crust. Baste the steaks with the Black Gold sauce every couple of flips. If you begin to have flare ups, pull the steaks to the cooler side of the grill off pull off the grill for 1-2 minutes to let the flare ups die down.
  • Once the steaks are 120F internal and have a great crust, pull off and let rest for 10 minutes. Slice, serve and enjoy!

Notes

What is the Maillard Reaction? 
The Maillard Reaction is named after French chemist Louis-Camille Maillard, who first explained it way back in 1912. It happens when amino acids and sugars mix under high heat (like above 285 degrees F). This reaction is what gives cooked foods, including steak, their complex, mouthwatering flavors and that awesome brown crust. So, when you’re grilling up a steak, the Maillard Reaction is your best friend for creating those rich, savory flavors and the perfect texture and color.

Nutrition

Calories: 4738kcal | Carbohydrates: 10g | Protein: 93g | Fat: 500g | Saturated Fat: 384g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 80g | Cholesterol: 276mg | Sodium: 242mg | Potassium: 1422mg | Fiber: 4g | Sugar: 2g | Vitamin A: 536IU | Vitamin C: 38mg | Calcium: 118mg | Iron: 10mg

The post How to Get a Crust on Steak appeared first on Over The Fire Cooking.

Blackberry Pie Recipe

Blackberry Pie is one of the easiest pie recipes and perfect for summer berry season! You can make this pie with fresh or frozen berries and choose your topping: lattice, double crust or crumble topping. Why You’ll Love This Pie When I was young, my Aunt and Uncle lived in Washington. They’d come down every…

The post Blackberry Pie Recipe appeared first on Crazy for Crust.

Blackberry Pie is one of the easiest pie recipes and perfect for summer berry season! You can make this pie with fresh or frozen berries and choose your topping: lattice, double crust or crumble topping.

pie with lattice top with blackberries behind on wood surface

Why You’ll Love This Pie

When I was young, my Aunt and Uncle lived in Washington. They’d come down every August to visit and my aunt would make a two crust blackberry pie. My dad was practically salivating two full weeks beforehand in anticipation. Blackberry is his favorite. This recipe came from my aunt and I’ve been making it for so many years!

This pie can be made with fresh or frozen blackberries and you can use a double crust, lattice crust, or make a crumble topping. The juicy blackberry filling pops in your mouth – this is the perfect summer pie recipe!

One slice of blackberry pie with crumble topping on a plate

Ingredients in Blackberry Pie Filling

  • Blackberries: Use fresh or frozen, see below for how
  • Sugar: Granulated sugar works best. The ratio of sugar to filling is also very important: I use 5 cups of fruit to 2/3 cup of sugar. Any more sugar than that and you’re going to get a pie that doesn’t set properly.
  • Lemon Juice: For a fresh flavor to brighten the pie, you could also add some lemon zest.
  • Cinnamon: I add ground cinnamon to all my fruit pies – even peach pie.
  • Cornstarch: I make all my fruit/berry pies with the same basic recipe and it works. I find that a blackberry pie with cornstarch really is the way to go; flour doesn’t thicken the filling enough.
  • Homemade Pie Crust: I love my all butter pie crust recipe, but you can also use a store bought crust (Pillsbury is the best one I’ve found).

Fresh vs Frozen Blackberries

This is one of the things I love about making fruit pies with my recipe: you can use fresh or frozen fruit.

How to use fresh blackberries: If blackberries are in season, by all means, make this a fresh blackberry pie. To prepare your berries just wash and drain them and remove any stems.

How to use frozen blackberries: If you want to make a pie when fruit isn’t in season you can definitely use frozen blackberries to make this recipe. Simply thaw and drain frozen berries. Be sure to drain them very well so there is no extra liquid in your filling.

Overhead shot of blackberry pie with a crumble topping with one slice on a plate

How to make Blackberry Pie

It’s important to get the pie crust and topping ready before you make the pie filling so that once you toss the berries with the sugar you immediately place it in the pie, top, and bake it. Decide how you’re going to top your pie: Lattice Pie, Double Crust Pie, or Crumble Topped Pie.

process shot of pie crust.

1. If you’re making my pie dough recipe, decide if you need 2 crusts or just one. Roll out one disk of dough and place it in a 9-inch pie dish. Chill until ready to fill.

crumble in a clear bowl.

2. If using my crumble topping, make that recipe by placing butter, sugar, flour, and salt in a large bowl and using a pastry blender or two forks to work the mixture into crumbles.

How to make a lattice pie crust tutorial

3. If making a lattice top, roll out the second dough and cut 1-inch slices, or if using a double crust just roll it out and set aside.

4. Make the filling by tossing blackberries with cornstarch, sugar, cinnamon and lemon juice. Immediately place pie filling in prepared pie pan.

How to make a lattice pie crust tutorial

5. Top with the second crust and cut slits in the top crust for steam to escape, or design your lattice on top of the filling. Or just top with crumble.

6. Place pie on a baking sheet and cover with a pie crust shield or strips of aluminum foil. This ensures your edges don’t get over done.

One slice of blackberry pie with crumble topping and a scoop of ice cream on top on a plate

How to Avoid a Soggy Bottom Pie

To make sure the bottom crust is baked properly and not soggy, I bake the pie at a high temperature for a short amount of time, then lower the temp to 350° to finish baking. I prefer baking in clear pie plates – I find they bake best that way plus I can see when the bottom crust is done baking.

How to Serve Blackberry Pie

While it’s important to completely cool your pie before slicing so it has time to set, I like the pie warmed or at least room temperature. If you want to warm it, just heat in the microwave a few seconds.

My preferred way to serve fruit pie is with a big scoop of vanilla ice cream or a dollop of whipped cream.

slice of blackberry pie with lattice crust on white plate on brown surface.

Expert Tips

  • I brush my lattice topped pie with egg wash to get it nice and golden.
  • Don’t mix your berries with the sugar and cornstarch until the crust and crumble are ready, or it will be too liquidy after baking.
  • This pie is a bit more liquidy than my other berry pies, but it firms up more as it sets.
  • Always bake your fruit pies on a cookie sheet in case they spill over.
  • Use a pie shield so your pie crust doesn’t get too brown.

Storage

Store pie in refrigerator covered loosely with plastic wrap. You can make the pie up to 24 hours ahead – it needs to cool anyway and I find chilling helps with setting the pie filling. Serve it room temperature. You can also freeze a completely cooled pie – make sure to seal it completely with plastic wrap.

FAQ

How do you know when a berry pie is done?

When the crust is golden on top and the filling is bubbly, then the pie is done.

Why is my blackberry so runny?

This pie recipe should produce a mostly set pie. If it’s too liquidy, then the following things may have happened: You cut it too soon. You should let it cool completely – and even chill it – before slicing. Is the pie a day or two old? The berries will weep the longer they sit. Did you drain your berries – especially frozen ones – completely? Letting the pie sit before baking will also make the pie wetter.

How do you thicken blackberry pie filling?

Recipes call for either cornstarch or flour, but I find cornstarch does a better job thickening fruit pies.

pie with lattice top with blackberries behind on wood surface
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Blackberry Pie Recipe

This blackberry pie is one of my family favorite recipes. The lattice-top is really easy to do using the how-to photo tutorial! Or use a crumble topping on top instead!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 10 servings
Calories 102kcal
Author Dorothy Kern
Cost $10

Ingredients

For Lattice or Double Crust Pie

For Crumble Topping Pie

  • 1 recipe all butter pie crust from a package or from scratch
  • 12 tablespoons (170g) cold unsalted butter , diced or grated
  • ⅔ cup (133g) granulated sugar
  • 1 ½ cups (186g) all-purpose flour
  • Pinch salt

For Blackberry Pie Filling

  • 5 cups blackberries (about 24 ounces or 650g)
  • ⅔ cup (133g) granulated sugar plus more for sprinkling
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cinnamon
  • 4 tablespoons (30g) cornstarch

Instructions

Lattice Pie Instructions

  • Roll out your two pie crusts into circles with approximately 9-10” diameter. Place one pie crust in your 9” pie plate (standard size, not deep dish). Chill both the pie plate and the rolled out pie crust for at least 30 minutes.
  • Remove the rolled out pie crust from the refrigerator. Slice it into strips, about 1/2-3/4” per strip. Chill for 10 more minutes.
  • Make filling (see below). Add to chilled pie crust.
  • Remove the sliced crust from the refrigerator. Starting at one edge of the pie, use every other strip from the cut slices and place them equally distant from each other on your pie (space them about the same distance as the width of each strip).
  • Starting at one end of the pie, fold back every other strip and place the shortest remaining strip perpendicular to the strips already on the pie. Lay the folded strips flat.
  • Now, working at the opposite end of the pie, fold back the strips you didn’t fold back the first time. Take the next smallest strip of crust and place it parallel to the strip you just put down. Re-lay the folded strips flat.
  • Continue this process until all the crust has been used. Crimp the edges of the pie as desired.
  • Brush the crust with eggwash and sprinkle sugar on top. Cover the edges with a pie shield. Bake on a cookie sheet (in case of spillover) for 10 minutes at 425°F then reduce the oven temperature to 350°F for an additional 35-45 minutes until the crust starts to turn golden brown. It won’t get fully golden but some parts will start to turn.
  • Preheat oven to 425°F.

Crumble Topped Pie Instructions

  • Roll out your pie crust into a circle with approximately 9-10” diameter. Place pie crust in a 9” pie plate (standard size, not deep dish). Chill for at least 30 minutes.
  • Add sugar, flour and salt for crumble into a large bowl. Whisk to combine. Add the cold diced or grated butter and use a pastry blender to cut in the butter until it forms small crumbs.
  • Remove chilled pie crust from the refrigerator. Add filling (see below). Top with crumble and cover the edges with a pie shield. Bake on an cookie sheet (in case of spillover) for 10 minutes at 425°F then reduce the oven temperature to 350°F for an additional 35-45 minutes until the crust starts to turn golden brown.

How to make Blackberry Pie Filling

  • Mix the berries, sugar, lemon juice, cinnamon, and cornstarch in a medium bowl. Toss with your hands. Make sure your berries are thawed and drained before using them so your pie isn’t too liquidy.
  • Immediately place the filling into chilled pie crust, top and bake as directed above.
  • Cool completely before slicing. To help the pie not run, it’s best to chill the cooled pie for a few hours before cutting.
  • Serve with ice cream and/or whipped cream, for garnish.

Video

Notes

  • Frozen Berries: Thaw completely and drain of all excess moisture before using in pie.
  • Be sure to add the berries at the last minute before baking.
  • Always bake on a cookie sheet in case of spillover.
  • I like using a pie crust shield so the outer crust doesn’t get too brown.
  • See my entire post about making crumble topping for more details.

Nutrition

Serving: 1serving | Calories: 102kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 8mg | Potassium: 123mg | Fiber: 4g | Sugar: 17g | Vitamin A: 178IU | Vitamin C: 16mg | Calcium: 23mg | Iron: 1mg

Other favorite fruit pies:

Tools for success:

The post Blackberry Pie Recipe appeared first on Crazy for Crust.

Almond Cherry Pie Bars

These Cherry Pie Bars are just like a classic cherry pie, but in bar form! The crust of these bars is like shortbread and they are topped with a crumble topping with almonds. PLUS the topping and the crust are the same recipe to make your life easier. Why You’ll Love Cherry Pie Bars Bring…

The post Almond Cherry Pie Bars appeared first on Crazy for Crust.

These Cherry Pie Bars are just like a classic cherry pie, but in bar form! The crust of these bars is like shortbread and they are topped with a crumble topping with almonds. PLUS the topping and the crust are the same recipe to make your life easier.

pie crust bars with red cherry pie filling and sliced almonds on top.

Why You’ll Love Cherry Pie Bars

Bring Cherry Pie to life in a new way – as pie bars! They have a buttery shortbread crust that is reminiscent of a traditional pie crust. The cherry pie filling on top is perfect filling – the sweet taste of the filling with the buttery crust and crumble is epic. I also added almonds to the topping for crunch because almonds and cherries are besties in the food combination world.

I have a similar recipe to this in my cookbook that uses apple butter – and everyone absolutely raves about them, so I know you’ll love this recipe.

ingredients in recipe with words on photo.

Ingredients Needed

  • Butter: I used unsalted butter but if you substitute salted, just reduce added salt. You don’t need to start with room temperature butter, but if you’re doing this by hand I recommend that.
  • Sugar: Granulated Sugar for a bit of sweetness.
  • Almonds: I recommend buying pre-sliced or slivered almonds.
  • Cherry Pie Filling: Make my homemade cherry pie filling, or buy a can of cherry pie filling.

Click to see the recipe card below for full ingredients & instructions!

Variations

  • If you want to add a glaze on top, just mix 1/2 cup powdered sugar (confectioners’ sugar) with about 1 tablespoon heavy cream or milk (start with 2 teaspoons and add more as needed for desired consistency). Drizzle over cooled bars.
  • I don’t add any vanilla or almond extracts to the crust but you can add 1/2 teaspoon if you prefer for extra flavor.
  • You can swap brown sugar for granulated sugar in the crust/topping.
process shot of cherry pie bars being made.
process shot of cherry pie bars being made.
process shot of cherry pie bars being made.
process shot of cherry pie bars being made.
process shot of cherry pie bars being made.

How to make Cherry Pie Bars

  • Place the butter, sugar, salt, and all purpose flour in a food processor and pulse until the mixture comes together. You can also do this in a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment.
  • Press 2/3 of the dough in the bottom of your baking dish.
  • Mix the sliced almonds into the remaining batter with your fingers until crumbly.
  • Spread cherry pie filling over crust.
  • Sprinkle the topping over the pie filling and bake until cooked through.
pie crust bars with red cherry pie filling and sliced almonds on top.

Expert Tips

  • I think the almonds are perfect in this recipe, but if you want to leave them out you can.
  • You could also make blueberry pie bars, strawberry, or peach pie bars. You could also grab some apple pie filling and make these apple pie bars. Just keep the crust and add a different filling!
  • I love the softness of the bottom crust when they’re all baked at once. However, if you like a crunchier bottom crust, you’ll want to partially bake the crust before adding the filling and topping. See recipe notes.
  • Store bars in an airtight container in the refrigerator or freeze for up to 3 months.
pie crust bars with red cherry pie filling and sliced almonds on top.
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Cherry Pie Bars Recipe

Almonds are the perfect addition to cherry pie bars. And they're easy to serve and perfect with some ice cream on the side.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 24 bars
Calories 212kcal
Author Dorothy Kern
Cost $8

Ingredients

  • 1 cup (226g) unsalted butter cold
  • ½ cup (110g) granulated sugar
  • ½ teaspoon salt
  • 2 ¼ cups (255g) flour
  • ½ cup sliced almonds
  • 1 20 ounce can cherry pie filling (or homemade)

Instructions

  • Preheat oven to 350°F. Line a 9×9-inch pan with foil or parchment paper and spray with nonstick cooking spray.
  • Place the butter, sugar, salt, and flour in a food processor and pulse until the mixture comes together. You can also do this in a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment.
  • Press 2/3 of the dough in the bottom of the prepared pan. Top with cherry pie filling.
  • Mix the sliced almonds into the remaining dough with your fingers until crumbly. Sprinkle over pie filling.
  • Bake until cooked through and light golden on top, about 30-40 minutes.

Notes

  • We like a soft crust for these bars, but if you prefer a crunchier crust, bake the crust for 15-20 minutes (or until it’s just loosing it’s opaqueness) then top with pie filling and topping and continue baking until the top is baked through and light golden, about 20 additional minutes.
  • Feel free to omit the almonds. You can use oats or other chopped nuts, like pecans, in their place.
  • To add a glaze: mix 1/2 cup powdered sugar with about 2 teaspoons milk or cream (adding more as needed for drizzle consistency). Drizzle over cooled bars.

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 54mg | Potassium: 69mg | Fiber: 1g | Sugar: 5g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Other Pie Bars

Last Updated on May 23, 2024

The post Almond Cherry Pie Bars appeared first on Crazy for Crust.

Spinach Mushroom Quiche

This spinach mushroom quiche makes a delicious brunch or a light dinner! The buttery, flaky crust is packed with savory…

A Couple Cooks – Recipes worth repeating.

This spinach mushroom quiche makes a delicious brunch or a light dinner! The buttery, flaky crust is packed with savory mushrooms and a cheesy custard.

Spinach and Mushroom Quiche

We’re all about pie, and to us a savory pie is even more fun. Here’s one that’s become an instant favorite: this spinach mushroom quiche! The buttery, flaky crust is packed with savory mushrooms, wilted greens, onion, garlicky, and a creamy cheesy custard. Each tender bite is an explosion of flavor and textures, perfect as a savory brunch main dish or even as a light dinner! We’re already getting hungry.

Making a spinach mushroom quiche: overview

This classic spinach mushroom quiche recipe is best made on a day where you have a few hours set aside. The crust is best made completely from scratch with this homemade quiche crust, but it does require 20 minutes to put together and at least 1 hour of chilling. You can also make it in advance, which shortcuts the 1 hour chill time! You can also use store-bought refrigerated pie crust for a shortcut. Here’s an overview of the time you’ll need:

Make the homemade quiche crust (or use purchased)20 minutes active, 1 hour chilling for homemade (or make in advance for quicker prep!)
Shape the crust5 to 10 minutes, active
Refrigerate the dough30 minutes, inactive
Blind bake the dough + make the filling30 minutes, active
Bake the quiche40 to 50 minutes, inactive

Ingredients in the spinach quiche filling

This spinach mushroom quiche is one of our favorite quiche recipes because of the bold, meaty flavor that comes from the mushrooms and cheese. We like using frozen spinach for quick and easy prep, but you can also substitute fresh spinach if you prefer, adding it in with the onions in Step 6 of the recipe below. Here’s what you’ll need for the filling:

  • Frozen ingredients: Spinach
  • Fresh ingredients: Baby bella (aka cremini) mushrooms, white onion, garlic, eggs
  • Dairy: Butter, 2% milk, heavy cream, cheddar cheese, Parmesan cheese
  • Pantry: Dried oregano, dried mustard, salt and pepper
  • Special: Pastry crust or homemade quiche crust
Spinach and Mushroom Quiche

Cremini vs baby bella and button mushrooms

Our favorite type of mushroom for cooking are cremini mushrooms, also known as baby bella mushrooms. Look for packages marked with either name at the grocery store. They’re a small mushroom with a round brown top, and their flavor is more savory and developed than button mushrooms.

  • Cremini mushrooms are the same variety as button mushrooms and portobellos, just a different growth phase. White button mushrooms are an earlier growth stage and have a milder flavor. Portobello mushrooms are the oldest stage, so they have the most meaty and savory flavor.
  • Cremini mushrooms have an earthy, savory flavor that tastes like a milder version of a portobello and a more developed version of a white mushroom.
  • You can substitute white button mushrooms for cremini if desired. The flavor is not quite as savory, but they taste comparable.

Tip: blind bake the crust!

The biggest key to making a great quiche is to blind bake the crust! Blind baking is baking a pastry crust without the filling first. It’s necessary for pies with a very liquid filling, since they can make the bottom crust soggy without it. Here’s what to know about how to get the perfect flaky quiche crust:

  • First, refrigerate the crust 30 minutes. This helps the crust to hold its shape while blind baking.
  • Prick holes with a fork all over the crust. This is called docking: it helps keep the crust from puffing up while in the oven without filling.
  • Add parchment paper then pie weights, dried beans, or rice! Pour them right into the crust. We use two sets of these pie weights. Bake for 18 minutes at 400°F, then reduce the heat to 350°F.
  • Remove the pie weights. Remove the weights and bake 18 to 22 more minutes until the crust is golden. Then the quiche is ready to fill.
Spinach and Mushroom Quiche

How to make a pie crust shield

For this spinach mushroom quiche, you’ll also need a pie crust shield. This tool prevents pie crust from burning in the oven by covering just the crust, allowing the filling to bake normally. However, you don’t need to run out and buy anything: you can make your own! Here’s what to know:

  • It’s easy to make a pie crust shield with aluminum foil. Cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the filling bake uncovered. Here’s a video with instructions for more details.
  • Or, buy a metal pie crust shield. Here’s a link to buy a pie crust shield online.

Make ahead instructions for spinach mushroom quiche

This spinach mushroom quiche saves very well. In fact, it’s even better after it’s cooled to room temperature. It even tastes great cold! You can bake it in advance and reheat it as desired. Here’s what to know about making quiche in advance:

  • Make the quiche 1 to 3 days in advance. Then refrigerate it until serving! You can eat it cold, room temperature or warm.
  • To reheat, warm in a 200°F oven for about 20 minutes.
  • The quiche saves 5 days refrigerated. Wrap it in plastic or aluminum foil to keep it fresh.
  • You can also freeze quiche! Go to How to You Freeze Quiche.
Spinach and Mushroom Quiche

More quiche recipes

Love a good quiche? It’s the perfect easy brunch idea that everyone will enjoy and there are lots of filling flavors to choose from! Here are a few other tasty quiche recipes to try:

This spinach mushroom quiche recipe is…

Vegetarian.

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Spinach and Mushroom Quiche

Spinach Mushroom Quiche

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Cook Time: 1 hour 40 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 8
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Description

This spinach mushroom quiche makes a delicious brunch or a light dinner! The buttery, flaky crust is packed with savory mushrooms and a cheesy custard.

Ingredients

  • 1 Homemade Quiche Crust (made through Step 4) or 1 refrigerated pie dough
  • 4 ounces frozen spinach
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 4 ounces baby bella or cremini mushrooms, thinly sliced (or white mushrooms)
  • ½ teaspoon dried oregano
  • ¼ cup white onion, finely minced
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt, divided
  • 4 large eggs
  • ¾ cup 2% milk
  • ½ cup heavy cream
  • ½ teaspoon dried mustard
  • Fresh ground black pepper
  • ¾ cup shredded mild cheddar cheese
  • ¼ cup shredded Parmesan cheese

Instructions

  1. Prepare the crust: If using Homemade Quiche Crust, prepare it in the pie pan using Steps 1 through 4 in the linked recipe. If using refrigerated pie dough, transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. With refrigerated crust, it’s easiest to press in the tines of the fork to decorate the edges (like in this asparagus quiche; it’s harder to get the crimped edges to keep their shape while baking). Use a fork to gently prick holes in the bottom and sides of the crust (which helps it to not puff up while blind baking).
  2. Refrigerate the crust (30 minutes): Place the pan in the refrigerator for 30 minutes to chill (this prevents shrinkage during the blind bake).
  3. Preheat the oven: Preheat the oven to 400°F. Place a rack in the lower third of the oven with a rimmed baking sheet covered in foil to preheat.
  4. Blind bake the crust at 400°F: Crumple a piece of parchment paper, then open it and place on top of the crust. Fill the parchment paper with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 18 minutes at 400°F.
  5. Reduce the oven temperature and blind bake at 350°F: Immediately reduce the oven temperature to 350°F. Remove the pie from the oven and carefully remove the parchment and weights, then place the pie back in the oven. Bake an additional 18 to 22 minutes until the bottom is lightly browned. Remove from the oven and add the filling once it is ready.
  6. Prepare the filling: Meanwhile, thaw the frozen spinach. Squeeze out all the moisture with your fingers (or use a strainer) until the spinach is dry and crumbly. In a sauté pan or skillet, heat the butter and olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, stirring often (the mushrooms will start to release their liquid at this point). Reduce to medium and add the onion, garlic, oregano, ¼ teaspoon of the kosher salt and pepper. Cook 4 to 5 minutes, until mushrooms and onion are tender. Set aside.
  7. Make the filling: In a medium bowl, whisk together the eggs, milk, cream, dried mustard, ¾ teaspoon of the kosher salt, and several grinds black pepper. Place the cheddar and Parmesan cheese in the bottom of the crust, followed by an even mix of the spinach, mushrooms, onion and garlic, saving out a few handfuls for topping. Pour the egg mixture over the top. Sprinkle the top with another handful of shredded cheddar cheese and the reserved spinach and mushrooms.
  8. Bake: Add a pie crust shield (purchased or homemade with foil*). Bake at 350°F for 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least 30 minutes, then serve or refrigerate. Re-warm in a 200 degree oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated or frozen for up to 3 months (see How to Freeze Quiche).

Notes

*To make your own crust shield, cut a hole in the center of a large sheet of foil that’s the diameter of your pie plate. The foil will rest on the crust but let the pie filling be uncovered. Here’s a video with instructions for more details.

  • Category: Brunch
  • Method: Baked
  • Cuisine: French
  • Diet: Vegetarian

Keywords: Spinach mushroom quiche, spinach and mushroom quiche

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