enter of top crust.
PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe above, or
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.
Cut crisco into flour and salt.
Add cold water and mix (except for the vinegar and fried piecrust you add the egg and vinegar and water).
---------VINEGARPIE CRUST ---------.
Mix everything together and roll out on floured surface.
cut crisco into flour and salt.
Add egg, water and vinegar.
----------FRIEDPIE CRUST --------.
Cut flour into crisco and salt, add egg, water, and vinegar.
Mix well and roll out on floured surface.
Add the filling of your choice and fry in hot oil.
Drain on papertowels.
ice flour. Roll out the pie crust very very thin (about 6x12
reo cookies and butter in medium bowl for crust.
Press firmly
Cut the butter into 1/2-inch cubes
*MEAN CHEF's pie crust recipe is one of the
6 times. Add the butter, and again, pulse the ingredients
Beat eggs.
Mix eggs, corn syrup, sugar, peanut butter and vanilla together.
Pour into unbaked pie crust.
Bake at 350\u00b0 for 45 to 60 minutes, until top is brown and crisp.
Whip cream cheese until fluffy.
Beat in the sugar and the peanut butter.
Slowly beat in the milk.
Pour the mixture into the pie crust and top with the whipped topping or whipped cream, then sprinkle the chopped peanuts over.
Refrigerate until firm, then serve.
Prepare 2 crust pie as directed on package.
Blend sugar, flour, cinnamon and salt.
Stir into apples until well coated. Pour mixture into pie crust.
Dot with butter.
Cover with top crust, seal, flute and slit top.
Bake at 425\u00b0 for 10 minutes. Reduce heat and bake at 350\u00b0 for 30 minutes longer.
aurie's My No Roll Pie Crust Recipe #51537 51537 according to directions
ne minute.
Allow refrigerated pie crust to come to room temperature
he starter for your favorite recipe and reserve one cup for
Set oven to 375 degrees.
Line 2 9-in pie plates with pastry.
In a skillet, cook first 5 ingredients over med heat until meat is no longer pink, and veggies are tender; drain, remove from heat.
Stir in potatoes, broth and seasonings.
Line two pie plates with pastry.
Divide meat mixture between crusts.
Top with remaining pastry; trim, seal and flute edges.
Cut slits on top.
Brush crusts with cream if desired.
Bake for 30-35 mins, or until crust is golden brown.
Bake your favorite pie crust recipe or frozen pie crust.
Over medium heat on top of stove, add all ingredients and stir constantly until mixture coats the spoon.
(Mixture will be thick and stiffen as it cools in pie crust.)
Pour the mixture into the pie crust.
Top with meringue or Cool Whip.
(See Meringue recipe in this section.)
Place cubed ham and diced eggs into a 13 x 9-inch baking dish. Melt butter in a saucepan with flour and seasoning, mixing until smooth.
Do not allow to brown.
Add milk and stir until smooth. Pour over ham and egg mixture.
Top with your favorite pie crust recipe.
(I use a regular purchased pie crust.)
Bake at 350\u00b0 for 30 to 45 minutes or until brown.
Preheat the oven to 425 degrees F (220 degrees C).
Combine eggs, pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a large bowl and mix until combined.
Fit pie crust into a 9-inch pie dish; pour pumpkin mixture into the crust.
Place pie on a baking sheet and bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until filling is set, 35 to 40 minutes.
Combine sugar, butter, salt, eggs, vinegar, coconut, pecans, and raisins until smooth.
Pour into unbaked pie crust and bake in preheated 325 degree oven for 40 - 45 minutes until set in center. Cook at least one hour before cutting.
Makes 1 pie.
Mix milk and pudding mix.
Beat until well blended, 1 or 2 minutes.
Let stand 5 minutes.
Fold in Cool Whip.
Stir 1 cup cookies and the chips or peanuts into pudding mixture.
Spoon into pie crust.
Sprinkle with remaining cookies.
Freeze until firm. Garnish with gumdrop flowers, if desired.