Pie Crust Recipe and Tips

Making a pie can be intimidating, but with a little practice you can do it!  One of my more crazy ideas was to teach the 12 and 13 year old girls in my church how to make a pie crust.  But I'm proud, and relieved to say it was a success!  Each girl went home with a pie crust baked and ready to fill and a package of pudding to fill it with.  They were thrilled!  If they can do it, so can you. 

You can use your favorite pie crust recipe (if you have one.)  I get excited every time I teach someone how to roll a pie crust out between layers of plastic wrap.  You don't get flour all over the counter and clean up is easy!

Makes a single crust for 9 inch pie plate:

1 1/2 cup all purpose flour

½ cup butter flavored Crisco chilled
½ teaspoon salt
3 - 4 tablespoons cold water

"Fluff" flour in canister with large spoon or whisk before measuring flour.  (I don't think anyone sifts flour any more but I do suggest you do "fluff" your flour when making a pie.  It just takes a second.)
Put some ice cubes in some water, you want cold water.

In a large bowl combine 1 1/2 cup flour and 1/2 teaspoon salt.  Drop 1/2 cup chilled Crisco into flour.  I buy the Crisco Baking Sticks and keep them stored in the refrigerator.  I only use them for pies.  You can use regular Crisco but I would chill 1/2 cup before starting.

Cut Crisco with butter knife four or five times. 
 

 

With clean hands, pinch Crisco into flour.  You can use a pastry blender if you'd rather. 

Keep pinching till all the flour is mixed in.

 

Sprinkle one tablespoon of cold water over dough.  Toss with fork till the water is absorbed, do not over mix. 

Repeat till you have added 3 tablespoons water. 

Gently form dough into a ball.  If dough won't form a ball, sprinkle another tablespoon of water over dough.

Get your hand wet and dampened counter.  I know it's hard to see but I don't want you to forget this step, it keeps the plastic wrap from sliding around.  (I really wish I had nice, granite counter tops.)

Lay 2 pieces of plastic wrap over lapping in the center on dampened counter.  (Hard to take pictures.)

Place dough in middle of plastic wrap, flatten slightly. 

Place another sheet of plastic wrap over dough. 

Roll till crust is big enough to fit pie plate.  Roll gently from the center out to the edge.   To check that the crust will fit pie plate, place pie plate upside down on crust.  Crust should be one inch bigger  all the way around. 

If you need to you can take dough from one edge to add to another.

 Use plastic wrap to gently fold crust in half. 

Remove plastic wrap from top half. 

Gently lift crust into pie plate, with uncovered dough side down. 

Remove the other half of plastic wrap. 

Use the plastic wrap to help gently unfold crust. 

Fit crust to pie plate by lifting the edge of dough and lightly pressing dough into bottom edge of the sides of pie plate.  Do this all the way around the pie plate.  Remove second piece of plastic wrap.

Trim crust ¼ to ½ inch larger than pie plate.

Fold under edge.

Flute edge. 

If filling and crust are baked together use filling recipe for baking time and temperature. Such as a pumpkin pie.   If baking the crust empty prick bottom and sides well with fork.  Bake at 450 for 12 minutes or till lightly golden.   

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Oreo Truffles!

It's Simply Sweet Sunday! I'm a traditional kind of girl,and I like to do my holidays in order.  I refuse to listen to Christmas music or put up my tree until after Thanksgiving.  But now that Thanksgiving is over it's time to be thinking about the most magical time of year, the Christmas season.  I LOVE this time of year for so many, many reasons and I'm not going to lie that one reason is because of all the sweets.  Seriously right around the holiday I justify eating dessert at breakfast, lunch and dinner.  These little treats are one of my all time favorites!  I've been making them for years and they're always a hit.



 

 

Oreo truffles are a delectable and rich sweet that will leave you mouth begging for one more!  One of the best parts is that they only have 3 ingredients.  The biggest downfall is that you have to dip each one which can take some time but believe me they are sooo worth the effort. So crank up the Christmas tunes and get dipping!

 

Here's what you'll need:

 

1 package of your favorite Oreos (I always go for mint!)

1 8 oz block of cream cheese

12 oz of melting chocolate (I usually use Almond Bark)

Wax paper

 

 

 

First, you have to smash your Oreos.  I use my chopper for this but you could put them in a ziploc bag and use a rolling pin as well.  

 

 

I like to get mine fairly fine.

 



I like to garnish my chocolates after dipping them and often I'll use some of the cookies crumbs to do so.  If you plan on doing this take a couple of tablespoons out now and put them in a separate bowl.  Next, mix in the block of cream cheese.  It helps if the cream cheese is soft and I use to a pastry blender or spoon for this.

 

Now, you're ready to form little chocolate balls.  I use a scoop for this but your hands work too.  The dough will be very sticky and I recommend putting the dough in the freezer for 15 to 20 minutes so they will be easier to dip.



 

While your dough is setting it's time to melt your chocolate.  Chocolate does burn fairly easily, so you need to keep the burner low and stir often.

 

Once your chocolate is smooth and creamy it's time to start dipping!  Professional chocolate dippers actually use their fingers for this but I prefer to use a fork or slotted spoon.



Once the truffles are covered in chocolate put them on wax paper to set.  If you are going to top them with anything now is the time.  Once the chocolate sets it won't be sticky enough to hold anything on.  Your options are limitless here.  Some of our favorites are candy pieces, cookie crumbs, sprinkles, white chocolate swirls, almost anything will work, so get creative!

They don't take too long to set, then you can either devour them or save them for your holiday event.  They do store well so you can prepare them 2 or 3 days before a party but do keep them in the fridge.  Here's to the sweetest time of year!

Enjoy!

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Apple Dumplings

Simply Sweet Sunday

I just have to share this new (to me) recipe.  It so easy, and it's the season for apple desserts.   
Baking apples and cinnamon makes the whole house smell good.  Then wait till your family tastes it, they'll think you really went to a lot of work.  Sugar crusted pastry, sweet apple and cinnamon what more can you ask for?  Just some vanilla ice cream to go with it, right?

2 large Granny Smith apples
2 10 ounce cans of refrigerated crescent roll dough
1/2 cup butter
1 1/4 cup sugar
1 teaspoon cinnamon
1 12 ounce can citrus soda (not diet)

Grease a 9 x 13 pan.  Peel and core the apples, cut each apple into eight wedges.  Roll each apple wedge in a triangle of crescent dough, starting at the large end.

Press dough to cover apple and seal.

 

 

Place in baking dish.  Melt butter in a small sauce pan and stir in sugar and cinnamon.  (I used the microwave oven.)  Spoon over dumplings.  (I made half a recipe because there's just the two of us.)

Pour soda into pan, not washing off cinnamon and sugar mixture.

Bake at 350 for 40 - 45 minutes or until golden brown.

Let dumplings cool.  Serve warm with ice cream. 

Enjoy!    

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Lemon Meringue Pie

Simply Sweet Sundays
 
A homemade (even the pie crust) Lemon Meringue Pie is a gift of love.  Here at Many Many Hats we usually aim for fast and easy but sometimes you want to make something special.  A Lemon Meringue Pie is a delight to the taste buds, tangy lemon, sweet meringue and flaky crust.  My mouth is begging for a taste.  A meringue pie makes a big impression, sooo if you want to impress, this should do the trick.  This recipe is from the Better Homes and Gardens cookbook. I got mine as a wedding gift 32 years ago.  Back then we used and used our cookbooks, now we use the Internet to find new recipes.

Ingredients:

9 inch baked pie crust, cooled
1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour (I use unbleached)
1 1/2 cups water
3 slightly beaten egg yolks
2 tablespoons butter
1/2 - 2 teaspoons finely shredded lemon peel
1/3 cup lemon juice

 Directions:

Before you start, prepare all of the ingredients.  Separate egg yolks from egg whites.  Be sure not to get any yolk in the whites, (the egg whites are used in the meringue.)  Beat yolks with a fork.  Measure butter.  Shred lemon peel.  Juice lemon, if there's not 1/3 cup of juice I add some bottled lemon juice, or you could use 2 lemons. 

In a heavy medium saucepan stir together the 1-1/2 cups sugar, the cornstarch, and flour; gradually stir in water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in butter and shredded lemon peel. Slowly stir in 1/3 cup lemon juice. Keep filling warm while preparing the meringue.

Meringue:

Ingredients:

3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1 tablespoon water
6 tablespoons sugar

For meringue, in a large mixing bowl (use a glass or metal bowl, not plastic) beat egg whites, vanilla, cream of tartar, and water with an electric mixer on medium speed about 1 minute or until soft peaks form. Add sugar 1 tablespoon at a time, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves. Pour warm filling into cooled crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage. Bake in a 350 degree F. oven for 10 -12 minutes. Cool on rack for 1 hour. Chill 3 to 6 hours before serving. Makes 8 servings.

Tip: To keep bottom of pie crust flaky, sprinkle a tablespoon of powdered sugar in bottom of baked and cooled pie crust before pouring in lemon filling.
 
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Tip: When cutting pieces of meringue pie, dip sharp knife in very warm water and it will easily slide through meringue.

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Pumpkin Cookies!

Welcome to Simply Sweet Sunday!

If you've been on pinterest at all lately you've seen the pumpkin explosion that's been going on there.  Pumpkin decorations, pumpkin parties, and pumpkin recipes galore!  Fall is truly in the air! So we're jumping on the band wagon and sharing our best pumpkin recipes.  Today it's our favorite pumpkin cookies. 

My mom got this recipe from our neighbor who was pretty much like family to us.  They are so good! The recipe makes a good 5 to 6 dozen cookies which is perfect if you're hosting a Halloween party but not so perfect if you just want a cookie or two.  These are not the type of cookie where you can stop after one!  The recipe can be halved fairly easily but I like to freeze about half the dough and then it's ready to go for the next time.

Here's what you'll need:

1 cup shortening
3 cups sugar
2 eggs
2 teaspoon vanilla
5 cups flour
2 teaspoons baking powder
2 teaspoons all spice
2 teaspoons salt
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons baking soda
1 large can of pumpkin (about 2 1/2 cups)
2 cups chocolate chips

Super simple instructions.  All you have to do is first cream shortening and sugar.  Next mix in eggs and vanilla.  Then stir in flour and spices then the pumpkin and chocolate chips.  Easy peasy!  Bake these tasties at 375 for 15 minutes on a greased cookie sheet and then enjoy a taste of the season!

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Pumpkin Cobbler.

Simply Sweet Sunday

My husband loves this dessert, every fall he starts to ask when are we going to have it.  If you like pumpkin desserts like we do, you should try this recipe.  The pumpkin layer is the same recipe as on the can of Libby's pumpkin for pie.  It surprises me how more moist the pumpkin custered is baked this way instead of in a pie crust.

Pumpkin bottom layer:

1 1/2 cups sugar
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
4 large eggs
1 can (29 oz) pumpkin
2 cans (12 oz each) evaporated milk

Mix sugar, salt, cinnamon, ginger, and cloves in a large bowl.  Add eggs and beat.  Stir in pumpkin and evaporated milk.  Pour into a greased 9 x 13 inch pan. 

Topping:

1 yellow cake mix
1 cube butter or margarine

Cut butter into the cake mix using a pastry blender.  Sprinkle over pumpkin mixture.  Bake at 350 for 65 minutes, or until a knife inserted in the center comes out clean.  Cool, and serve with whipped cream or vanilla ice cream. 

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Peach Melba Trifle

It's Simply Sweet Sunday and we're glad you're here!  Today was a day of celebration at our house.  Why?  Because for the past week my husband has been on call (he's a medical resident) which means he's worked a lot of long days.  The kiddos hardly saw him this week because he left before they woke up and came home long after they were in bed.  Thankfully, this week is finally over and the call phone is no longer haunting us! We celebrated with one of the best ways we know how, dessert!!! 

With peaches still being in season I decided this would be the perfect treat.  We usually save trifles for company or parties because they look a little more fancy than some desserts, but this heavenly goodness has been calling my name for weeks now.

 The Peach Melba Trifle looks like it's merely angel food cake, pudding and peaches.  That combination would be amazing by itself but this recipe has a few surprise ingredients that really take your taste buds for a wild ride!

 Here's what you'll need:

An angel food cake cut up into about 1 inch squares
About a 1/2 cup of orange juice
1/4 to 1/2 cup of raspberry preserves
4 to 5 sliced fresh peaches (I have made it with canned peaches before and it's still awesome!)

For the creamy melba you'll need:

1 (14 oz) can of sweetened condensed milk
1 1/2 cup water
1 small box of vanilla pudding
2 cups of Cool Whip

In a large bowl combine the condensed milk and water, then mix well.  Next add the pudding and beat until blended.  Chill this mixture for at least five minutes.  Once mixture is ready fold in the Cool Whip and 1 tablespoon of orange juice.  Now, you're ready to assemble your delicious trifle!

 Start with a thick but even layer of angel food cake.  Angel food cake is one of the lowest calorie cakes out there so don't feel bad about popping a few in your mouth during the process!

Next, sprinkle the cake with 2 tablespoons of orange juice.  The cake will absorb the juice and give it a little extra kick without making it soggy.  Then add a thin layer of raspberry preserves which will add another element of fun for your taste buds!  

 Top with a generous helping of those delightful fresh peaches!

Top it all off with a thick layer of the creamy melba.  Then repeat the layers again, double up on all the goodness! 

 Once your trifle bowl is filled to capacity you can garnish it with almonds, mint leaves or extra peaches to jazz it up a bit.

 

And you've done it! You've just made one of the most heavenly desserts out there!  This dessert is for sure a winner in our family.  Dig in and enjoy!

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