br>Roll out the Perfect Pie Dough on a well-floured
First, bake the deep dish pie shells according to the instructions
ress into a 9 inch pie pan.
Prick well all
Arrange berries in crust.
Mix cornstarch and water; cook until thick.
Add jello; stir until dissolved.
Pour over fresh berries in crust.
Keep cool.
Serve with whipped cream.
Bring the first 5 ingredients to a boil and boil until clear. Remove from heat.
Add gelatin.
Stir until dissolved.
Cool. Place 4 cups fresh berries in baked shell.
Pour mixture slowly over the berries.
Chill until firm.
Combine sugar, flour and cinnamon.
Pour mixture over berries and mix lightly.
Pour berries into pie pan lined with 1/2 of the pastry.
Dot with butter.
Roll remaining pastry in circle to fit pan.
Place over berries and flute edges to enclose.
Cover pastry edges with 1 1/2-inch wide strip of aluminum foil to prevent excessive browning.
Bake at 425\u00b0 for 35 to 45 minutes or until crust is golden brown and juice begins to bubble through crust. Serve warm but not hot.
Serves 6 to 8.
egrees.
Grease 9 inch pie dish.
Combine the flour
Crush 2 cups berries
and
blend
with\tsugar and cornstarch. Cook about 8 to 10 minutes, stirring frequently until thick, smooth
and
clear.
Add
lemon juice and cool mixture thoroughly. Sprinkle
powdered sugar over bottom of baked pie shell.
Place remaining
berries\tin pie shell and cover with cooled
mixture. Refrigerate
4
hours
or
overnight
before serving.
Garnish with whipped cream or ice cream.
Combine sugar, flour and cinnamon.
Add fruit.
Pour into pie crust.
Cover with top crust which has slits cut in.
Dampen crust edges to seal.
Very tart fruit may require up to 1/2 cup sugar for 1 quart of fruit.
Bake at 350\u00b0 for 45 to 60 minutes.
Combine cold water, sugar and cornstarch in a saucepan.
Bring to a rolling boil over medium heat, stirring constantly.
Mixture should clear and become thick.
Remove from heat.
Stir in gelatin powder.
Allow to cool to room temperature.
Fill the baked pie crust with berries.
Pour gelatin mixture over berries and refrigerate several hours or overnight.
Top with whipped cream or vanilla yogurt if desired.
Serves 8.
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.
Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Into a 9-inch pie plate, sift together the flour
bake pie crust, cool.
add sugar,
the mixture into the pie crust.
Dip each strawberry
t onto a 9-inch pie plate. Ease the crust into
00b0F.
Remove the 2 pie crust dough rolls from the
ottom of the pre-baked pie shell.
While the strawberry
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.