Your Basic Pie Crust
(okay, I cheat and buy mine frozen or refrigerated but here's a recipe)
Makes 1 double crust pie
1 c flour, slightly rounded1/2 t salt
1/c butter flavor shortening
1/4 c cold water
Use fingers to mix flour, salt and butter until no white flour can be seen. Add cold water. Mix with hands or fork. Dough will be soft. Divide into 2 equal balls. Roll out on lightly floured surface and follow desired pie recipe for cooking instructions.
Black Forest Pie
1 graham cracker crust1 8 oz pkg cream cheese, softened
1/4 c sugar
1/4 c baking cocoa
1 egg
1/4 t almond extract
1 can cherry pie filling
whipped topping
Preheat oven to 350. Beat cream cheese until fluffy, add sugar and cocoa and mix well. Add egg and almond extract and beat. Spoon into crust and spread evenly. Bake for 35 minutes. Cool and refrigerate. Before serving top with pie filling and whipped topping and garnish if desired with sliced almonds and mini chocolate chips.
Texas Turtle Pumpkin Pie
( I call it that because we had it when we visited Texas for Thanksgiving last year - I will never make traditional pumpkin pie again!)
1/4 c plus 2 T caramel topping, divided1 graham cracker pie crust
1/2 c plus 2 T pecan pieces, divided
1 c milk
2 pkg ( 4 serving size) vanilla instant pudding
1 cup canned pumpkin
1 tsp cinnamon
1/2 t ground nutmeg
1 8 oz tub cool whip
Pour 1/4 cup caramel topping into crust, sprinkle w/ 1/2 c pecans. Beat milk, pudding mixes, pumpkin and spices. Stir in 1 1/2 cups cool whip. Spread into crust. Top w/ remaining cool whip. Refrigerate 1 hour. Top w/ pecans and drizzle with remaining caramel. (I usually go heavy on the caramel because it is my fav!)
Crumb Topping for any Fruit Pie
(I've made this with cherry, mixed berry and apple pies and it is soooo good)
1/2 c butter, softened
1/2 c brown sugar1 t cinnamon
1 c flour
Combine flour, sugar and cinnamon. Mix butter into it until mixture is crumbly and then sprinkle over fruit. Bake at 375 for 30 - 40 minutes.
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