Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3/4 cup shortening
• 1 egg, lightly beaten
• 3 tablespoons cold water
• 1 tablespoon white vinegar

• Filling:
• 1-1/3 cups sugar
• 2 tablespoons quick-cooking tapioca
• 2 tablespoons cornstarch
• 5 cups fresh or frozen unsweetened raspberries, thawed
• 1 tablespoon butter
• 
  Topping:
• 1 tablespoon 2% milk
• 1 tablespoon sugar

Directions:

• In a large bowl, combine the flour, sugar and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened. Divide dough in half so that one ball is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 30 minutes or until easy to handle.
• Meanwhile, in another large bowl, combine the sugar, tapioca, cornstarch and raspberries; let stand for 15 minutes.
• On a lightly floured surface, roll out larger ball of dough to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge. Add raspberry filling; dot with butter.
• Roll out remaining dough to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush with milk; sprinkle with sugar.
• Bake at 350° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
  
• 
  
• Yield: 6-8 servings.

Tags: pie recipes, raspberry pie recipe, fresh fruit pie, raspberries

Best Flaky Pastry:
1 cup Gold Medal all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
2 to 3 tablespoons cold water

Filling:
2/3 cup sugar
1/3 cup butter or margarine, melted
1 cup corn syrup
1/2 teaspoon salt
3 eggs
1 cup pecan halves or broken pecans

Mix flour and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down pie plate, 9 x 1-1/4 inches. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.

Heat oven to 375 F.

Beat sugar, butter, corn syrup, salt and eggs in medium bowl with wire whisk or hand beater until well blended. Stir in pecans. Pour into pastry-lined pie plate.

Bake 40 to 50 minutes or until center is set; cool.

Tags: pecan pie recipe, pie recipes, pastry recipes, pecan recipes

Ingredients:

1 (6 oz.) Keebler (R) Ready Crust (R) Graham Cracker Pie Crust
1 (14 oz.) can Chocolate Sweetened Condensed Milk (NOT evaporated milk)
1/4 cup creamy peanut butter
1 (8 oz.) container frozen non-dairy whipped topping, thawed (3 1/2 cups)

Directions:

1. In large bowl, combine sweetened condensed milk and peanut butter, mix well.
2. Fold in whipped topping.
3. Spoon into crust. Freeze 6 hours.
4. Garnish as desired. Freeze leftovers

Tags: pie recipes, chocolate pie recipe, chocolate peanut butter pie

Ingredients:

• 4 eggs, lightly beaten
• 3/4 c. sugar
• 1/2 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/4 c. butter, melted
• 2 c. milk
• 1 1/2 c. coconut
• 1 tsp. vanilla

Directions:

Combine in order given; mix well. Pour in greased 10 inch pie pan. Bake at 350° for 45 minutes or until brown. Delicious. Makes its own crust.

Tags: pie recipes, coconut cream pie, coconut pie recipe, dessert recipes

Ingredients:

1 baked pastry shell.
5 medium egg yolks, beaten slightly.
5 medium egg whites.
2 cups of water.
1 ½ cups of sugar.
½ cup of cornstarch.
½ cup of sugar.
½ cup of lemon juice.
2 tablespoons of butter.
1 tablespoon of grated lemon peel.
½ teaspoon of cream of tartar.
Pinch of salt.

Instructions:

In a suitably sized saucepan, blend the cornstarch, sugar and salt; then gradually stir in the water.

Cook over medium heat, stirring frequently. Bring to the boil and boil for 60 seconds.

Gently stir half of the mixture into the egg yolks; then stir the yolk mixture into the saucepan.

Cook over a low heat, constantlystirring, for another 2 minutes.

Remove from the heat and add the butter, lemon juice and grated lemon rind.

Allow to cool slightly, then pour into the baked pastry shell.

Heat your oven to 350°F (175°C).

Beat the egg whites and cream of tartar until they turn foamy.

Gradually add half a cup of sugar.

Continue to beat until the meringue forms hard, glossy peaks.

Swirl the meringue onto the pie filling with a starsol spoon.

Bake for 20 minutes.

Tags: lemon meringue pie, pie recipes, lemon pie recipe