Pies and pastries

Blueberry Pie

  • ¾ cup white sugar
  • ¼ cup tapioca
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • 4 cups fresh blueberries
  • 1 recipe pastry for a 9-inch double crust pie
  • 1 Tbsp butter

Preheat oven to 425° F.

Mix sugar, tapioca, salt and cinnamon, and sprinkle over blueberries.

Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into ½ to ¾ inch-wide strips, and make lattice top. Crimp and flute edges.

Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.


Recipe type: 

Buttermilk Pie

  • ½ cup butter
  • 1 ½ cups sugar
  • 3 Tbsp flour
  • 3 eggs, beaten
  • 1 pinch salt
  • 1 tsp vanilla
  • 1 cup buttermilk
  • 1 deep dish pie shell

Preheat oven to 400° F.

Beat the butter and sugar together until light.

Add the eggs and beat; then beat in vanilla.

Sift the dry ingredients together and add to the batter alternating with the buttermilk; beat until smooth.

Pour into a deep dish pie shell and bake at 400° F for 10 minutes, reduce heat to 350° F and bake for 50-60 additional minutes.

Pie should turn a nice golden brown and a knife inserted should come out clean.

Best when it is just still warm (not too hot, or it will be like napalm).


Recipe type: 

Greek Cheese Pie

Serves 6

  • 1 9″ pie shell, baked
  • ¾ lb. feta cheese, crumbled
  • 4 eggs
  • 1 cup cream or half & half
  • ¼ cup grated Parmesan cheese
  • ¾ cup chopped canned tomatoes, drained
  • ½ cup chopped green onions
  • Salt and pepper to taste (may not be necessary)

Beat together the feta cheese, eggs, cream, and Parmesan cheese until well blended. Scatter tomatoes and green onions evenly over baked pie shell. Pour egg mixture over tomatoes and green onions. Put pie on cookie sheet and bake at 350°F for 40–45 minutes, until lightly browned and set.


Recipe type: 

Mud Pie

  • ½ gallon semi-soft ice cream
  • ½ to 1 can Hershey’s fudge topping
  • 1 cup Cool Whip
  • 2 cups finely crushed Oreo cookies with filling
  • ½ cup melted butter

Mix cookie crumbs and butter. Press evenly into bottom of 9 by 13 inch pan. Chill ½ hour. Press ice cream into pan. Next, spread warm fudge on top. Freeze for 1 hour. Add layer of Cool Whip. (May shave chocolate candy bar on top for decoration.) Cover and freeze for 1 hour or until needed. May be made up to a week ahead.

Note: Peanut butter, coffee, mint or butter brickle are tasty choices for the ice cream.


Recipe type: 

Oil Pie Pastry

For 8 or 9″ pie shell

  • 1 ¼ cups sifted flour
  • ½ tsp salt
  • ⅓ cup oil
  • 2-3 Tbsp cold water

For a double crust

  • 2 cups sifted flour
  • 1 tsp salt
  • ½ cup oil
  • ¼ cup cold water

Put flour and salt into bowl. Beat oil and water with fork until slightly thickened. Pour all at once over flour mixture and mix with fork. Flatten dough between 2 sheets of waxed paper. Trim pastry so it hangs evenly at least 1 inch over rim. Flute rim as desired. To bake unfilled, pierce bottom and sides with fork. Bake at 450°F for 10–12 minutes. To bake filled, follow directions for the individual recipe.


Recipe type: 

Peach Crumble

  • ½ cup flour
  • ½ cup rolled oats
  • ½ cup brown sugar
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ½ tsp cinnamon
  • 1/8 tsp cloves
  • ½ cup butter
  • 4 cups peaches, sliced
  • 1 tsp lemon juice
  • 2 Tbsp water

Mix dry ingredients together. Stir in butter until mixture is crumbly. Put peaches in bottom of 8 inch square baking dish. Cover with lemon juice and water. Sprinkle crumb mixture over top and pat down. Bake at 350° F for 45 minutes.


Recipe type: 

Pecan Pie

Serves 8

  • pie crust
  • ⅔ cup sugar
  • ⅓ cup butter, melted
  • 1 cup corn syrup
  • ½ tsp salt
  • 3 eggs
  • 1 cup pecan halves
  • 2 Tbsp bourbon (optional)
  • 6 oz semisweet chocolate chips (1 cup) (optional)

Heat oven to 375°F. Prepare crust.

Beat sugar, butter, corn syrup, bourbon, salt and eggs in bowl until well blended. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate.

Bake 40 to 50 minutes or until center is set.


Recipe type: 

Rhubarb Pie

Serve 8

  • 4 cups rhubarb, diced or sliced 4mm thick
  • ⅓ cup flour
  • 1 ½ cups sugar
  • dash salt
  • 1 Tbsp butter
  • Pie crust (top and bottom)

Prepare pastry and roll out under-crust; fit into 9-inch pie pan. Combine flour sugar, salt with unpeeled rhubarb and place in crust. Dot with butter. Cover with top crust which has been pricked. Bake at 425°F for about 40 minutes.

Per serving: 390 calories, 14g fat, 4g protein, 64g carbohydrate, 2g fiber, 300mg sodium


Recipe type: 

Scottish Meat Pies

  • 2 pounds beef, in ½-inch cubes
  • 3 carrots, in ¼-inch dice
  • 4 potatoes, in ¼-inch dice
  • 1 leek, chopped
  • 1 clove garlic, minced
  • Beef broth, optional
  • Worcestershire sauce, salt and pepper to taste
  • Pastry
  • 3 cups flour
  • 1 ½ cup vegetable shortening
  • 1 beaten egg
  • 5 Tbsp cold water
  • 2 tsp vinegar

Marinate the meat for several hours in the Worcestershire sauce. Brown with the garlic and a bit of butter. Add beef broth or water just to cover, and simmer until cooked through. Add vegetables and simmer until heated through but not soft. Remove from heat and cool.

Cut the shortening into the flour, then add the liquid ingredients for the pastry. Stir until it pulls together, then form a ball and let rest, covered, in the refrigerator about 20 minutes. Divide pastry into 10 pieces. Roll each into a circle. Place crust on baking sheet and spoon about ½ cup of meat and vegetables into the middle. Fold the crust over to form a half-circle and crimp to seal. Cut a small vent in the top. Bake in a 400° F oven until pastry is golden, about 30 to 40 minutes. Serve hot with brown gravy.

Meat pies can be frozen before baking. To heat frozen pies, place on baking sheet and bake until pastry is golden, about 40 to 50 minutes. Serve with brown gravy.


Recipe type: 

Tomato-Cheese Pie

  • 1 cup grated cheddar cheese (4 oz)
  • 1 cup grated mozzarella cheese (4 oz)
  • 1 cup ricotta cheese
  • ¼ lb mushrooms, sliced and sauteéd
  • 2 Tbsp chopped green onions
  • 1 can salmon, drained and flaked
  • 3-4 medium tomatoes, sliced in thin wedges
  • 1 tsp basil, crumbled
  • 1 tsp oregano, crumbled
  • ¼ cup chopped green onions
  • salt and pepper
  • 1 pie shell, baked

Preheat oven to 325° F. Combine cheddar, mozzarella, ricotta, chopped onions, mushrooms and salmon. Spoon into baked pie shell. Arrange tomato slices on top over filling Sprinkle with herbs, chopped green onions, salt and pepper. Bake for 20 minutes.

Cool 15 minutes before cutting.


Recipe type: 


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