You've found my favorite homemade pie recipes from scratch and rustic galette recipes. These scrumptious pies are easy to prepare and so good.
Serve with my homemade ice cream and you have a perfect dessert made completely from scratch.
This pie crust is easy to work with and very flaky. Add the ice water
one tablespoon at a time, and toss with a fork after each addition.
My homemade pie crust recipe can be used for any pie, quiche, pasty and anything else you can think of...
For a no-bake pie (such as my favorite, fresh strawberry), bake
at 400 degrees for about 10 minutes. For a pie which isn't as sweet, I
would also recommend adding 1 tablespoon of sugar to the flour.
MY PERFECT HOMEMADE PIE CRUST
1/4 cup vegetable shortening
1/4 cup butter, softened
1-1/2 cups flour
1/2 tsp salt
1/2 cup ice cold water
Mix shortening, flour, and salt together with a fork or a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork.
Roll gently on a floured pastry cloth to about an inch larger than pie plate. Fold carefully in half, lift to pie plate, and unfold. Press into pan.
For a single-crust pie, trim with a small knife to about 1/2 inch beyond rim. Fold up, and pinch so edge of pie is raised from rim.
For a two-crust pie, trim bottom crust to edge of rim, fill, and top with crust about 1/2 inch larger than rim. Tuck top crust under bottom along rim. Seal with floured fork. This crust is awesome with any of my homemade pie recipes.
Here's a tip that I use every time: to prevent a soggy pie crust, brush a thin layer of egg white over the bottom crust before filling. Works every time.
This is a wonderfully simple homemade pie recipe was printed in the Wisconsin State Journal via Cooks' Exchange column. It has nothing to do with doughnuts.
Krispie Kream Summer Pie
3 to 4 cups crushed Rice Krispies
1/2 cup homemade brown sugar, packed
1/2 cup melted butter
1 cup toasted flaked coconut
1/2 cup chopped pecans
1/2 gallon homemade vanilla ice cream
Chocolate Shell syrup, optional
fresh berries, optional
Mix first 5 ingredients together. Set aside half of the mixture and place remaining mixture in two 9 inch pie pans, or one 9x13 inch pan.
Spread softened ice cream on top and cover with reserved mixture. Freeze until firm. Cut into eights as serving size pieces - drizzling with chocolate shell and topped with berries. This recipe can easily be cut in half.
Apple Pie Recipes
AppleScotch Pie Recipe
Apple Strudel Recipe
Banana Cream Pie Recipe
Blueberry Pie Recipe
Butterscotch Pie Recipe
Cherry Pie Recipe
Chocolate Meringue Pie
Chocolate Mousse Pie Recipe
Oreo Mud Pie
Homemade Fruit Galette Recipes
Peach Pie Recipe
Peaches and Cream Pie
Peanut Butter Pie Recipe
Southern Pecan Pie Recipe
Pumpkin Pie Recipes
Fresh Strawberry Pie
Strawberry Cream Cheese Pie
Strawberry-Rhubarb Pie Recipe
Tangerine Pie Recipe
The recipe below is my Mom's homemade pie recipe. This makes one pie.
MOM'S HOMEMADE PUMPKIN PIE RECIPE
your favorite homemade pie crust or my recipe above
1 cup brown sugar, packed
1-1/2 cups pumpkin puree
1 tsp pie spice
1/2 tsp salt
1-1/2 cups milk
1 tsp pure vanilla extract
PREHEAT the oven to 425 degrees.
Beat the eggs with the brown sugar and add the remaining ingredients. Mix well and pour into pie pan.
Bake for 10 minutes and lower the temperature to 350 degrees for 45-50 minutes.
HOMEMADE BLACK WALNUT PIE
1 cup flour
1/2 tsp salt
1/3 cup homemade unsalted butter
2 TBS flour
1 cup homemade brown sugar, packed
1/8 tsp salt
1-1/2 cups milk, scalded
2 eggs, separated
1 TBS homemade unsalted butter
1 tsp homemade pure vanilla extract
1/2 cup black walnuts, chopped
PREHEAT oven to 450 degrees. You will need a 9 inch pie pan.
Pastry: Sift flour and salt together. Cut in butter and add just enough ice water to hold pastry together. Roll out and line a 9 inch pie pan. Chill.
Filling: Combine sugar, flour, salt and scalded milk. Cook in a double boiler over hot water, stirring constantly until it thickens. Add slowly to slightly beaten egg yolks. Return to the double boiler and cook for 1 to 2 minutes. Add butter, vanilla and walnuts. Cool.
Beat the egg whites until stiff and fold them into the cooled milk mixture. Pour into the unbaked pastry shell and bake for 10 minutes.
Lower oven temperature to 350 degrees and bake until filling is firm; approximately 25 minutes. May be topped with whipped cream when served.
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