Sugar Cookie Pie Crust

Ingredients

 

1/2 c. butter, softened
1/3 c. sugar
1/4 tsp. vanilla
1 c. flour

 

Fill with your favorite filling. Bake at 450 degrees for 10 minutes. Reduce heat to 400 degrees and bake for up to 25 minutes. 

 

You can also pre-bake this crust and fill with pre-made filling. Bake crust alone for 10-15 minutes.

Berry Pie (Any Kind)

2 c fresh berries 

2 c frozen berries (or all can be fresh)

baked 9" pie crust

1 cup sugar

3 T cornstarch

1/4 t salt

1/4 c water

1 T butter

Wash berries.  Take 2 cups berries and place in saucepan.  Add sugar, cornstarch, salt and water.  Cook over medium heat until it makes a thick sauce.  While stirring, add butter.  Mix well.  Put fresh berries into the cooked pie shell and pour berry mixture over top.  Chill in refrigerator and serve.  Top with whipped cream, if desired.

Buttermilk Pie

3 cups sugar
6 tbsps all-purpose flour
1½ cups buttermilk
5 eggs, beaten
1 cup butter, melted
2 tsps vanilla extract
2 deep dish pie crusts, unbaked


Preheat oven to 425°.
Combine the sugar, flour, and half of the buttermilk.
Add the beaten eggs and mix well.
Add the remaining buttermilk.
Blend in the melted butter.
Add the vanilla.
Pour into the pie crusts.
Bake in a 425° oven for 10 minutes.
Reduce heat to 350° and bake until a knife inserted in the center comes out clean, about 30 minutes.
Serves 10 to 12.


From The American Country Inn and Bed & Breakfast Cookbook, Vol 2
Louisiana, The Columns, New Orleans, Page 189

Pecan Pie

Pastry for one pie
2/3 c sugar
1/3 c margarine or butter, melted
1 c corn syrup
1/2 t salt
3 large eggs
1 c pecans, halves or pieces
Whipped Cream (optional)

Preheat oven to 375 degrees and prepare pastry. Beat sugar, margarine, corn syrup, salt & eggs until well blended. Stir in pecans. Pour into pastry-lined pie plate and bake 40-50 minutes or until center is set. Serve cooled or warm with whipped cream, if desired.

Extra-Flaky Pie Crust

One-Crust Pastry

1/3 c plus 1 T shortening
1 c all-purpose flour
1/4 t salt
1 T sugar
2-3 T ice cold mixture of water and Vodka*

Two-Crust Pastry

2/3 c plus 2 T shortening
2 c all-purpose flour
1/2 t salt
2 T sugar
4-5 T ice cold mixture of water and Vodka*

* Vodka completely evaporates while baking, leaving no flavor behind. With no liquid left in the baking process, this will give you the flakiest crust. Also, Vodka can't be frozen, so you can keep it in your freezer indefinitely and it will always be perfectly chilled to use in your pie crust. Too much Vodka may make for a grainy texture; however, so using half water helps.

Pre-Baked Pie Crust

Some pies do not require that the filling be baked. For these, you need a pre-baked pie shell. Preheat oven to 475 degrees and bake empty pie shell for 8-10 minutes.

Apple Pie

Pastry to make two pie crusts
1/3 - 2/3 c sugar
1/4 all-purpose flour
1/2 t cinnamon
1/2 t nutmeg
Dash salt
8 c thinly slice, peeled apples
2 T margarine or butter
Whipped Cream

Preheat oven to 425 degrees. Prepare pastry. Mix sugar, flour, cinnamon, nutmeg & salt in a large bowl. Stir in apples. Turn into pie shell. Dot with margarine. Cover with second pie crust that has slits in it. Seal. Cover the edge with a 3-inch strip of aluminum foil to prevent overcooking. Remove foil during last 15 minutes of baking. Bake 40-50 minutes or until crust is brown and juice begins to bubble through the slits. Serve warm or cooled with whipped cream.

Dream Pie

2 envelopes Dream Whip Whipped Topping Mix
2 ¾ c cold milk
1 t vanilla
2 pkgs (4-serving size) Jell-O Chocolate Flavor Instant Pudding & Pie Filling
1 baked 9-inch pie shell, cooled OR 1 Keebler Graham Cracker or Oreo Crust

Combine whipped topping mix, 1 c milk & vanilla in a large mixing bowl. Beat on high with an electric mixer about 6 minutes or until topping thickens and forms peaks. Add remaining milk and pie filling mix. Blend on low. Beat on high 2 minutes, scraping bowl occasionally. Spoon into pie shell. Refrigerate at least 4 hours.

Pumpkin Pie

4 eggs, beaten
½ c white sugar
½ c brown sugar, firmly packed
½ t salt
½ t nutmeg
½ t cinnamon
1 ½ c (or one can) mashed pumpkin, cooked
1 ½ c (or one can) evaporated milk, heated
2 nine inch uncooked pie crusts
Whipped cream

Preheat oven to 450 degrees. Mix all ingredients together thoroughly. It will be a thin batter. Pour into the uncooked pie crusts. Bake at 450 degrees for 10 minutes. Then reduce heat to 350 and bake for an additional 50 minutes or until an inserted knife comes out clean. (Fresh, cooked pumpkin adds more texture and a lighter color to the finished pie.) Serve with whipped cream.

Strawberry Pie

INGREDIENTS:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon lemon juice
1/4 cup strawberry gelatin powder
2 drops red food coloring, optional
1 1/2 quarts strawberries, sliced (reserve a few for garnish)
1 pie shell, baked, 9-inch
whipped cream or topping

PREPARATION:

Combine sugar, cornstarch, and water in a small saucepan. Cook over medium heat until thickened and clear, stirring constantly. Remove from heat; stir in lemon juice,
gelatin powder, and food coloring if used. Chill until mixture begins to thicken. Place strawberries in the baked pie shell and spoon slightly thickened gelatin mixture over the top. Chill the pie at least 4 hours, then top with whipped cream or whipped topping and garnish with reserved strawberry halves.