Homemade Pie Crust Pa Dutch Country Food

PENNSYLVANIA DUTCH CORN PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
• Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
• Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.

HOMEMADE PIE CRUST

Steps:

• Put flour into a mixing bowl with the butter.
• Using a pastry cutter, cut the butter into the flour.
• Add salt and water.
• Mix until dough is formed.
• Roll out on flat surface.
• Bake at 375 degrees until brown.
• Prick crust prior to baking for non filled baked pies.

HOMEMADE PIE CRUST (PA DUTCH COUNTRY)

Steps:

• Combine flour and salt in mixing bowl.
• Cut shortening into flour with pastry blender or 2 knives. Do not overmix; these are sufficently blended when particals are the size of peas.
• Add water gradually, sprinkling 1 tablespoon at a time evenly over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold pastry together when it is pressed between the fingers. It should not feel wet.
• Roll dough into a round ball, handling as little as possible.
• Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch larger than the diameter of the top of the pie pan.
• Place circle into pie pan, gently pressing dough to fit to the bottom & sides.
• Trim edges with scissors or a sharp knife letting 1/2 inch extend over rim.
• Turn edge under and flute with fingers to make a standing rim.
• Prick shell all over with a fork to prevent air bubbles.
• If desired, bake at 450 for 12-15 mins or until a golden brown. (Not necessary for the Shoo Fly Pie and most other baked pies.).

PENNSYLVANIA DUTCH CAKE AND CUSTARD PIE

Steps:

• Prepare pie according to package directions for filled one-crust pie, using a 9 inch pie pan or 9 inch deep dish pie pan. Heat oven to 350 degrees. In a medium bowl, combine 1/3 cup sugar, 2 tablespoons flour and apple pie spice and mix well. Stir in remaining filling ingredients; blend well and set aside.
• In a small bowl, combine 1/2 cup sugar and margarine. Beat until well blended. Add sour milk, 1 egg and vanilla and beat until smooth. Lightly spoon flour into measuring cup and level off. Add flour, baking powder, salt and baking soda and mix well. Spoon into crust lined pan. Carefully pour filling mixture over batter.
• Bake at 350 degrees for 45 to 60 minutes or until center springs back when touched lightly and top is deep golden brown.
• In a small bowl, combine glaze ingredients and blend well. Drizzle over hot pie. Serve slightly warm.