Moms Souper Easy Pie Pastry Food

MOM'S PIE CRUST

Steps:

• Combine flour and sugar into the bowl of an electric mixer. Cut butter into tablespoon pieces; add it to the flour and butter. Use the paddle beater to cut the butter and flour together. Alternatively, this can be done by hand with a pastry blender.
• With the mixer on low speed , or while stirring the mixture with a fork, pour in the cold water. When the dough starts to clump, and before it turns into a ball, stop stirring.
• Lightly knead dough in the bowl until it forms a ball. Divide dough into two parts. Flatten each part into a disk, and chill for about 30 minutes before rolling.

MOM'S CUSTARD PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°. Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. , Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.

NEVER, NEVER FAIL PIE PASTRY

Steps:

• In a medium bowl, mix together flour, sugar, baking powder, and salt. Cut in lard until mixture resembles coarse meal.
• In a separate bowl, whisk together water, egg yolk, vanilla extract, and vinegar. Stir into flour mixture and knead dough briefly, just until smooth. Allow to rest 15 minutes before rolling out. Pastry is easier to work with when chilled. Can be stored in refrigerator for up to 1 week.

MOM'S CHICKEN POT PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a large skillet over medium heat. Cook and stir onion, flour, salt, and pepper in melted butter until the onion is translucent, about 5 minutes.
• Remove skillet from heat and pour chicken broth and milk into the skillet; bring the mixture to a boil and cook to thicken slightly, about 1 minute.
• Remove skillet from heat and stir chicken, peas and carrots, and potatoes into the broth mixture.
• Press one pie pastry into the bottom of a deep-dish pie pan. Pour the broth mixture into the pie pastry. Top with remaining pastry and press edges together to form a seal. Cut several slits into the top pastry. Place pie plate on a baking sheet.
• Bake in preheated oven until the crust is golden brown, about 30 minutes. Let pie cool and filling thicken at room temperature for 15 to 20 minutes before cutting.

MOM'S CHEESE PIE

Steps:

• Separate one egg. In a small bowl, lightly beat egg white; set aside. In another small bowl, combine egg and egg yolk; set aside., On a lightly floured surface, unroll pastry; cut in half. Roll out one half of pastry into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Brush with egg white; sprinkle with 1/2 teaspoon cinnamon., In a large bowl, combine the cheeses, confectioners' sugar, cornstarch, vanilla, salt and egg mixture. Pour into prepared pastry., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush remaining egg white over pastry; sprinkle with remaining cinnamon., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on wire rack. Refrigerate leftovers.

MOM'S SOUPER EASY PIE PASTRY

Steps:

• Put 4 cups of flour into a mixing bowl ,Reserve last cup
• add salt mix together
• add 1 lb shortning cut into flour till crumbly.With pasty blender
• add 1 cup orange juice ,I use tang or orange crystals for this receipe
• I have used real orange juice both work fine
• Mix all together use remaining cup of flour on the counter for rolling add more if needed
• This receipe makes 2 double crust pies.

MAMA'S FRIED PIES

Steps:

• Cook fruit in water until tender. Drain and mix with sugar and margarine. Mash well. Refrigerate overnight if possible. Roll out homemade piecrust dough and cut into saucer-sized circles.
• Spoon fruit onto circles and fold over into crescent shapes, then close the edges completely with a fork. Fry until golden brown. Place fried pies on paper towels to absorb excess oil.
• Variations: For baked pies, place crescents on a lightly-greased baking sheet in a 400 degree oven until golden brown.
• For apple pies, use dried apples and add apple pie spice (or nutmeg and cinnamon) and vanilla to taste.
• For prune pies, use dry, pitted prunes and add vanilla to taste.
• Place the flour and a dash of salt in a mixing bowl. Add the shortening and cut it in with a pastry blender or use your hands, as I do. Add the water, a teaspoon at a time, kneading until the dough is smooth.

SOUPER MEAT 'N' POTATOES PIE

Steps:

• Thoroughly mix 1/2 cup of the soup, beef, onion, breadcrumbs, egg,parsley& seasonings.
• Press firmly into a 9 inch pie plate.
• Bake at 350 for 25 minutes;spoon off fat.
• (I usually dab with some paper towel if i get any excess, not much with lean beef though) Frost the pie with mashed potatoes that have been mixed with the remaining soup.
• (i usually prepare the potatoes while the meat layer is cooking.) Sprinkle with grated cheese and return to the oven for another 10 mins or until done.

GRANDMOTHER'S SUPER FLAKY PIE CRUST

Steps:

• preheat oven to 350 F degrees (Fahreinheit).
• pour flour into medium bowl, add margarine using pastry blender (or crisscrossing with knives) until lumps are slightly smaller than pea-size.
• Add water. mix gently with fork until dough comes away from the sides of bowl. (you may need more water) be very gentle, and try not to mix too much.
• transfer half of dough to a sheet of wax paper lightly sprinkled with flour. sprinkle a little flour onto top of pie dough.
• cover pie dough with another sheet of wax paper.
• roll out so the pie crust is level, and not too thick in one place, or too thin in another. (about 11 or 12 inches in diameter).
• peel off top layer of wax paper from dough, and place pie pan on top of dough. carefully slide your hand underneath bottom layer of wax paper, and flip.
• Then,carefully peel the wax paper from pie dough, and ease into pan.
• repeat steps 4-8 with other half of dough.
• Bake for 15 min, or so or until golden brown in color.
• Fill with any pie filling!

MEAT N' VEGGIE PIE

Steps:

• Make two pie crusts, using Moms Souper Easy Pie Recipe from this site or your own. I like to pre-cook the bottom shell for about 8 - 10 minute.
• Cook the minute steak flavor or spice as to your liking.
• Dice your veggies into small bite size pieces and add to a large bowl.
• Once the steak has cooled cut into small bite size pieces and add to the veggies.
• Prepare your gravy mix but only use 3/4 the amount of water for each package.
• Once cooled add to the mixture of veggies and meat. Mix well.
• Pour mixture evenly into the two pie shells, top with the crust, pinch edges and make a couple slits on the top.
• You can freeze them from here or cook in a 350 degree oven for approximately 1 hour. The vegetables cook during this process.
• Serving size is 4 - 6 per pie.

MOM'S CHICKEN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C.) Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and cool..
• Place spinach in the bottom of a 2 quart casserole dish. Cover with chopped chicken. Sprinkle on the sliced mushrooms and season with salt and pepper. Spread sour cream evenly over top. Cover with puff pastry.
• Prick the puff pastry in several places to allow steam to escape. Brush top with beaten egg. Bake in the preheated oven for 20 minutes, or until golden brown.

TOTALLY AWESOME PIE PASTRY

Steps:

• Mix Five Roses Flour, salt and baking powder together.
• Cut in shortening with two knives or pastry blender.
• Add ice cold water, a little at a time, using just enough to bind the mixture so the dough can be patted lightly to form a ball. HANDLE AS LITTLE AS POSSIBLE.
• Form 2/3 of dough into a round disc and place on lightly floured board. Save remaining dough for top crust. Roll dough from center outward, with a light, even pressure, to form a circle 1/8 inch thick and an inch larger than the pie plate.
• Fold double and lift gently into pie plate. Unfold and fit loosely in place. DO NOT STRETCH.
• Trim edges, allowing 1/4 to 1/2 inch extra all around. Put in a generous amount of filling. Heap fruit filling in center because it will cook down during baking.
• Roll out top crust; fold double and cut slits or fancy design near center to allow steam to escape.
• Brush edges of bottom crust with water, fit top crust over filling and lightly press top edges together. Trim edges evenly and flute.
• Bake as directed for pie filling.
• Yield: One 9 inch double crust pie or two 9 inch single shells.
• Single Shell:.
• Use only 1/2 of dough for each single shell. Arrange bottom crust in pie pan as above.
• Press pastry to rim of pie plate; flute.
• Add filling. Bake as directed for filling.