Easiest Pie Ever Food

EASIEST PIE CRUST EVER!

Easiest Pie Crust Ever! image

For years I used my mom's old pie crust recipe, then she got me a cookbook for Christmas that had this pie crust in it. I was sold. It's easy, delicious and bakes perfectly.

Provided by kneeling_redhead

Categories Pie

Time 10m

Yield 1 crust, 6-8 serving(s)

Number Of Ingredients 4

Ingredients

1 1/2 cups sifted all-purpose flour
3/4 teaspoon salt
1/3 cup vegetable oil
1/4 cup ice water

Steps:

In a medium bowl, mix flour and salt.
Add oil and water all at once to flour.
With a fork, stir until mixture holds together.
Shape dough into a ball and flatten.
Roll between two pieces of wax paper to a 12" diameter.
Peel off one piece of wax paper and invert dough, paper side up, into a 9" pie plate.
Peel off second piece of paper. Ease an fit pastry into plate. Trim and flute edges.
NOTE: DO NOT pierce pie crust. Fill as desired and bake according to pie recipe.
Can be doubled for a 2 crust pie.

Nutrition Facts : Calories 220.7, Fat 12.4, SaturatedFat 1.6, Sodium 291.5, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2

BLACKBERRY PIE I

Blackberry Pie I image

I've been using this recipe for years and have always succeeded with it! Frozen or fresh blackberries can be used. Serve with vanilla ice cream.

Provided by Michelle LaVerdiere

Categories Desserts Pies Fruit Pie Recipes Blackberry Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 6

Ingredients

4 cups fresh blackberries
½ cup white sugar
½ cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
2 tablespoons milk
¼ cup white sugar

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.

Nutrition Facts : Calories 247.6 calories, Carbohydrate 42.1 g, Cholesterol 0.3 mg, Fat 8 g, Fiber 4.6 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 119.3 mg, Sugar 22.3 g

THE VERY EASIEST TOMATO PIE EVER (AND IT'S GOOD, TOO!)

The Very Easiest Tomato Pie Ever (And It's Good, Too!) image

Don't want to deal with pastry? Looking for a fast fix? Here you go! Can't get any easier than this. You can also get creative: add bacon crumbles, shallots, spices, buttered breadcrumb topping, vary the cheese, etc. But you gotta have good tomatoes. Although, come to think of it, very well-drained canned diced (fire-roasted?) tomatoes might work in the off-season. Never tried it. The recipe came from another website, don't remember which one.

Provided by Jezski

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 (16 ounce) package refrigerated biscuits, Texas style Grands
2 ripe fresh tomatoes
1 cup grated mozzarella cheese
basil
salt and pepper, to taste

Steps:

Grease a 9" pie plate and place the biscuit dough evenly in the plate.
Stretch and spread the biscuits until they touch and form a continuous crust.
Slice the tomatoes and spread over the crust. Sprinkle with basil, salt and pepper.
Spread the mozzarella evenly over this.
Bake in a 375 degrees F. oven for ten minutes.
Turn 180 degrees and bake another ten minutes, or until crust is lightly browned.

Nutrition Facts : Calories 490.8, Fat 23.1, SaturatedFat 7.9, Cholesterol 22.1, Sodium 1541.7, Carbohydrate 56.9, Fiber 2.5, Sugar 11.1, Protein 14.3

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