an edge.( Fill with desired pie filling.) Repeat with top crust rolling out same
ake the crust stir together
-inch pie plate.
Line pie plate with pie crust. Line with parchment paper
er medium high heat.
With an electric mixer, in
rger bowl and let stand for 15 minutes. Reusable/disposable
peas. Bring to boil & simmer for 5 minutes. Remove from heat
iberally with corn starch or sweet rice flour. Roll out the pie crust
>For the pie crust
il mixed.
Pour into pie crust and chill about an hour
Mix dry ingredients in 9-inch pie plate. Combine oil and milk and mix with fork.
Pour over dry ingredients.
Stir until all is moistened.
Press out with fingers and up sides of plate.
Flute edge. Bake according to directions on recipe for 1 crust pie.
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
ake Pie Crusts:<
Mix together oil and milk.
Add to flour.
Using a pastry blender or fork, work mixture into a soft dough.
Pie crusts made with oil are tender though not as flaky as those made with harder fats.
Place dough into a 9-inch pie pan and fill it with the desired filling.
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.