homemade pie

Learn how to make a pie crust the way Grandma did. Grandma's Pie Crust is buttery, flaky, and takes minutes to make. It's our long-time family favorite!

Grandma's Pie Crust Recipe

pastry flour

salt

shortening

butter

water

white vinegar

Sift the flour and salt into a large bowl. Cut in the shortening and the butter until the mixture resembles coarse crumbs. Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.

Sprinkle flour on the counter before rolling out the dough. Split the dough into two chunks.

Roll out one piece on a floured surface. Roll the dough about 1/2 an inch larger than your pie pan.

Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan.

If you are making just a bottom crust, turn the edge under and use thumbs "flute" the edges of the dough.

If you are making a double crusted pie, fill the pie, roll out the other half of the dough and lay it over top the filling. Fold the top dough under the bottom dough and use your fingers to seal it together.

Bake according to your pie recipe.

This recipes makes enough for a double crusted pie.

https://www.youtube.com/watch?v=tBCvsDMaW6g

How to Make GRANDMA’S PIE CRUST RECIPE  I Tastes of Lizzy T
__________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Learn how to make a pie crust the way Grandma did. Grandma’s Pie Crust is buttery, flaky, and takes just a few minutes to make. It’s our long-time family favorite!
 
HOW TO MIX PIE DOUGH
We use a pastry cutter to cut the cold butter and shortening into the flour. This is one of our newest kitchen tools that we got for making scones. Don’t have one? You can get one here. It is easy to use for making crumbs out of your flour/butter mixture for pie crusts, streusels, scones and more.

HOW TO ROLL PIE DOUGH
Another kitchen tool we use when making pie crust is our pastry mat.  We happened to find an awesome deal on a new pastry mat at a garage sale this summer, but it is very similar to the one found here. I don’t know what we did without this mat. It’s a non-slip mat that makes rolling out your dough so easy. And you don’t have to clean all that extra flour off your counter after you are finished. Just pick up the mat and rinse it in the sink. Normally I am against using “extra” kitchen tools that are supposed to help the cooking process, but this one really does make life easier.


Ingredients
3 cups pastry flour
1 teaspoon salt
1/2 cup shortening
1/2 cup cold butter
1/2 cup ice cold water
1 tablespoon white vinegar

Instructions
Sift the flour and salt into a large bowl. Cut in the shortening and the butter until the mixture resembles coarse crumbs. Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.
Sprinkle flour on the counter before rolling out the dough. Split the dough into two chunks.
Roll out one piece on a floured surface. Roll the dough about 1/2 an inch larger than your pie pan.
Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan.
If you are making just a bottom crust, turn the edge under and use thumbs "flute" the edges of the dough.
If you are making a double crusted pie, fill the pie, roll out the other half of the dough and lay it over top the filling. Fold the top dough under the bottom dough and use your fingers to seal it together.
Bake according to your pie recipe.
This recipes makes enough for a double crusted pie.


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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.

Some of our most popular recipes to try!

How to Make Cherry Bread: https://goo.gl/ryaUDM
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How to Make Chewy Sugar Cookies: https://goo.gl/YkJq2A
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How to Make Grandma's PIE CRUST Recipe! {Hints for a Flaky Pie Crust}

Here's what you need: premade pie crust, unsweetened pumpkin puree, cloves, cinnamon, allspice, ginger, nutmeg, kosher salt, granulated sugar, dark brown sugar, vanilla extract, large eggs, large egg yolk, half & half, egg wash

Pumpkin Pie: Roasted Can Recipe by Tasty

oz unsweetened pumpkin puree

cloves

cinnamon

allspice

ginger

nutmeg

sugar

brown sugar

vanilla extract

eggs

½ cups half & half

egg wash

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Gently lay the rolled-out pie crust in a 10-inch (25-cm) pie dish. Trim the excess dough around the sides.

Tuck the dough under the edge, and crimp the edges using the index finger knuckle on one hand and the thumb and index finger on your other hand. Chill in the refrigerator for 14-20 minutes.

Make the filling: Add the pumpkin puree, cinnamon, allspice, cloves, ginger, nutmeg, and salt to a medium bowl and mix until combined.

Spread the pumpkin puree mixture onto a baking sheet in an even layer. Bake for 12-15 minutes, until it looks slightly dried out.

Increase the oven temperature to 400˚F (200˚C).

Scrape the puree into a large bowl and add the granulated sugar, dark brown sugar, vanilla, eggs, egg yolk, and half-and-half. Whisk until smooth and well combined.

After chilling the crust, crumple a piece of parchment paper, then spread it out in the center of the crust. Add dried chickpeas or baking beans to the center and spread toward the sides of the crust--this will add weight to keep the crust from puffing up and hold up the walls.

Bake the crust for 15-20 minutes, until slightly golden and there are no raw doughy spots.

Increase the oven temperature to 425˚F (220˚C).

Pour the filling into the prebaked crust. Brush the edges of the crust with egg wash.

Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and continue to bake for 30-35 minutes more, until the edges are set but the center still jiggles slightly when shaken.

Let cool at room temp for at least 2 hours, or in the fridge overnight.

Try something different for the holidays this year with this rich and creamy Kabocha Pie with dollop of freshly whipped cream and a hint of rum.

Kabocha Pie

2.5 lb kabocha (squash/pumpkin) ((1.1 kg) (with seeds and skin))

Tbsp unsalted butter ((30 g))

Tbsp sugar ((30 g))

eggs (50 g each w/o shell)

brown sugar ((72 g))

tsp pumpkin pie spice

Tbsp rum

heavy (whipping) cream ((¾ cup + 2 Tbsp))

pie crust ((You can use my Tart Crust recipe

heavy (whipping) cream ((240 ml))

Tbsp sugar

Gather all the ingredients.

Preheat the oven to 400F (200C). Take out the pie crust from the freezer and thaw for 10 minutes.

When the pie crust has softened a little bit, prick both bottom and sides of the pie crust with a fork, make sure not to poke through. This allows steam to escape and prevents bubbles from forming from the bottom of the crust. Alternatively, you can use pie weights. Bake the pie crust for 15-20 minutes or until golden brown. Remove from the oven, let it cool until room temperature.

[Optional] Blind Baking – Please read the blog post first

Put 1 cup of water into the pan (I use a wok) and place the steamer basket on top.

With a very firm chef’s knife, cut kabocha in half and scoop out seeds. Cut kabocha into 1½ inch (4 cm) cubes.

Place kabocha cubes in a steamer basket and cover with lid. Turn heat to high and steam for 15 minutes.

After 15 min, check if kabocha ready by inserting the skewer into a thick kabocha cube. If it goes through smoothly, then they’re done. Otherwise, keep steaming and check back in 1 minute. Remove the steamer basket from the pan. When the kabocha is cool enough for you to touch, remove the skin with a knife.

Transfer the kabocha to a food processor or blender. Puree kabocha until smooth. Since the kabocha was steamed and contains a good amount of moisture, you don’t need to add any liquid. However, if the kabocha has been sitting out too long and seems dehydrated, add 1 Tbsp. water at a time to help it puree. My kabocha yields about 3 cups (675 g). For this recipe, you will need 2 cups (450 g) pureed kabocha.

If you don’t have a food processor or blender, transfer kabocha to a large bowl and mash with a fine mesh strainer like this to pass through kabocha for finer texture. You can also use a potato masher but it won’t be as refined.

In a large bowl, combine 2 Tbsp. (30 g) unsalted butter and 2 Tbsp. (30 g) granulated sugar. Whisk until it’s creamy consistency.

Add 1 egg yolk and 2 eggs, one at a time and whisk well to combine before adding next one.

Add 2 cups (450 g) pureed kabocha and mix well to combine.

Add ⅓ cup (72 g) brown sugar, 2 tsp. pumpkin pie spice, and ½ tsp. kosher salt into the bowl and mix all together.

Add 1 Tbsp. rum and ¾ cup + 2 Tbsp. (200 ml) heavy whipping cream and whisk well.

Pour the filling into the pie crust. Tap the crust on the counter a few times to make sure there is no air gap in the fillings.

Bake at 400F (200C) for 15 minutes and then reduce oven temperature to 350F (180C) and bake for 50 minutes, or until the skewer inserted near the center comes out clean. If you pre-baked the pie crust, you might need to shield the edges with foil to avoid the crust becoming too brown and overdone.

Cool on wire rack for 2 hours. Serve immediately or refrigerate up to 3 days. Serve the pie with a big dollop of fresh whipped cream (recipe follows).

[Optional] Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes (If you don’t use an electric mixer, this step helps you to make whipped cream faster).

Add 1 cup (240 ml) heavy whipping cream and 2 Tbsp. sugar into the mixing bowl. Whisk just until the cream reaches stiff peaks.

Store any unused portion in an airtight container for up to 24 hours. When ready to use, re-whisk for 10 to 15 seconds.

Whipped Cream

Here's what you need: granny smith apple, brown sugar, fine salt, ground cinnamon, fresh lemon juice, cornstarch, water, unsalted butter, premade pie crusts, egg wash, sanding sugar

Apple Pie (Macerated) Recipe By Tasty

lb granny smith apple

lemon juice

cornstarch, divided

unsalted butter

premade pie crusts,

sugar,

Apple Pie (Macerated) Recipe by Tasty

Peel and thinly slice the apples (keep the apples in a bowl of lemon water as you go to keep them from browning).

In a large bowl, toss the apples with the brown sugar, salt, cinnamon, lemon juice, and half of the cornstarch. Once the apples are well coated, let sit and macerate for 30 minutes, stirring occasionally.

Transfer the apples to a colander set over a medium bowl and let drain for about 15 minutes, until all of the liquid is drawn out.

Transfer the liquid released from the apples to a small pot over low heat.

In a small bowl, mix the rest of the cornstarch and the water to make a slurry. Add the slurry to the apple liquid and quickly stir to incorporate. Bring to a boil, then add the butter and stir until melted. Immediately remove from the heat and pour over the apples, stirring to coat.

Gently lay 1 rolled-out pie crust in a 10-inch (25-cm) pie dish.

Lay the apples in the pie crust, making sure they are flat and facing the rounded edges out in order to fit as many apples as possible in the crust. Pour any leftover liquid from the bowl over the apples.

Top with the other rolled-out pie crust. Trim the excess dough from the edges.

Press the 2 crusts together to seal, then fold the edges under. Crimp the edges.

Then brush all over with egg wash and sprinkle the with sanding sugar.

Use a paring knife to cut a few vents in the top for steam to escape.

Bake for 40-45 minutes, until golden brown.

https://vid.tasty.co/output/114207/landscape_480/1541199334

A Perfect Cinnamon Pie Recipe for the holidays with a creamy spiced filling and golden crust!

Cinnamon Pie Recipe

cream cheese, (softened)

brown sugar, (packed)

eggs (+ 1 egg yolk)

heavy cream

all-purpose flour

pie crust, (homemade

Powdered sugar (for dusting)

Preheat the oven to 350 degrees F. Roll and fit a pie crust into a  standard 9 inch pie dish. Crimp the edges and place the pie crust in the refrigerator.

Place the cream cheese and brown sugar in the bowl of an  electric mixer. Beat on high until light and fluffy, about 3-5 minutes. Scrape the bowl with a spatula, then beat in the eggs. Scrape the bowl again, then set the mixer on low and mix in cream, flour, cinnamon, vanilla, salt and nutmeg until very smooth.

Pour the cinnamon filling into the prepared pie pan. Bake for 35 minutes, until the center seems set when jiggled, but not totally firm. Bake another 5 minutes if needed. Cool completely. Cover and chill.

Take out of the refrigerator 1 hour before serving. Dust the top of the pie with powdered sugar. Cut and serve with whipped cream if desired.

https://content.jwplatform.com/videos/YIe7K4om.mp4

This lemon cream pie is made from scratch and is so easy to make!

Lemon Cream Pie

graham cracker crumbs

sweetened condensed milk

½ tsp pure vanilla extract

lemon

Preheat oven to 350F

In medium-sized bowl, mix together graham cracker crumbs and sugar.

Stir in melted butter with fork, stirring until well-combined.

Press crumb mixture into bottom and up the sides of a 9.5" pie pan.

Bake empty pie shell 10 minutes then remove from oven and allow to cool. Do not turn off oven.

Crust

In large bowl whisk together condensed milk, egg yolks, and vanilla extract until well combined.

Stir in lemon juice and whisk until slightly thickened (about 2 minutes).

Pour into pie crust and bake on 350 F for 18-20 minutes.

Remove from oven and allow to cool completely before transferring to refrigerator.

Chill overnight or at least 8 hours.

Filling

Prepare whipped topping shortly before you are ready to serve.

Using an electric mixer, beat heavy cream, powdered sugar and vanilla on high speed until fluffy, stiff texture is reached (stiff peaks).

Layer over pie and garnish with lemon zest, if using.

Slice and serve.

Homemade Whipped Cream Topping

A simple homemade strawberry cream cheese pie made with an easy graham cracker crust, a sweet cream cheese layer, and topped with fresh strawberries in a homemade jam glaze.

Strawberry Cream Cheese Pie

graham cracker crust (prepared (click on link))

strawberries, stems removed (divided (840 grams))

sugar ((100 grams))

cornstarch

oz cream cheese (softened (225 grams)

sugar ((65 grams))

heavy cream ((235 milliliters))

In small saucepan, combine 2 cups strawberries (280g), sugar, cornstarch, and lemon juice over medium-low heat.

Stir frequently until strawberries release their juices.

Use a potato masher to crush the strawberries until mostly liquid (it's fine if small pieces are remaining).

Increase heat to medium-high and bring to a boil, stirring constantly.

Boil (still stirring constantly) for 1 minutes and remove from heat, place in new heat proof container to cool faster. &nbsp;Set aside while you prepare your cream cheese layer

In a medium-sized bowl, beat together cream cheese, powdered sugar, and vanilla extract until combined. &nbsp;

In a separate, clean bowl, beat 1 cup heavy cream to stiff peaks

Fold into cream cheese mixture -- the resulting mixture will be thick and fluffy.

Spread evenly into prepared graham cracker crust and place in refrigerator while your strawberry mixture continues to cool.

Once strawberry mixture has cooled completely, add remaining srawberries and stir well.&nbsp;

Pour over cream cheese layer, piling/mounding strawberries towards the center.

Return to refrigerator and allow to set at least 4 hours (preferably overnight) before slicing and serving.

Old-Fashioned Butterscotch Meringue Pie with a buttery pie crust, a rich and creamy homemade butterscotch pudding filling and a light and fluffy mile-high meringue. Pie doesn&#x27;t get any more delicious than this.

Butterscotch Meringue Pie

refrigerated pie crust

pie weights beans

half-and-half

egg yolks, (lightly beaten)

butter, (cubed)

cream of tartar

Preheat oven to 450 degrees. Place pie crust in a 9-inch pie pan and gently press into the bottom and up the sides. Fold edges under and crimp edges.

Top piecrust with a piece of parchment paper and add pie weights or dried beans. Bake for 10 minutes. Remove the parchment paper and weights and bake another 5 minutes. Let cool.

Reduce oven temperature to 350 degrees.

In a large heavy saucepan, combine brown sugar, 1/4 cup sugar, cornstarch, and salt. Whisk in half-and-half and bring to a boil over medium heat, stirring constantly.

Cook and stir for 2 minutes. Remove from heat.

Place egg yolks in a medium bowl and gradually whisk in 1/4 of the hot half-and-half mixture. This will temper the eggs so that they do not curdle.

Add the egg yolk mixture to the saucepan and whisk in. Cook, whisking continuously, until thick and bubbly, about 3 minutes.

Remove from heat and stir in vanilla and butter until the butter completely melts. Pour into prepared pie crust. Cover with plastic wrap.

In  the bowl of an electric mixer, beat egg whites and cream of tartar on high speed until foamy.

Gradually beat in 6 tablespoons of sugar and keep beating until stiff peaks form.

Remove plastic from pie and spoon meringue over filling. Spread it all the way to the edges so that it completely covers and seals the filling.

Bake until golden, about 12 minutes, in in 350 degree oven.

Let cool completely before slicing.

This Salted Honey Pie is not only my new favorite pie - it's my new favorite dessert! A BIG statement! The custard-based filling gets its amazing caramel flavor from brown sugar and honey. It's so easy to make, it may become your new favorite too!

Salted Honey Pie

Refrigerated pie crust

(600 milliliters) heavy whipping cream

(144 grams) unpacked light brown sugar

cornstarch, sifted

tsp salt

(120 milliliters) honey

tsp vanilla extract

Sea salt, optional

Prepare the pie crust in a deep dish 8 inch pie pan, or a 9 inch pie pan, and set it in the fridge. Do not pre-bake it. Preheat the oven to 375 degrees.

2. Add the egg yolks to a large bowl. Set aside.

3. To make the filling, heat the heavy cream, brown sugar, cornstarch and salt in a medium saucepan on medium heat until it comes to a rolling boil, stirring regularly. It should start to thicken.

4. Once the mixture comes to a full boil, remove it from the heat.

5. Temper the eggs by adding a little bit of the cream mixture to the eggs and whisking, then adding a little more. Add the remaining cream mixture and stir until combined and smooth.

6. Add the honey and vanilla extract to the custard and stir until well combined.

8. Bake the pie for 40-45 minutes. It will bubble up and start to brown on top.

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