Pies _________________________
Pies Everyone knows for a good pie...you have to have a good crust! Here are some recipes for basic crusts, that you will use over and over...
INGREDIENTS:
For a 9" double crust pie
2 1/4 cups flour
1/2 tsp salt
3/4 cup solid vegetable shortening OR Lard
OR
1/2 cup solid vegetable shortening PLUS
1/4 cup butter
6 to 8 Tablespoons of Ice water
Mix together all the dry ingredients. Cut the butter (if used) or fat you wish, into small chunks, then with a pastry blender or two knives, cut in the fat into the flour until the particles are about the size of small peas.
If using a butter and shortening combination, cut in the butter first, then the shortening.
Using the minimum amount of water to start with, sprinkle the water over the flour mixture. Stir lightly, just until all the flour is moistened. If the mixture seems too dry, or crumbly, sprinkle with just 1 more tablespoon of water. The dough shouldnt be damp or sticky.
Stir in a circular motion, until dough clings together, and almost cleans the sides of the bowl.
Gather the dough together, and form into a ball. Cover with plastic wrap, and place in the refridgerator for about an hour to rest..Don't skip this step... letting the dough rest makes it much easier to roll out, and also helps make the dough more tender.
Now your dough is ready to be rolled out for your pie...For a double crust pie....divide the dough into 2 sections, one slightly larger than the other. Lightly flour your work service, and your rolling pin...and roll out the larger piece of dough to fit your pie plate.
Repeat this for the top crust of your pie.. Bake as directed in your recipe.
To bake your crust "Blind", which means without the filling it it...You can use pie wieghts sold in shops that specialize in baking and cooking supplies... OR use dry beans.
Simply prick the bottom and sides of your UNFILLED crust with a fork, to help prevent bubbles, and air pockets.. Place a lining of aluminum foil in your crust and fill with dry beans or rice.. (you can use the same beans over and over again for this process, but dont try to Cook them to eat!) Preheat your oven to 450 degrees and bake for 10 minutes. Then remove the foil, and the the beans, and bake until lightly browned..about 4 or 5 more minutes. Let cool completely before filling!
INGREDIENTS:
for a 9 inch pie pan
Or a 9 or 10 inch springform pan
1 1/2 cups of fine cookie crumbs
use your imagination! vanilla wafers, chocolate wafers
grahmn crackers and macaroons are just a few!
1/3 cup melted butter or margarine
Mix together the cookie crumbs and the melted butter. Press the crumb mixture evenly across the bottom and up the sides of your pie pan.
For a stronger crust, that is less crumbly, bake it for 8 to 10 minutes in a 350 degree oven.
INGREDIENTS:
2 cups cooked and mashed sweet potatoes
2 tablespoons butter, softened
2 eggs, beaten
3/4 cup sugar
1 tablepsoon flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon vanilla
1 pie crust, unbaked
Combine the cooked, mashed sweet potatoes, butter and eggs, mixing well. Combine the sugar, flour, salt and cinnamon, and stir into the potato mixture. Dissolive the baking soda in the buttermilk and add it to the potato mixture. Add the vanilla.
Pour the filling into the unbaked pie shell, and bake in a 350 degree oven for about 1 hour and 10 minutes, or until set. Enjoy!!
My mother-in-law is not only a wonderful friend to me, she is a wonderful COOK also! She makes this pie for "Gramps" for special occasions, (oh like Monday, Thursday, Saturday!!), It is his FAVORITE desert. When she first told me how to make Lemon Icebox Pie, I thought she was playing a little joke on me..When you see the ingredients, you will understand. Trust me, this works, and makes a wonderful, not too sweet/not too sour desert!
1 prepared graham-cracker crust (or vanilla wafer crust)
1/4 cup of FRESH squeezed lemon juice(about 2 large lemons)
1 (14 oz) can of SWEETENED CONDENSED MILK
vanilla wafer crumbs for garnish
Whisk together the lemon juice and condensed milk, it will start to thicken as you stir it. (I dont understand why it does this? Magic perhaps?) Pour into prepared pie shell. This makes a rather thin pie...But it is rich!!! Cover loosely with foil, plastic wrap, or the top of the containter if using a pre-made pie crust. Refrigerate for 2 to 3 hours, or until ready to serve. Sprinkle with the cookie crumbs before serving. (Granny always makes 2, as one pie seems to disapper just like magic!)
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