How to Make Simple Pie Crust

I love this recipe!
From Scratch.

This always works perfectly.

Though I have found it greatly depends on the ingredients.

I'm a penny pincher and am always looking for different ways to save a few cents here and there. 

   An easy, and daily, way to save is on groceries.

So if I can save a few cents on pie crust.  Why not?

And that is precisely what I do.

Sorry Crisco.  Sorry Tenderflake.  Shortening will not work.

Only the cheap store-brand lard will do!

*wink*

Easy Pie Crust - makes a double pie crust

Ingredients

1 cup Lard (the cheaper the better!)

2 cups All purpose flour

1/2 tsp Salt

1/4 tsp Sugar

4 tbsp Water

How To

1. For best results refrigerate lard for half an hour or more.  Cube lard.

2. In a medium bowl blend lard, flour, salt and sugar with a pastry knife (pictured below)
or cut in with two knives.

My pastry knife.

 3. Once mixture resembles coarse meal add the 4 tbsp of water.  

 An extra tablespoon of water may be added if mixture too dry.

4. Knead mixture together by hand until ball created.
Pinch lard between your fingers to blend well into flour.

5. Divide dough into two balls (one slightly larger than the other).
Roll dough to create the bottom crust.
 Follow the steps here if you need instructions for rolling the dough.

 6. Once pie shell is filled, roll remaining dough to create the top crust.
Pinch bottom and top crusts to prevent filling from leaking.
Cut several slits in top crust to allow the filling to vent steam while cooking.
Follow the baking instructions for the filling.

If the filling did not include baking directions, follow these:
Bake at 425F for 15 minutes then turn oven down (without opening)
to 350F for 20 minutes.

Click here for this delicious Strawberry Apple pie filling recipe.

                                                         Isn't that fantastically easy?!

I knew you could do it. *wink*

Happy thoughts,

Andrea

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be sure to "Like" my Facebook homepage here:

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How to Make Mini Cheesecake

These are completely (almost entirely) from scratch!

I am very proud of this recipe!!

It is a simple recipe (with few ingredients),

it's easy (SO not difficult)

and oh so good (yes, yes, YES!!).

                     

You can eat these minis plain, top them with fresh fruit, pie filling or (my favorite) homemade strawberry topping.  Click here to find that recipe!

I like to buy my cream cheese on sale, usually around Christmas time, and freeze it.

Cream cheese freezes really well.  And if you forget to take it out of the freezer don't worry!  You can start this recipe with a frozen block of cream cheese.  You won't notice any difference.  *nodding head with big reassuring smile*

Ingredients

1 cup Graham cracker crumbs

2 tbsp Sugar

3 tbsp Butter, melted

2 packages of Cream Cheese, each pkg is 8 ounces 

1/2 cup Sugar

1 tsp Vanilla

2 Eggs

How To (makes 16)

1. Combine first 3 ingredients in a bowl.  Mix well.  Line a muffin tin with paper cups.  Scoop a mounded tablespoon of mixture into each cup.  Press down firmly.

2. Unwrap cream cheese and place in a medium bowl.  Soften cheese by putting it in the microwave for 30 seconds.  Keep cooking, 30 seconds at a time, until soft enough to poke a fork through.

To make using the electric beater easier, I often beat the cream cheese with a fork before adding the sugar. 

 3. Add the half cup of sugar to the soft cream cheese and beat together with an electric mixer.

4. Add eggs one at a time.  Continue beating until well combined.

5.  Pour the cream cheese mixture into the muffin cups (approximately 1/4 cup of batter per cup).

6. Bake 325F for 25 minutes.  Let cool in pan.  Remove and chill.

They will look puffed and have cracks when done cooking.

 7. Top with fruit, chocolate sauce or keep it plain.  

 

 These are truly fantastic!

I wish smell could travel through photos.

These are heavenly!

Remember to bookmark this recipe.

I know you and your family will want to make these

over and over again.

Happy thoughts,

Andrea

If you would like to receive regular blog updates

be sure to "Like" my Facebook homepage here:

https://www.facebook.com/homemakingmaven

How to Roll Pie Crust

Oh pie crust!

You were my nemesis for a long loong time.

But now we have become friends.

Awe! *Eye flutter*

Learning to properly roll a pie crust took time

and patience

and some careful observation.

My Gram (short for Grandma) is a Master pie maker.

If you were to carry on a conversation with my Gram,

 at the end of it two pies will suddenly appear.

How did she do that?!

Can you make two apple pies

while maintaining a conversation

and eye contact with someone!?!?

THAT is why she is the Master.

So I am sharing the crust rolling secrets of my Super Gram

in this How to Roll a Pie Crust Tutorial!

(And LOTS of pictures!)

Step 1: Make dough for a double pie crust.  If you only need a single
pie crust follow to step 9 then jump over to step 15 to complete.

You can use an in-the-box/bag kind, try this butter pie crust recipe or
  click here to try this simple pie shell recipe from scratch.

Divide the pie dough into two balls, one slightly larger than the other.

*Insert husband's joke here*

Step 2: Generously flour your rolling surface.

 You will use close to one cup of flour in the rolling process.

I like to fill a measuring cup with flour and take small

pinches of flour from it as needed.

Step 3:  Squish the smaller ball of dough, using the heel of your hand, into a large oval shape.

Step 4: Generously flour your rolling pin.

 Step 5: Firmly and smoothly roll your pin away from you across the dough oval.

Turn the pin 90 degrees and roll again.

Step 6:  Lift the rolled dough, re-flour the rolling surface underneath, and flip the dough over.

(Flip only once.)

Step 7: Continue rolling, alternating direction, until the dough is slightly larger than the pie plate you will be using to bake your pie.  Re-flouring the rolling pin and surface as needed to prevent sticking.

Step 8: Once the desired pie shell size is achieved, place the rolling pin on one edge of the rolled dough.  While holding the dough on the pin, slowly roll the pin across the dough.  This will roll the dough onto the pin allowing you to lift it high enough to place the pie plate underneath.

 Step 9:  Trim the bottom pie shell to the size of the pie plate.

(Now is the time to fill bottom pie shell with desired sweet or savory filling.)

  

Click here for this Strawberry Apple Pie recipe.

 

Step 10:  Roll the second ball of dough in the same manner as the first ball (steps 2-7).

The second dough ball, being larger, will roll much larger than the first.   

This is needed to completely cover the pie filling.

Step 11:  Following Step 8, roll the dough onto the pin and place over the filled bottom pie shell.

Step 12: Trim the top pie shell leaving a 1" (one inch) over hang.

Step 13: Lift the edge of the top shell and tuck into the pie plate.  Press down to seal it with the bottom crust.  I like to also press a fork along the edge as I think it looks pretty.  But that is not necessary. 

Step 14: Using a knife cut small slits in the top shell to allow the pie to vent steam while cooking.

Step 15: Follow the pie filling baking directions.

You did it!  You rolled your very own pie crust!!

                                         Well done you!  You deserve a slice of pie. *wink*

Happy thoughts,

Andrea

Please leave any questions/comments below 

or here on my Facebook page.

God bless!