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Pies and Pastries Recipes


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1 Reviews
Crazy Crust Pie
This is an easy way to make a pie and it is so good and well worth the little bit of effort.
365
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1 Reviews
Basic Butter Pie Crust
This recipe makes a very good pie crust.
356
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1 Reviews
Healthy Ice Cream Pie Dessert
A dessert pie with ice cream and berries and still low in calories.
386
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1 Reviews
Mom's Coconut Custard Pie
This recipe makes an absolutely delicious coconut custard when is loved by the entire family.
355
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1 Reviews
Fudge Brownies Pie
Here chocolate, chocolate, chocolate... Oh there you are...
420
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1 Reviews
Chocolate Cream Pie
It’s simple and tasty. This really was a simple dessert often used during the 30’s and 40’s.
428
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1 Reviews
Coconut Custard Pie
This custard makes it's own crust. Interesting and tasty.
354
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1 Reviews
Impossible Coconut Custard Pie
Easy bake coconut custard pie that has a great taste and is basically no fuss; makes its own crust!
461
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1 Reviews
Coconut Cream Pie
Delicious coconut pie that is easy to make and very tasty.
353
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1 Reviews
Easy Pie Crust Dough
Making your own pie crusts is easy and adds a personal touch plus taste. This recipe makes 4 pie dough rounds.
475
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BASIC HINTS

Enriched (all-purpose) flour is generally used, although some cooks prefer a special pastry flour.

Use chilled water and be very sparing with it.

Don't overmix. Handle dough as little as possible and as lightly as possible. Chill after mixing.

Plain pastry, made by the standard method, is tender and flaky. Hot water pastry is tender but has a tendency to crumble. It is somewhat difficult to handle, although some cooks consider it easier to make.

A board, rolling pin, a wire pastry blender or blending fork, a measuring cup, knife, and spoon are all that are necessary. If a pastry blender is not available, use two knives.

A pastry cloth (medium-weight cotton canvas or duck) for the board and stockinette for the rolling pin reduces flour needed to roll dough and makes handling of pastry easier, especially in hot weather

A standard pie pan with a slanting rim is best.

Pastry will brown more readily on the bottom in a glass baking dish or enamel pan, or in a tin that has grown dark from use than in a new tin or aluminum pan. Glass has the advantage that you can inspect the bottom to see if the crust is thoroughly baked, and it does make a more attractive serving dish.

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