Friday, November 18, 2011

Pie Crust & Sweet Potato Pie

Pie Crust

2 C. Flour

1 tsp. Salt

3/4 C. Shortening

3/8 C. Chilled Water

*Put flour and salt in a bowl and mix. Cut in shortening. Add chilled water a little at a time. Cut in 1/2 w/knife. Flatten dough out with hands. Roll dough out 1/2” larger than a pie tin.

*Fill with filling

*Roll out 2nd 1/2 of dough same way and put over top of pie. Cut vent holes. Pinch to seal sides

*To prevent edges browning to soon, cover with aluminum foil until last 5 min. of baking time.

*Bake pie @ 425* til lightly brown

*Bake @ 350* for 30-40 minutes. or until knife tests done


Sweet Potato Pie

1 C. Hot mashed Sweet Potato

3 Tbsp. Butter

2 Eggs

1 C. Sugar

1/2 C. Evaporated Milk

Grated Nutmeg to Taste

2 Tbsp. Lemon Extract

*Add butter to potatoes, beat eggs, add sugar and beat again until light.

*Combine sugar and mix w/potatoes, add milk, nutmeg, and lemon extract

*Adjust flavoring. If needed add more lemon.

*Pour into 9” round pie shells.

*Bake according to pie crust directions.

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