Carla's Pie Crust Recipe

2 1/4 cups flour
1 tsp. salt
3/4 c. shortening
6 T. cold water (If It feels dry, add one more)

In a large bowl, combine flour and salt. Pack down shortening in measuring cup. Add to flour mixture. Cut in the shortening with a pastry blender, until mixture doesn't look "flour-y" any more. Sprinkle in 3 T. of water. Fluff with a fork. Don't stir! Sprinkle in 3 more T. of water. Fluff with a fork. With hands divide mixture in half. Press together into a ball with your hands. You will have two dough balls.

Lightly flour and pastry cloth and rolling pin with a sleeve. Press dough ball into a flat circle about 3/4" thick. Press edges together to get rid of cracks. Roll dough from the center outwards until circle is big enough for your pie plate. Pat into the pie plate. Cut edge 1" wider than top. Put in filling. Roll out top crust and place on top. Wet edges of bottom crust with water to seal the edges. Press edges together. Trim edge 1" wider than the top. Fold the crust under toward the outside, not the inside. Wave edge with fingers. Cut vents in the top for steam.

Bake at 450 degrees for 10 minutes. Turn oven down to 350 degrees bake for 30-40 minutes more.

Common Problems and Solutions!

My crust:
sticks to the counter - Use a pastry cloth and rolling pin sleeve
falls apart - cut in shortening with a pastry cutter
burns on the edge - Only keep the oven at 450 degrees for 10 minutes, turn down to 350 degrees for the remaining time.
cracks up when rolling - make another, add T. of shortening or water. Don't re-roll.
edges shrink up when cooked - leave bigger edges, fold under dough.
pie crust won't stick to itself - use water like glue.
it's too tough - don't overstir, press dough together with hands.
too soft and sticky - don't use oil based margarine. Use cold butter or shortening.

Peach Pie - Jim O'Donnell

2 cans of peach pie filling
bake in a pie crust

Pumpkin Pie - Bob Van Milligan

3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
2 eggs
1 can pumpkin
1 can evaporated milk
1 unbaked 9" pie shell

mix sugar, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into the pie shell. Bake in pre-heated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees. bake for 40-50 minutes.

Apple Pie - Cathy Kelley

The Crust
2 c.flour,sifted
2/3 c. shortening
1/2 tsp. salt
1 egg yolk
1 tsp. vinegar
Ice water added to yolk and vinegar to make 1/2 cup.

Pie Filling
8-10 green apples (Cortland/honeycrisp)
pinch of salt
2 Tbsp. flour
1 c. sugar
1/4 tsp.cinamon
1/4 tsp.nutmeg
2 Tbsp. butter

Mix the flour and shortening together to the consistency of coarse meal. Add the yolk-water mixture a little at a time until mixture clings together.Chill dough
for an hour. Divide dough in half and roll out very thin on floured board.

Pecan Pie - Stephanie Dumont & Scheree Kirk

Pecan Pie - Joy of Cooking

oven 375 degrees 40 - 50 minutes

3 Eggs
1/2 cup brown sugar
1/2 cup white sugar
1/2 tsp. salt
1/3 cup melted butter
1 cup corn syrup
Combine and beat thoroughly

Add
1 tsp vanilla
1 1/2 cups pecans

Stephanie

Chocolate Creme Pie - Kathy Tuttle

2 packages of cook and serve chocolate pudding
7 cups of milk
ccok on stove until pudding begins to boil, stir constantly

Graham Cracker Crust

1 1/4 cups of graham crackers
3 tbsp sugar
3 tbsp butter
Mix well, cook in 350 degree oven for 8 minutes


Kathy

Classic Pumpkin Pie - Jeanne Shields

2 cups sugar pumpkin or squash pulp puree*
1 1/2 cups heavy cream or evaporated milk
1/2 cup packed brown sugar
1/3 cup white sugar
1/2 tsp. salt
2 eggs plus the yolk of one more egg
2 tsp. cinnamon
1/2 tst. ginger
1/4 tsp nutmeg
1/4 tsp. cloves

* To make puree from a sugar pumpkin: start with a small-medium sugar pumpkin or two acorn squash. Cut out the stem and scrape out the insides. Discard (of course). Cut the pumpkin/squash in half and lay cut side down on a rimmed baking sheet lined with foil. Bake at 350 degrees until fork tender (about 1 1/2 hours). Remove from oven and cool. When cool enough, scoop out the pulp. Process in a food processor.

1. Preheat oven to 425 F.
2. Mix sugars, salt, and spices in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin puree. Stir in cream. Whisk until well mixed.

3. Pour into pie shell and bake at 425 for 15 minutes. After 15 minutes, reduce the temperature to 350 and bake for 40-50 minutes (or until knife comes out clean).

Cool and serve with whipped cream or vanilla ice cream..

Maple Bourbon Pecan Pie - Susan Loyd

by Susan
1/2 recipe Pate Brisee
1 c. sugar
4 T butter, melted
4 large whole eggs
1 c. plus 2 T. dark corn syrup
1/2 c. pure maple syrup
2 T bourbon or dark rum
1 t. pure vanilla extract
2 c. pecan halves
whipped cream

1. Roll dough on a lightly floured surface to 1/8 inch thick. Transfer to a 9 in. pie plate, leaving a 1/2 inch overhang. Fold under evenly. Chill for at least 30 min.
2. Heat oven to 400*. In a medium bowl whisk together sugar, butter, eggs, corn syrup, maple syrup, bourbon, and vanila. Fold in half the pecans. Pour filBling into the pie shell; arrange remaining pecan halves on top of pie.
3. Bake at 400* for 15 minutes. Reduce heat to 350*. Bake for another hour or until a knife tip comes out clean.

Pecan Pie - Mike Scarpone

submitted by Carla Selberg

1 cup Karo light corn syrup
3 eggs
1 cup sugar
2 Tbsp. butter, melted
1 tsp. vanilla extract
1 1/2 cups pecans
1 unbaked 9" pie crust

Stir the first 5 ingredients thoroughly using a spoon. Mix in Pecans.
Pour into pie crust.
Bake on center rack of a 350 degree oven for 60-70 minutes.
Store pie in the refrigerator.

Apple Pie - Erin Lowell

submitted by Carla Selberg

Crust:
2 ¼ cups all-purpose flour
1 tsp. salt
¾ cup shortening
6 tablespoons cold water

Filling:
Lots of apples 6-10 depends on size
1 cup sugar
pinch of salt
1 tsp. cinnamon
¼ tsp. nutmeg
2 T. butter (dot on top of filling after it is in the crust)

Directions: Mix flour and salt. With a pastry blender cut in shortening until it is in very small pieces. Stir in water with a fork; with hands form and press dough into 2 balls. Place on a floured pastry cloth and roll out one ball until it is large enough to line your pie plate. Trim to the edge of the plate. Put filling in shell. Roll out second ball and place on top. Trim and crimp edges. Cut holes in top to vent the steam. Bake in 450° oven for 10 minutes…then turn down oven to 350° and bake for 45 minutes more.