No-Fail Pie Crust

Contributor: Bobbi Jo Leonhardt
2002 Cowley Cookbook

Mix together:

6 cups flour
1 cube butter
2 cups Crisco

Add:

1 cup buttermilk
1 T crisco oil

Makes 6 to 8 patties. Can freeze, cannot over mix. Fool proof.

"I roll the crust between 2 pieces of plastic wrap and add no extra flour."

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Cream Pie

Contributor:  Zelda Roberts
CC Original

1/4 cup cornstarch
2/3 cup sugar
1/4 tsp salt
2 cups milk
3 egg yolks, slightly beaten
2 T butter
1/2 tsp vanilla
1 pastry shell

Mix dry ingredients and salt.  Gradually add milk.  Cook until thick, stirring constantly.  Slowly add small amount of hot mixture to eggs, stir into remaining hot mixture.  Cook 5 minutes.  Cool.  Add butter and vanilla.  Pour into cooled baked crust and refrigerate at least 3 hours before serving.

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Orange Meringue Pie

Contributor:  Ann Bridges
CC Original

Mix together:

3/4 cup sugar
1/4 cup cornstarch
dash salt

Add:

1 cup orange juice
1/2 cup water
2 T lemon juice

Combine and cook until thick and clear.  Separate 3 eggs.  Slightly beat yolks.  Add a little hot mixture to egg yolks, beating vigorously.  Return all of mixture to pan and cook 1 minute.  Add butter.  Cool.  Pour into baked pie shell.  Whip egg whites until frothy, add 1/4 cup sugar (or more) gradually.  Beat until stiff.  Spread on pie filling and bake 15 minutes at 350 degrees.

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Pumpkin Pecan Pie

Contributor:  LaVerl Rasmussen
CC Original

1-9" unbaked pie shell
3 eggs
1 cup dark corn syrup
1/2 cup sugar
1/4 cup melted butter
1 cup canned or fresh cooked pumpkin*
1 tsp vanilla
1 cup pecan halves
Cool Whip

Preheat oven to 350 degree.  Line pan with pastry and flute edge.  In medium bowl, beat eggs lightly.  Beat in syrup, sugar, butter, pumpkin and vanilla.  Arrange pecans in bottom of crust.  Slowly pour the egg mixture over them.  Bake 1 hour or until knife blade comes out clean.  Cool.  Serve with whipped cream.   Serves 8.

*Squash can be substituted.  Make sure either is mashed well.


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Butterscotch Peach Pie

Contributor:  Ann Bridges
CC Original

Use plain pastry.

3 1/2 cups sliced canned peaches, drained
1/2 cup brown sugar
2 T flour
salt
1/4 cup margarine
2 tsp lemon juice
1/4 cup peach syrup

Place peaches in 9" pie shell.  Combine sugar, flour, salt and peach syrup; add butter.  Cook over medium heat, stirring constantly until thick.  Remove from heat, add lemon juice and pour over peaches.  Make a lattice top crust.  Bake at 425 degrees for 30 minutes.

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Egg Custard Pie

Contributor:  Zelda Roberts
CC Original

1 cup sugar
3 cups milk
1 tsp vanilla
salt
4 eggs
nutmeg or allspice

Bring sugar, milk, vanilla and salt to a boil.  Beat eggs and pour the first mixture--slowly--over the eggs, beating constantly.  Prepare your own pastry crust.  Line pie pan, flute edges.  Pour egg mixture into shell and sprinkle with nutmeg or allspice.  Bake at 350 degrees about 30 minutes or until a knife comes out clean.  Do not overcook.


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Southern Pecan Pie

Contributor: Genevieve Mann
CC Original


Unbaked 9" pie shell
1 cup pecan halves
3 eggs
1 cup light corn syrup
1 T melted butter
1/2 tsp vanilla
1 cup sugar
1 T flour

Arrange nuts in pie shell.  Beat eggs, add and blend corn syrup, butter and vanilla.  Combine sugar and flour.  Blend with egg mixture and pour over nuts in pie shell.  Bake at 375 degrees for 40-50 minutes or until filling is set.

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Pie Crust

Contributor:  LeRose Peterson
CC Original

"Jennie Lewis brought me pie once and I had to have her recipe.  It was sooooo good!"

Combine:

1 cube butter
2 cups Crisco
6 cups flour
2 T oil
1 cup buttermilk
1 T salt


Printable Recipe

Pie Crust

Contributor:  Josephine Crosby
CC Original

Mix together and set aside:

3 cups flour
1 1/2 cups Crisco

Mix together in small bowl vigorously:

2 T vinegar (cider)
1 egg
1/2 cup ice water
1 tsp salt

Mix with flour/shortening mixture.  Chill thoroughly--24 hours is excellent.

I usually triple this recipe 2 or 3 times and chill it all 24 hours.

When making the pies the secret is keeping everything cold.  Only take from the fridge the amount of crust for 1 pie at a time, so it is cold.  Each recipe makes 2 or 3 pies, depending on how many "pie cookies" your family wants.  Be sure to brush the crust with melted butter before baking.

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Blueberry Pie

Contributor:  Enid Sanderson
CC Original

Use the same procedure as cherry pie except:

4 cups juice (add water to make this amount)

Dry ingredients:

4 1/2 - 5 cups sugar
1 tsp salt

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Apple Pie

Contributor:  Enid Sanderson
CC Original

Use the same procedure as cherry pie except:

4 cups juice (add water to make this amount)
2 T lemon juice

Dry ingredients:

4 1/2 cups sugar
2 tsp cinnamon
1 tsp salt

Printable Version

Cherry Pie

Contributor:  Enid Sanderson
CC Original

1 #10 can cherries; drain and reserve 4 cups juice.  Add 1 T almond extract and 1/4 tsp red food coloring.

5 1/3 cup sugar
1 1/2 cup Clear Jell
1 tsp salt

Combine dry ingredients and mix in mixer or with wire whip until well-blended.  Combine juice with dry ingredients and stir until smooth only.  Pour over drained cherries and fold in.  If too thick add more juice or water.  If too thin, take equal amounts of Clear Jell and sugar, stirring dry ingredients well.  Then add to juice mixture before adding to cherries.

Pour into unbaked pie shell and cover with top crush.  Brush melted margarine on top and sprinkle with sugar, then mark design on top crust for steam to escape.

Bake at 425 degrees for 45-55 minutes, if using foil pie tin.  Cover the edge of crust with foil so it does burn, allowing the bottom crust to cook long enough.  A regular pan takes 45 minutes at most.  Makes approximately 4 large pies.

Leftover pie filling can be put back in can and covered.  Refrigerate.


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