Pie crust is really simple to make, and the end result of your pie is SO much better. I know that sometimes when we are in a pinch we need to use store bought pie crusts, but this recipe may change your mind on that decision. 😉
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
I love peach season! I have been buying and eating a lot of fresh peaches lately and made this peach pie, its really yummy. I love the flavor the almond extract gives the peaches.
3 Tbsp. Flour
⅓ cups Sugar
½ tsp. cinnamon
3-4 cups sliced peaches
½ tsp. almond extract
Combine the dry ingredients, then stir in peaches and almond extract. Pour into prepared pie crust. Bake at 375 degrees until crust turns golden brown (about 35-40 minutes).
Wouldn’t be the Holidays without one. This recipe is yum.
1 stick butter
1 cup sugar
1 cup Karo syrup
1 tsp vanilla
3 eggs, beaten
1 cup whole or chopped pecans
1 unbaked 9-inch pie shell
Preheat oven to 350 degrees.
In a saucepan, melt the butter but don’t let it brown. Mix in the sugar and corn syrup and cook, stirring, over medium heat until the sugar dissolves. Stir in the vanilla and eggs. Mix well. Stir in the pecans. Pour into the pie shell and bake for 1 hour or until firm when shaken.
Happy Pi Day!! I thought this would be a great dessert for today, especially because this warm weather is making me excited for Summer. Also a fun dessert to make for St. Patrick’s Day and adding a little green food coloring to the filling 🙂 To make it extra easy on yourself buy a ready made graham cracker pie shell from the store, thats what I usually do 🙂
1 1/2 cups graham cracker crumbs 1/2 cup granulated sugar 1/2 stick butter (4 Tbs) melted 2 (14oz) cans sweetened condensed milk 1 cup lime juice 2 whole eggs Whipping Cream (homemade is best)
Preheat the oven to 375 degrees
In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.
Lower the oven temperature to 325 degrees
In a separate bowl, combine the sweetened condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.
Once chilled, Slice and serve with whipping cream on top.
This is one of the best and easiest Banana Cream Pie’s I have ever had! And it literally took me 10 minutes to prepare 2 pies. Sometimes these kinds of things are a life saver and it’s just a huge bonus when they turn out so delicious!
1 Large size box of instant vanilla pudding
1 c. cold water
1 14-oz. can sweetened condensed milk
2 cookie crusts. I used graham cracker
2 Large or 4 small Bananas
1 pint whipping cream
1/3 c. powdered sugar
In a medium bowl, combine pudding mix, cold water, and sweetened condensed milk. Mix well and place in the refrigerator to chill for a few minutes. In another bowl, whip 1 c. of whipping cream until soft peaks form.
Slice the bananas and layer them on the bottom of the crusts. Be sure and save the plastic domes that come with the pie crusts–you’ll need them later. Set aside. Remove pudding from the fridge and gently dollop the whipped cream on top of the pudding. Gently fold the whipped cream into the pudding mixture until well-combined. Then divide the mixture between both pie crusts.
Prepare whipped cream with the remaining whipping cream and 1/3 c. of powdered sugar and spread it on top of the two pies. Place the clear plastic shells back on the pies and allow to chill for several hours.
This is my first apple pie of the year. I went apple picking and got some delicious crisp apples, that made this pie extra yummy. I love fall!
Favorite pie crust 5-6 medium/large Apples peeled, cored and sliced 1/3 cup granulated sugar 3 tbsp. brown sugar 2 tbsp. all-purpose flour ½ tsp. ground cinnamon ¼ tsp. grated nutmeg 1 tbsp. freshly squeezed lemon juice 2 tbsp. cold unsalted butter, cut into pieces 1 large egg beaten with 1 tablespoon cold water (for egg wash)
Directions: On a lightly floured surface, roll out half of the pie dough into approximately a 12-inch round. (Keep the other half of the pie dough chilled for now.) Transfer the dough to a 9-inch pie plate, trimming the excess and crimping the edges. Cover with plastic wrap and freeze for 30 minutes.
Meanwhile, preheat the oven to 375. Position an oven rack in the upper-middle position. In a large mixing bowl, combine the sliced apples, sugars, flour, spices and lemon juice. Toss well to combine. When the bottom crust is finished chilling, pour the apple mixture and accumulated juices into the bottom pie crust and use a spatula to even the top out slightly. Dot the surface of the apples with the pieces of cold butter. Roll out the remaining pie dough on a floured work surface. Assemble over the top of the pie, making sure to pinch the edges so the juices can’t run out. Brush the top and edges of the crust with the egg wash.
Place a baking sheet on the lower oven rack. Place the pie on the upper rack and bake until the crust is golden brown and the juices are bubbling, about 50-60 minutes. Transfer to a wire rack and allow to cool for at least 30 minutes before slicing. Serve warm or at room temperature.
I am jumping a little ahead with the Summer-time foods, but I just can’t help it. I love fresh strawberries more then any other berry, and fresh strawberry pie is my favorite!
1 9 inch pie crust, baked 2 1/2 quarts fresh strawberries 1 cup white sugar 2 tablespoons cornstarch 1 cup boiling water 1/2 (3 ounce) package strawberry flavored gelatin
In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature. Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries. Refrigerate until set. Serve with whipped cream, if desired.
This is another pie I am making this year. It is so yummy! I love cream pies. This recipe is from my Sister in Law Ash, she made it last Thanksgiving and it was a hit!
1 chocolate graham cracker crust or Oreo crust 12 T. butter (soft) 1 c. sugar 3 oz. unsweetened chocolate (melted & cooled) 1 1/2 tsp. vanilla 3 eggs Homemade Whipped Cream White chocolate & milk chocolate shavings (optional)
Cream the butter & sugar until fluffy (2 min.). Add chocolate & vanilla. Add eggs one at a time beating 5 min after each addition. Pour into crust. Cover & chill atleast 4 hrs. Mound whipped cream on top & decorate w/chocolate shavings.