Big Batch Freezer Pie Crust

SOOOO much better than store bought pie crust. Super easy. Flaky and delicious every time. Try it when you try this awesome pumpkin pie recipe!)

Big-Batch Freezer Pie Crust

6 cups flour

2 tsp salt

2 1/3 cups vegetable shortening

1 1/3 cups cold water

In a large bowl, stir together flour and salt. With a pastry blender or 2 knives, cut in shortening until mixture resembles cornmeal. Add cold water all at once. Mix lightly with a fork until water is absorbed and mixture forms a ball. Divide dough into 6 equal portions; then shape each portion into a ball. Flatten each ball slightly, place in freezer Ziploc bags, making them airtight.

Each ball is enough to make one 9" pie crust.

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To make crust for a pie WITHOUT top crust:

Partially thaw 1 ball of pie crust. Roll out dough to thin 11" circle. Place dough, without stretching, in a 9" pie dish. Flute edge.

If recipe calls for a baked pie crust, preheat oven to 425. Bake for 10-12 minutes or until very lightly browned. Cool; fill and bake as recipe directs. (HINT: if you place tin foil over shell and fill it with uncooked beans (for weight) and cook it for 8 minutes and then take beans and foil out and cook for 3-4 minutes until brown, you get a perfectly flat shell on the bottom, with no bubbles.)

To make crust for a pie WITH a top crust:

Use 2 balls of dough. Roll out 1 ball (as outlined above.) Fill pie. Roll out second ball; place top crust over filling. Seal and flute edge. Cut several slits or designs in top of crust to allow steam to escape.

**Can last well in freezer for 6 months.**

Grandpa's Pumpkin Pie

I won't be making pies until next week, so I don't have a picture to add with this post (yet!) However, if any of you are looking for an AWESOME pumpkin pie recipe for Thanksgiving...look no further!

Grandpa's Pumpkin Pie

8 eggs slightly beaten

1 large can (29 oz.) Libby's** solid pack pumpkin (equals about 3 1/2 cups)

1 1/2 cups sugar

1 tsp salt

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

2 cans evaporated milk

4-5 dashes nutmeg

4-5 dashes allspice

Mix filling ingredients in order given. Stir by hand...DO NOT USE A MIXER! Pour into unbaked pie crusts (for an easy, fantastic pie crust recipe, click here.) Bake at 425 for 20 minutes. Reduce temperature to 350 and continue baking for 45 minutes or until knife inserted in center of pie comes out clean.

**I am not usually a name brand snob when it comes to most foods, but don't go generic on the pumpkin...Libby's is the best! Also, make sure to not get the Libby's Pumpkin Pie filling...just get the straight pumpkin.

Baked Apple Dessert

Fall is in the air and nothing says 'crisp air' like apples! This is one of my favorite childhood desserts. It is like unto apple crisp, but less crunchy, which is why I like this so much better! I won't admit publicly that I have made the topping and eaten it plain...It's that good!

Baked Apple Dessert

6 cups apples (about 5 apples...I like Granny Smith)

Evenly layer them in the bottom of a 9X13 pan. Sprinkle with sugar.

Mix together: (Note: I always double this because I love the topping!)

1 cup sugar

1 cup flour

1 heaping tsp cinnamon

1/2 cup butter or margarine, melted

Add mixture to the top of the apples.

Bake at 350 for 40-45 minutes. Optional: Serve with ice cream or sweetened whipped cream.

Strawberry Crepes

Have I mentioned how much I love breakfast foods, especially sweet, pastry, dessert-like dishes? If I could guiltlessly get away with whipping together something like these delicious crepes each morning and not suffer the consequences of a 30-somethings metabolism, I totally would...but since I can't , I try to reserve these for a weekend or special occasion...They are pretty much amazing. Serve these for brunch to visiting guests or for a fun dessert.

(photo courtesy Allrecipes.com)

Crepes:

1 cup flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 tsp salt

2 Tbsp butter or margarine, melted

Add all ingredients and either mix with a wire whisk or blend in blender. Beat until smooth. If using a crepe maker, pour mixture into a shallow pie pan and dip crepe maker into batter. Heat and remove. If using a greased frying pan, pour a small amount into pan and heat on medium until edges begin to look dry. Remove. Yields 16 crepes.

Filling:

1 pint whipping cream

1/4 cup sugar

1/2 tsp vanilla

4 oz cream cheese

1/4 cup sour cream

Beat with electric mixer until cream is whipped. Fill crepes with cream mixture. Roll and drizzle with strawberry sauce.

Strawberry Sauce:

1 pint strawberries, washed and diced

1/3 cup sugar

1 tsp almond extract

Bring ingredients to boil. Simmer 5 minutes. Let cool. Blend in blender to puree.

Chocolate Eclair Cake

If you are looking for a dessert to take to a get-together that is a little out of the ordinary...look no further! This AMAZING layered pastry dessert is always a crowd pleaser.

Chocolate Eclair Cake

Crust:

1 cube margarine

1/4 tsp salt

1 cup water

1 cup flour

4 eggs

Boil the margarine, salt and water. Remove from heat. Add flour and beat well (by hand.) Add the eggs one at a time. Mix well after each egg is added. Spread mixture on slightly greased cookie sheet or baking pan (12X15.) Prick mixture with a fork before baking for 25-30 minutes at 400. Cool.

Pudding Layer:

2 small packages instant vanilla pudding

3 cups milk

1 (8oz) package softened cream cheese

Stir together pudding and milk and mix for 2 minutes at lowest speed with electric mixer or by hand with a wire whip. Add cream cheese that has been whipped, to the pudding; mix very well. Spread mixture onto the cooled pastry layer.

On top of the pudding mixture, spread a (12 oz) container of Cool Whip. Drizzle chocolate syrup across the top. Chill for 2-3 hours.

Fruit Pizza

This is the all-time perfect summer dessert. Fresh fruit mixed with cream cheese deliciousness...How can you go wrong? This is by far my favorite fruit pizza recipe. The crust is only slightly sweet, so it compliments the toppings. Serve this at brunch or as a dessert and you will have your guests raving! It makes a beautiful presentation and let's face it...nobody can stop at just one slice! Be creative...this is a work of art! My preference (albeit the slower option) is to cut my fruit into tiny pieces and layer them closely together. This makes it so that there is great variety in each bite. You can make this in a large cookie sheet or a circular pie pan. Refreshing and amazingly yummy!

Fruit Pizza

Andrea Beck

2 cubes butter

2 cups flour

2 Tbsp powdered sugar

Mix like crust and press into cookie sheet/pie pan.

Bake at 350 for 10 minutes. Cool.

Filling:

12 oz. cream cheese (1 1/2 packages)

1 1/2 cups powdered sugar

1 1/2 cups Cool Whip

Mix and spread on cooled crust.

Fruit:

pineapple, mandarin oranges, berries, kiwi, mangos, peaches, etc...(Use a variety of color)

Glaze:

1/2 cup sugar and 2 Tbsp corn starch; stir.

1/2 cup orange juice

1/4 cup lemon juice

1/2 cup water

Bring to a boil. Cool. Drizzle over fruit. Refrigerate pizza.

Cherry Bars

Easy. Beautiful. Delicious. Can be made the day before (minus the glaze.) Always a crowd pleaser!

(photo courtesy Taste of Home)

Cherry Bars

1 3/4 cups sugar

2 cubes margarine (softened)

1 tsp vanilla

4 eggs

3 cups flour

1 1/2 tsp baking powder

1 large can cherry pie filling (I prefer Wilderness)

Heat oven to 350. In a large bowl, cream sugar, margarine and vanilla until fluffy. Add eggs one at a time, beating well after each one. Gradually add flour and baking powder and blend well.

Spread 2/3 of batter on a greased sheet cake pan (18X13). Spread pie filling over batter. Drop remaining batter by teaspoonful over pie filling. Bake for 35 minutes (until golden brown and toothpick comes out clean.)

Cool. Drizzle with glaze.

GLAZE-

1 cup powdered sugar

2 Tbsp milk

1/2 tsp almond extract

Stir together all ingredients and drizzle over bars, using a fork.