A simple pie crust!

This is a very easy pie crust, makes 1 crust right in the plate! I bake it on whatever the pie recipe I'm making says.

I just put the ingredients right into my pie plate, mix it up a bit.

             1-1/2 c. flour (I've only used white flour so far!)
             4 t. sugar
             1/2 t. salt

now make a little well and dump in the the rest.

1/2 c. vegetable oil (its the only kind I've used so far)
about 2 T. milk (you might need a bit more if its to dry)

I mix with a fork, then do the rest with my hands till it forms a ball. If it seems to crumbly just add a touch more milk to the crust till its nice and smooth and a little oily.

Now you can press the dough towards the edges of the pie plate, till it covers it all. Its ready to put whatever filling you would like in!

I've just made some small pies with the recipe. I had a bit of dough left over so I pressed it into a round shape and put them on the little pies. I didn't have enough so I made a crumble crust with butter, sugar, flour and a bit of cinnamon all mixed up and sprinkled on top

Haupia Pie

Haupia pie


1 9-inch pie crust
1 can coconut milk
1 cup sugar
1 cup milk
1/2 cup cornstarch
1 cup water
7 oz. semi-sweet chocolate
1-1/2 cups heavy whipping cream
1/4 cup sugar
Shaved chocolate, for garnish

Directions:
Preheat oven to 350°F. Bake pie crust until golden
brown, about 15-20 minutes. In medium bowl, whisk
cornstarch and water. In medium saucepan, whisk
coconut milk, milk and sugar. Bring mixture to a
boil, stirring often. Reduce to simmer and whisk
in cornstarch mixture until thickened. Set aside. *
Microwave chocolate pieces for 1 minute or until
melted. Pour half the haupia into a bowl. Mix the
remaining haupia with the melted chocolate and pour
on bottom of pie crust. Layer white haupia on top.
Cool the pie in refrigerator for minimum of 1 hour.
In a mixer, whip heavy whipping cream with 1/4 cup
sugar until stiff peaks form. Garnish the pie with
whipped cream and shaved chocolate. Chill for 1 hour.

My Apple Crisp!

Apple Crisp!

5 apples (about 2 lbs) peeled, cored, and thinly sliced
3 to 4 T. white sugar(depending on how sweet your apples are)
1 t. gd. cinnamon
1/2 t. kosher salt
1/2 c. light brown sugar
1/2 c. oatmeal(uncooked)
1/3 c. flour(your favorite kind)
4 T. cold unsalted butter, cut into small pieces
1. Heat your oven to 350°F . Lightly butter or spray an 8-by-8-inch baking dish.
2. Mix the apples, white sugar, cinnamon, and 1/4 t. of the salt in a bowl and toss to coat. Place apple mixture in the baking dish, now set aside.
3. Mix together brown sugar, oats, flour, and remaining 1/4 teaspoon salt in a bowl until evenly combined. using your hands, blend in butter pieces until small peas form and butter is mixed in. (kinda like pie dough)
4. Sprinkle the topping evenly over apples and bake until topping is crispy and apples are tender, about 50 minutes.
*this is also good with peaches!
*this can also be done in a dutch oven- what i do is double recipe and put about 12 briquettes on bottom and 18 on top, check it a couple times, should be done in about an hour!! tastes good over a camp fire!

Chocolate Mousse Pie!

Chocolate Mousse Pie

this pie is so good! one of our favorites! and easy to make!

1 pie
2 cups semisweet chocolate chips
1 quart, plus 3 tablespoons heavy cream
1 tablespoon chocolate creme liqueur (ive not used this)
1 teaspoon vanilla extract
3 cups powdered sugar
1 premade pie shell
Chocolate chips, for topping
Preheat oven to 350 degrees F.
Prick holes to bottom of pie shell. Bake in oven for 11 minutes or until golden brown. Let cool.
In a medium saucepan over medium-low heat, add chocolate chips, 3 tablespoons heavy cream and chocolate liqueur. Cook until smooth, about 1 minute. Add vanilla extract. Mix and let cool.
In a mixing bowl combine sugar and 1 quart heavy cream. Whip as if you were making whipped cream. Slowly fold the chocolate sauce into the cream.
Next pour the mousse mixture into the pie shells. Add chocolate chips to the top of the pies. Wrap the pie and freeze for a few hours or overnight.

My Blueberry Cobbler

My Blueberry Cobbler
This was so good!!

2 1/2 cups fresh or frozen blueberries
1 teaspoon vanilla extract
1/2 lemon, juiced
1 cup white sugar, or to taste
1/2 teaspoon all-purpose flour or whole wheat flour
1 tablespoon butter, melted
1 3/4 cups all-purpose flour or whole wheat flour
4 teaspoons baking powder
6 tablespoons white sugar
5 tablespoons butter
1 cup milk
cinn/sugar mix for the top


Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish,
and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour,
then stir in the tablespoon of melted butter. Set aside.

In a medium bowl, stir together 1 3/4 cups of flour, baking powder,
and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your
fingers, or cut in with a pastry blender until it is in small pieces.

Make a well in the center, and quickly stir in the milk. Mix just until
moistened. You should have a very thick batter, or very wet dough. You may
need to add a splash more milk. Cover, and let batter rest for 10 minutes.

Preheat the oven to 375 degrees F. Spoon the batter over the
blueberries, leaving only a few small holes for the berries to peek through.
Sprinkle the cinn/sugar mix over top.

Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown.

*serve with fresh-made whip cream!
*you can also use canned blueberries, dont use the first 6 ingred. if you do.

Simple Cherry Pie!

Simple Cherry Pie
Serves about 8

this is sooo good! not sure where i got it from, but you can also use apples or peaches in place of the cherries.

4 c Cherries, well drained
1 t vanilla
1/4 c white sugar
2 T cornstarch
Half pkg frozen puff pastry, thawed
1 egg, lightly beaten

In large bowl, stir cherries with vanilla. In another bowl, stir sugar with cornstarch; stir into cherries until blended.

On lightly floured surface, roll puff pastry into thin 14-inch circle. (Edges will not be even.) Lift onto ungreased baking sheet. Spoon cherry mixture into centre; gently fold up edges of pastry to partially cover the filling, leaving centre uncovered. Brush pastry with egg. Bake on rack below centre of 400°F oven until pastry is golden and filling is bubbly, about 40 minutes. Let cool before cutting.
You can also drizzle a bit of pd sugar icing over the top or serve with whip cream.

Blueberry Buckle Recipe

Blueberry Buckle Recipe
6 servings

1/4 cup (1/2 stick) butter, softened
3/4 cup granulated sugar
1 egg
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup milk
2 cups fresh blueberries

Topping:
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup butter (1/2 stick)
1/2 tsp cinnamon


Preheat oven to 375 degrees. Cream butter and sugar. Blend in egg. In another bowl, mix flour, baking powder, salt and nutmeg. Add the flour mixture alternately with milk to creamed mixture. Gently fold in blueberries. Pour into greased 8" square pan. For topping combine ingredients and cut in butter. Sprinkle over batter. Bake 40-45 minutes. Cool on a rack.
after you take it out of oven drizzle some powdered sugar glaze over the top! yuuuum

Powdered Sugar Glaze

1 c. pd sugar
1/8 t. vanilla or any flavoring!
2 or 3 T. milk or canned milk
mix it all up and drizzle it over the cake as soon as it comes out of oven!

Pumpkin Pecan Crumble Pie

Pumpkin Pecan Crumble Pie

Pie Crust:
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup plus 1 tablespoon shortening, chilled
1/3 cup ice water
1 tablespoon vinegar
1 egg, beaten

Filling:
2 eggs, beaten
2 Cups fresh pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
2 tablespoons pure maple syrup
1 (12-ounce) can evaporated milk

Pecan CrumbleTopping:
1/2 cup all-purpose flour
1/2 cup chopped pecans
1/4 cup packed brown sugar
3 tablespoons butter, softened

Crust: Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, one tablespoon at aShape into 3 disks. Wrap in plastic wrap and chill in refrigerator at least 3 hours, before attempting to roll out. (Overnight actually works best). Hold no more than 3 days in refrigerator. For longer storage, place in a freezer bag and freeze. Use one disk for a single crust pie. Use 2 disks for a double crust pie. To roll out for pies, work quickly on a floured pastry cloth. Flip the dough at least once adding a little more flour to the pastry cloth. Roll out to fit pie pan. (Store pastry cloth in freezer).

Filling: Preheat the oven to 375 degrees F.
Beat eggs until frothy. Add all remaining ingredients in order given, beating only until well blended. Pour filling into crust. Bake for 25 minutes.

Topping: Combine topping ingredients. Remove pie from oven and sprinkle topping over filling. Return pie to oven and bake 25 minutes more or until center is set.