Ray gardner, sr

Дата канвертавання24.04.2016
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Chocolate Cream Pie - ☺♥

A well made chocolate cream pie is delicious. It is a rich dessert, the quality of which depends a lot on the ingredients used. Typical recipes use totally conventional methods and ingredients. This recipe is one Marie developed that got rave reviews. You will understand as you read.

The recipe for the Oreo® cookie piecrust is provided later in this section. You can use a conventional piecrust instead, and that is very good also, but I prefer the Oreo® cookie piecrust with chocolate cream pie. It is a matter of complementary flavors and textures.
1 Oreo® cookie (or conventional baked) pie shell in a 9 or 10 inch pie plate

1 large (5 oz.) box of Jello® Chocolate pudding that must be cooked

2 oz. of 72% cacao dark chocolate bar or ½ cup Ghirardelli® Premium Double Chocolate Cocoa Mix

1 12 oz. can of evaporated milk

1 cup of whole milk

½ cup of heavy cream for pudding

1 cup of heavy cream for whipped cream topping

2 tbsp. of sugar

1 tbsp. of vanilla for the pudding

1 tbsp. of vanilla for the whipped cream topping
Refrigerate the Oreo® cookie or conventional already baked piecrust.
Put the pudding mix into a 2 quart heavy saucepan like the French kind used for making cream sauces and candy. Break up the chocolate bar into small pieces about ½ inch by ½ inch and add them to the pudding mix, or add the powdered Ghirardelli® cocoa mix.
Add the evaporated milk, whole milk and ½ cup of heavy cream while stirring to mix the dry pudding mix and chocolate or cocoa mix with the liquid ingredients. Add the vanilla and stir. Note that commercial pudding mixes lack sufficient chocolate and that is why we added more here. Vanilla was added for complementary flavor.
Bring the pudding to a light boil on medium heat stirring constantly with a wooden spoon. During heating all of the pieces of chocolate bar (if used) should melt and blend completely with the other ingredients. When the pudding is bubbling slowly on most of the surface it is done cooking and it should be removed from the heat. Transfer the pudding from the saucepan to a small glass bowl that barely holds the pudding, cover the bowl with plastic wrap and put it into the refrigerator to thoroughly chill the pudding. This will take at least one hour, more likely two hours.
The thoroughly chilled pudding is now ready for the pie shell. Spoon the pudding into the chilled pie shell, smooth it out evenly, and cover the pie with plastic wrap and return it to the refrigerator.
Put your mixing bowl and whisk attachment for your electric mixer into the freezer 15 minutes before you plan to use them to make the whipped cream topping for the pie.
Immediately before serving the pie whip one cup of heavy cream at high speed in the chilled bowl using your electric mixer with the chilled whisk attachment. When soft peaks begin to form add two tbsp. of sugar and one tbsp. of vanilla and continue mixing at high speed until firm peaks form.
Remove the plastic wrap cover from the pie and spread the whipped cream evenly over the surface.
French Apple Pie - ☺♥
In my youth I often enjoyed a variety of apple pie that I do not see anymore, especially in New England. It is the version with a small amount of raisins and different spices mixed in with the apples, and the completed pie, when cool, is coated with a thin layer of simple white icing. Perhaps it was only a regional favorite in Pennsylvania and Maryland. Where I grew up it was called French Apple Pie. It was often served warm and à la mode with vanilla ice cream. Okay, now I remember ... a Philadelphia based commercial bakery called TastyKake® made/sold this pie in single serving packages, and it was made full size by many local restaurants, bakeries and super market suppliers.
In any event I was asked to bake an apple pie this year (2011) for Thanksgiving dinner by Janet’s mom. It turns out that I didn’t have a recipe for any type of apple pie in Food Nirvana, for I considered that dessert to be so common that most everyone would know how to make it. Well, as of now the less common French Apple Pie recipe is and will remain in Food Nirvana. I found the basic recipe on the Internet (And not in any of my wide variety of cookbooks!), rated at 5 stars. Hmmm ... this one must really be good!
I modified the Internet recipe considerably before making the pie and I have added procedures and tips that I use and also some from a dessert cookbook. The picture on the right is my first attempt at making French Apple Pie. It smells yummy and it looks great, but I will have to taste it first (see below) to know that it is up to my standards for Food Nirvana.
I recommend using a 9" diameter glass pie plate. As to choice of apples, the experts recommend using multiple varieties in the same pie, and only those varieties that bake well. Typical easy to find choices are: Stayman, Johnathan, Golden Delicious, Braeburn, Granny Smith and Gala. Select any three of those types and go for it. The total number of apples you will need depends on their size. Six large apples or eight medium size apples will work fine.
I purchased two medium-large apples of four kinds to test this recipe, Gala, Granny Smith, Braeburn and Golden Delicious. I only needed to use five of the apples to get the 7 cups of slices required for the recipe below, so you can probably get by with fewer apples than I have indicated.
Here are some processing hints for preparing the apples. First, I use an apple corer that also cuts an apple into eight segments. The picture of the corer shows it mounted in a wooden device I built for processing many dozens of apples at a time each fall when we harvest our apples. You certainly do not need to have the wooden device to core apples for one pie! I put the segments into a one gallon bowl half filled with cold water in which the juice of half a lemon has been added to function as an antioxidant and thus to keep the apple segments from turning brown during processing. When all the apples have been cored, segmented and put in the lemon water I then peel each segment, cut it in half lengthwise and put the two pieces back into the bowl. When all the segments have been so processed I drain the water off and then the apples are ready to be used per the recipe instructions below. I note that other recipes do not mention the importance of keeping the apple segments/slices from turning brown due to oxidation when making any apple pie ... They should.
Enjoy this pie … The flavors in French Apple Pie go together very well. Now for the taste test of my first attempt ... WOW! This is great stuff, and as far as I'm concerned it is pure serendipity. It is exactly the way a perfect French Apple Pie is supposed to be in appearance, texture and taste. After one taste I wolfed down the slice, grinned, and now the recipe is official for Food Nirvana.


  • 1 (9 inch) pastry for double-crust pie (see the classic Crisco® pie dough recipe in Food Nirvana)

  • 1/2 cup of sugar

  • 1/4 cup of light brown sugar

  • 3 tablespoons of cornstarch

  • 1/8 teaspoon of salt

  • 3/4 teaspoon of cinnamon

  • 1/4 teaspoon of nutmeg

  • 1/4 teaspoon of allspice

  • 7 cups of sliced apples (Core, peel and slice the apples thinly, about 5/16" wide at the widest part.)

  • 1/2 cup of raisins (I use Sun-Maid® dark raisins)

  • 1/8 cup of orange juice

  • 2 tbsp. of fresh lemon juice

  • 3 tablespoons of butter


  • 1 1/4 cups of powdered sugar

  • 3 tablespoons of butter, softened

  • 1 tablespoon of milk

Preheat the oven to 400ºF.

Combine all the dry ingredients in a one quart bowl. Mix them briefly.

Combine the dry ingredients with the apples, raisins, orange juice and lemon juice in a large, three or four quart bowl after mixing the fruit with the liquids. Mix the combined ingredients and then put the mixture into a large saucepan.
Heat the mixture in the large saucepan on medium heat, stirring gently, until the mixture develops some liquid (from the apples) and then simmers. Continue to stir while simmering for five to ten minutes on low heat. This procedure partially cooks and softens the apples, it softens the raisins and it mixes the cornstarch with the liquids and thickens the mixture. Most important, it allows the top crust of the pie to remain close to the apples during baking instead of sitting an inch or more above the apples after baking, which typically happens when a tall mound of raw apple slices is placed in the center of the lower pie crust and then covered with a mountain of pie dough on top. This seemingly minor but important recommendation came from a special desserts cookbook Marie bought a few years ago, The All-American Dessert Book© by Nancy Baggett.
Set the saucepan aside for 15 minutes to cool.
Roll out the dough for the bottom pie crust to a diameter of 13 inches and put it into a 9" glass pie plate. Prick the dough with a fork evenly spaced on the bottom about twenty places.
Pour the cooled apple and raisin mixture into the bottom crust and spread it out evenly, with a small mound effect in the middle of the pie.

Dot the mixture multiple places with small pieces of the butter.
Roll out the dough for the top pie crust to a diameter of 13 inches. Add the top crust to the pie.

Flute the edges, sealing the top and bottom crusts together, cut away any excess pie dough, and cut 8 steam vents spaced evenly around the top crust with a table knife.
Bake the pie 25 minutes or until the crust is lightly browned.
Make an aluminum foil tent and spray it on the inside with Pam®. Put the tent over the entire top of the pie, covering the crust completely and folding the edges down to enclose the pie.
Continue baking for another 20 minutes, then remove the pie from the oven and put it on a dry wood cutting board to cool. Check for doneness with a kitchen knife via one of the steam vents. If the apples are still firm then return the pie to the oven, covered with the foil tent, and bake an additional 10 minutes, then remove the pie to the cutting board.
Cool the pie to room temperature, at least three hours, before applying the icing.
Mix the powdered sugar and the softened butter in a small bowl with a soup spoon, adding small amounts of the powdered sugar to the butter at a time while mixing.

Add the milk and continue mixing until the icing has a good spreading consistency and there are no lumps present.
Spread the icing evenly on the top of the pie with the back of the spoon you used to mix the icing. I do it in small amounts working from the center of the pie evenly around the pie towards the inside edge of the crust.
Serve the pie either at room temperature or slightly warmed for 15 minutes in a 120ºF oven.
Guests may want this pie to be served à la mode with vanilla ice cream and a nice hot cup of freshly brewed coffee.
Enjoy the compliments!

Grand Hotel® Key Lime Pie - ?

I have yet to try this recipe but it looked so good I just had to include it.
1 envelope unflavored Knox® gelatin
1/2 cup of sugar
1/4 tsp. of salt
4 egg yolks
Juice of 4 limes
1/4 cup of cold water
1 tsp. of grated lime peel
2 drops of green food color
4 egg whites
1/2 cup of sugar
1 cup of heavy cream, whipped
9" pie shell, pre-cooked
Mix the gelatin, the first ½ cup of sugar and the salt in a heavy saucepan.
Beat the egg yolks, the lime juice and the water together. Stir the mixture into the gelatin mixture.
Cook over medium heat, stirring constantly until barely boiled. Remove the saucepan from the heat.
Stir in the lime peels and the food coloring.
Chill until the mixture thickens, but is not yet set.

Beat the egg whites with the remaining 1/2 cup sugar until it forms stiff peaks. Fold them into the lime mixture. Make and fold in all but one cup of the whipped cream as well. Refrigerate the extra whipped cream.
Smooth the filling into the pre-baked pie shell and refrigerate covered overnight.
Garnish with rosettes of whip cream just before serving.
Lemon Chess Pie With Cheese - ☺♥

I remembered eating a chess pie sometime in my youth at some party at somebody’s house. Beyond that I remembered nothing except it was delicious. As usual, I decided to search the Internet, and I found a likely recipe and I proceeded to modify it. Yeah!

1 Unbaked 9" Pie Shell (make your own pie dough)
3 large or 2 jumbo eggs
2 Lemons

1 tsp. of Lemon rind
1 tsp. of corn meal
1 tbsp. of self-rising flour or (1 tbsp. all purpose flour and a pinch of baking powder)
1/2 stick of butter
1 1/4 cups of sugar

½ cup of grated white cheddar cheese
1 tbsp. of Water

Use an electric mixer and beat the eggs until they are fluffy. Add the water and the juice of 2 lemons and grate in approximately 1 tsp. of lemon rind; set the mixture aside.

Cream the butter, sugar, corn meal and flour using an electric mixer. Add the cheese, lemon and egg mixture and mix well.

Pour the mixture into the unbaked pie shell and bake at 350º F for 30-40 minutes or until a knife inserted in center comes out clean. (The pie will be a deep golden brown on top).
I made my own pie crust using the classic Crisco recipe.
I rolled the dough to 1/8” thick and used an inverted 12 oz. tumbler as a cutout tool. I then put each cutout into a spot in a 24 position mini-muffin pan, to form 24 small pie shells. I then poured the filling into each shell … it took a bit over one tablespoon per shell. The baking time was reduced … but I waited until the tops were a golden brown. Simply keep an eye on the baking and the time to remove the small pies will be obvious. I believe I got a total of 36 small pies from the above recipe.
Peach Turnovers - ☺

I had extra pie dough from making a deep dish cherry crumb pie and some canned peaches that I needed to use, so I decided to find a few recipes on the Internet for peach turnovers. Most of those recipes used puff pastry, which was not what I had available, but I figured I could substitute pie dough provided I buttered and sugared the top of the turnover prior to baking. I was pleased with the result.
As you might expect my ratio of dough to filling was not balanced so I modified the recipe shown below to balance those items. If you have excess filling after making the turnovers you can do what I did, which was to make a warm sauce by heating the excess filling. That provides a nice addition to ladle onto the top of each warm turnover right before serving it.

  • 1/2 cup of sugar for the filling

  • 2 tbsp. of cornstarch

  • 1 lb. of canned peaches

  • 1 cup of canned peach juice

  • 3 tbsp. of butter for the filling

  • 1/2 teaspoon of cinnamon

  • 1/4 teaspoon of nutmeg

  • 1 recipe of Classic Crisco® Pie Crust (premade and refrigerated)

  • 1 egg beaten with 1 teaspoon water

  • 1/3 cup of sugar for the turnover tops

  • 2 tbsp. of soft butter for the turnover tops

Preheat the oven to 400ºF.
Combine the peach juice with the sugar and cornstarch in a saucepan. Cook on low heat until the mixture boils and becomes thick and bubbly.

Add the peaches, butter, cinnamon and nutmeg.
Mix gently and let the mixture cool to 150ºF.
Roll out the pie dough in the shape of a square. Actually, what I did was divide the dough into fourths, then I rolled out one piece of the dough so I could cut out a 7" by 7" square, and then return the small amount of leftover dough to the remaining unrolled dough pieces. I repeated that process until all the dough was used except for a tiny amount that I discarded after cutting out the fourth piece.
Brush the inside edges of the dough squares with a one inch wide coating of the beaten egg and water mixture.
Place 1/4th of the peach filling on half of each square, or as much as you can without overflowing the available volume of the pocket during the next sealing step.
Fold the unfilled side of the dough over the top to form a rectangular turnover and crimp the edges with a fork to seal each turnover.
Brush the tops of the turnovers with soft butter and sprinkle sugar on them.
Place the turnovers onto a baking sheet and bake at 400ºF for about 20 minutes.
Cool the turnovers on a rack.
Pecan Pie

Warm pecan pie is yummy. I’ve tried this recipe from the Internet and it is the real thing. Enjoy!

• 1 9-inch unbaked pie crust
• 1 cup of light corn syrup
• 1 cup of firmly packed dark brown sugar
• 3 large or 2 jumbo eggs, slightly beaten
• 1/2 stick of butter, melted
• 1/4 teaspoon of salt
• 1 teaspoon of vanilla
• 1¼ cups of pecan halves


Preheat oven to 350º F.
In a large bowl, combine the corn syrup, sugar, eggs, butter, salt and vanilla. Mix well using an electric mixer. Add the pecans and mix gently with a spatula.
Pour the mixture into the unbaked piecrust.
Bake 45 to 50 minutes or until a toothpick inserted in the center of the pie comes out clean.
If the pie or crust appears to be getting too brown on top, cover it with aluminum foil for remainder of the baking time. My experience tells me that you should do that fairly early, like after the first 30 minutes of baking.
Allow the pie to cool. Warm the pie in a 150º F oven just before serving. I like a bit of vanilla ice cream on the side. As usual, it is the complementary flavor and texture and temperature effect I’ve mentioned in other recipes that makes these two items go well together.

Pumpkin Pie - ☺♥

This recipe is from Paula Deen of the Food Network® and it looked so good I decided to capture it as a potential entry in Food Nirvana. I will be making this pie later today as tomorrow is Thanksgiving 2012. I think the use of cream cheese, half and half and extra egg yolks will make the filling deliciously rich and creamy.
Oh boy, what I suspected sure turned out to be true. The pie is delicious. My daughter compared it to something similar to a pumpkin cheesecake but still retaining the pumpkin pie character. Need I say more? This then is the official Food Nirvana recipe for Pumpkin Pie. Thanks, Paula!
The recipe says to bake the pie at 350ºF for 50 minutes or until the center is set. In my case I used a steel pie pan and the required baking time was one hour and twenty minutes. I mention that here so that you do not become concerned if you also require a longer baking time. In any event the pie came out just fine and the crust was not dark.
1 (8-ounce) package of cream cheese, softened

2 cups of pureed canned pumpkin

1 cup of sugar

1/4 teaspoon of salt

1 egg plus 2 egg yolks, slightly beaten

1 cup of half-and-half

1/4 cup (1/2 stick) of melted butter

1 teaspoon of vanilla extract

1/2 teaspoon of ground cinnamon

1/4 teaspoon of ground ginger, optional

Pre-made pie dough for one pie

Whipped cream, for topping
Preheat the oven to 350ºF.
Place 1 piece of pre-made pie dough into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern.
Put the pie shell back into the freezer for 1 hour to firm up.
Fit a piece of aluminum foil to cover the inside of the shell completely.
Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven.
Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, beat the cream cheese with an electric mixer in a large mixing bowl,.

Add the pumpkin puree and beat until combined.
Add the sugar and salt, and beat until combined.
Add the eggs mixed with the yolks, the half-and-half, and the melted butter, and beat until combined.
Finally, add the vanilla, cinnamon, and ginger if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set.
Place the pie on a wire rack and cool to room temperature.
Cut into slices and top each piece with a generous amount of whipped cream.

Shoo-Fly Pie -

Outside of Pennsylvania Dutch country (southeastern PA) few people get to taste Shoo-Fly pie. There are various recipes that result in different consistencies varying from a dry crumb like filling throughout the inside of a baked pie shell to the gooey-bottomed variety with two distinct layers that I really like. It’s the extra molasses that makes the difference. As you will read below, baking time and temperature and the amount of baking soda used also affect the result.
I had to change the recipe shown below to decrease baking temperature and time. My first attempt resulted in the lower section of the pie heaving the rest of the pie up, making it a thicker pie in which the molasses layer blended a bit too much with the lower part of the crumb topping. The pie was still tasty and not burnt but to me the interior was over-baked, and possibly there was too much baking soda.
The changes I made are to reduce the baking soda from ¾ tsp. to ½ tsp., and to reduce the time at 400º F from 15 minutes to 10 minutes, and to reduce the time at 350º F from 30 minutes to 20 minutes.

  • 1 (9 inch) pie shell (Classic Crisco® Pie Crust recipe)

  • 1 cup of molasses

  • 3/4 cup of hot water

  • 1/2 teaspoon of baking soda

  • 1 egg, beaten

  • 1 1/2 cups of all-purpose flour

  • 1 cup of packed brown sugar

  • 1/4 tsp. of Ground Ginger

  • 3/4 tsp. of Cinnamon

  • 1/4 tsp. of Nutmeg

  • 1/4 tsp. of Ground Cloves

  • ¼ tsp. of salt

  • 1/4 cup of Butter

Preheat the oven to 400º F.

To Make The Bottom Layer: In a medium bowl combine the molasses, hot water, salt and baking soda. Stir well. Whisk in the beaten egg. Pour the mixture into the pie shell.
To Make The Crumb Topping: In a medium bowl combine the flour and brown sugar. Mix well, then cut in the butter until the mixture resembles coarse crumbs. Add the spices and mix well. Sprinkle the crumb topping on top of the molasses layer.

Bake the pie in a preheated 400º F oven for 10 minutes. Lower the temperature to 350º F. Bake an additional 20 minutes.
Cool the pie completely. Serve.
This pie is very sweet, especially the molasses layer, so it goes well with a hot cup of freshly made black coffee.

Strawberry Pie - ?

My mother used to make strawberry pie when I was a child and I loved it. The recipe below is similar to my mother’s recipe, except that she topped the pie with whipped cream … I have added that item to the recipe.
Classic Crisco® pie dough for one 9 inch pastry shell (see Food Nirvana recipe)

1/2 cup of sugar

2 tablespoons of cornstarch

1 cup of water

1, 3 ounce package of Jello® strawberry gelatin

4 cups of washed, hulled, sliced fresh strawberries in a 2 quart bowl

1 cup of heavy cream

2 tbsp. of sugar for the whipped cream

1 tsp. of vanilla extract for the whipped cream
Preheat the oven to 450°F.
Prepare the strawberries and refrigerate the bowl of strawberry slices.
Make the dough for the pie shell, roll it out and put it into a 9" diameter pie pan.

Line the pie dough with a double thickness of heavy-duty aluminum foil.
Bake the pie shell at 450°F for 8 minutes. Remove the foil. Bake for 5 minutes longer.
Cool the pie shell in the pie pan on a wire rack.
Combine the sugar, cornstarch and water in a small saucepan to make a sauce and stir until the mixture is smooth. Bring the mixture to a boil on medium heat. Continue cooking while stirring for 2 minutes or until the sauce is somewhat thickened.
Remove the sauce from the heat. Stir in the gelatin until it is dissolved.
Refrigerate the completed sauce for 15 to 20 minutes.
Add the sauce to the strawberry slices and mix gently.
Pour the mixture into the pie shell spreading it evenly.
Refrigerate the strawberry pie until the filling is set.
Prepare the whipped cream using an electric mixer with a chilled beater and chilled bowl. Put the heavy cream into the bowl and operate the mixer at medium-high to high speed. When the cream starts to form soft peaks add the sugar and the vanilla. Continue mixing at high speed until firmer peaks form. Do not over mix or you will turn the cream into butter!

Serve the pie cold, topped with the freshly made whipped cream.

Crisco® Pie Crust Recipe - ☺♥



1 1/3

cups Pillsbury BEST® All Purpose Flour


teaspoon salt

1/2 stick well-chilled

Crisco® All-Vegetable Shortening Sticks


1/2 cup well-chilled Crisco® All-Vegetable Shortening

3 to 6

tablespoons ice cold water



cups Pillsbury BEST® All Purpose Flour


teaspoon salt

3/4 stick well-chilled

Crisco® All-Vegetable Shortening Sticks


3/4 cup well-chilled Crisco® All-Vegetable Shortening

4 to 8

tablespoons ice cold water


2 2/3

cups Pillsbury BEST® All Purpose Flour


teaspoon salt

1 stick well-chilled

Crisco® All-Vegetable Shortening Sticks


1 cup well-chilled Crisco® All-Vegetable Shortening

6 to 10

tablespoons ice cold water



BLEND flour and salt in medium mixing bowl.


CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, or use an electric mixer on low to medium speed until mixture resembles coarse crumbs with some small pea-sized pieces remaining.


SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork or mixed, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.


Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.


SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).


For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.


ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.


For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge of dough under itself. Flute dough as desired. Bake according to specific recipe directions.


For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.

Two Methods for Pre-baking Pie Crusts (Especially for Cream Pies):


Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.


Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F. Bake 5-10 minutes or until edges and bottom are golden brown.

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