Pie Recipes & Pastry Recipes

Nothing impresses people quite like a beautiful and delicious pie. In this section, you’ll find many pie recipes as well as pie crust recipes. There’s pumpkin pie, sweet potato pie, chess pie, chocolate pie, impossible pie, and more recipes…. possibly pies you hadn’ t even heard of!

Best Cream Puffs Recipe of All Time

This Recipe Will Never Let You Down

by Joi

Cream Puffs

The following Cream Puffs Recipe is a family tradition. I’ve made these DELICIOUS cream puffs for  Thanksgiving breakfast for as long as I can remember.  Needless to say, they’re just as delicious and will disappear just as quickly on Christmas or any other day.  I got the recipe years and year and years ago from an issue of Taste of Home.  I have no unearthly idea which issue it was in because I’ve always cut my favorite recipes out and saved them in one of my “Favorite Recipes” scrapbooks.

I can tell you this, though: This is a recipe I wouldn’t take anything for. These cream puffs are spectacular and the recipe refuses to fail. Ever.

Cream Puffs Recipe

1 cup water
1/2 cup butter (no substitutes)
1 cup all-purpose flour
1/4 teaspoon salt
4 eggs
2 tablespoons milk
1 egg yolk, lightly beaten
2 cups whipping cream
1/4 cup confectioner’s sugar
1/2 teaspoon vanilla extract
Additional confectioner’s sugar

In a saucepan, over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth. Drop by 1/4 cupfuls 3 inches apart onto greased baking sheets. Combine milk and egg yolk; brush over puffs.

Bake at 400 degrees for 35 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in each for steam to escape; cool.

In a mixing bowl, whip cream until soft peaks form. Gradually add sugar and vanilla, beating until almost stiff.

Split puffs; remove soft dough. Add filling; replace tops. Dust with confectioner’s sugar. Refrigerate until serving.

Yield: 10 servings

You may want to double the recipe for the filling….

Icing for Cream Puffs

The “filling” recipe for these cream puffs is one of my favorite  homemade whipped topping recipes! This is unbelievably Heavenly in coffee and hot chocolate as well as on pumpkin pie, sweet potato pie, apple pie, your finger…

Turtle Cheesecake Tartlets

From Pillsbury Christmas 2011

by Joi

Pillsbury Christmas 2011

Here’s a fast and easy Christmas/Holiday (or anytime!) dessert recipe that’s simple to whip up, but looks and tastes like you labored for days. This is from a wonderful cookbook, Pillsbury Christmas 2011. I collect Christmas cookbooks (as well as ALL cookbooks!) and this is my newest addition.

Funny thing about great Christmas and holiday cookbooks, they can be used all-year long. Mine are never stored away – I honestly use them throughout the year.

This particular Christmas cookbook is one of the best. The recipe below is just one of the countless outstanding recipes inside.

Turtle Cheesecake Tartlets

Servings: 24 Tartlets

1 box Pillsbury Refrigerated Pie Crusts, softened as directed on box
1/2 cup milk chocolate chips
4 oz. cream cheese, softened
1/4 cup packed brown sugar
2 tablespoons caramel topping
1 egg
1/2 teaspoon vegetable oil
2 Tablespoons finely chopped pecans

  1. Heat oven to 450 degrees. Remove1 crust from pouch; unroll on work surface.  Roll lightly with rolling pin. Cut 12 rounds from crust with 2-1/2 to 2-3/4 inch cookie cutter.  Press rounds in bottom and up sides of 12 mini muffin cups, with edges extending above cups about 1/8 inch.  Repeat with remaining pie crust. Place about 5 of the chocolate chips in each crust.  Bake 6 minutes. Leave crusts in pan.  Reduce oven temperature to 375 degrees.
  2. Meanwhile, in medium bowl, beat cream cheese, brown sugar, caramel topping, and egg with electric mixer on medium speed until creamy.  Spoon evenly over chocolate chips, about 1-1/2 teaspoons for each tartlet.
  3. Bake at 375 degrees for 10 to 12 minutes or until cheesecake is set.  Cool in pan on cooling rack 10 minutes; remove from pan.
  4. In a small custard cup or other small microwavable bowl, place remaining chocolate chips and the oil.  Microwave uncovered on High 30 seconds; stir. Microwave about 30 seconds longer or until melted; stir. Drizzle over each cheesecake; immediately sprinkle with pecans.  Refrigerate at least 2 hours before serving.  Cover and refrigerate any remaining tartlets.

Take a closer look at Pillsbury Christmas 2011 by clicking the link. This one’s outstanding.

Adorable Sweet Potato Pie Art Print

How Good Does She Make it Look?!?!

by Joi

Sweet Potato Pie

Sweet Potato Pie
Buy This Allposters.com
The lady in the art print above is a girl after my own heart. The look of ecstasy on her face reminds me of myself when I’m that close to a great pie. Click through for a closer look at the art print and check out the pie recipes on the food blog!

Sweet Corn Pie Recipe

Or Pastel de Choclo

by Joi

Sweet Corn Pie Recipe

Pastel de Choclo (Sweet Corn Pie)

by Pilar Rodriguez
Serves 6 to 8
Filling:
1 whole skinless chicken (3 lbs.) boiled and shredded
1 ½ lbs. ground beef
3 cups chopped onions
3 tablespoons olive oil
2 to 3 cloves of garlic, crushed
1 teaspoon dry oregano
1 pinch cumin
2 teaspoons salt
2 teaspoons sweet paprika
½ cup raisins
10 black olives, pitted
3 hard boiled eggs cut in wedges (4 to 6 pieces)
Black pepper to taste, freshly ground
Sweet corn topping:
12 cups fresh or frozen sweetcorn
1 cup cream
1 egg, beaten
1 teaspoon salt or to taste
1 pinch fresh ground pepper
2 tablespoons melted butter
5 leaves of fresh basil cut in julienne
8 teaspoons sugar (optional)
FILLING: Heat the oil in a large saucepan over medium-high heat. Sauté the onions and the crushed garlic with the oregano, pinch of cumin and salt until the onions are cooked. Add the meat in one layer, and cook until golden. Then, using a spatula, turn the meat and sauté the other side. Once the meat is cooked, add the sweet paprika and mix well. (If you stir the mixture from the beginning, the result will be too watery). Prepare this filling the day before and once cool, refrigerate until needed.
SWEETCORN TOPPING: Using a food processor or blender, gradually grind the corn, adding the cream as you go, until a smooth, uniform purée is achieved. Put the mixture in a large saucepan and cook over a low heat, stirring constantly. When it thickens, withdraw from the heat, add the beaten egg and melted butter and mix well. Add the basil, season with salt and pepper and reserve.
ASSEMBLY AND BAKING: Preheat oven to 375ºF.
Grease a baking dish or 8 individual ramekins. Fill the baking dish or each ramekin to 1/3 with the filling. Add a layer of the shredded chicken and then arrange the raisins, olives and egg wedges evenly on top.  Finally, cover with the corn mixture.  For an authentic finish, sprinkle sugar on top. Bake for approximately 35 minutes, or until golden brown.
Serve immediately.
Known as the signature grape of Chile, Carmenere has had a fascinating history in this viticulturally diverse country. Planted in the mid-19th century and originally believed to be a late-ripening Merlot, the grape was correctly identified as Carmenere in the early 1990s on one of Chile’s oldest estates. Now, Chile is one of the very few places where Carmenere prospers, and through innovation in plantings and experimentation with different terroirs, the quality of the resulting wine is inspiring.

Pig Poke Buttermilk Pie

A Southern Recipe That'll Have You Licking Your Fingers

by Joi

Sunset to Sunrise in Kentucky

I recently checked the book above (Sunrise To Sunset In Kentucky) out from our local library here in Owensboro, Kentucky. I’ve been wearing out the recipes! They’ve each been outstanding, and a pie recipe recently left all of us licking our fingers. And plates…

The following recipe is for Pig Poke Buttermilk Pie from Coffee Tree Cabin Bed & Breakfast in beautiful and historic Bardstown, Kentucky.  I doubled the recipe because with a name like that I knew it’d be outstanding.

Pig Poke Buttermilk Pie Recipe

4 eggs
2 cups sugar
1/2 tsp salt
1 stick margarine, melted
1 tsp vanilla
1 cup buttermilk
2 pie pastry shells

Beat eggs. Add sugar and beat well. Add salt, melted margarine, and vanilla and mix well.  Slowly add buttermilk.

Pour mixture into 2 unbaked pastry shells and bake at 300 degrees for 30 – 40 minutes, until light brown and pies are set.

Serve with Cool Whip.

Delicious!

Recipe Credit: Sunrise To Sunset In Kentucky This is a WONDERFUL little cookbook. If you live in Kentucky, try to find it in your local library. If not, order a copy from Amazon.

Blueberry Delight Recipe

Blueberry Pie Filling + Philadelphia Cream Cheese = Heaven on a Plate

by Joi

A Close View of Fresh-Picked Blueberries
A Close View of Fresh-Picked Blueberries
Buy This Allposters.com

Blueberries. I’ve got it BAD for these tart, delicious, crazy healthy little blue guys. That’s why they’re almost always in my grocery cart and figure so prominently in the header above, with other obsessions including chocolate, coffee, avocados, and asparagus… if my picture of cream cheese had cooperated better, it would have been there. Poor baby. Camera shy.

The recipe below calls for Blueberry Pie Filling, which is something else I love to keep on hand. It’s outstanding as a topping for cheesecake, ice cream, chess pie, my fingers…

PIE CRUST
1 stick butter – softened, then creamed
1/2 cup brown sugar
1 cup flour
1-1/2 cups chopped walnuts

FILLING
1 8 oz block Philadelphia Cream Cheese
1-1/2 cup powdered sugar
1 large container whipped topping
1 small container whipped topping
1 can blueberry pie filling

Mix crust ingredients and press into pan. Bake at 300 degrees for 10 minutes. Cool crust completely.

For the filling:
1st layer – Mix cream cheese, powdered sugar, and 3/4 of the large container of whipped topping. Spread over the crust.
2nd layer – Pour the blueberry pie filling over the cream cheese mixture.
3rd layer – Add the remaining whipped topping – the small container and what’s left of the large one.

Heavenly!

Easy Homemade Whipped Cream

For Your Thanksgiving Pies

by Joi

The recipe below is actually a whipped cream that I use to fill big, beautiful Pastry Puffs I traditionally make every Thanksgiving morning.  I make up an extra batch of this sweet cream because it’s perfect on Sweet Potato pie, Pumpkin pie, Chess pie AND is absolutely Heavenly in coffee.

If you aren’t 100 percent happy with the way your pie(s) turn out – pies can be fickle after all – this cream is a cure all.  It redeems the pie of its every sin.

Trust Joi on this one – you’ll want to try this whipped cream today.

Easy Sweet Whipped Cream

2 cups whipping cream (in your dairy section – it hangs out with the half and half and coffee creamers)

1/4 cup powdered sugar

1/2 teaspoon vanilla

Whip the whipping cream until soft peaks form.  Gradually add the powdered sugar and vanilla and beat until stiff.  Refrigerate until ready to use.

Enjoy and don’t worry about the calories until tomorrow.  Your treadmill will be waiting patiently for you.

Best Ever Blueberry Pie Recipe from Land O Lakes

by Joi

Best Ever Blueberry Pie Recipe

CRUST INGREDIENTS
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup cold LAND O LAKES® Butter, cut into chunks
4 to 5 tablespoons cold water

FILLING INGREDIENTS
1/2 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
6 cups fresh blueberries

Heat oven to 400°F. Combine 2 cups flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.

Divide dough in half. Shape each half into ball; flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan.

Combine sugar, 2 tablespoons flour, nutmeg and cinnamon in large bowl; mix well. Gently stir in blueberries. Spoon blueberry mixture into prepared pie crust.

Roll out refrigerated ball of dough on lightly floured surface into 12-inch circle. Place dough over filling. Seal, trim and crimp or flute edge. Cut 8 to 10 slits in crust. Cover edge of crust with 2-inch strip of aluminum foil.

Bake 35 minutes; remove foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust.

Cool pie 30 minutes; serve warm. Store refrigerated.

Recipe Tip
If fresh blueberries are unavailable, substitute frozen blueberries and increase baking time by 15 minutes.

Click here to view a video demonstration of how-to-make this recipe.

Land O Lake Cookbooks

Crisco Apple Pie Recipe

by Joi

Apple Pie

Apple Pie Art Print

Buy at AllPosters.com

CRISCO APPLE PIE RECIPE

Crisco Pastry for 2-Crust Pie (or 2 store bought crusts)
6 large cooking apples
3/4 cup sugar
2 TBS flour
1 tsp cinnamon
1 TBS butter

Line a 9 inch pie dish with pastry Pare, core, and slice apples. Place the apples in the pastry-lined pie dish.

Combine sugar, flour, and cinnamon – sprinkle over the apples. Dot with butter (very, very important!). Place top crust over apples and gently cut slits in the top crust for the steam to escape. Seal the edges carefully, trying to keep a neat pattern of uniform “pinches.”

Bake at 400 degrees for 30 to 40 minutes or until crust is golden brown.

APPLE PIE RECIPE VARIATIONS:
Dutch Apple Pie
Add 1/2 tsp nutmeg to sugar mixture in the apple pie recipe above. Combine with apples and 1/2 cup whipping cream. Proceed as directed above, but rather than just topping the apple mixture with the other crust – cut the crust into strips and create a lattice top for the pie. When using a lattice top crust, be very careful not to overcook the pie. A dark brown lattice crust is nothing short of a pie-tastrophe.

Cheese Apple Pie
Substitute 1/2 cup shredded cheddar cheese for the cinnamon. Proceed as you would for the basic pie recipe.

TIPS:

  • Use a Pie Crust Shield to keep the edges of your crust from becoming darker than the rest of your crust. Personally, I don’t like the crumbled aluminum foil technique – too cumbersome – but if it works for you, go for it. Just protect those edges!
  • Whatever you do, if at all possible, serve your apple pie with great vanilla ice cream or frozen yogurt.
  • For the absolute best pie crust – as in the kind that refuses to fail, you’ll need to know only one recipe: Classic Crisco Pie Crust

Magic Dough 18x24.5-in. Pastry Mat

If you bake a lot of pies, you’ll love the Magic Dough 18×24.5-in. Pastry Mat, pictured above. This dough mat has lots of features! It’s thin, flexible, lightweight and has an exclusive anti-slip backing so it stays in place on your countertop. It has a nonstick surface, so it easily releases dough (no flour needed) and anti-bacterial construction. Measurement equivalents are printed right on the mat. When your work is done, simply roll it up, slip it back into its storage tube (included) and put it away.

Now tell me that’s not too cool for school.

The recipes used in this post are a few of my favorite “golden oldies.” They’re from a wonderful little cookbook in my cookbook collection from 1973: “Crisco’s Favorite Family Foods Cookbook.” It’s been in our family forever. My grandmother gave it to my mom, then she passed it along to me. I absolutely cherish the heirloom cookbooks and recipes in my collection. If you have any floating around your family, take it from me – you’ll want to hang onto and protect them.

They’ll mean more to you as the years go by.  As a bonus, a lot of classic recipes simply can’t be beat!

Butterscotch Pie Recipe

by Joi

PIE FILLING:
1-1/2 cups brown sugar
3 eggs
4 TBS cornstarch
2 cups milk
2 TBS margarine
1 tsp vanilla

MERINGUE:
3 egg whites
7 TBS sugar
3 TBS marshmallow creme

Mix brown sugar, cornstarch, egg yolks (save the whites for the meringue) and milk.  Cook on medium heat until thick, add vanilla and margarine. Pour into a baked pie shell.

Meringue: Beat egg whites, then add sugar and the marshmallow creme.

Cover the pie with the meringue and bake in oven at 375 degrees until browned.

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