Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix berries with sugar and flour. Place mixture into bottom pie crust. Dot with butter and then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Let pie rest in refrigerator for 30 minutes.
Bake pie in preheated oven for 15 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.
Preheat oven to 375 deg F.
Whisk eggs; add rest of ingredients.
Warm pie crust in oven until hot to touch, letting custard stand at room temperature.
Pour mixture into crust and bake till center of filling seems set but quivery, like gelatin, when the pan is nudged, 35-45 minutes.
Let cool completely on a rack before slicing!
Refrigerate for up to one day.
Serve cold, at room temp, or slightly warmed, with whipped fresh cream.
ENJOY!
erries. Pour into bottom pie crust. Dot with butter. Top with the second circle of
Brush graham cracker pie crust with melted butter or margarine; set in refrigerator while preparing filling.
Blend together cream cheese and powdered sugar until creamy.
Add peanut butter and 12 ounces Cool Whip; beat until fluffy.
Pour mixture into chilled pie crust; top with additional 8 ounces Cool Whip. Let stand in refrigerator at least 3 hours before serving.
Preheat oven to 400 degrees F.
In a large bowl, mix flour and sugar. Add strawberries and rhubarb. Toss and let stand for 30 minutes.
Pour into prepared pie crust. Dot with butter and cover with top crust. Seal edges with water.
Apply yolk to top of pie with a pastry brush. Sprinkle with sugar. Cut small holes in crust to allow steam to escape.
Bake 35-40 minutes, or until brown and bubbly. Cool on rack.
Using the scraps left from Mom's pie baking, roll them out to fit a cookie sheet.
Carefully put the pie crust on the cookie sheet.
Spread the butter on the crust.
Sprinkle with sugar, cinnamon and nutmeg to taste.
Bake in 400\u00b0 oven for about 20 minutes.
In bowl sprinkle apricots with lemon juice.
Combine sugar, flour and nutmeg.
Add sugar mixture to apricots, toss and mix. Fill pie crust, dot with butter.
Seal and flute edge.
Cover edge with foil.
Bake 370\u00b0 for 20 minutes.
Remove foil and bake 20-25 minutes until crust is golden.
Cool on wire rack.
Mix first five ingredients together.
Pour into pie crust. Dot with butter and cover with top crust.
Bake at 400\u00b0 for 45 to 50 minutes.
Cover edges of crust with foil after 15 minutes of baking.
Beat eggs slightly.
Add milk, sugar, flour and nutmeg.
Mix well.
Add rhubarb.
Pour into 9-inch pie crust; dot with butter. Cover with other pie crust.
Bake at 400\u00b0 for 50 minutes.
Sift sugar, nutmeg and flour in a bowl.
Add beaten eggs; stir well.
Place rhubarb in a dish.
Pour mixture over rhubarb; mix well.
Place in a 9-inch prepared pie crust; dot with butter. Lattice top pie crust.
Bake at 450\u00b0 for 10 minutes.
Lower oven to 350\u00b0 and bake for an additional 30 minutes.
Combine first five ingredients in mixing bowl and mix. (This recipe works just as well with frozen berries as it does fresh.).
Line a 9 inch pie plate with bottom crust.
Pour mixture into bottom pie crust. Dot with butter and cover with top crust. Cut holes in top crust to vent. Cover crust edges with pie ring or foil.
Bake at 375 for 25 minutes. Remove foil and continue to bake for about 15 minutes or until golden brown.
rocessor.
Add shortening and butter and cut in using on
iberally with corn starch or sweet rice flour. Roll out the pie crust
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
Put 1 pie crust in oven and cook around 350\u00b0 to 375\u00b0. You will only want to soften top crust. Do not bake top crust. In bowl, mix chicken, soup and vegetables. Salt and pepper to taste. Pour into baked pie crust. Dot with butter. Cover and seal with other pie crust. Cut a few slits on top. Bake for 30 to 45 minutes, until good and brown. Serve with rice.
Put water, butter and crisco in freezer while preparing flour.
Sift flour, sugar, and salt together.
Cut cold butter and crisco into flour mixture until crumbly.
Add cold lemon juice and water. Mix just until moist crumbs form.
Turn dough out onto floured counter top.
Divide dough into 2 parts.
Wrap in plastic wrip and put in refrigerator for at least 1 hour.
Roll pie dough out and use as pie recipe directs.
Enjoy a flaky, great tasting pie crust!
9-inch pie plate.
Line pie plate with pie crust. Line with parchment paper
aurie's My No Roll Pie Crust Recipe #51537 51537 according to directions
nd cup sugar. Loosely cover with lid (or plastic wrap if