he starter for your favorite recipe and reserve one cup for
ice flour. Roll out the pie crust very very thin (about 6x12
Mix first 5 ingredients and place in a large greased baking dish.
Place pie crust on top.
Bake at 400\u00b0 until crust is brown.
Fill pie crust with filling. Top with Cool Whip.
Sprinkle with Oreo bits.
Refrigerate for 2 hours.
Using medium size mixing bowl, mix together pie crust mix, baking powder and baking soda.
Make a well in the center and add buttermilk all at once.
Stir only until dough clings together.
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.
Cook the apples according to directions, keep hot!
Preheat oven to 450. Roll out crust to about 1/8\" thickness.
Cut the crust using cookie cutters, (whatever shapes you like) and sprinkle with cinnamon sugar. Place on baking sheet and bake for about 5 to 7 minutes or until lightly browned. Cool on wire racks.
Combine the escalloped apples, caramel topping and sour cream in a medium bowl.
Serve warm with pie crust dippers.
YUMMY!
Brown meat > drain fat and season.
Unroll crust, put into 9 or 10 inch pie plate.
Bake crust for about 10 minutes until just starting to bubble.
Spread beans on pie crust.
Layer half of meat, chilis and cheese.
Layer other half of meat, chilis and cheese.
Top with crumbled corn chips.
Bake in 350 degree oven for about 25-30 minutes.
Serve with guacamole, olives, tomatoes, lettuce, salsa and sour cream.
Mix flour, butter and icing sugar and press into a 9 inch pie plate. Bake 20 minutes at 350\u00b0F.
Cook crushed pineapple, corn starch, salt and sugar until thick. Add butter and lemon juice. When cool pour into the cooked pie crust.
Roll out dough to thickness of pie crust.
Cut out shapes with small cookie cutters.
Poke holes in cookies with a fork.
Sprinkle with cinnamon and sugar.
Bake at 375 degrees for 8 - 10 minutes.
epare the pie crust. If you use my Easy Vegan Spelt Pie Crust you will
egrees F.
Unroll one pie crust onto a lightly floured surface
ell.
Put one pie crust in 9\" pie pan.
Spread 1
o 425\u00b0F.
PIE CRUST: Make your favorite pie crust, roll dough as
Pre-bake pie crust.
Cool.
Slice the strawberries into the pie crust.
In a medium saucepan mix the package of jello with the cornstarch.
Add the water and the sugar.
Cook over medium heat until boiling.
Stir occasionally.
Pour the boiling mixture over the strawberries.
Place the pie in the refrigerator.
Chill for 3-4 hours until the jello glaze sets.
Serve with big dollops of whipped cream over the pie.
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.
Preheat oven 425F degrees.
Follow the recipe for basic pie crust but bake the crust for only 5 minutes.
Remove from oven.
Reduce oven to 400F degrees.
Line the bottom of pie crust with tomato slices.
Sprinkle on spices.
In bowl, mix mayonnaise and cheese.
Spread evenly over the tomato slices covering all the edges (like putting on iceing).
Bake for 35 minutes.
Serve at once while still hot and bubbling.
to a ball for single pie crust. Divide dough in two for
en to 375 degrees.
PIE CRUST:.
Mix flour, vegetable shortening
lting.
To make the crust stir together flour and