Two Crust
2 cups sifted flour
1 Teaspoon salt
2/3 cup shortening
1/4 cup water
One Crust
1 1/2 cups sifted flour
1/2 teaspoon salt
1/2 cup shortening
3 tablespoon water
Sift flour and salt into bowl. Take out 1/3 cup of this mixture and mix with 1/4 cup of water (or 3 tablespoons water) to form a paste. Cut shortening into femaining flour until the size of peas. Add flour paste to shortening-flour mixture. Mix thoroughly. Roll 1/8 inch thick. For pastry shells, prick surface generously. Bake in hot oven (425 degrees) for 12-15 minutes.
Note: Mixing pastry quickly with as little warm hand contact as possible will ensure a much flakier crust.
1 1/2 cups sugar
1 1/2 cups boiling water
6 tablespoons cornstarch
3 egg yolks, beaten
2 tablespoons butter
3 1/2 tablespoons lemon juice
1 1/2 tablespoons lemon rind
Mix cornstarch and sugar, add boiling water and cook in double boiler until mixture thickens. Add beaten egg yolks, blend in butter, lemon juice and rind. Cool, put in baked pie shell. For merangue, beat 3 egg whites, 1/2 teaspoon cream of tartar. When stiff enough to form peaks, gradually add 6 teaspoons sugar. Brown slightly in hot oven.
For key lime pie, use lime instead of lemon.
1/2 cup sugar
3 tablespoons cornstarch
1 cup orange juice
3 1/2 cups fresh or frozen blueberries
1/2 cup white flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/3 cup milk
3 tablespoons butter, melted
2 teaspoons sugar
1/4 teaspoon cinnamon
Combine 1/2 cup sugar and cornstarch in a medium saucepan. Stir in orange juice, then add blueberries. Cook and stir till mixture is thickened and bubbly. Keep filling hot.
Combine flours and baking powder in a medium mixing bowl. Add milk and butter; stir until moistened. Pat dough on a lightly floured surface into a 7" diameter circle; cut into 8 wedges.
Pour hot filling into a 2 quart baking dish. Immediately top with biscuit wedges. Stir together 2 teaspoons sugar and the cinnamon; sprinkle over biscuit wedges. Bake at 425 degrees for 20 to 25 minutes. Serve warm.
2 15 ounce cans pumpkin
1/4 cup sugar or 4 tablespoons substitute sugar (Splenda, Equal or Sweet 'N Low)
1 teaspoon molasses
1/cup butter or margarine
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup chopped pecans or walnuts
Whipped cream, vanilla ice cream or frozen non-dairy topping
Preheat oven to 350°. In a medium saucepan, combine pumpkin, 2/3 of the sugar, molasses, cinnamon and nutmeg and cook over medium heat, stirring occasionally until mixture comes to a boil. Reduce heat and cook one or two minutes longer. Pour hot mixture into ungreased 1 1/2 quart cassarole dish. Combine remaining sugar and nuts in a small bowl. Sprinkle over pumpkin mix. Bake 5 to 10 minutes or until browned.
Serve topped with whipped cream, vanilla ice cream or frozen non-dairy topping.
1/2 cup sugar
1 teaspoon ginger
1/4 teaspoon cloves
2 eggs
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cup pumpkin
1 1/2 cups hot milk *heating the milk helps prevent the crust from becoming soggy.
Blend together sugar, salt and spices. Combine with pumpkin. Add beaten eggs. Stir in hot milk.
Pour into pie pan lined with Flakey Pastry and bake in oven 425° about 15 minutes, then reduce heat to moderate oven 375° and continue baking until filling has set - about 30 minutes. Pie is done when knife inserted into the center of the pie comes out clean.
1/2 cup light corn syrup
1/2 teaspoon vanilla
1 cup canned pumpkin
2 eggs
1/2 cup evaporated milka
1/4 cup sugar
1/2 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon cinnamon
* you can substitute 2 teaspoons pumpkin pie spice for the ginger, cloves and nutmeg spices)
1/8 teaspoon salt
1 package (3 ounces softened cream cheese
With mixer at medium speed, beat cream cheese until it is light and fluffy. Gradually add 1/4 cup corn syrup and vanilla. Blend until smooth. Combine pumpkin, eggs, milk and remaining corn syrup, sugar, spices and salt in a medium size bowl. Beat until smooth.
Pour into pie pan lined with Flakey Pastry. Drop tablespoon size portions of cream cheese mixture into the pumpkin filling. Swirl through the mixture with a knife or small spatula to create a marbled effect.
Bake 325° for 50 or 60 minutes or until filling has set. Pie is done when knife inserted into the center of the pie comes out clean. Cool on pie rack.