Blueberry Pie

3 1/2 - 4 c. blueberries - frozen ones are the best to use; thaw first
2/3 - 1 1/2 c. sugar - to taste
3 Tbsp + 1 tsp. cornstarch
1 Tbsp. lemon juice
2 Tbsp. butter

Place fruit, sugar (start with less), cornstarch in saucepan and mix until smooth.  Cook over medium heatm stirring occasionally (whisk) until mixture is thick and clear - about 7-10 minutes.  Remove from heat.  Stir in lemon juice.  Add butter and let butter melt on top of mixture before incorporating.  Stir well and taste.  Add more sugar if necessary but make sure to incorporate well.  Pour into a baked pie shell and chill until firm.  Serve with whipped cream if desired.

French Silk Pie

• 4 ounces, weight Unsweetened Baking Chocolate
• 1 cup Salted Butter, Softened
• 1-1/2 cup Sugar
• 1 teaspoon Vanilla Extract
• 4 whole Eggs
• 1 package Baked Pie Shell

Preparation Instructions

In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.

In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).

Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).

Plop a heap of whipped cream and garnish with a few chocolate curls if you’re feeling sassy.

pictures and more in-depth directions can be found at: http://thepioneerwoman.com/cooking/2008/02/the_meal_of_love_part_iv_de-licious_chocolate_pie/

Flaky Pastry Pie Crust

2 1/2 c. flour
1/2 tsp. salt
1 c. butter, chilled and diced
1/2 c. ice water

Combine the flour and salt in a large bowl.

Cut in the butter until the mixture resembles coarse crumbs.

Stir in the ice water, a Tablespoon at a time, until the crust mixture forms a ball.

Wrap dough in plastic wrap and refrigerate for 4 hours or overnight.

Sprinkle flour onto rolling surface.  Roll dough out, the divide in half.  Roll each half to fit a 9-inch pie plate.

Place crust in pie plate, pressing evenly into the bottom and sides.

Makes 2 9-inch pie crusts

Never Fail Pie Crust

3 c. flour, sifted

1/2 tsp. salt

1 egg

1 c. shortening

1 tsp. vinegar

6 - 7 Tbsp. cold water

Mix flour and salt with shortening until coarsely combined, about like small peas.  Mix together with vinegar, egg and 1 Tbsp. cold water.  Pour over flour mixture and blend until it holds together.  If more water is needed, add another Tablespoon.  Chill before rolling.  Makes 2 9-inch crusts.

If needs to be baked - bake at 350 F for 7 - 10 minutes.

Pumpkin & Pumpkin Cheese Pies

Pumpkin Pies (makes 2 pies - 1 regular and 1 pumpkin cheese)
2 1/4 c. Libby Pumpkin
1 1/2 c. evaporated milk
3 eggs, beaten
1 1/2 c. sugar
3/4 tsp. cloves
3/4 tsp. all spice
3/4 tsp. nutmeg
3/4 tsp. ginger
2 1/4 tsp. cinnamon
3/4 tsp. salt

Blend sugar, spices, and salt into mixing bowl.  Add eggs, pumpkin, and evaporated milk.  Pour into unbaked pie shells (for pumpkin cheese - add cheese mixture first).

Bake at 425 F for 15 minutes.
Reduce heat to 350 F.
Bake at 350 F for 40 minutes.


Pumpkin Cheese Pie
1 pkg (8 oz) cream cheese
1/4 c. sugar
1/2 tsp. vanilla
1 egg

Beat ingredients together.  Pour into pie shell.  Add pumpkin mix (half of the above mixture).
Bake at 350 F for 70 minutes.