Pie Recipes #229 - Grandma's Oil Pastry Recipe - No Shortening Needed - Easier than Regular Pie Dough

Pie Recipe #229
Old Fashioned Oil Pastry Recipe (No Shortening or Lard - Healthier and Easier!)

1/2 cup oil
1/4 cup milk
Stir in 2 cups flour and 1 tsp salt.
Roll out and you have it!

:) Couldn't get much easier could it?

Pie Recipes #219 - 1920's Sugar Pie Recipe

1920's Sugar Pie Recipe
Submitted by Jeannie V.

This is an old recipe from the 20's.

1 9-inch unbaked pie shell
Combine and mix well
3 eggs, beaten
1 1/2 cups sugar
1/2 cup butter
1 1/2 cups light cream (half-n-half)
1 teaspoon lemon extract
Pour into pie shell and bake at 375 F. until golden brown.
(Test as for custard or pumpkin pie, inserting knife in
center and if it comes out clean, it is done)

(I test by shaking pie slightly and if the center does not
move, it is done)

Pie Recipes #218 - Triple Layer Mud Pie Recipe

Triple Layer Mud Pie
Submitted by Jeannie V.

• 2 (1-oz.) squares semi-sweet baking chocolate
• 1/4 c. sweetened condensed milk
• 1 (9-in.) premade chocolate-cookie-crumb pie crust
• 2 c. cold milk
• 2 (4-serving size) pkg. chocolate instant pudding mix
• 1 (8 oz.) tub frozen whipped topping , thawed, divided
Melt baking chocolate in small saucepan; remove from
heat. Add condensed milk and stir until smooth. Pour
mixture into the crust and refrigerate for 10 minutes.
Pour milk into large bowl. Add pudding mixes and beat
with a wire whisk until smooth (mixture will be
thick). Spread 1 1/2 cups of pudding in crust.
Immediately stir half of the whipped topping into
remaining pudding. Spread over crust. Top with
remaining whipped topping. Refrigerate 3 hours.

Pie Baking Tips - How to Get Crusts to Seal Together Properly

Here's a handy pie baking tip to make sure your pie crusts seal together, so that all the delicious filling doesn't bubble out during baking:


When making a two-crust pie, I brush a little water around the edge of my bottom crust before putting on the top crust. This creates a good seal once the two are crimped together--I never have any filling bubbling out between the crusts, ruining my pie's appearance.

Original tip by: Vistola
Submitted to the Pie Recipes blog by: Jeannie

Pie Recipes #217 - Hershey Bar Chocolate Cream Pie

Hershey Bar Chocolate Cream Pie
~Submitted by Paula, who wrote these comments:
"This is one of those super fast and easy "don't have time for whipping up dessert" pies. "

2 boxes jell-o instant chocolate pudding
1 cup cold milk
1 large container (16 oz) vanilla cool whip (save out about 1/2 cup)
1 large Hershey's chocolate bar
1 graham cracker crust (plain or chocolate, your choice)

Mix both boxes of pudding mix with the milk. Fold in the cool whip. Spread into crust. Top with dollops of cool whip around edge and chocolate shavings in center. Best if chilled for about 1 hour, but can be eaten right away.

Looks fantastic and is sooooo good.