enter of top crust.
PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe above, or
First, whip up your pie crust.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Bake pie at 350\u00b0 for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.
*MEAN CHEF's pie crust recipe is one of the best I've ever run
Cut crisco into flour and salt.
Add cold water and mix (except for the vinegar and fried piecrust you add the egg and vinegar and water).
---------VINEGARPIE CRUST ---------.
Mix everything together and roll out on floured surface.
cut crisco into flour and salt.
Add egg, water and vinegar.
----------FRIEDPIE CRUST --------.
Cut flour into crisco and salt, add egg, water, and vinegar.
Mix well and roll out on floured surface.
Add the filling of your choice and fry in hot oil.
Drain on papertowels.
ice flour. Roll out the pie crust very very thin (about 6x12
reo cookies and butter in medium bowl for crust.
Press firmly
Cut the butter into 1/2-inch cubes
Make and arrange pie crust.
Brown meats.
Drain excess fat. Add spices.
Mix well.
Add mashed potatoes to meat mixture until thick consistency.
Cover pie with pie crust.
Bake at 350\u00b0 until pie is golden brown.
6 times. Add the butter, and again, pulse the ingredients
Beat eggs.
Mix eggs, corn syrup, sugar, peanut butter and vanilla together.
Pour into unbaked pie crust.
Bake at 350\u00b0 for 45 to 60 minutes, until top is brown and crisp.
Whip cream cheese until fluffy.
Beat in the sugar and the peanut butter.
Slowly beat in the milk.
Pour the mixture into the pie crust and top with the whipped topping or whipped cream, then sprinkle the chopped peanuts over.
Refrigerate until firm, then serve.
oil. Place bottom pie crust into a 9-inch pie pan; made pricks
aurie's My No Roll Pie Crust Recipe #51537 51537 according to directions
Set oven to 425\u00b0.
In medium bowl combine dry ingredients. Toss in blueberries.
Pour in pie crust.
Cut up 2 tablespoons butter into small pieces and dot all over pie.
Squeeze fresh lemon juice over pie.
Put on top crust.
Cut slits and sprinkle or dust top crust with sugar.
Cover crust edges with tinfoil and remove last 15 minutes of baking to prevent overbrowning.
Bake 45 to 50 minutes.
Heat oven to 350\u00b0.
Prepare the pie crust.
In large bowl combine corn syrup, sugar, eggs, butter, salt and vanilla.
Mix well.
Pour filling into unbaked pie crust.
Sprinkle with pecan halves.
Bake 45 to 50 minutes or until center is set.
(Can also add 1/2 to 1 cup crushed pecans to mixture.)
ne minute.
Allow refrigerated pie crust to come to room temperature
he starter for your favorite recipe and reserve one cup for
Mix peanut butter and powdered sugar until crumbs form. Spread on bottom of pie crust, save a small amount to sprinkle on top of the pie.
Prepare pudding with 1-3/4 cups milk.
Pour in pie shell on top of peanut butter mixture.
Let set a few minutes. Put cool whip on top of pudding and sprinkle remaining crumbs on top.
Refrigerate.
Set oven to 375 degrees.
Line 2 9-in pie plates with pastry.
In a skillet, cook first 5 ingredients over med heat until meat is no longer pink, and veggies are tender; drain, remove from heat.
Stir in potatoes, broth and seasonings.
Line two pie plates with pastry.
Divide meat mixture between crusts.
Top with remaining pastry; trim, seal and flute edges.
Cut slits on top.
Brush crusts with cream if desired.
Bake for 30-35 mins, or until crust is golden brown.
Bake your favorite pie crust recipe or frozen pie crust.
Over medium heat on top of stove, add all ingredients and stir constantly until mixture coats the spoon.
(Mixture will be thick and stiffen as it cools in pie crust.)
Pour the mixture into the pie crust.
Top with meringue or Cool Whip.
(See Meringue recipe in this section.)