pie

EASY CRAZY CRUST PIE

CRAZY- CRUST- PIE

 

EASY CRAZY CRUST PIE

 

 

 

Ingredients:

1 C. flour
1/4 C. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 C. butter or margarine, softened
3/4 C. milk
1 egg
1- 21 oz. can fruit pie filling (apple, cherry, peach, blueberry, blackberry, etc.)
Sugar (or cinnamon-sugar)

 

 

 

 

Directions:

Combine flour, sugar, baking powder, salt, shortening, milk and egg. Beat well.
Pour batter into a well greased 9″ pie plate.
Pour pie filling into center of batter (to 1″ of edge). Sprinkle with sugar (if apple or peach is used, sprinkle with cinnamon sugar). Do not stir.
Bake at 375 degrees for 35 to 40 minutes, or until brown and dough is done. Makes 6 servings.

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Homemade Blueberry Pie

Homemade -Blueberry -Pie

 

Homemade Blueberry Pie

 

 

Ingredients

1 9-inch double crust pie dough
5 cups blueberries
3/4 cup white sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/2 teaspoon cinnamon
1 large egg
2 teaspoons water

 

 

 

 

Instructions

Preheat the oven to 400F degrees.
Add the blueberries, sugar, cornstarch, lemon juice and cinnamon to a large bowl.
Stir the mixture so the blueberries are evenly coated.
On a well-floured surface using a floured rolling pin, roll out one disc of pie dough into a circle about 12-inches in diameter.

Transfer the dough to a 9-inch pie plate.
In a small bowl whisk together the egg and water.
Brush the bottom of the pie dough with the egg wash.
Using a slotted spoon, spoon the blueberry mixture into the pie. Do not add the liquid to the bottom of the bowl. Place the pie in the fridge.

Re-flour your work surface and rolling pin, then roll out the second disc of pie dough into a circle about 10 inches in diameter. Cut into strips about 1/2- 3/4 inches thick.
Place 4-5 strips vertically over the pie. Then weave 4-5 strips horizontally, going over and under each of the vertical strips, alternating between which strip goes over and under.
Cut the excess off the edges.

Fold the edges over and crimp with your fingers, or press down with the tines of a fork.
Brush the top of the pie with the egg wash.
Place the pie in the fridge for 10 minutes before baking.

Bake in the preheated oven for 50-60 minutes. Use a pie shield to prevent the edges from burning. Or after about 30 minutes of baking, tent a piece of aluminum foil over top to prevent burning.
Cool fully before slicing and serving.

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