9 inch oven-proof pie dish by spraying with some
Sift flour into mixing bowl.
Cut shortening into flour with a pastry blender until shortening particles are the size of a pea. Add cold water gradually, tossing dough lightly with a fork to mix.
Do not overmix as dough will become tough.
Roll dough with 1 tablespoon of flour until dough is 2 inches larger than inverted pie pan.
Ease dough into 9-inch pie pan and flute edges.
Follow pie recipes for baking directions.
at the dough into pie pans, following pie recipes. Be careful not to
han the size of your pie pan. Remove top piece of
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
ntil smooth.
Pour into pie shell.
Sprinkle coconut and
Combine all ingredients and put in pie shell.
Cover with other pie shell and bake at 375\u00b0 for 40 minutes.
Have pie pans sitting close by along with paper towels.
Work Crisco with a table knife and add ice water.
Work with hands and lots of extra flour on hands.
Work dough until all pie crust is off bowl.
Roll out dough to fit pie pans.
Use lots of flour on board and hands.
Stack with paper towel in between.
Put in plastic bags and freeze until needed.
Makes 10 pie crusts. Always have pie crusts in freezer and you will always be making lots of pies!
Preheat oven to 350 degrees.
Combine all topping ingredients in a bowl. Stir until mixture resembles course crumbs.
In a separate large bowl, combine all pie filling ingredients. Pour into prepared pie crust.( Pre-made or home made).
Bake pie crust and filling in preheated oven for 50-60 minutes, or until a knife inserted 2 inches from the center comes out clean.
Sprinkle streusel topping over pie and bake an additional 15 minutes.
Enjoy!
cut circles out of refrigerated pie crust. You should be able
Heat oven to 350 degrees.
Whisk together all pie filling ingredients except pecans.
Add pecans and stir.
Pour mixture into a prepared pie shell. (Do not pre-bake the shell.) The pecans will rise to the top by themselves.
Bake 50 to 60 minutes, or until center barely jiggles when you shake the oven rack.
Serve warm. If you're really off your diet, add a scoop of vanilla ice cream.
For Pie Crust: Mix all pie crust ingredients with fork.
Press mixture into a 10 inch pie plate.
Bake crust at 450\u00b0F for 10-12 minutes. Watch carefully as not to burn crust.
Filling: Cook together until boiling the sugar, salt, cornstarch, water and corn syrup.
Remove from heat and add the half package of jello and mix well.
Let the mixture cool slightly and then add fresh fruit.
Pour into baked pie shell and refrigerate until well chilled.
Serve with whipped cream and enjoy!
Combine all pie ingredients in large bowl and mix on low speed for 1 minute.
Pour into baked pie shell.
Put pineapple (juice and all), pie filling, water and butter in pan.
Cook until very thick, stirring constantly.
Cool; stir a couple of times during cooling.
Pour into graham cracker crust. Chill in refrigerator.
For a less tart taste make pie the day before it's served.
Mix all pie ingredients; pour into pie shell.
Bake at 350\u00b0 for approximately 30 minutes, or until firm and brown.
ntil cooked. Mix together well all pie filling ingredients except butter in
eel sweet potatoes.
Place all pie ingredients in food processor and
Mix all pie ingredients in a baking dish.
or the flour to absorb all the moisture.
Roll the