Category Archives: Pie

Michelle’s Pie Crust

4 cups of flour
2 cups of shortening (or butter)
2 teaspoon salt
1/2 a cup of cold white wine or water if you dont have any on hand.
1 egg
1 tablespoon of vinegar

With an electric mixer, mix ingredients in order listed until combined.

This recipe can make two double pie crusts; although, if you like pleanty of crust you can use it for two singles or one double crust. Depending on what you’d like to do with it, seperate it into 4,3, or 2 balls and roll out.

~ Michelle

Chicken Pot Pies made using single recipe for pie crust using butter.

Blackberry and two Pumpkin Pies plus cinnamon sugat pie crust “cookies” made from single recipe using butter.


Grandma Lois’ Pie Dough

+Baby Melissa and Grandma2 cups flour
1 cups “cold” shortening
1 teaspoon salt

Mix with 1/2 cup “cold water” and roll out.

Grandma Lois would sing this song to Kevin, Melissa and Jodi while she taught us how to make the perfect pie dough. Alan remembers her singing it to him. Grandma told us her mom (Grandma Berta) would sing it to her. We would sing it at our house anytime we made pie and will never forget it.

Twenty froggies went to school down beside a rushing pool.
Twenty froggies coats of green.
Twenty froggies nice and clean.

We must be on time said they. First we study then we play.
That’s the way we learn the rules
When we froggies go to school.


Concord Grape Pie

IMG_62611 1/2 pounds Concord grapes (4 cups)
3/4 cup sugar
1/3 cup all purpose flour
1/4 teaspoon salt
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup butter

Prepare pastry and line pie plate as directed below. Set aside. Remove skins from grapes by gently pressing each grape between your finger. The skins will slip off easily. Set skins aside. In a large saucepan bring grape pulp to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Sieve the pulp to remove the seeds. Add the grape skins to the pulp.

In a large mixing bowl stir together the 3/4 cup sugar, the 1/3 cup flour, and the salt. Stir in the grape mixture, melted butter, and lemon juice. Pour mixture into the pastry lined pie plate. To prevent overbrowning, cover the edge of the pie with foil. Bake ina 375 degree oven for 20 minutes.

Meanwhile, stir together the 1/2 cup flour and the 1/2 cup sugar. Cut in the 1/4 cup butter until mixture resembles coarse crumbs. Remove foil from pie. Sprinkle crumb mixture over pie. Bake about 25 minutes more or until topping is golden brown. Cool on a wire rack. Make 8 servings.

Pastry for Single Crust Pie

1 1/4 cups all purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water

Stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size.

Sprinkle 1 tablespoon of the water over par of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Form dough into a ball. On lightly floured surface, flatten dough. Roll from center to edge into a circle about 12 inches in diameter.

To transfer pastry, wrap it around the rolling pin; unroll onto a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

Trim pastry to 1/2 inch beyond edge as desired. Do no prick pastry. Bake as directed in individual recipes.

~Marty (From Better Homes and Gardens Cookbook)

Chocolate Walnut Pie (9 inch)

+Gordan and Gail b1 9 inch unbaked pie shell (buy it or make it)

½ c. butter
1 ¼ c sugar
½ c. light corn syrup
8 ounces semi-sweet chocolate chips
3 eggs, slightly beaten
1 t. vanilla
1 ½ c. coarsely chopped walnuts
Whipped cream (recipe says optional, but I say whipped cream is never optional – always a “must have”

Preheat oven to 425 degrees. Bake pie shell for 3 – 4 minutes; remove from oven and set aside. In a saucepan, combine next 4 ingredients and cook over low heat until chocolate is melted; do not boil. Cool slightly.

Reduce oven temperature to 375 degrees. Stir eggs and vanilla into chocolate and mix well. Add walnuts and pour into pie crust. Bake for 40-45 minutes. Let cool on wire rack and serve with whipped cream, if desired (of course I desire it!)

I made this recipe this last Christmas. Gordon & I loved it so much and rated it a 10! What I like about it is that you don’t have to go buy $$$ worth of pecans. To me, the walnuts are just as good or maybe better!


Blueberry Pie

Pie crust dough for a double crust pie.

3/4 cup sugar
1/2 cup flour
1/2 teaspoon ground cinnamon
6 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter

Heat oven to 425°F.

In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.DSC07011

Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.


Oreo Birthday Pie

IMG_6836Oreo Cookie Crust-
22 Oreos (crushed)
¼ cup butter (melted)

Place the Oreos into a large Zip-lock freezer bag and crush using a rolling pin.

In a large bowl, mix the crushed Oreos and melted butter together, then put into pie pan, press along the bottom and sides of the pan. Bake for 10 minutes in 350 degree oven. Cool before filling.

I used peanut butter filled Oreos for one crust and chocolate filled Oreos for the other.

Pie Filling-
1 4-serving size box of instant chocolate pudding
1 cup cold water
1 14 ounce can sweetened condensed milk
½ cup peanut butter
2 large bananas (sliced)
2 cups whipping cream (divided)
¼ cup powdered sugar
1 teaspoon vanilla

Combine the pudding, water, condensed milk and peanut butter in a large bowl and mix on medium speed for 2 minutes. Place in fridge to chill for a few minutes.

In another bowl, whip 1 cup of the whipping cream until soft peaks form. Remove pudding mixture from fridge. Gently add the whipped cream to the pudding mixture.

Spoon a little of the pudding mixture into each pie crust, just enough to coat the bottom, then layer each crust with banana slices and top each pie with remaining pudding mixture.

Whip remaining heavy cream and vanilla until soft peaks form, add powdered sugar and continue to whip to desired consistency. Spread on top of pie and refrigerate for several hours. Use any leftover Oreos as garnish on top of pie.


Fresh Strawberry Pie

The recipe calls for 15 ounces refrigerated sugar cookie mix, but I prefer using my own sugar cookie dough.

2 cups fresh, very ripe strawberries, mashed
3 Tablespoons cornstarch
1 cup granulated sugar
2 cups whole ripe strawberries (without tops)
Whipped cream

Preheat oven to 350′.

If using pre-made sugar cookie mix :freeze sugar cookie mix until very firm but not frozen. Slice dough thin, and cover bottom and sides of a pie pan. If using dough from scratch, roll out and place in pan like a pie crust. Bake 12 to 15 minutes until brown. Cool and set aside.

Decoratively arrange whole berries onto cookie-pie crust.

In a heavy pan, mix sugar and cornstarch, add mashed strawberries and cook slowly for about 10 minutes until thick. Cool slightly. Pour over strawberries in cookie-pie crust. Chill. Top with whipped cream immediately before serving.