Pie Crust

Kristi uses this recipe and it's really good!

Pie Crust III

• Prep
  10 m
• Ready In
  10 m

Recipe By:GAF55

"This is the most flaky and tender pie crust. This crust can not fail. It is a family recipe."

Ingredients

• 2 cups all-purpose flour
• 2/3 cup canola oil

• 6 tablespoons ice water

Directions

1. Mix together flour, oil, and ice water.
2. Divide dough in half. Roll each piece between two pieces of plastic wrap.

ALL RIGHTS RESERVED © 2016 Allrecipes.com 

Pumpkin Pie

Signature Pumpkin Pie

Rated: Submitted By: McCormick® Holiday Photo By: Allrecipes Prep Time: 5 Minutes Cook Time: 55 Minutes Ready In: 1 Hour Servings: 8

"The reviews are in -- everyone is raving about this fabulously easy pumpkin pie."

Ingredients:

1 frozen unbaked (9-inch) deep dish pie crust 1 (15 ounce) can pumpkin 1 (14 ounce) can sweetened condensed milk

2 eggs 1 tablespoon McCormick® Pumpkin Pie Spice Vanilla Whipped Cream (recipe follows) (optional)

Directions:

1.	Preheat oven to 425 degrees F. Place pie crust on large foil-lined baking sheet.
2.	Mix pumpkin, milk, eggs and pumpkin pie spice in large bowl until smooth. Pour into crust.
3.	Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake 40 minutes longer or until knife inserted 1 inch from crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.

ALL RIGHTS RESERVED © 2014 Allrecipes.com

Printed from Allrecipes.com 11/11

Wham Bam Pie Crust

Wham Bam Pie Crust
Ingredients:
1 3/4 cup all-purpose flour
1/2 tsp. salt
1/2 cup vegetable oil
2 tbsp. water

Directions:
In a medium bowl, combine flour and salt. Stir in oil and water.
Mix until combined. Then form it into a ball. Spray your pie pan with nonstick cooking spray. Put the ball of dough in the middle of your pie dish. And start pushing down on your ball of dough and begin spreading it towards the sides. Do as best as you can to evenly pull it up the sides. You'll want plenty of dough up the sides too so you can crimp it at the top edge. You can even get in there with your knuckles if you need to.
Make sure you also press down into the bottom rim of the pan too to spread out the dough and so it's not too thick. And then you can start to go around and crimp the top edges of the crust. Remember, this does not have to be perfect. It’s a bottom-only pie crust. It's rustic and it's homemade. It should look that way. Once it’s ready, fill with your favorite filling and bake according to your pie’s directions.

Cook's Notes: If you are using this crust in a recipe that calls for a pre-baked pie crust.
Before baking, just make sure you use a fork and prick lots of little holes all over the crust. This will keep the crust from puffing up too much while baking.  Enjoy! www.thecountrycook.net
Original recipe seen HERE

Linda's Crumb Topping for Apple Pie

1 cup flour
1/2 cup sugar
1/2 cup margarine

mix together until crumbly. Makes 2 cups. Use 1 cup per pie

Grandma Anne's Hot Water Pie Crust

Mix together:

1/2 cup boiling water
1 cup shortening
until well blended. Looks like thick cream. Let cool about 15 minutes.

Sift together:

2 cups flour
1/2 tsp baking powder
1/2 tsp salt

add slowly to creamed mixture. Chill dough about 5 hours or over night.

Makes 1 double crust pie. I usually double the recipe and you can freeze the left overs.

Fudgy Chocolate Pie

Fudgy Chocolate Pie

1/2 cup margarine or butter
3/4 cup sugar
1/3 cup cocoa
1/4 cup flour
2 eggs
1 tsp vanilla

Melt margarine and stir in sugar, cocoa and flour.  Remove from heat.  Beat in eggs one at a time and then vanilla.  Pour into a well greased 9" pie tin.  Bake at 350 for 15 min (center will be soft).  Let cool 5-10 minutes.  Serve warm or cold.  Can top with whip cream or ice cream.  (No crust required, makes it's own!)

I got this recipe from Grandma Ollie Turner Erickson many years ago!  It's easy and delicious!  ET

Pie Pops

http://leannebakes.blogspot.com/2010/08/pie-pops.html

Pie Pop Recipe

Pie Crust:
2 cups flour
Pinch of salt
1/2 cup + 2 tbsp cold butter, cut into pieces
1 egg
1/3 cup sugar (could be reduced to 1/4 cup)

1. Mix the flour and salt together in a large bowl.
2. Cut in the butter, and pinch with the fingers to make fine crumbs.
3. Make a well in the middle. Stir together egg and sugar, and pour into the well.
4. Swiftly mix in with the fingertips until the mixture forms a dough. Do not overmix.
5. Divide into 2 disks, wrap in plastic, and chill in fridge for at least an hour.

Filling:
Any jam, jelly, or preserve of your choice. I used raspberry.

Other:
Lollipop sticks
Egg white

Preheat oven to 425F and line baking sheet with parchment paper
1. Roll out pie crust until 1/8th of an inch or so thick
2. Use 1.5 to 2in cookie cutter to cut out shapes (I used s 1.5in flower shape)
3. Place cut-out dough on cookie sheet, and press in lollipop stick.
4. Spoon 2 tsps of jam in to centre and place another cut-out on top
5. Press together edges with fork or another lollipop stick.
6. Coat with egg white.
7. Bake for 10-12 minutes, until golden brown.