Pies

From Mom and Nana

Mom's Pie Crust Tips

  • Always use very cold water to form ball. I set aside ice water before I begin the crust to make sure it is very cold.

  • Do not touch crust with hands. Always use a pastry blender or a fork to mix, and flour hands well to roll.

  • Roll on floured wax paper. (a damp counter will hold the wax paper in place). Form 5 to 6 inch pancakes, flour, add another layer of wax paper, and roll. Make sure you have enough flour that it does not stick.

  • Once it is rolled about 1 inch larger than pie plate, peel off top wax paper, flip in pan, and trim.

  • If baked, prick with fork all over prior to baking, and bake at 375 F until golden brown (10 to 12 minutes)

  • Extra? Dot with butter and sprinkle with cinnamon and sugar mix, then bake. YUM!!

Butter Crisco Pie Crust

  • 2 cups flour

  • 1 teaspoon salt

  • ¾ cup butter Crisco

  • 4 - 5 Tablespoons cold water


Mix first three ingredients with pastry blender until well blended, add water 1 tablespoon at a time until it forms a ball. Makes two crusts.

Cream Cheese Pie Crust

  • 3 ounces of cream cheese

  • 1 cup flour

  • Pinch salt

  • 2 to 3 tablespoons very cold water


Mix first three ingredients with pastry blender until well blended, add water 1 tablespoon at a time until it forms a ball. Makes one crust.

Especially good with pumpkin pie!

Gluten-Free Graham Cracker Crust

  • 4 tablespoons of melted butter

  • 2 tablespoons of honey

  • 1 ½ cups of almond flour

  • ½ of a teaspoon of salt

  • 1 teaspoon of cinnamon

350 F

Combine all of the ingredients in a bowl. Grease a nine-inch pie pan, and then press the dough mixture into the pan until it holds together to form a crust. Work the dough up the edges of the pan, and when it is just right, bake it for about 12 to 15 minutes. The crust will look golden brown when it’s ready.

Optional: Cool, and pulse in food processor to crumbs if needed.

Great Nana's Pumpkin Pie

  • 3 cups of pumpkin

  • 3 cups milk

  • 4 eggs

  • 1 ½ cup sugar

  • 1 Tablespoon flour

  • 1 ½ teaspoons salt

  • 3 teaspoons pumpkin pie spice

  • 1 ½ teaspoon allspice

  • 1 Tablespoon vanilla

350 F

(This recipe is older than the hills, and brought over by one of Nana's grandmother's. Tootsie and my Aunt Donna figured out the measurements together.)

Mix pumpkin, milk, and eggs well in large sauce pan; bring to slow boil stirring often.

Add the following one at a time, slowly, mixing well after each ingredient: sugar, flour, salt, pumpkin pie spice, allspice, and vanilla.

Bring to soft boil, stirring frequently. Pour into unbaked pie shells; bake 40 to 70 minutes until knife comes out clean. Makes two pies.

Pumpkin Cheese Pie

  • 8 ounces cream cheese

  • ¾ cup sugar

  • 2 teaspoons pumpkin pie spice

  • Salt

  • 3 eggs

  • 16 ounce can pumpkin

  • 1 teaspoon vanilla

350 F

Beat cream cheese until it is fluffy, add ingredients one at a time, mixing well. Pour into unbaked pie shell, bake 40 to 70 minutes, until knife comes out clean in center. Keep refrigerated.

Kentucky Pecan Pie

  • 2/3 cup sugar

  • 1/3 cup melted butter

  • 1 cup corn syrup

  • 2 tablespoons bourbon or whiskey

  • ½ teaspoon salt

  • 3 eggs

  • 1 cup pecan halves or pieces

  • 1 cup mini chocolate chips

350 F

Beat sugar, butter, corn syrup, bourbon, salt, and eggs well with hand beater or mixer.

Stir in pecans and chocolate chips. Pour into unbaked pie shell, bake 40 to 50 minutes until set. Refrigerate until chilled, at least two hours.

Sweet Potato Pie

  • 2 eggs, slightly beaten

  • ¾ cup sugar

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves

  • 1x 23-ounce can sweet potatoes, drained and mashed

  • 1x 12-ounce can evaporated milk

425 F then 350 F

Beat well with hand beater or mixer. Pour into unbaked pie shell, bake 15 minutes at 425 F, then reduce heat to 350 F, continue baking 45 to 50 minutes until knife comes out clean.

Refrigerate until chilled, at least 3 hours.

Peanut Butter Pie

  • 1/2 cup of milk

  • 1 cup of powdered sugar

  • 2/3 cup of peanut butter

  • 4 ounces of cream cheese

  • Graham cracker pie crust or oreo pie crust

  • Cool Whip

  • Chopped roasted peanuts

No Bake

Begin by creaming the peanut butter, cream cheese, and powdered sugar. Add milk.

Once well mixed, pour into crust. Spread Cool Whip on top. Add chopped nuts if desired.

Freeze for 3 hours before serving. You may want to remove from the freezer for 10 minutes before cutting to serve.


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