Vietnamese Beef Pot Pies Recipe (2024)

FAQs

Do you have to blind bake the bottom of a meat pie? ›

You don't have to blind bake your pie shell without the filling, but it does help give you a crispier crust. Another option is to place the pie on the lowest rack in the oven. The bottom will cook faster, the filling won't soak into the crust, and the top can bake more slowly so it doesn't burn.

1 pie, cooked (average weight) of beef pot pie (Frozen entree, prepared) contains 590 Calories. The macronutrient breakdown is 40% carbs, 47% fat, and 13% protein. This is a good source of protein (35% of your Daily Value), potassium (7% of your Daily Value), and vitamin b6 (27% of your Daily Value).

pot-pie (n.) also potpie, "pie made by lining the inner surface of a pot with pastry and filling it with meat and seasoning and baking it," 1807, American English, from pot (n. 1) + pie (n.).

Blind Bake the Crust

One of the fool-proof ways to ensure a crisp bottom pie crust is to do what is called blind baking. This simply means that you bake the crust—either fully if you are adding a custard or cream that won't be cooked, or partially if the whole pie needs to bake—before adding the filling.

And if you're wondering what the difference is between a pot pie and a meat pie—a pot pie is the American version of the European meat pie. A meat pie has both a top and a bottom crust. And who doesn't want more buttery, flaky pastry in their life?

Cornstarch as Pie Filling Thickener

Just like the name suggests, cornstarch is derived from corn. Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture.

pot pie (noun as in casserole) Strong matches. goulash hash pottage stew. Weak matches. covered dish meat pie stroganoff.

You may have heard the nursery rhyme that goes “four and twenty blackbirds baked in a pie,” and it's based on truth! Some of the first pot pies, made during the Roman Empire, were baked with live birds inside that would fly out when sliced into. Pot pies became even more popular in 16th century Britain.

Would it surprise you to know that the pot pie has been around since Ancient Greek and Roman times? Around 500 BC the Ancient Greeks made meat pies called artocreas. These pies had a bottom crust but no top crust. Once the Romans started making artocreas they added a top crust made from oil and flour.

Blind-bake your base before adding a filling to help to firm the base and avoid liquid being absorbed into it. Prick the base with a fork to help steam escape, cover with foil or parchment, and weigh it down with ceramic baking beans, uncooked rice or white sugar. Then bake at 220°C (425°F) for 15 minutes.

What pies require blind baking? ›

Par-baking (which can also be called blind baking) is an integral step in many pie recipes and a basic baking technique to have in your back pocket. Classic recipes such as coconut cream pie, pumpkin pie, and lemon meringue pie require some sort of blind baking.

These individual Meat Pies have a buttery crisp top and bottom crust with a delicious filling of ground pork and beef, along with lots of vegetables. They make a delicious lunch or supper with a salad.

Too many pumpkin pies have soggy crusts that never fully brown. To avoid this, recipes often call for blind baking your crust. That is, baking the empty crust before the filling is added. This gives the crust time to firm up and brown, time it typically doesn't get if the faster cooking filling is added first.