Cathy's Christmas
Pie Pantry

CLASSIC SINGLE AND DOUBLE PIE CRUST

Single Crust

  • 1 1/3 level cups all-purpose flour
  • 1/2 tsp. salt
  • 1/2 level cup all-vegetable shortening
  • 3 Tbsp. cold water

Double Crust

  • 2 level cups all-purpose flour
  • 1 level tsp. salt
  • 3/4 level cup all-vegetable shortening
  • 5 Tbsp.tablespoons cold water

9-inch Deep Dish Double Crust or Two 10-inch Double Crust

  • 2 2/3 cups all-purpose flour
  • 1 tsp. salt
  • 1 cup all-vegetable shortening
  • 7 to 8 Tbsp. cold water

Directions

  1. Spoon flour into measuring cup and level.
  2. Mix flour and salt in medium bowl.
  3. Cut in shortening using pastry blender (or 2 knives) until all flour is blended into pea-size chunks.
  4. Sprinkle with water, one Tbsp. at a time.
  5. Toss lightly with fork until dough forms a ball.
  6. Divide dough in half, if making double crust.
  7. Press between hands to form one or two 5-6 inch pancakes.
  8. Flour dough lightly.
  9. Roll into circle between sheets of waxed paper on dampened countertop.
  10. Peel off top sheet.

Single Crust
  1. trim one inch larger than inverted 9-inch pie plate.
  2. Flip into pie plate.
  3. Remove other sheet and press pastry to fit.
  4. Fold edge under and flute.

Double Crust
  1. Flour each half of dough lightly.
  2. Roll into circles between sheets of waxed paper on dampened countertop.
  3. Peel off top sheet for bottom crust.
  4. Transfer bottom crust to pie plate.
  5. Remove other sheet and press pastry to fit.
  6. Trim edge even with pie plate.
  7. Add desired filling to unbaked pie crust.
  8. Remove top sheet from top crust.
  9. Lift top crust onto filled pie.
  10. Remove other sheet.
  11. Trim to 1/2-inch beyond edge of pie plate.
  12. Fold top edge under bottom crust and flute.
  13. Cut slits in top crust to allow steam to escape.
  14. Bake according to specific recipe instructions.

Single baked pie shell
  • Heat oven to 425ºF.
  • Thoroughly prick bottom and sides with fork (50 times) to prevent shrinking.
  • Bake at 425ºF for 10 to 15 minutes or until lightly browned.
  • For recipe calling for unbaked pie shell, follow baking directions given in that recipe.

Pie Safe

SOUTHERN PECAN PIE

  • Pastry for one 9-inch pie, unbaked (see recipe above)
  • 1 cup white corn syrup
  • 1 cup dark brown sugar
  • 1/2 cup butter, melted
  • 1-1/4 cups pecan halves
  • 3 large eggs, beaten
  • 1 tsp. vanilla extract
  • 1/4 teaspoon salt
  • Sweetened whipped cream (for topping)
  1. Preheat oven to 350 degrees F
  2. Prepare pastry and set aside.
  3. Combine remaining ingredients, except pecans, in large bowl and mix well.
  4. Stir in pecans.
  5. Pour into prepared unbaked pastry shell.
  6. Bake for 40 to 45 minutes or until set.

When done a knife inserted in center should come out clean.  Cool on wire rack completely before serving.   Serve with a dollop of sweetened whipped cream, if desired.

FRESH PUMPKIN PIE

The Pumpkin Puree

  • Using 1 (5 to 8-pound) pumpkin* cut off the top and scrape out all the seeds and membrane (a large metal serving spoon works well).
  • Carefully cut it into sections with a paring knife.
  • Cut the skin off the flesh.
  • Steam the flesh until tender.
  • Puree in a food processor or blender until smooth.
    Do NOT boil pumpkin - it will soak up the water and make a watery pie.

The Pumpkin Pie

  • 1 9-inch unbaked pie crust (see recipe above)
  • 3/4 cup firmly packed dark brown sugar
  • 1/4 cup sugar
  • 2 Tbsp.all-purpose flour
  • 1 Tbsp. molasses
  • 1-1/2 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/4 tsp. salt
  • 2 cups pumpkin puree
  • 3 large eggs, beaten lightly
  • 1-3/4 cups heavy cream
  • Sweetened whipped cream as an accompaniment

  1. Preheat oven to 425 degrees F
  2. Prepare pastry; set aside.
  3. Combine brown sugar, sugar, flour, molasses, cinnamon, ginger, nutmeg, cloves and salt in bowl.
  4. Stir in pumpkin puree.
  5. Add eggs and heavy cream to the pumpkin mixture; mix well.
  6. Pour filling into unbaked pie crust (see hint).
  7. Bake pie in the middle of oven for 15 minutes; reduce oven temperature to 350 degrees F and bake for 45 minutes longer, or until knife inserted in center comes out clean.
  8. Cool completely.

Keep refrigerated.  Serve with a dollop of sweetened whipped cream, if desired. Makes 8 servings.

    Hint:  To help prevent the pie crust from becoming soggy in a custard-style pie, carefully break one of the recipe's eggs into unbaked pie crust, swish it around to cover entire surface with egg white and then pour the egg out into your mixing bowl for the filling.

    *Small, immature pumpkins provide the most flavor.  Pumpkins smaller in size are more tender and less stringy than the larger variety.  Select pumpkins anywhere between five to eight pounds.

AMERICAN APPLE PIE

  • 1/3 cup light brown sugar
  • 1/3 cup white sugar
  • 1 Tbsp. all-purpose flour
  • 1 tsp. lemon juice
  • 1/3 tsp. ground cinnamon
  • 7-1/2 cups peeled and pared baking apples
    I like to use pippin apples
  • 1 cup raisins (optional)
  • 2 nine inch pie crusts (see recipe above)
  • 1 egg

  1. Preheat oven 425 degrees F
  2. Spray deep dish pie plate with cooking spray
  3. Combine white sugar, light brown sugar, flour, lemon, cinnamon, and mix well.
  4. Add cut apples and raisins to sugar mixture; stir until fruit is well coated.
  5. Spoon apple mixture into pie crust.
  6. Place second piecrust on top of filling, and trim edges.
  7. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar.
  8. Bake till golden brown, about 35 to 40 minutes.
  9. Place on a wire rack, and cool 30 mintues.

APPLE-CRANBERRY PIE

this is a double crust pie crust

  • 3/4 cup sugar
  • 1/4 cup corn starch
  • 1 tsp. cinnamon
  • 5 cups peeled apple slices
  • 2 cups cranberries, fresh or frozen
  • 1/3 cup light corn syrup
  • 1 Tbsp. buttermilk
  • sugar

  1. Prepare pie crusts for filled two crust pie using 9 inch pan. (see recipe above)
  2. Heat oven to 450 degrees F.
  3. In a large bowl, stir sugar, corn starch and cinnamon until well mixed.
  4. In another large bowl, mix apples, cranberries and corn syrup.
  5. Add fruit to sugar mixture.
  6. Mix to combine.
  7. Spoon into pie crust lined pan.
  8. Dot with butter.
  9. Top with second crust and flute.
  10. Cut four 4 inch slashes in center of crust forming a criss-cross design.
  11. Peel back center points and press lightly in crust to hold and form 8 petals.
  12. Brush crust with milk; sprinkle with sugar.
  13. Bake at 450 for 10 minutes or until golden brown.
  14. Cool completely on wire rack.
  15. Store in refrigerator.

MINCE PIE

  • 1 18-oz. jar prepared mincemeat (2 cups)
  • 1-1/2 cups coarsely broken walnuts
  • 2 large apples, cored and diced
  • 1/2 cup packed brown sugar
  • 1/4 cup brandy or rum (optional)
  • 1 tablespoon lemon juice
  • Pastry for one 2-crust 9 inch pie (see recipe above)
  • Hard Sauce or frozen Cheese Cream for garnish

DAY BEFORE
In medium bowl, stir first 6 ingredients until well mixed; cover and refrigerate overnight to allow flavors to blend

ABOUT 3 HOURS BEFORE SERVING

  1. Roll out half of pastry and line 9-inch pie plate.
  2. Preheat oven to 425 degrees F
  3. Fill with undrained mincemeat mixture.
  4. Prepare top crust by brushing with milk, half and half, undiluted evaporated milk, or slightly beaten egg white.
  5. Sprinkle with sugar if desired.
  6. Cut into equal strips 1/2 inch wide
  7. Place strips 1/4 inch apart across pie; press at each end to seal.
  8. Repeat with an equal number of strips placed at right angles to first ones to make latice design.
  9. Turn bottom crust overhang up over ends of pastry strips; pinch to seal well and make high stand-up edge that will hold pie juices in
  10. Bake 30-40 minutes until golden brown.

Serve warm, topped with one of garnishes above.

 

 

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