{"id":4115,"date":"2020-11-16T18:27:08","date_gmt":"2020-11-16T18:27:08","guid":{"rendered":"https:\/\/macrinabakery.com\/blog\/?p=4115"},"modified":"2020-11-19T21:43:52","modified_gmt":"2020-11-19T21:43:52","slug":"the-incredible-versatility-of-pie-dough","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/the-incredible-versatility-of-pie-dough\/","title":{"rendered":"Flaky Pie Dough Four Ways"},"content":{"rendered":"

Our Flaky Pie Dough is the most frequently prepared recipe in our pastry department\u2014and has been since the day we opened our doors in Belltown in 1993! The dough is perfect for so many kinds of baking, from savory quiche to double-crusted pies to classic tarts.\"\"<\/a>Now, for the first time, we are selling our Flaky Pie Dough in our\u00a0caf\u00e9s. The dough is frozen in discs and sold in a two-pack. Each 12 oz. disc rolls out to make a ten-inch tart or a nine-inch pie shell. Or you can use the two discs together to create a double-crusted pie.<\/p>\n

Your imagination is the limit for what you can make with our Flaky Pie Dough. To get you started, we\u2019ve included three inspiring suggestions and one of our favorite new recipes with an accompanying video of Leslie showing you how to make it.<\/p>\n

\"\"<\/a>Stop by one of our\u00a0caf\u00e9s and grab a few of these. When inspiration strikes, you\u2019ll appreciate the time-saving benefits of having these at the ready.\"\"<\/a>Banana\u00a0Nutella Hand\u00a0Pies:<\/strong> With our pie dough, simple hand-pies are as easy to make as the filling inside. Start with the mouthwatering combination of bananas and Nutella (what could be easier?) and work your way up through your favorite sweet and savory combinations. Simply roll the dough out and cut 5-inch circles. Add your filling, fold the dough over, and crimp the edges. Bake at 400\u00b0F for 20\u201325 minutes until the crust is golden brown.<\/p>\n

Savory Galette with Butternut squash, Roasted Pear and Gorgonzola<\/b>:<\/strong> Shortly after opening, Leslie introduced savory free-form folded tarts or galettes, and they quickly became customer favorites. This galette is a seasonal adaptation of the one on page 203 of our first cookbook. With the pie dough already made, it\u2019s easy to turn out an elegant lunch. Or cut the galette into small slices and serve it as an appetizer.\"\"<\/a>Harvest Pie<\/b>:<\/strong> This winter pie is one Leslie serves at her home alongside pumpkin pie at Thanksgiving. It\u2019s also one of our most requested recipes. Our Flaky Pie Crust forms the bottom crust and the top is an almond streusel. You\u2019ll find the recipe in our first cookbook on page 249.<\/p>\n

Macrina<\/b>\u2019s Holiday Tart<\/b>:<\/strong> With our frozen pie dough, this festive tart is a breeze to make. It\u2019s both beautiful to look at and makes a refreshingly delicious end to a holiday meal. The tart cranberries find balance in the sweet filling and pecans add texture and flavor. Orange zest and a dash of brandy give it some zing. Find the video tutorial below!<\/p>\n