This is an easy and tasty pie crust recipe. If you have time Baking with Julia (Child) has an even better recipe using chilled unsalted butter.
Pie Crust:
1 cup butter flavored Crisco
2 cups flour
1 tsp baking powder
1 tsp salt
6-8 tbsp ice water
Use a pastry mixer or two knives and mix the shortening and dry ingredients until pea sized - do not mix any more then that! Add the ice water and gently mix until just blended - again not any more then that - do not over handle to keep the crust light. Divide the dough in half and roll out in two sections of wax paper for top and bottom crust.
Fruit pies:
4 c sliced apples (Granny Smiths are best), or blueberries or mixed berries
Juice of 1 lemon
3 Tbsp flour
1 c sugar
2 tsp cinnamon
1 tbsp cold butter
Put fruit in rolled pie crust. Squeeze juice of lemon over fruit. Gently mix in sugar and flour, then cinnamon. Divide the butter in small slivers over the mixture and top with plain or latticed pie crust. Sprinklw with cinnamon and sugar. Bake at 375F about 45 minutes until fruit is soft an bubbly and crust is brown.
Rhubarb Custard Pie:
4 c thin sliced rhubarb
1 1/2 c granulated sugar
3 egg yolks
1/2 c flour
1/2 c milk
1/2 t cinnamon
1/4 t nutmeg
Place the cut rhubarb in rolled bottom pie crust. Mix all other ingredients in bowl and then pour over rhubarb. Place top crust and flute edges, decorate the top with extra dough or cuttings if you like. Sprinkle lightly with cinnamon and sugar. Bake at 375 for 50-60 minutes until crust is golden.
Pecan Cranberry Pie
1 c Karo Corn Syrup
3 eggs
1 c sugar
2 Tbsp butter, melted
1 tsp Vanilla
1-1/2 c (6 oz) pecans
1 c fresh cranberries (optional but unforgettable!)
Wisk the eggs and add all syrup, sugar and vanilla in a bowl. When smooth add pecans and cranberries. Pour into rolled pie crust. Bake 60-70 minutes at 375.
Pie baking is a right of passage at our house. Below are pics of Nic, Ali and Davyd with their first independently made pies. They look pretty proud, don't they? Nancy
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