Free Pie Recipes

 

Never Fail Pie Crust

Aunt Lena Massengale (Sister to Bert Byington)

Makes a large batch (freezes well) 

• 5 cups flour

• 1 teaspoon salt

• 2 cups lard or vegetable shortening

• Mix well with fingers until mixture resembles corn meal. 

Add to 1 cup measuring cup

• 2 eggs

• 2 tablespoons vinegar

Beat with a fork until well blended.  Then fill cup to the top with water.  (above the 1 cup mark) 

Pour the egg mixture into the flour mixture slowly until blended.  Stir well.  Chill in refrigerator for 1 hour.  In the meantime prepare your pastry cloth.  Remove chilled dough from refrigerator and gather together about a softball size ball of dough.  Roll out on lightly floured pastry cloth until ¼ inch thick.  Fold in half and place in pie pan.  Fill with favorite pie filling.  Wet the edges with water.  Roll another ball into large round circle about ¼ inches thick and large enough to cover the top of the pie.  Cut pretty design into top.  Fold in half and lay on top of pie filling.  Cut the edges with a knife at the edge of the pie tin.  Pinch edges together in a pretty pattern.  Sprinkle with sugar and bake in a 400 degree oven for 30 to 40 minutes.  Or until pie is golden brown.

Pies may be made ahead and frozen.  Cook frozen pies a bit longer than thawed pies.

This is the best pie-crust I have ever tasted. 

Perfect Pumpkin Pie

Lorane Burnside

• 1 cup brown sugar

• 1 tablespoon flour

• 1 tablespoon pumpkin pie spice or (1 ¼ teaspoon cinnamon, ½ teaspoon ginger, and ¼ teaspoon cloves)

• Stir in 1 lb can (2 cups) pumpkin

• 1 2/3 cups evaporated milk

• 1 egg (slightly beaten)

Pour into 2 unbaked (chilled) pie shells and bake 40 to 45 minutes in 375 degree oven.

Berry Cheesecake Pie

Roma Christensen

• 4 (8-oz packages cream cheese) (softened)

• 3 cups whipping cream

• 1 ½ cups powdered sugar

• 1 tablespoon vanilla

• 3 extra large (10 inch) graham cracker crusts or Baked Pie Crusts.

Beat together cream cheese, sugar and vanilla till smooth.  Add whipping cream and beat until fluffy.  Spoon into large pastry shells.  Top with wilderness pie filling of choice.  Blueberry and Cherry are my favorites.  (each pie will need a full can of pie filling)

Chill pies for at least 8 hours before serving.  Can be frozen.

Pecan Pie

Roma Christensen

• 3 tablespoons butter

• 1 scant teaspoon salt

• 1 tablespoon vanilla

• ¼ cup flour

• two cups corn syrup (dark or light)

• 2 ½ tablespoons sugar

• 5 eggs well beaten

Pour into chilled un-baked pie shell

Cover with Pecans

Bake 350 degree oven 35 to 45 minutes.

Fresh Peach Pie

Jolene Gilgen

Mix together first:

• 1 scant cup sugar

• 3 tablespoons corn starch

• Add;

• 1 cup orange juice

• 1 cup water

• ½ lemon (juiced)

• ½ teaspoon almond flavoring

Cook all ingredients (except flavoring) until thickened about 10 minutes.

Pour over fresh sliced peaches in baked pie shell.  (pour alternately in layers with peaches).  Chill 8 hours or more before serving with (with whipped cream).  The better this pie is chilled the better it sets up when cut.

Lemon Cream Cheese Pie

Roma Christensen

• 1 9-inch pie shell (bake 8 minutes at 350 degrees)

• Filling:

• 2 8-oz packages Cream Cheese (softened)

• 4 eggs

• 1 cup sugar

• 5 tablespoons lemon juice

Mix well, pour in pie shell and bake for 20 minutes.  Delicious!

Blueberry Cheesecake Pie

Connie Ritter

Baked 9” pie shell

·         3 oz. Pkg. Cream Cheese

·         ¼ cup Sugar

·         ½ tsp. Vanilla

·         1 cup Heavy cream, whipped

·         1 lb. 5 oz. Can Blueberry Pie Filling

Beat together cream cheese, sugar and vanilla until light and fluffy.  Fold in whipped cream.  Spread evenly in pie shell.  Spoon pie filling over top.  Chill thoroughly before service.  Note: substitute cherry pie filling instead of blueberry. 

Strawberry Chiffon Pie

Connie Ritter

·         1 Envelope Unflavored Gelatin

·         ¼ Cup Cold Water

·         ½ cup Boiling Water

·         1 Cup Sugar

·         1 Cup Strawberry pulp and juice

·         ¼ tsp. Salt

·         ½ Cup Heavy Cream, whipped

·         2 Egg Whites

·         Baked 9-inch Pie Shell

Soak gelatin in cold water for 5 minutes.  Combine the boiling water, ¾ cup sugar, strawberry pulp and juice, and salt.  Add to softened gelatin and stir until dissolved.  Cool.  When gelatin mixture begins to thicken, fold in whipped cream.  Beat egg whites until foamy.  Add remaining sugar gradually beating until stiff and glossy.  Fold into strawberry mixture, pour into baked pie shell and chill.  Serve garnished with whipped cream and whole strawberries.

Cheese Pie

Jeanne Byington 

• Melt 2 cubes of butter and combine with

• 2 cups flour and

• 1 cup nuts

Press into pan and bake at 350 degrees til barely brown (about 15 minutes) Cool 

Cream:

• 2 8-ounce packages cream cheese

• 2 cups powdered sugar

• 9 oz cool whip

mix well and pour into shell. 

Make 1 large or 2 small packages of pudding (for pie filling)(Chocolate or Lemon)

Cool and pour over cheese

Cool until set