br>Roll out the Perfect Pie Dough on a well-floured
Mix
crushed graham crackers, butter and 1/4 cup sugar. Spread in
9-inch pie plate.
Beat cream cheese, 1/4 cup sugar and eggs. Pour over graham cracker mixture.
Bake at 350\u00b0 for 20 minutes; cool.
Pour can of pie filling over cooked mixture and chill. Serve with whipped cream.
Serves nine.
Into a 9-inch pie plate, sift together the flour
Mix sugar and cornstarch. Add berries and gently toss.
Line crust in pie pan. Put berry mixture in, top with remaining crust and crimp edges. cover edges with strips of foil.
Bake at 375\u00b0for 25 minutes. Remove foil from edges and bake 20-30 minutes more.
t onto a 9-inch pie plate. Ease the crust into
Bake and cool pie shells according to directions on the pie shell packaging.
Bring soda and cornstarch to a boil, stirring constantly.
Remove from heat.
Add Jello and stir to dissolve.
Add berries to mixture and stir until all the berries are coated.
Fill pie shell and pour remaining juice over pie.
Refrigerate until pie is set, about 2 - 1/2 hours.
Top with conservative amount of Cool Whip if you like.
ven to 375 degrees.
Pie crusts always have 2 in
the mixture into the pie crust.
Dip each strawberry
First, bake the deep dish pie shells according to the instructions
9 inch oven-proof pie dish by spraying with some
erries.
Pour filling into pie crust (don't poke the
Heat milk, marshmallows and berry's in 3-quart saucepan
1/4 cup sugar, flour, pie filling, and almond extract. Set
ower to 375 degrees after pie bakes for 15 minutes.
Beat together cream cheese, sugar and vanilla until smooth. Fold in Cool Whip.
Spoon into pie shell.
Spoon pie filling atop. Chill until set.
o a 9-inch glass pie plate.
Using a 1
Preheat oven to 375 degrees.
Ease bottom crust in 9-inch pie pan.
In a large mixing bowl, combine the sugar, flour, and cinnamon. Stir in berries and lemon juice. Gently toss berries until coated. Transfer berry mixture to the pastry-lined pie plate.
Trim bottom pastry to edge of pie plate. Place top frust on filling and fold edge under bottom pastry. Flute edge as desired. Prick with fork for steam vents.
Bake for 50-55 minutes, or until top is golden filling is bubbling. Cool on wire rack.
Mix all berries, white sugar and cinnamon.
Put in pie crust. Cook the 5 cups tapioca and pour over the berry mix.
Mix the 2 cups flour, 1 1/2 cups brown sugar and 1/2 cup butter.
Spoon over pie.
Cook 1 hour in 350\u00b0 oven.
Add juice to instant pie filling.
Beat slowly with hand mixer until well blended, about 2 minutes.
Pour into baked pie crust. Top with Cool Whip.
Store in refrigerator.
Boil water, sugar and cornstarch until clear.
Add jello. Fold in berries.
Cool until firm in shell.
Top with Cool Whip. Delicious as a strawberry pie.