Sue's Pie Crust

 5 cups flour

2 cups shortening/lard

1 egg

 3 T vinegar

1/2 t baking powder

2 t salt

water

Sift dry ingredients

Add shortening, cut in

Beat egg, add vinegar, and add water to a total of 1 cup

Add liquid and mix well

Makes 5 single crusts

Chocolate Coconut Pecan Pie

3/4 c cocoa
1/4 c vegetable oil
12 oz evaporated milk
1/2 c coconut milk
1.5 c sugar
3 T cornstarch
1/8 t salt
2 eggs
1 t vanilla extract
1 pkg pecans
uncooked pie shell

Mix the sugar, cornstarch, and salt. Add the eggs, vanilla, cocoa, vegetable oil. Heat the evaporated and coconut milks together, add to the mixture. Add pecans. Bake at 325 for 1 h.

It turns out kind of like a dense, semisweet chocolate mousse in pie form with pecans in it.

Michelle Olivier Cream Pie

mix in a medium saucepan:

2/3 c. sugar

1/2 t. salt

5-6 T. flour

whisk in:

3 c. milk

Cook over medium heat, stirring constantly, until it comes to a boil. Remove from heat and pour about 1/3 of the mixture into a heatproof bowl with 3 egg yolks, slightly beaten. (I use the Pyrex measuring cup that I used to measure the milk.) You must whisk the egg yolks the whole time you are pouring in the hot mixture.

Immediately pour the egg mixture back into the pan and return to a boil (this will be very fast). Cook for 1 additional minute, stirring constantly. Remove from heat and stir in 2 T. butter and 1 1/2 t. vanilla.

Prepare an ice bath. I plug up one side of my sink and put in lots of ice cubes and about 3 inches of cold water. Place the hot pan in the ice bath. (This cools the custard down more quickly.) Stir every 5 minutes or so to prevent a skin from forming on the custard. When it has reached room temperature, cover with plastic wrap and refrigerate.

**To make a delicious chocolate cream pie, increase the sugar to 1 1/2 c. and add 1 1/2 oz. unsweetened baking chocolate when you add the milk.**

To assemble the pie, pre-bake a pie crust, let cool, and pour in the chilled custard. Top with a generous amount of whipped cream. Sprinkle with toasted coconut for coconut cream pie, chocolate shavings for chocolate pie. I have tried a lot of different pie crusts, but, truth be told, I am not a crust connoisseur. For me, the crust is just a vehicle for the filling. Lately, I have been using this recipe from the old Betty Crocker cookbook.

For a 9" pie crust:

Mix together 1 c. sifted flour, 1/2 t. salt. Cut in 1/3 c. shortening with a pastry blender or two knives until the mixture resembles coarse crumbs. Sprinkle with 2 T. ice water and quickly mix with fingertips. (You don't want to handle the dough too much or it will not be tender and flaky.) Gather the dough together and press firmly into a ball. Roll out into a circle about 1" larger than your pan. Fit pastry loosely into the pan -- avoid stretching to prevent shrinking. Crimp the edges and prick all over with a fork. Bake in a 400 degree oven for about 10 minutes.

Blueberry Pie Filling

1 T lemon juice

5 c blueberries

2 T flour

1 c sugar

2 T cornstarch

1 T butter (dot filling with butter once in crust)

Sprinkle lemon juice on berries. Mix flour, sugar, and cornstarch. Add to berries, toss lightly.

Glaze:

1 egg white

2 T white sugar

1 t brown sugar

Beat egg white with 1 T water. Brush top of the pie with egg white, then sprinkle with sugars. Bake at 425 for 10 minutes. Reduce heat to 350 and bake 45 minutes

Pie Crust

5 ½ c flour

2 t salt

1 1b tenderflake lard

3 T butter

1 egg, slightly beaten

1 T vinegar

7/8 c cold water

Stir the flour and salt together. Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces. 

In a measuring cup, combine the egg and vinegar. Add enough cold water to make one cup. Stir the liquid into the flour mixture, adding just enough to make the dough cling together. 

Stir until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions.

Cover and refrigerate for one hour, you can chill overnight, covered, providing you leave it at room temp for 15 minutes before rolling. 

Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough. 

Pie Crumb Topping

½ c white sugar

¾ c flour

1/3 c butter

¼ tsp cinnamon

Mix until crumbly, put over top of pie in lieu of crust and bake as usual.

Pear Pie

6 Pears pealed, cored and chopped.

Place in a prepared pie shell.

Beat together:

1 c sugar

1/4 c flour

1/4 c butter, melted

3 eggs

1 tsp vanilla

dash of salt

Pour over pears and fold together. For a store purchased crust not all filling will be used. 

Bake 350 x 45 minutes or until no longer runny.

Raspberry Pie - with lots of topping

2 eggs - beaten

1 1/3 c sour cream

1 tsp vanilla

Mix together

1 c sugar

1/3 c flour

pinch salt

Add to above and mix.

3 c raspberries - fold into above.  Pour into prepared pie crust.

Bake 400 x 40 minutes, then add crumble topping:

3/4 c brown sugar

3/4 c flour

3/4 c pecans

1/2 c butter

Blend together then sprinkle over pie.

Bake 20 minutes more. 

Keylime Pie

1 can eaglebrand
3 egg yolks
1/2 c keylime juice

partially bake a pie shell (15 minutes)

pour filling, bake for another 15 minutes

cool.

Pecan Pie

3 eggs

2/3 c sugar

1/8 t salt

1/3 c butter melted

1 c light corn syrop

Blend together, then pour over a cup pecan halves in a prepared pie crust.

Bake 375 till it passes the custard test.

Pumpkin Pie

For 2 small pies:

2 c brown sugar

2 t cinnamon

1 t ginger

1 t nutmeg

1 t cloves

1 t salt

mix together, then add:

4 eggs

then add:

1 x 29-oz can Libby’s pumpkin 

then add:

2 c evaporated milk

pour into a prepared pie shell

bake 425 x 15 minutes, then 350 x 35 minutes