Best 7 Up Pie Crust Dippers Recipes

7 UP PIE CRUST RECIPE

Steps:

• In a medium-size mixing bowl, use a whisk to sift together flour and salt.
• Use a pastry cutter, 2 knives or a food processor to cut butter and shortening into flour until it resembles peas.
• Add 7 Up mixing until the dough comes together.
• Turn out onto a lightly floured non-stick surface. Divide in half or into thirds, then form into disks. (You may yield Two 10 inch pie crusts or three 8-9 inch pie crusts, divide according to how you plan on using it.)
• Chill for at least 30 minutes or until firm.
• To use: On a lightly floured non-stick surface, roll chilled dough into desired size. Press into pie plate. Flute edges using thumb and forefinger method or press with the tines of a fork.
• May be blind baked and filled or used as the basis for pies and quiche with baked fillings. (See Cook's note for how to blind bake)

7-UP PIE CRUST

Steps:

• In a bowl, combine salt and flour.
• Cut in shortening and butter using a pastry cutter until you see pea-sized globs.
• Slowly pour in the 7-UP, and stir to combine.
• Split dough in half, form into rounds, and wrap in plastic wrap.
• Chill in the fridge 30 minutes to an hour before using.
• Use in recipes that call for a single-crust pie.

LUCIE'S 7-UP PIE CRUST (IDIOT PROOF PASTRY RECIPE)

Steps:

• Cut lard into flour until it is the consistency of coarse oatmeal.
• Add 7-up and mix thoroughly.
• Place in fridge for approximately one hour.

APPLE PEAR BUTTER WITH PIE CRUST DIPPERS

Steps:

• For the apple pear butter: Place the apples and pears in the insert of a slow cooker. Pour the apple cider and maple syrup over the fruit, then drop the tea bag in and sprinkle with the salt. Gently stir to coat the fruit, being mindful not to break the tea bag. Cover and set to cook on high until the fruit is completely tender, about 8 hours. Discard the tea bag.
• Scoop the fruit into the bowl of a food processor with a slotted spoon and pulse until smooth, working in batches if necessary, about 1 minute. Pour the fruit puree into a large nonstick pot. Place the pot over low heat and bring to a simmer, then simmer until the volume is reduced by a third and the color darkens and intensifies, 35 to 40 minutes.
• For the pie crust dippers: Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment.
• Place the round of pie dough on a cutting board. Add a splash of water to the beaten egg and brush the crust with the egg wash. Combine the sugar, apple pie spice and salt in a small bowl and sprinkle evenly over the pie dough. Use a pizza cutter or knife to slice the round into 20 strips. Place on the lined baking sheet and bake until golden brown and crispy, 10 to 15 minutes. Set aside to cool for a few minutes.
• Serve the butter alongside the pie crust dippers or store in an airtight container, refrigerated, for up to 2 weeks. If preparing in advance, allow to cool completely before covering and storing.

7- UP PIE CRUST DIPPERS

Steps:

• 1. Stir together flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Do not over work pastry.
• 2. Add the ice cold soda pop gradually to the flour mixture, then blend together until moist. Place pastry in plastic wrap, flatten slightly. Chill 30 minutes.
• 3. Remove from fridge and roll out like making pie crust on a flour dusted surface or between 2 pieces of waxed paper (i do it this way) to about 1/8 inch thickness. Using your favorite small cookie cutter or just cut into circles or strips 4 x 1 inch.
• 4. Place on parchment covered cookie sheet brush with melted butter and sprinkle with granulated sugar and bake for bout 5 minutes or until golden. Cool completely before using so that they are crisp. These work great for appetizers too!