DEDICATION TO PIE

NO FAIL PIE CRUST 

This recipe comes from the aunt (Aunt Laura) of my sister's (Genny) dear college friend (Joan).

It works beautifully every time and is easy to handle. And I love that it makes 6 crusts!

3/4 cup water
3/4 cup flour
2 teaspoons salt

Mix above ingredients together and make a paste.

4 cups flour
2 cups Crisco

Cut shortening into flour and add paste to form dough. Roll out your dough kind of thin, adding flour so it doesn't stick to your rolling pin. But try not to overdo it with the flour. You want flakiness ... too much flour won't keep the good consistency. Get creative! Pinch the edges to make a pattern. Or for fruit pies, do the criss-cross thingy on the top.

This recipe makes 6 crusts.

CHERRY STRUESEL PIE

I always try to make Greg a pie for his birthday. The last two or three years he has asked for cherry. This pie is the result of my experiments and tests, so far it wins my vote for best cherry pie.

Filling:

1 bag frozen sweet dark cherries (about 3 cups)

1 can tart cherries drained (retain the liquid in case you need it later for diluting)

1 cup sugar

4 T. cornstarch

big pinch salt

Cook frozen cherries over medium heat, covered, until they release a significant amount of juice. Part way through this process, add drained canned cherries. Mix sugar, cornstarch and salt. Stir into hot cherries. Return to heat. Cook on low, uncovered until thickened, stirring occasionally. Cool completely. (If too thick, add cherry juice. Too thin, add more cornstarch.)

Streusel:

1 c. oats

1 c. flour 

6 T. packed brown sugar 

1/2 c. granulated sugar 

3/4 t. cinnamon 

1/4 t. salt 

1 stick butter, melted

1/4 t. vanilla 

Mix dry ingredients. Add vanilla to melted butter. Add that to dry ingredients, rub with fingertips until small clumps form. You can do this ahead, just store in fridge if it's more than 4 hours.

Assemble Pie:

1 No Fail Pie Crust, rolled for regular pie pan 

Cherry Pie Filling 

2 T. Butter 

Streusel Topping 

Line pie plate with crust. Add cooled filling. Dot with butter. Cover with Streusel Topping, press down to adhere. Bake at 325* for 20 minutes. Tent loosely and bake until it bubbles thickly and streusel is golden, about 1 hour. Cool on a rack. Serve warm with vanilla ice cream. Store leftovers, covered in the fridge. Greg will eat a slice for breakfast the next morning.

More Scones

Ginger/Nut Simple Scones

Simple Scones 

 2 cups all-purpose flour 

   1/3 cup sugar  

  1 tsp baking powder    

1/4 tsp baking soda   

 1/8 tsp salt    

2 teaspoons ground ginger

2 teaspoons cinnamon

Dash nutmeg

8 Tbsp butter, salted    

1/2 cup vanilla yogurt

1/4 cup molasses 

 1  eggs    

1/2 cup crystal sugar 

1 cup pecan pieces

 Directions: Adjust oven rack to lower-middle position and preheat oven to 400 degrees. In a medium bowl, mix flour,  sugar, baking powder, baking soda, salt and spices.. Add 1/2 cup of pecans to flour mixture. Make sure butter is cold and cut into chunks; use your fingers to work in butter (mixture should resemble coarse meal). In a small bowl, whisk yogurt, molasses and egg until smooth. Using a fork, stir egg mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Press in remaining pecans on top. Sprinkle generously with crystal sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Serve warm with butter and jam. These hold up well leftover. Just reheat in microwave (wrap in paper towel) for about 20 seconds.

Simple Scone Recipe (the new favorite)

Simple Scones 

 2 cups all-purpose flour 

   1/3 cup sugar  

  1 tsp baking powder    

1/4 tsp baking soda   

 1/8 tsp salt    

8 Tbsp butter, salted    

1/2 cup sour cream   

 1  eggs    

1/2 cup crystal sugar 

 Directions: Adjust oven rack to lower-middle position and preheat oven to 400 degrees. In a medium bowl, mix flour,  sugar, baking powder, baking soda and salt. Make sure butter is cold and cut into chunks; use your fingers to work in butter (mixture should resemble coarse meal). In a small bowl, whisk sour cream and egg until smooth. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle generously with crystal sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Serve warm with butter and jam. These hold up well leftover. Just reheat in microwave (wrap in paper towel) for about 20 seconds.

PIES

PIE CRUST
1 1/2 c. flour
1/2 t. salt
1/2 c. shortening
3 or more T. cold water
Mix flour and salt. Lightly cut in shortening until mixture resembles coarse meal. Sprinkle with water a small amount at a time, mix lightly with pastry blender until all particles are moistened and cling together when pastry is pressed into a ball. Chill dough ball at least one hour. Roll pastry thin (less than 1/8 in.) on lightly floured board. Line pan with pastry. If single, flute edge.
*For baked pie shell, prick pastry thoroughly with fork. Bake at 425 degrees for 12-15 min. until lightly brown. Cool.


CHOCOLATE CREAM PIE
3/4 c. sugar
1/4 c. cornstarch
3 c. milk, scalded
4 eggs
1 T. butter
1 1/2 t. vanilla
3 squares (ounces) semi-sweet chocolate, chopped
2 oz. fine dark chocolate

In medium saucepan combine sugar, and cornstarch. Gradually stir in milk. Cook and stir over medium high heat till mixture is thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat.

Separate egg yolks form whites; (set aside whites for meringue). Beat egg yolks lightly with a fork. Gradually stir about 1 cup of the hot filling into yolks. Return all to saucepan; bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in butter, vanilla and chocolate.
Pour hot filling into shell. Spread meringue over HOT filling; seal to edge. Bake at 350 degrees for 15 min. Cool on wire rack. Cover and chill to store.

MERINGUE
4 egg whites
1 t. vanilla
1/2 t. cream of tartar
1/2 c. sugar
Bring egg whites to room temp. Combine egg whites, vanilla and cream of tartar. Beat with electric mixer on med. speed about 1 min. or till soft peeks form (tips curl) Gradually add sugar, 1 T. at a time beat on high speed about 5 min. or more till mixture forms stiff glossy peaks and sugar dissolves. Immediatley spread meringue over pie, carefully sealing to edge of pastry to prevent shrinkage. Cool 4-6 hours. Serve or cover and refrigerate.



COCONUT CREAM PIE
Mary Baker

1/3 c. flour
2/3 c. sugar
1/4 t. salt
2 c. milk, scalded (185 degrees)
3 egg yolks
2 T. butter
1/2 t. vanilla
1/2 c. grated coconut
Baked Pie Shell
3 egg whites
1/4 t. cream of tartar
6 T. sugar
1 1/2 c. coconut

Mix flour, 2/3 c. sugar, and salt. Gradually add scalded milk. Cook in double boiler until thick, stirring constantly. Slowly add small amount of hot mixture to slightly beaten egg yolks. Stir in remaining hot mixture. Cook 2 minutes. Cool. Add butter, vanilla and coconut. Pour into cooked pie shell. Beat egg whites and cream of tarter until stiff. Fold in 6 T. sugar. Spread on pie and bake at 350 degrees, 12-15 minutes or until lightly browned.


CHESS PIE

1/4 c. butter
1 1/2 c. sugar
1 T. flour
1/2 c. pet milk
2 eggs
pinch salt
1 t. vanilla
Melt butter, mix in rest of ingredients. Beat with a mixer until thick creamy. Pour into unbaked pie shell. Bake at 350 degrees for 40 min.

(For CHOCOLATE CHESS PIE, add 3 T. cocoa and mix with melted butter before adding the other ingredients.)


FUDGE PIE
3 eggs
6 T. cocoa
1 1/2 c. sugar
1/3 c. flour
2 t. vanilla
3/4 c. butter, melted
1 1/2 c. pecans
1 unbaked 8 in. pie crust
Heat oven to 350 degrees. Beat eggs. Sift together cocoa, sugar and flour; mix with eggs. Stir in vanilla, butter and pecans. Pour into crust. Bake for 30 min.


KENTUCKY DERBY PIE
I first got this recipe from Tristan but I don’t know where he got it, but it is now a favorite!

1 c. sugar
1/2 c. flour
1/4 c. melted butter
1 t. vanilla
2 eggs
1 c. toasted pecans
1 c. chocolate chips
1 unbaked pie shell
Stir flour and sugar together with fork. Add butter and eggs and blend. Add remaining ingredients and mix. Pour into unbaked pie shell and bake at 325 degrees for 45 min.


FRESH STRAWBERRY PIE
Bake 8-9 in. pie shell and cool. Fill crust with 1 pint sliced fresh berries.
Mix: 1 c. sugar, 1 c. water, 4 T. cornstarch, 1/8 t. salt, 1 T. red food coloring
Boil slowly until thick. Stir in 4 T. strawberry jello. Let cool. Pour over pie. Refrige until cool and set. Serve with cool whip.