1.  Line a deep, perforated pie pan with pie crust dough. Brush over with white of egg slightly beaten.

2.  Fill with:

• 3 cups blueberries mixed with 1 cup sugar

• 2 tablespoons flour

• 1 tablespoon butter – cut in bits

• 1/8 teaspoon salt

• 1 tablespoon lemon juice

3.  Wet edges, cover with crust, flute the rim and bake 35 minutes at 400 degrees at first to set the crust, then reduce the heat and finish baking.

This pie is the real thing!  Old fashioned lemon meringue pie – homemade from scratch!  If you master this, you’ll get a new respect as a cook. Read more »

Line a deep, perforated pie pan with pie dough.

For filling, beat:
three eggs slightly add 1/4 cup sugar
1/8 teaspoon salt
1/8 teaspoon nutmeg

Pour over slowly 2 cups scalded milk, stirring constantly.

Bake in a hot oven (400 degrees) at first to set the crust or rim, then reduce the heat afterwards, as this is a combination of eggs and milk, it should be finished in a slow oven (300 degrees).

1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup shortening
Ice water

Mix and sift the flour, salt, and baking powder. Rub in shortening (reserving 1 1/2 tablespoons) with fingertips. Add just enough water to form a soft dough, mixing it in with a knife.

Turn on a floured board and roll out in a thin sheet, spread lightly with remaining shortening. Roll like a jelly roll and cut into 2 pieces, having one piece a little larger than the other. Chill.

Stand rolls on end. Press down with the hand and roll in a circular piece to fit pie pan. The larger piece is for the top crust.

This recipe makes pastry for one medium-sized pie with two crusts. If desired, omit the baking powder.

Plain pie pastry
(your favorite recipe)
2 1/2 cups mashed pumpkin
2 cups brown sugar
4 beaten eggs
1 cup milk
2 tablespoons melted butter
1 tablespoon molasses
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt

Line 6 tart tins with plain pastry.  Mix other ingredients well.  Pile in tart shells.  Bake in moderately hot oven (375 degrees) for 40 minutes.  Serve hot or cold.  If cold, top with whipped cream.

1 tablespoon gelatin

1/4 cup water

1/2 cup milk

1 cup sugar

1 1/4 cups mashed pumpkin

3 egg yolks, slightly beaten

1/2 teaspoon each salt, nutmeg, cinnamon, and ginger

3 egg whites

Baked plain pastry shell

Dissolve the gelatin in water 5 minutes.  Combine milk, 1/2 cup sugar, pumpkin, yolks, and spices.  Cook over boiling water (in double boiler) until thick.  Remove from stove and add gelatin.  When this begins to set up, add beaten egg whites to which 1/2 cup sugar has been added.  Pour into baked pie shell and refrigerate.

Read more »

Read more »

1 1/2 cups pastry flour

2/3 cup vegetable shortening

2/3 teaspoon salt

About 1/3 cup ice cold water

Sift flour and salt together, and rub in shortening with tips of fingers.  When mixture looks like coarse bread crumbs, moisten, using only just enough water to wet flour – not enough to make it at all sticky.  Turn onto a floured board, roll out once and use for any rich pie.