Ina garten pie crust barefoot contessa

Apple pie has always been a problem for Ina Garten. The apples either come out too hard or taste like applesauce. Some pies are overwhelmed with cinnamon or allspice when she just wants the spices to bring out the “appleness” of the filling. She made pies for a week and her friends were beginning to groan, until she arrived at what she thinks is the quintessential apple pie. Her secrets for the perfect pie crust were first, the butter, shortening and water must all be very cold. Second, the…

Ina Garten Quiche Crust is made with flour, sea salt, cold unsalted butter, an egg, and ice water. This easy Quiche Crust recipe creates a perfect base for a quiche that takes about 45 minutes to prepare and can serve up to 8 people.

I love this pie crust recipe. I especially like that I can use a food processor and still have tender crust. The best tips are: Make sure your butter and shortening is...

Ladies and Gentleman, this is my new favorite pie crust recipe and will be my go to pie crust recipe from now on. It comes none other than Ina Garten, my favorite Food Network Chef.

Ina Garten isn’t kidding when she labeled this pie crust ‘perfect’. Because it’s made in the food processor, this is the easiest and one of the flakiest crusts I’…

Based on a recipe by Ina Garten, found in Barefoot Contessa Family StyleFor a time-saver, use pre-made refrigerated pie crust.

Ina Garten's bourbon chocolate pecan pie, which is made with a store-bought crust, is the perfect last-minute Thanksgiving dessert.

I already have a couple easy fall apple desserts that I make every year- French apple cake and apple pie bars. I had to add this one onto the list this year. I love fruit desserts! :) This recipe w…

From Barefoot Contessa Family Style cookbook, 2002. I have watched Ina Garten make this on her cooking show. She takes the mystery out of making pie crust and gives easy to follow instructions. First, the butter, shortening, and water must all be very cold. Second, let the dough sit in the refrigerator for 30 minutes before rolling (bakers call this "relaxing" the dough). Finally, don't stretch the dough when you're placing it into the pan.