lting.
To make the crust stir together flour and
er medium high heat.
With an electric mixer, in
9-inch pie plate.
Line pie plate with pie crust. Line with parchment paper
iberally with corn starch or sweet rice flour. Roll out the pie crust
rger bowl and let stand for 15 minutes. Reusable/disposable food
>For the pie crust
il mixed.
Pour into pie crust and chill about an hour
peas. Bring to boil & simmer for 5 minutes. Remove from heat
For Pie Crust, combine flour and salt in
Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9-inch pie plate
ookie sheet with no-stick cooking spray. Prepare recipe for double crust pie. Divide in
eed a recipe, type \"Pie dough\" into the search window for recommendations.
Brush the pie crust lightly with the melted butter and place the crust into freezer while preparing the filling.
Place all the other ingredients into a large bowl and mix well.
Fill the pie crust with the ricotta filling.
Cover lightly with plastic wrap and place in freezer.
Chill for at least 8 hours.
Before serving, remove from freezer for 15 to 20 minutes.
I usually pour some hot fudge sauce on each plate and place a slice of pie in the middle of the sauce.
Prepare pastry for 2 crust pie shell, using your favorite recipe for pie shells.
Roll out
Have pie crust made and ready. Wash and cut rhubarb into small pieces. Add to pie shell, rounding to 1-inch deep. Combine sugar, flour, salt and jello. Mix well and sprinkle over rhubarb; dot with butter. Add top crust and make a few slits in the top crust with knife for air vents. Bake in preheated 425\u00b0 oven for 40 to 50 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Press one crust into the bottom and up the sides of a 9 inch pie plate.
In a large bowl, stir together the sugar, vanilla, maple syrup, cardamom and cinnamon. Stir in blackberries carefully until evenly coated. Pour into the pie crust. Cover with the top crust, and seal the edges. Cut a few holes in the top to vent steam.
Bake for 45 to 50 minutes in the preheated oven, until the crust is golden brown.
Pour milk into large bowl. Pour in the peppermint extract. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the sandwich cookies. Stir lightly. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
Melt chocolate as directed on package; drizzle over pie.
Refrigerate 2 hours or freeze until firm. If frozen, let stand about 10 min. at room temperature or in refrigerator to soften before serving. Store leftovers in refrigerator or freezer.
For pie crust, in a food processor, pulse
Remove chicken from bones and break meat apart with your hands. Discard bones and skin but keep drippings.
In a large bowl combine chicken, drippings, soup, carrots ,peas, potatos, parsley, salt and pepper. May need to add water or chicken broth for more liquid. Stir to mix.
Pour chicken mixture into a 13 by 9 inch pan.
Cover with pie crust, make 6-8 vents in crust with a knife and bake at 350 for 40-50 minutes.
Mix pudding mix with 3 cups milk. Add coconut.\tPour in baked or graham pie crust. Cover with Cool Whip. Sprinkle with toasted coconut. Keep in refrigerator.