Pie

Pastry Dough (pie crust)

1 cup flour

½ tsp. salt

½ cup lard

1/3 of an egg (beat an egg in a bowl with a fork, take 2 tbsp to make 1/3 egg)

1 tsp. vinegar

¼ cup cold water

1.      Preheatoven to 425F.

2.      Combine flour and salt in a medium mixing bowl.

3.      With pastry blender, cut in lard until no piecesare bigger than a small pea.

4.      Beat egg, vinegar and water with a fork untilwell mixed.

5.      Add liquid to flour mixture and stir until doughforms a ball. You may need to use your hands to knead it a little. Add moreflour 1 T. at a time until dough is not sticky. Too much flour and too muchkneading makes it tough.

6.       You can wrap and refrigerate/freezethe dough at this point.

 

7.      On a floured counter, roll dough untildesired thickness. Don’t stretch the dough. Flip dough over often andcontinually re-flour the counter and rolling pin to prevent sticking.
8.       Once dough is roughly the size of a pie plate, roll it up and unroll in the pie plate. If dough breaks or cracks,just patch it up. Press the dough into the edges of the pie plate. Cut off theexcess.  

9.      You can flute the edges for a gourmet look.

ForCream Pies:

a.       Prickwith a fork in many places and bake for 10-12 min. or until golden brown.

ForFruit Pies:

b.     Fill with fruit filling.

c.      Add top crust.

d.     Pinch top and bottom crusts together.

e.     Prick top crust a few times with a knife.

f.       Bake for 45-60 min. or until fruit is soft andpastry is golden.

 

Lemon Meringue Pie

LEMON FILLING:

1 1/4 cups granulated sugar

1/3 cup cornstarch

1 1/2 cups water

3 egg yolks, beaten (save whites for meringue)

3 tbsp butter

¼ cup lemon juice

 

1.      Mix sugar & cornstarch together in a med. sauce pan.

2.      Add water and bring to a boil, stirring constantly. Boil for 1 minute.

3.      Add yolks, one at a time, stirring well between each.

4.      Boil for 1 minute more.

5.      Remove from heat.

6.      Stir in butter and lemon juice. Pour into baked pie crust.

 

 

MERINGUE:

1.      Beat egg whites (3) with electric mixer on high until the foam forms soft peaks.

2.      Add 1/3 cup sugar.

3.      Beat until the foam is stiff.

4.      Top the pie with meringue and bake at 350 for 20-25 min. or until peaks are brown.

 

Chocolate Cream Pie Filling

3/4 cup sugar

1/3 cup cocoa powder

1/3 cup flour

1/4 tsp salt

2 cups milk

1 tsp vanilla extract

2 tbsp butter or margarine

 

1. In a medium saucepan, combine sugar, cocoa, flour and salt. Stir well.
2. Add milk. Cook over medium heat, STIRRING CONSTANTLY, until mixture bubbles and thickens.
3. Remove from heat. Add vanilla and butter. Stir well.
4. Pour into BAKED pie shell and cool.
5. Top with whipped topping and serve.

 

 

 

Banana Cream Pie

 

3/4 cup of sugar

1/3 cup flour

1/4 tsp salt

2 cups milk

1 tsp vanilla extract

2 tbsp room temperature butter

 

1. In a medium saucepan, combine sugar, flour and salt. Stir well.
2. Add milk. Cook over medium heat, STIRRING CONSTANTLY, until mixture bubbles and thickens.
3. Remove from heat. Add vanilla and butter. Stir well.
4. Pour 1/2 into BAKED pie shell.
5. Slice bananas on top.
6. Pour remaining filling on top of bananas.
7. Top with whipped topping and serve.