Tender Flaky Pie Crust - Tricia N, Wausau

3 cups all-purpose flour
1 1/2 teaspoons salt
3 tablespoons white sugar
1 cup shortening
1 egg
1 teaspoon distilled white vinegar
4 tablespoons water

In a large mixing bowl, combine flour, salt, and sugar. Mix well, with pastry blender cut in shortening (until mixture resembles coarse meal.)

In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together with fork, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. (Add up to one more tablespoon of water if necessary.)

Put dough in refrigerator 10 minutes before rolling out.

Makes a double pie crust
 

Cranblueberry Pie - Tricia N, Wausau

2 c. sugar
1/4 c. instant tapioca pudding
2 tablespoons corn starch
2 c. fresh or frozen cranberries
2 tbsp. lemon juice
2 c frozen blueberries
1 double pie crust recipe

Preheat oven to 425 degrees.

Prepare pie crust according to recipe directions for two-crust pie using a 9-inch pie pan. Roll out and place 1 crust in pan; press in bottom and sides of pan, leaving 1/2 inch of bottom crust extending beyond edge of pan.

In large saucepan, combine sugar, tapioca pudding, cornstarch, cranberries, lemon juice and blueberries. Cook over medium-high heat until mixture boils, stirring constantly. Reduce heat; simmer until cranberries pop and mixture is very thick. Cool 15 minutes.

Pour cranberry mixture into crust-lined pan. To make lattice top, roll out and cut remaining crust into 1/2 inch wide strips. Working quickly, arrange strips in lattice design over filling. Trim, seal and flute edges. Bake for 25 to 35 minutes or until golden brown. (Place cookie sheet or foil on lowest oven rack during baking prevent spillage.)

Cover edge of pie crust with pie crust guard (or strips of foil) after 15 to 20 minutes of baking to prevent excessive browning. Cool 2 to 3 hours before serving.

Farm Apple Pie - Tricia N, Wausau

Preheat oven to 400 degrees

Peel, core and slice apples, and toss with lemon juice.

Mix 3/4 cup white sugar and 3/4 cup brown sugar with cinnamon, set aside.

Make the dough. In a large bowl, mix flour, 4 tablespoons sugar, salt, and baking powder. Cut in shortening. Beat egg yolks in a 1 cup measuring cup, add water to make 1 cup. Stir into flour mixture to form the pastry.

Divide pastry in about half. Use the larger portion for the bottom crust. Roll out bottom crust to fit the bottom and extended up and over the sides of jelly roll pan (pan is about 10 X 15 inches). Place crust in the pan.

Alternate layers of apples and sugar mixture on the bottom crust.

Roll out the top crust slightly larger than the jelly roll pan, and place on top of the apple filling. Turn the extended top crust under the bottom crust at the edges and pinch to seal. Make small slits in top crust to allow steam to escape.

Bake at 400 degrees F for 50 minutes or until the top crust is browned.

To make glaze, combine confectioners sugar, vanilla, butter, and milk until mixture has consistency of a glaze. Drizzle glaze over the top of the pie while it is still warm. If desired, sprinkle glaze with a little cinnamon sugar while glaze is still wet.  Cut into squares to serve.
 

Chocolate Pie - Tricia N, Wausau

1 (9 inch) prepared graham cracker crust
25 large marshmallows
5 (1.5 ounce) bars milk chocolate candy
1/2 cup milk
1 (8 ounce) container frozen whipped topping, thawed

In a medium saucepan combine marshmallows, chocolate bars, and milk. Melt over low heat, stirring frequently, until mixture is smooth. Allow to cool for 30 minutes.

Fold whipped topping into chocolate mixture and pour mixture into pie shell. Chill for 24 hours before serving.

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