Archive for Pies

Basic Pie Crust

Finally….I’m sharing the pie crust recipe I promised you! When I made it recently, I hadn’t made my own crust in quite a while so I wasn’t sure if I could make it turn out very well. Long story short? It did!!! (Whew!) This pie crust really is amazing!

Put the shortening in with the flour...

Put the shortening in with the flour and salt…

...and use a pastry blender (or two knives) to blend them together til they look like coarse crumbs.

…and use a pastry blender (or two knives) to blend them together til they look like small peas.

Mix in the cold water with a fork til the dough leaves the sides of the bowl.

Mix in the cold water, 1 Tbls at a time, with a fork til the dough leaves the sides of the bowl.

On a floured surface, pat the dough down a little...

On a floured surface, pat the dough down a little…

...and roll it out to about a quarter inch thickness.

…and roll it out to about a quarter inch thickness. (Or a little thinner)

After you've rolled it out, fold it into fourths.

After you’ve rolled it out, fold it into fourths.

Then, place it into your pie pan and unfold it. Gently press it into the pan.

Then, place it into your pie pan and unfold it. Gently press it into the pan.

Tuck the edge under, all the way around.

Tuck the edge under, all the way around.

I've found the easiest way to do the sides is just press a fork all the way around the crust. Now, time bake your pie...perhaps the Out-of-This-World Pecan Pie that I have on here?? ;)

I’ve found the easiest way to do the sides is just press a fork all the way around the crust. Now, time bake your pie…perhaps the Out-of-This-World Pecan Pie that I have on here?? 😉

Basic Pie Crust

One-Crust Pie (9-Inch):

1/3 Cup plus 1 Tbls Shortening

1 Cup All-Purpose Flour*

1/4 tsp Salt

2-3 Tbls Cold Water

One Crust Pie (10-Inch):

1/2 Cup Shortening

1 1/3 Cups All-Purpose Flour*

1/2 tsp Salt

3-4 Tbls Cold Water

Two Crust Pie (9-Inch):

2/3 Cup plus 2 Tbls Shortening

2 Cups All-Purpose Flour*

1 tsp Salt

4-5 Tbls Water

Two-Crust Pie (10-Inch):

1 Cup Shortening

2 2/3 Cups All-Purpose Flour*

1 tsp Salt

7-8 Tbls Water

Measure flour and salt into a medium bowl. Using a pastry blender (or two knives), cut in the shortening til mixture looks like small peas. Add in water, a tablespoon at a time, and mix with a fork. Do this til all the flour is moistened and the dough leaves the sides of the bowl. (You can add 1 or 2 teaspoons water, if necessary.)

Make the dough into a ball and pat it down slightly on a generously floured surface. (If making the 2-crust pie, here’s where you divide the dough in half and make each into a ball.)

Dust a rolling pin with flour and roll the dough into a circle that’s approximately a quarter-inch thick. (It should measure about 2 inches bigger than an inverted pie pan.) Without pressing down, fold the dough circle into fourths. Place into the pie pan and unfold, pressing it into the bottom and on the sides of the pan.

For the one-crust pie, trim the edges of the crust til you only have about 1 inch of over-hang. Fold the edge under, so it’s even with the pan’s rim. Then, flute it as you’d like. I like to just press a fork all the way around. (It’s so easy!) Fill the crust and bake as directed in your recipe.

For a baked pie crust, Heat oven to 475°F. Using a fork, prick holes over the bottom and sides of the crust. Bake 8-10 minutes, or til it’s light brown. Cool and fill as directed in your recipe.

For a two-crust pie: After adding filling to one crust, trim the over-hang to about 1/2-inch from the pan’s rim. Roll out the second crust. Fold into fourths and lay the crust over the filling. Unfold crust and trim it to about 1 inch from the pan’s rim. Cut small slits into the top crust to allow it to vent. Fold the top crust edge under the bottom crust edge, pressing firmly to seal. Flute as desired.

*NOTE: I recommend only using all-purpose flour to allow for a better-textured crust.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris

All rights reserved.

Out-of This-World Pecan Pie

I never used to care that much about pecan pie. I mean, they were pretty good but I never liked them enough to make many….This pie changed my mind! Now I sometimes CRAVE it…it’s JUST THAT GOOD! I hope you like it just as much as my family and I do! (My oldest daughter Jenny always requests this pie!)

I made my own crust, which I hadn’t done in a loooong time (lazy maybe??) so I wasn’t sure how it would turn out. Thankfully, it turned out really well and I think that made this pie even better (if that’s possible) than before. I’ll share the pie crust recipe with you soon so be on the look out!

This is all you need...besides the pie crust, that is!

This is all you need…besides the pie crust, that is!

Melt the butter. Add the sugar, vanilla and eggs. Whisk them together.

Melt the butter. Add the sugar, vanilla and eggs. Whisk them together.

Pour in those yummy pecans and mix til they're well combined.

Pour in those yummy pecans and mix til they’re well combined.

Pour the batter into your (regular sized) pie crust. Then, bake about 40 minutes at 350°F.

Pour the batter into your (regular sized) pie crust. Then, bake about 40 minutes at 350°F.

It didn't turn out very "pretty" but MAN, did it taste out-of-this-world good!!! :D

It didn’t turn out very “pretty” but MAN, did it taste out-of-this-world good!!! 😀

Out-of-This-World Pecan Pie

1 Regular pie crust (not deep dish)

1 Stick Butter, melted

1 Cup Sugar

2 Eggs

2 tsp Vanilla

1 Cup Pecans, chopped

Preheat oven to 350°F. Whisk together the melted butter, sugar, eggs, and vanilla. Add the pecans and mix well. Pour into the regular pie crust. Bake for about 40 minutes or til the middle is about set. Allow to cool completely and enjoy!

*NOTE: I often double (or even triple!) this recipe to make more pies.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris All rights reserved

 

 

Easy Peasy Pumpkin Pie

I hope everyone had a safe, happy Thanksgiving! We certainly did! I ate too much…as usual on Thanksgiving, with so many good things to choose from…but we had a great family time. I’m thankful all the time for my wonderful family and the closeness we share!

Speaking of sharing…I need to get to the recipe I have to share with you! This is the best pumpkin pie recipe that I’ve ever tried, not to mention that it’s easy as 1-2-3! It’s a great pie for the holidays or ANY time!

Gathering my ingredients. I used pumpkin from the ones we grew this year.

Gathering my ingredients. I used pumpkin from the ones we grew this year.

I just put everything (except the crust, of course!) into the bowl...

I just put everything (except the crust, of course!) into the bowl…

...and mix it together with my mixer til everything's well incorporated.

…and mix it together with my mixer til everything’s well incorporated.

Then I pour it into my deep-dish crust. (Sometimes...depending on the consistency of the pumpkin...I end up with a little left over. I use that in pancakes or something.)

Then I pour it into my deep-dish crust. (Sometimes…depending on the consistency of the pumpkin…I end up with a little left over. I use that in pancakes or something.)

Then, I slip the pie into the oven...and cover the crust with my handy (homemade) crust protector and wait for the yummy goodness!

Then, I slip the pie into the oven…and cover the crust with my handy (homemade) crust protector and wait for the yummy goodness!

Behold the yummy goodness! As Mr Food used to always say, "Oooo, it's so good!" ;)

Behold the yummy goodness! As Mr Food used to always say, “Oooo, it’s so good!” 😉

Easy Peasy Pumpkin Pie

1 Deep-Dish Pie Crust*

1 (16oz) Can Pumpkin or 2 Cups Fresh Cooked Pumpkin

1 (14oz) Can Sweetened Condensed Milk (NOT evaporated milk)

2 Eggs

1 tsp Ground Cinnamon

1/2 tsp Ground Ginger

1/2 tsp Nutmeg

1/2 tsp Salt

Preheat oven to 425°F. In a large bowl, with a mixer, combine all ingredients except the pie crust til they’re well combined. Pour into unbaked pie crust. (If you have a lil too much filling, you can use it in pancakes or another recipe.) Bake for 15 minutes. Reduce heat to 350°F; continue baking 35-40 minutes more, or til a knife inserted 1 inch from the edge comes out clean. Cool completely. When serving, garnish with whipped cream or as desired. Refrigerate leftovers.

*Can use 2 regular pie crusts instead of 1 deep-dish crust. 

*Note: I always cover my crusts with a crust protector to keep it from browning too much. If you don’t have any, just cover the crust loosely with aluminum foil. (Or do like my hubby did for me…cut a couple out of those “disposable” oven liners…they work perfect and can be reused!)

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris All rights reserved.