Easy Pie Pastry Crust Recipe - Fool Proof
4 c Flour
1 3/4 c Vegetable Shortening
1 tb Sugar
2 ts Salt
1 tb Vinegar
1/2 c Water
Mix the first 4 ingredients together with a fork. Beat remaining ingredients
together in a separate bowl. Combine both mixtures with a fork until moistened.
Mold with hands into 2 balls.
Wrap and chill 15 minutes before rolling out. Can be kept refrigerated up to 3
days. Makes 2 - 9" double crust pies. Note:Dough can be handled alot.
Cookie Pie Crust Recipe
1/2 c Margarine -- melted
3 tb Confectioner's sugar
1/2 ts Baking powder
1 c All-purpose flour
In a small mixing bowl, mix together all ingredients. Press into a 9-inch
pie dish. Prick with a fork. Bake at 475 degrees for 8 to 10 mintues.
Meringue Pie Recipe
3 tb Cornstarch
2 ts Lemon rind
1 c Sugar
1 1/4 c Water, warm
1 ea Lemon, juice of
3 ea Egg
1 ts Vanilla
1 ea Pie shell, 9-inch
Separate eggs. Grate lemon rind. Cook first 5 ingredients and 3 egg yolks
till mixture thickens, stirring occasionally. Cool before putting into cooked 9
inch pie shell.
Beat egg whites, add vanilla, and 1/2 the powdered sugar, to stiff meringue (DO
NOT USE PLASTIC BOWL). Spread the eqq white meringue evenly over the pie. Put
in hot oven to brown meringue, 350F, 8 minutes.
Apple Pie Recipe
1 Pie Crust - Your Favorite Recipe
6 lg Macintosh apples, peeled, -- : thinly sliced
1 c white sugar
1 ts ground cinnamon
1/2 ts nutmeg
1/4 c cornstarch
1/4 c salted butter, chilled, -- : cut into small pieces
Egg wash: 1 lg egg, beaten
1 TB white sugar
Preheat oven to 400. Mix together sugar, cinnamon, nutmeg, and cornstarch in
a large bowl. Add apples to sugar mixture and toss until apples are coated.
On a floured surface, roll out 1 dough disk into a circle about 12 inches in
diameter. Fold dough in half, and then into quarters. Place point of folded
crust in center of 9 inch pie plate and carefully unfold. Trim excess dough and
leave about 1 inch overhang.
Pour in apple filling and sprinkle with butter pieces. Roll out second dough
disk into circle about 10 inches in diameter. Again fold in half, then in
quarters and place on top of apple filling. Fold extra crust of top layer over
bottom layer and crimp edges together. Cut slits in pie top to let steam escape
and brush with egg wash. Sprinkle with 1 tablespoon sugar. Bake 20 minutes at
400. Reduce heat to 350 and bake another 30 minutes or until crust is golden
brown. Cool on rack to room temperature.
Bumbleberry Pie Recipe
1 Pastry for 10-inch double -crust pie
1 1/4 c Granulated sugar
1/3 c All-purpose flour
3 tb Cornstarch
1/2 ts Cinnamon
2 1/2 c Apples, peeled, diced
2 c Blueberries
2 c Raspberries
1 1/2 c Blackberries
1 1/2 c Cranberries
1 1/2 c Plums, diced
1 tb Lemon juice
1 Egg, lightly beaten
This pie is a tumble of apples, blueberries, raspberries and other fruits.
On floured work surface, roll out a little more than half of the pastry and fit
into 10-inch pie plate. Trim and flute edges. Roll out remaining dough.
In small bowl, stir together sugar, flour, cornstarch and cinnamon. In large
saucepan, combine apples, blueberries, raspberries, blackberries, cranberries,
plums, sugar mixture and lemon juice; cook over medium heat, stirring
occasionally, for about 5 minutes or until berries release juices. Remove from
heat. Gently spoon filling into prepared pie shell. Top with pastry topping.
Brush crust with egg. Place on baking sheet. Bake in 400F 200C oven for 15
minutes. Reduce heat to 350F 180C; bake for about 50 minutes or until pastry is
golden and filling is bubbling and thickened. Let cool on rack.
Pecan Pie Recipe
1/4 c Butter
1 c Sugar
3 Large eggs
1 c Light corn syrup
1/4 c Brandy
1 c Whole pecans
1 Unbaked 9-inch pie shell
Preheat the oven to 350F. Beat the butter with an electric mixer to soften.
Gradually add the sugar, then the eggs, one at a time, until well blended. Beat
in the corn syrup and brandy until well blended. Pour into the pie shell and
sprinkle with the pecans. Bake 45-50 minutes, or until set around the edges.
The filling will be puffy. Cool on a wire rack.
Banana Cream Pie Recipe
1 ea Banana
1 ea Baked 9" pie shell,cooked
2 pk Jello Vanilla or Banana Cream Instant Pudding and Pie Filling
2 1/2 - cups cold milk
2 - cups thawed Cool Whip topping
Slice banana into pie shell.Prepare pie filling as directed on package for
pie,using 2 1/2 cups milk.Fold in 1/2 cup of the Whipped topping and pour over
banana in shell.Chill at least 3 hours.Top with remaining whipped
topping;garnish with banana slices.
Chocolate Cream Pie
1 c Sugar
1/3 c All-purp flour or 2T cornsta
1/4 ts Salt
2 oz (1oz) sqs unsweeten chocolate
2 c Milk
3 Slightly beaten egg yolks
2 tb Butter or margarine
1 ts Vanilla
1 9inch baked pastry shell
1 Recipe meringue
In Saucepan, combine sugar and salt. Chop up unsweetened chocolate and add
with milk; gradually stir into dry mixture. Cook and stir over medium heat till
mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small
amounts hot mixture into yolks; return to hot mixture; cook 2 minutes, stirring
constantly. Remove from heat. Add butter and vanilla; cool to room
temperature.(To prevent a crust from forming, put clear plastic wrap or waxed
paper directly on top, touching surface of the hot pudding clear to sides of
bowl.) Pour into baked pastry shell.
Meringue:Beat 3 eggs with 1/4 t cream of tartar
and 1/2 t vanilla till soft peaks form. Gradually add 6 T sugar, beating till
stiff peaks form and all sugar is dissolved. Spread atop pie, sealing to
pastry. Bake in moderate oven 350 deg. about 12 to 15 minutes, or till meringue
is golden. Cool.
Cream Pie Recipe
1/2 c Sugar
5 tb All-purpose flour
1/8 ts Salt
1/4 c Cold milk
1 1/2 c Scalded milk
3 ea Egg yolks
1 ts Vanilla extract
1 c Shredded coconut
1 ea 9" prepared pie shell,baked
3 ea Egg whites
6 tb Granulated sugar
Pie: Blend sugar,flour and salt with the cold milk. Add scalded milk,
gradually,stirring constantly. Cook on a low heat until thick. Add beaten egg
yolks. Cook 2 minutes longer. Remove from heat. Add vanilla extract and
coconut. Cool then pour into previously baked pie shell. Cover with meringue
(recipe follows). Makes one 9" pie.
Meringue: Use 3 egg whites to cover a 9" pie shell. Use 2 level
tablespoons granulated sugar for each egg. Beat egg whites until stiff. Fold in
the sugar, gradually. Cover the pie with meringue and pop into 375F oven for 8
mins to brown.
Pie Pastry for 2-crust pie
2 cn Sour red cherries (1-lb can)
4 c -Pitted, fresh red cherries
1 tb Lemon juice
1 1/4 c Granulated Sugar
1/4 c Flour
1/8 ts Salt
1/8 ts Cloves
1/4 ts Cinnamon
1 tb Butter
Line 9" pie pan with pastry; refrigerate until ready to use.
In large bowl sprinkle cherries with lemon juice. Mix sugar, flour, salt and
spices; add to cherries and mix gently but thoroughly. Pour into unbaked pastry
crust; dot with butter. Put on top crust; seal and crimp edges; cut slits to
let steam escape.
Bake at 400 F for 35 to 40 minutes, or until nicely browned. Cool. Note: With
canned cherries, add 1/4 teaspoon red food coloring along with lemon juice.
Pumpkin Pie Recipe
1 Unbaked 9" deep dish pie -shell (4-cup volume)
1 cn Solid Pack Pumpkin
3/4 c Granulated sugar
1/2 ts Salt
1 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground cloves
1 cn Undiluted Evaporated Milk (12 fl oz)
PREPARE pie shell. Preheat oven to 425'F. BEAT eggs lightly in large bowl.
Stir in remaining ingredients in order given. Pour into pie shell. (If using
metal or foil pan, bake on preheated HEAVY-DUTY baking sheet.) BAKE for 15
minutes at 425'F. Reduce temperature to 350'F.; bake for 40-50 minutes or until
knife inserted in center comes out clean. Cool on wire rack. Top with Whipped