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Tag Archives: pie crust

Fresh Rhubarb Pie Recipe

Fresh Rhubarb PieMr.Picky was in need of a rhubarb pie, so I went to my favorite recipe Fresh Rhubarb Pie Recipe – Allrecipes.com.  This tastes like a million bucks and always turns out perfect.  If you have crust already made it takes maybe 10 minutes to put together.

I love the tartness of rhubarb against a flaky crust and a nice scoop of vanilla ice cream.  Ice cream is not my favorite but some dessert require ice cream and this is one of them.  Rhubarb is one of my favorite vegetables and I can’t wait to try a bunch of new savory recipes I came across.

Rhubarb Pie:

  • 1 recipe of a 9 inch double crust, I would recommend my never fail pie crust recipe
  • 4-5 cups rhubarb, chopped
  • 1 1/3 cup sugar
  • 6 Tbs flour
  • 1 Tbs butter

Preheat oven to 450 degrees.

Roll out first pie crust and place in a 9 inch pie plate.

Combine sugar and flour, and sprinkle the bottom crust with 1/4 of the mixture.

Add the chopped rhubarb and sprinkle evenly with the remaining sugar and flour mixture.

Dot the pie with small pieces of butter and cover with top crust.  Slice a few 2-3 inch marks on top of crust for steam to escape.

Place pie on lowest rack of oven, and bake for 15 minutes.

Reduce heat on oven to 350 degrees and continue baking for 40-45 minutes.

Serve warm or cold with a small scoop of vanilla ice cream.
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Coconut Cream Pie Bars

Coconut Cream Pie Bars were not an original idea but I hate to say I have had the recipe for a few years on an index card.  I have tweaked the recipe any ways and include my amazing Never Fail Pie Crust recipe.  The pan to this dessert will empty so quickly you might just want two pans.

After bringing this to an event a few years back my Grandpa fell in love.  For the last two years on his birthday he requests I bring coconut cream pie.  Making the coconut cream pie into bars feeds the whole family a lot easier than splitting up a pie.  So here I am again making this wonderful dessert for my Grandpa’s 90th birthday party.  I hope there are many more pies in your future Grandpa.

Coconut Cream Pie Bars

Coconut Cream Pie:

  • 1 prepared pie crust, I suggest half of my Never Fail Pie Crust
  • 1 large and 1 small box of instant vanilla pudding
  • 4 1/2 cup cold milk
  • 2 cups shredded coconut, divided
  • 1 (8 oz.) tub of cool-whip

Roll out pie dough into a rectangle large enough to fit a 9 x 13″ pan.

Crust will be covered and doesn't need to look perfect!

Crust will be covered and doesn’t need to look perfect!

Bake at 350 degrees for 15 minutes, until barely golden brown.  Allow to cool.

Combine instant pudding and cold milk, whisk for about 5 minutes until soft set.  Fold in 1 cup of coconut.

Pour pudding into prepared pie crust and allow to set for up for at least one hour.

Top with the tub of cool-whip.

Meanwhile toast the remaining cup of coconut on a sheet pan at 350 degrees for 2-4 minutes.  Until just golden, watch closely.

Sprinkle toasted coconut on top just before serving.

Coconut Cream Pie Bars

As you can see I did not watch my coconut as closely as usual.


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Never Fail Pie Crust

Pie crust, the great debate of bakers and fear of many including me.  I can make pie crust, just rolling it out to look perfect is the problem.  After trying many recipes this one seems to take the cake or shall I say pie.  This simple recipe which may seem strange but is an old one and good one.  It is tender and flaky and very forgiving.

This recipe yields a double crust for two large 10 inch pies, or I have even gotten 3 crusts from it when doing 9 x 13″ pie bars.  If you don’t need a double crust it is ok, tightly wrap up the unused portion and keep it in the freezer.  Now you have pie crust to use without the work.

This is how wonderful your crust can turn out.

This is how wonderful your crust can turn out.

Never Fail Pie Crust:

  • 3 cups flour
  • 1 tsp salt
  • 1 1/2 cup shortening
  • 1 egg, beaten
  • 1 Tbs vinegar
  • 4 Tbs cold as ice, water

Never Fail Pie Crust

 

Mix together flour and salt.  With a pastry cutter, cut shortening into flour mixture until it is the size of small peas.

Add water, vinegar, and beaten egg.  Mix dough until just combined and comes together as a dough.

Split dough in two and wrap tightly in plastic wrap, I shape my dough into about 6″ pancake rounds so it will easily roll into a circle after chilling.  Refrigerate the portion(s) you wish you use for about 20 minutes before rolling out to desired thickness.

Never Fail Pie Crust

Freeze any unused portions for 2-3 months in the freezer, and thaw in the fridge before use.

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