Best Ever Pie Crust

2-1/4 cups (525 ml) flour
12 tbsp (175 ml) butter (softened)
2 tbsp (30 ml) sugar
1 tsp (5 ml) cardamon
1 egg yolk
1 tbsp (15 ml) vinegar
1/4 cup (60 ml) milk
1 tsp (5 ml) salt

Instructions:Combine flour, sugar, cardamon and salt; mix together well,.
Add butter and work with pastry blender until crumbly.
Put the vinegar and milk together for a few minutes until soured.
Now add egg yolk, and milk mixture to dough mixture.
Divide dough in half and work on a lightly floured pastry cloth to roll out (mixture should be easy to manipulate like soft play dough).
Bake as filling recipe indicates.

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Pineapple Delight

1 box of Jiffy brand golden yellow cake mix
1 egg
1/2 cup (125 ml) of water
1 8 oz (224 grm). package cream cheese, room temperature
1/2 cup (125 ml) milk
1 box 3-3/4 oz (105 grm). instant pineapple or vanilla pudding mix
1-1/2 cups (350 ml) milk
1 20 oz (560 grm). can crushed pineapple, drained
1 9 oz (252 grm). carton cool whip
1/2 cup (125 ml) chopped nuts

Instructions:Preheat oven to 350 degrees (175 C.) and grease a 9 inch by 13 inch cake pan.
Prepare the Jiffy cake mix with egg and water exactly as indicated on the box.
Bake at 350 degrees (175 C.) for 13 to 15 minutes or until a toothpick comes out clean.
Take out of oven and and cool the cake.
Cream together cream cheese and 1/2 cup (125 ml) milk; set aside.
In a separate bowl, add the pineapple or vanilla pudding to 1-1/2 cups (350 ml) milk, and beat until smooth and thickened.
Blend cream cheese and pudding mixture together, and spoon over the cooled cake.
Taking the very well drained pineapple, spead it over the cream cheese mixture.
Top with the cool whip, then sprinkle with finely chopped nuts.
Chill in refrigerator for at least 6 hours or overnight (make a whole day earlier for the easiest cutting).

Comments
Note: I think it would be very easy.. perhaps easier even.. to omit the Jiffy cake mix and substitute a graham cracker crust and make the pie as directed after that.

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Lemon Orange Creamy Pie

Makes 1 - 9 inch pie

1 1/2 cups white sugar
7 tablespoons cornstarch
2 cups water
3 egg yolks
1/2 teaspoon salt
1/4 cup orange juice
4 tablespoons butter, softened
1 teaspoon lemonade-flavored drink mix powder
3 egg whites
1/4 cup white sugar

Instructions:1 Preheat oven to 375 degrees F (190 degrees C).

2 In a medium bowl combine 1 1/2 cups sugar, cornstarch, water, egg yolks and salt. Cook mixture in a saucepan over medium heat for 6 minutes, stirring constantly until it reaches a thick and creamy consistency; remove from heat.

3 Add to mixture the orange juice, butter and lemonade-flavored drink mix. Pour into a 9 inch pie dish. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely.

4 Bake in a preheated 375 degrees F (190 degrees C) oven for 8 minutes. Remove from oven; cover and chill for one hour.

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Chocolate Boston Cream Pie

1 cup all-purpose flour
1 cup white sugar
1/3 cup HERSHEY'S ® Cocoa Powder
1/2 teaspoon baking soda
6 tablespoons butter, softened
1 cup milk
1 egg
1 teaspoon vanilla extract

1 1/2 cups light cream
1/2 cup white sugar
1/4 cup HERSHEY'S ® Cocoa Powder
2 tablespoons cornstarch
1 tablespoon butter
1 teaspoon vanilla extract

2 tablespoons water
1 tablespoon butter
1 tablespoon corn syrup
2 tablespoons HERSHEY'S ® Cocoa Powder
3/4 cup confectioners' sugar
1/2 teaspoon vanilla extract

Instructions:1 Heat oven to 350°F. Grease and flour one 9-inch round baking pan.

2 Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan.

3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare Chocolate Filling. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer.

4 Prepare Satiny Chocolate Glaze. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings.

5 Chocolate Filling:Stir together sugar, cocoa and cornstarch in medium bowl; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely.

6 Satiny Chocolate Glaze:Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.

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Fresh Blueberry Pie

Serves/Makes:Serves 6-8

Filling:
3 pints fresh blueberries
1 cup (225 ml) sugar
2 tbsp (30 ml) cornstarch
zest of one lemon, grated
Crust:
1/2 cup (125 ml) milk
1 tsp (5 ml) vinegar
1/2 cup (125 ml) vegetable shortening
1/2 cup (125 ml) butter, softened
2 cups (475 ml) unbleached flour, plus extra flour for dusting and rolling
1 tbsp (15 ml) sugar

Instructions:Place the blueberries in a large bowl.
Add the sugar and cornstarch and toss to coat evenly.
Add 4 tbsp (60 ml) water and the lemon zest and toss again.
Set aside.
Crust:
Preheat the oven to 425 degrees (225 C.).
In a small bowl, combine the milk and vinegar, set aside.
In another bowl, cream together the shortening and butter.
Place the flour in a large bowl.
With dough blender or 2 knives, cut in the shortening mixture.
Add the milk and mix thoroughly with wooden spoon--the dough will be very sticky.
Liberally dusting your hands and the dough with flour, work the dough until you can form a ball.
Divide the ball into 2 equal parts.
On a well-floured surface, roll out part in a circle for the bottom crust.
When the circle is about 1/8" thick, press into a pie pan and trim, leaving an edge sufficient for attaching the upper crust.
Fill the bottom crust with the blueberry mixture.
Roll out the top crust and place over the pie.
Trim the edge.
Trim with a fork and then join the crusts around the edge, pressing firmly.
Prick the top crust several times with the fork to allow steam to escape during baking.
Sprinkle the pie with the sugar and bake in the middle of the oven about 10 minutes.
Reduce heat to 350 degrees (175 C.) and bake until golden brown, about 20 minutes.
Cool in the pan on a wire rack.
Serve Nellie's Normal Blueberry Pie warm, topped with vanilla ice cream.

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Diabetic Pumpkin-Maple Pie

Serves/Makes:8

1 recipe Lower-Fat Oil Pastry (Below)
Filling:
1 15-ounce can pumpkin
1/3 cup (80 ml) maple-flavored syrup
1 tbsp (15 ml) all-purpose flour
2 packets heat-stable sugar substitute
1-1/2 tsp (7 ml). pumpkin pie spice
3/4 cup (175 ml) refrigerated or frozen egg product, thawed
1 cup (225 ml) evaporated fat-free milk
1-1/2 tsp (7 ml). vanilla
frozen light whipped dessert topping, thawed (optional)
Lower-Fat Oil Pastry:
1-1/4 cups (300 ml) all-purpose flour
1/4 tsp (1 ml) salt
1/4 cup (60 ml) fat-free milk
3 tbsp (45 ml) cooking oil
1 tsp (5 ml) or more additional milk (as needed)

Instructions:Pastry:
In a medium bowl stir together flour and salt.
Combine milk and cooking oil; add all at once to flour mixture.
Stir with a fork until dough forms.
If necessary, add 1 to 2 tsp (10 ml) additional milk.
Shape the dough into a ball.
On a lightly floured surface, flatten pastry.
Roll into a 12-inch circle.
Wrap pastry circle around the rolling pin; unroll into a 9 inch pie plate.
Ease pastry into pan, being careful not to stretch pastry.
Trim to 1/2 inch beyond edge of pie plate.
Fold under extra pastry.
Crimp the edge as desired.
Do not prick pastry.
Filling:
In a medium bowl combine pumpkin, syrup, flour, sugar substitute, and pumpkin pie spice; add egg product.
Beat lightly with a rotary beater or fork until just combined.
Gradually stir in evaporated milk and vanilla; mix well.
Place pastry-lined pie plate on oven rack.
Carefully pour filling into pastry shell.
To prevent overbrowning, cover edge of pie with foil.
Bake in a 375 degree (200 C.) oven for 25 minutes.
Remove the foil.
Bake 20-25 minutes more or until a knife inserted near the center comes out clean.
Cool on a wire rack.
Cover and refrigerate within 2 hours.
If desired, serve with dessert topping.

Comments
Nutrition facts per serving: 216 calories, 6 g total fat (1 g saturated fat), 1 mg cholesterol, 153 mg sodium, 32 g carbohydrate, 2 g fiber, 8 g protein. Daily values: 126% vit. A, 4% vit. C, 11% calcium, 15% iron

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Coconut Pie

2 Cups (475 ml) Sprite or 7-Up
1/3 cup (80 ml) powdered milk
1-1/2 tsp (7 ml) vanilla
1/2 cup (125 ml) Bisquick
1/2 stick of butter
3/4 cup (175 ml) sugar
1 cup (225 ml) flaked coconut
4 eggs, (we use Jumbo ones)

Instructions:Place all the ingredients in the blender and blend for 3 minutes.
Pour into a buttered pie pan and let it set for 5 minutes.
Bake at 350 degrees (175 C.) for 40 minutes.

Comments
This is a fun custardy coconut pie and makes it own crust. A SUPER DUPER recipe for kids in the kitchen!

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Millionaire Pie

1 baked, 9 inch pie crust
20 oz (560 grm). can pineapple, drained
16 oz (448 grm). pkg frozen whipped topping, thawed
1/2 cup (125 ml) chopped Maraschino cherries, drained
1/4 cup (60 ml) lemon juice
14 oz (392 grm). can sweetened condensed milk
1 cup (225 ml) chopped nuts (walnuts or pecans)
Preparation

Instructions:Combine all ingredients, mix well.
Pour into baked pie shell.
Refrigerate for at least 60 minutes.

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Margaritta Pie

1/2 cup margarine
1 1/4 cups finely crushed pretzels
1/4 cup sugar
14 oz. Eagle brand sweetened condensed milk
1/3 cup lime juice
2-4 Tbls. tequilla
2 Tbls. Triple Sec
1 cup whipped cream

Instructions:Melt margarine in a small saucepan. Stir in pretzel crumbs and sugar. Mix well.
Press crumbs on bottom and sides of a buttered 9 inch pie pan and chill.
In large bowl combine milk, lime juice, tequilla, and Triple Sec. Mix well. Fold in whipped cream. Pour into prepared crust.
Freeze or chill until firm for 2 hours in freezer or 4 hours in fridge. Refrigerate or freeze leftovers( if there are any)!

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Grape Pie with Crumb Topping

Serves/Makes:Makes 6 to 8 servings.

Ingredients
2 lbs (.9 kg). Concord grapes (about 4 1/2 cups)
1 cup (225 ml) sugar
1/4 cup (60 ml) flour
2 tsp (10 ml) lemon juice
1/8 tsp (1 ml) salt
unbaked 9 inch pie shell
Oat Streusel:
1/2 cup (125 ml) quick-cooking oats
1/2 cup (125 ml) brown sugar (packed)
1/3 cup (80 ml) flour
1/4 cup (60 ml) butter or regular margarine

Instructions:Wash and pick over grapes.
Slip skins from grapes by pinching end opposite stem end.
Reserve skins.
Place pulp in two-quart saucepan.
Cook over high heat until it comes to a boil.
Reduce heat to low and simmer five minutes, or until pulp is soft.
Put hot pulp through strainer or food mill to remove seeds.
Combine strained pulp, reserved skins, sugar, flour, lemon juice and salt in bowl.
Mix well.
Pour grape mixture into unbaked pie shell.
Prepare oat streusel and sprinkle over grape mixture.
Oat Streusel: Combine oats, brown sugar and flour in bowl.
Cut in butter or regular margarine until crumbly, using a pastry blender.
Bake in 425 degree (225 C.) oven thirty-five minutes or until filling is bubbly.
Cover loosely with foil after twenty minutes if top becomes too brown. Cool on rack.

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Microwave Pecan Pie

3 Tablespoons butter
3 eggs slightly beaten
1 cup dark corn syrup
1/4 cup brown sugar, packed
1-1/2 teaspoons all-purpose flour
1/2 teaspoon vanilla extract
1-1/4 cup pecans, halved
1 (9 inch) pie shell, baked
Instructions:Place butter in glass mixing bowl and microwave at 70% power for 1 minute. Stir in remaining ingredients and mix well. Pour mixture into baked pastry pie shell. Microwave for 20 minutes on 50% power, or until pie is almost set in center.

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Caramel-Pecan Pie

1 9-inch unbaked pie shell
2/3 cups sugar
1/4 cup butter or margarine, melted
3 eggs
1 jar (12 ounces) Smucker's Caramel Topping
1-1/2 cups pecan halves

Instructions:In mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350° F for 45 minutes or until knife inserted off-center comes out clean.

Cool thoroughly on rack before serving. Cover; chill to store.

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Coconut Pie

Serves/Makes:1 9" Pie

Ingredients
1 baked 9" pie shell
2 cups (475 ml) milk
3 eggs, separated
2/3 to 3/4 cup (175 ml) sugar
heaping 3 tbsp (45 ml) all purpose flour
dash of salt
1/2 stick real butter
hand full of coconut
Meringue:
3 egg whites
level 6 tbsp (90 ml) sugar
1/4 to 1/2 tsp (2 ml). cream of tartar
1/2 tsp (2 ml). vanilla flavoring
Preparation
Put milk in a 2 to 3 qt. heavy sauce pan, on to warm (not boil) over medium heat.
Mix together the flour, sugar and salt.
After milk is warm, add the flour mixture to it.
Cook until it is almost thick.
Slightly beat eggs yolks, and add to the egg yolks approximately 1/2 to 1 cup (225 ml) of the hot milk mixture
Mix it up then add this back to the the sauce pan with the remaining hot milk mixture, and continue to cook until thick, take off the stove and add the butter and coconut, and stir together until butter melts.
Let cool a little, then pour into the baked pie shell.
Put Meringue on top, making sure that the meringue touches the sides of the pie shell so it will not shrink away
Sprinkle some coconut on top of the meringue
Bake in a 350 degree (175 C.) oven until the meringue is as brown as you want it.
Preparation of the Meringue:
Beat the egg whites until frothy and start adding the sugar, one tbsp at a time.
Add the cream of tartar, and beat until stiff peaks form.
Add the Vanilla Flavoring.

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