Make pastry for one crust pie.
Mix all ingredients, except milk, in a bowl and whisk.
Slowly pour in scalded milk and mix. Pour into pie shell and bake at 425 for 25-30 minutes.
Heat oven to 450\u00b0.
Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
Bake for 9 to 11 minutes or until golden brown.
Unbaked One-Crust Pie Crust:.
Mix flour and salt
Prepare pastry for 2 crust pie shell, using your favorite recipe for pie shells.
Roll
balls (depending on one- or two-crust); flatten to 1/2
repare pastry for one-crust pie (if using mix or homemade crust recipe) and bake
ake pie crust as directed on box for one-crust pie shell, using 9\" glass pie pan
press the dough into the pie shell and shape the edges into
Have an 8-inch double crust pie shell ready.
Sort, rinse and
2 crust pie shell you can or use what the recipe calls for
nd bake pie crust as directed on package for one-crust baked shell using 9
Beat cream cheese until fluffy.
Add milk. lemon juice, and vanilla.
Mix well and pour into graham cracker crust pie shell. Refrigerate for one hour.
Top with favorite pie filling.
Mix first four ingredients.
Pour into deep-dish pie shell. Cover with second crust.
Moisten edges with water before placing top one on.
Crimp edges to seal.
Cut slits for steam to escape. Sprinkle sugar/cinnamon mixture on top crust. Place pie in paper bag.
Fold and staple end shut.
Bake 1 hour at 375\u00b0. Open after cooling.
Serves 6.
Mix sugar, cornstarch and salt.
Add to berries.
Fill lined pie shell.
Dot with butter and cover with top crust.
Bake in a 450\u00b0 oven for 10 minutes.
Reduce to 350\u00b0 and bake 30 minutes longer.
Yields one 9-inch pie.
Raspberries can be used in place of the strawberries in the same quantity.
Prepare your favorite single crust pie shell, baking for 5 minutes in a 450\u00b0 oven. Remove double thickness foil bottom lining and bake for 5 minutes more.
Lower temperature to 350\u00b0.
In a large bowl, beat egg yolks slightly with fork. Stir in next 5 ingredients.
Gradually stir in milk.
In a small bowl, beat egg whites until stiff peaks form.
Fold whites into yolk mixture. Pour into partially baked pastry. Bake at 350\u00b0 for 30 minutes or until knife inserted in center comes out clean.
Cream butter and sugar.
Add egg yolks, salt, spices and flour.
Mix well and add apples and stir.
Beat egg whites until stiff.
Fold into apple mixture.
Pour into pie shell.
Bake at 350\u00b0 until done.
Preheat oven to 375\u00b0.
Prepare one crust pie shell.
Mix all the ingredients with a wire whisk until smooth.
Put mixture into pie shell and bake for 50 to 55 minutes.
Let cool and serve.
Mix vanilla pudding, using milk.
Let stand for a few minutes.
Add 2/3 cup chopped or sliced Macadamia nuts.
Fold in 1/2 of a large container of whipped topping.
Pour into baked and cooled pie shell.
Top with remaining whipped topping and garnish by sprinkling Macadamia nuts on top.
Refrigerate several hours before serving.
Fill pie shell with sliced apples.
Heat apple juice to boiling.
Dissolve cornstarch in water and stir into hot juice. Cook until thickened.
Sprinkle cinnamon over apples.
Dot with butter.
Pour juice over all and cover with upper crust.
Prick crust.
Bake at 450\u00b0 for 10 minutes.
Reduce heat to 350\u00b0 and bake until done, 35 to 45 minutes.
Keep 3 cups blueberries aside.
Cook remaining berries with 3/4 cup of water and 1 cup sugar until soft.
Make a paste of 1/4 cup water, salt and 3 tablespoons of flour.
Add to cooked berries and cook slowly over medium-low heat until thickened.
Add hot mixture to uncooked berries and turn into pie shell.
Chill 3 hours.
Top with whipped cream.