Fun

How To: Muddy's "Take & Bake" Pie Crusts

Keep your take & bake pie crust in the ice box until you're ready to use it.  If you thaw it, please don't refreeze; instead, blind bake it, wrap it thoroughly, and freeze it until you need it.

Partial Blind Baking a Pie Crust  … to use for a pie that will be baked in oven but for less than an hour (ie: pumpkin, chess)
Using a fork, prick lightly about 6 times evenly around the pie.  Line completely with foil (make sure to press foil into the fluting if edges are fluted).  Partially fill with baking lentils.  Bake at 375 degrees for 15 minutes.  Remove lentils and foil, brush with egg wash, and proceed with your pie’s recipe.

Blind Baking a Pie Crust … to use for a pie that will NOT be baked again (ie: ice box pies like banana cream)
Using a fork, prick lightly about 6 times evenly around the pie.  Line completely with foil (make sure to press foil into the fluting if edges are fluted).  Partially fill with baking lentils.  Bake at 375 degrees for 15 minutes.  Remove from oven and remove tin foil and lentils, brush with egg wash.  Return to oven for another 15-20 minutes; crust should be deep golden brown.

Pie Tip- don't be afraid of color!  You want the butter in the crust to brown and the sugars to caramelize to get deep, full flavor!

Share pics of your finished pie using hashtag #muddysathome - we'd love to see you with your masterpiece!

 

 

How To: Bake a Take & Bake "Johnny Appleseed" Pie

Keep pie frozen or allow to partially thaw in fridge for a couple of hours.
Preheat your oven to 425 and line a cookie sheet with parchment paper or tin foil.
Unwrap the pie completely- no plastic wrap in the oven!
In a small bowl, beat one egg yolk and 2 Tablespoons of milk or cream together.  Use a brush (or your fingers) to brush some ‘egg wash’ onto the crust.  (bonus: sprinkle some raw sugar on top!)
Bake in the center of the oven for 20 minutes, then reduce the heat to 375 and bake another 30-45 minutes, rotating as needed.  When done, juices should be bubbling out a bit and the crust should be a deep golden brown.
Remove from oven to cool.  Share and savor!

 Pie Tips from the Muddy’s kitchen:

  • Don’t be shy about baking! Too many bakers timidly under-bake their pie crust; if you want the full flavor and texture of browned butter and caramelized sugars, bake that bad boy until most of the crust is at least deep gold and there are even some spots of dark brown.
  • If you want your bottom crust even crispier, let the pie spend some time toward the bottom of the oven.
  • Invest in an oven thermometer; most home ovens are 20-50 degrees off and this will help you get the correct temperature.
  • To slice your pie, use a very sharp chef’s knife and then use an offset spatula to lift out the slice. You can even use your fingers to bed the pie pan just a bit to create a gap for the spatula to get into more easily.

Use hashtag #MuddysAtHome to share your fabulous bakes- we’d LOVE to see you with your finished treats!

 

How To: Bake Your Take & Bake Cookies

Deluxe Chocolate Chip Cookies

Preheat your oven to 350 and line two cookie sheets with parchment paper.
Place the cookie dough balls onto the cookie sheets (about 2-3 inches apart) and let the dough come to room temperature before baking.  (ps. sprinkle each chocolate chip cookie with a teeny pinch of Maldon flaked sea salt before baking for extra yum!)
Bake in center of oven for 6 minutes, then turn the pan and bake another 6-8 minutes. Cookies should be golden brown. 
Remove from oven to cool.  Share and enjoy!

Cookie Tips from the Muddy’s kitchen:

  • Use the palm of your hand to slightly flatten the dough a little bit before baking.
  • Cookies will continue to cook a bit as they cool, so if you like very soft cookies, take them out a little before they look done. If you like ‘em crunchy, leave them in longer!
  • Invest in an oven thermometer; most home ovens are 20-50 degrees off and this will help you get the correct temperature.
  • If you save some dough for later, be sure to wrap it well in plastic wrap and store in the fridge.

Use hashtag #MuddysAtHome to share your fabulous bakes- we’d LOVE to see you with your finished treats!