Welcome to Easy Pie

Hi!  I love to bake pies and have been baking since my Grandmother taught me at an early age.  I have been collecting easy pie recipes all my life and would love to share them here with you.  I will add as many as possible so keep coming back for the best in easy pie recipes that you can make for your family.

When I started baking it was with my Grandmother and she taught me a lot about the basics of easy pie making. I’ve picked up a few others along the way and across the web. So before we get to the easy pie recipes, I would love to share them with you. You seasoned bakers looking for easy pie recipes can check them out in the Easy Pie Recipes list to the right.  If you are a beginner or a veteran of the kitchen, these tips will help things go easier and faster plus some will add a bit of flair you might not otherwise have thought of.

Your Basic Pie Crust

Ingredients:

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup chilled shortening
3 Tablespoons ice water

Directions:

Combine the flour and salt together in a medium size bowl. By hand or with

a pastry blender, cut in the cold shortening until the mixture resembles coarse

crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a

fork to moisten, adding more water a few drops at a time until the dough

comes together.

Gently gather dough particles together into a ball.  Wrap in plastic wrap,

and chill for at least 30 minutes before rolling.

Roll out dough, and put in a pie plate. Fill with desired filling and bake.

Crust making tips:

Cook pies on a wire rack, so air can circulate underneath. This prevents the crust from becoming soggy.

Place  a cookie sheet on a lower rack to catch any juices that overflow while baking.

Cover the edges of your pie  with aluminum foil strips if the edges are browning too fast.

Always measure accurately!  Too much shortening will make your pie crust greasy and somewhat crumbly.  Too much flower will make the crust tough.  Too much water will make it tough and soggy.

Add the water to the dough one tablespoon  at a time and make sure it is ice cold.

Bake in darker pans as shiny ones keep the pie crust from browing right.

Refrigerate all ingredients before you make the dough.

Use pastry flour or all-purpose flour only.

All liquids should be ice-cold.

For a flakier crust, substitute ice cold sour cream or heavy cream for the
water.

Sugar will sweeten and tenderize the dough.

Blend liquid in just until the dough begins to hold together. Overworking
will toughen the dough.

You can enhance the flavor of your dough by adding spices such as nutmeg, ginger, or cinnamon.

Also try sprinkling ground nuts or cookie crumbs over the dough and
press them in before filling or baking.

Even more tips, tricks, hints and shortcuts here Easy Pie Tips
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