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| Diner pies are the best! |
Yea! They’re here— Oregon grown and fresh-picked blueberries, rhubarb and strawberries are ready to be eaten out of hand or in favorite recipes. Pie bakers are dusting off rolling pins and warming up ovens. In our garden rhubarb is almost finished but we’re picking strawberries and looking forward to blueberries.
The best pies begin with a homemade crust. If you’re one of those people balk who at the idea of making pie crust from scratch, never fear. You, too, can make a delicious pie crust in your kitchen. You just have to find a recipe that suits you. Store bought crust is okay but it won’t win you raves like homemade.
I learned to make pie crust 40 years ago from my friend Linda. She was the original pie maker at our Kaiser’s Country Diner restaurant. Eventually she turned the job over to me and I’ve used her recipe ever since. It’s simplicity itself. Well, most of the time. All pastry is tricky some of the time.
My pie dough is made in a mixer (no tedious cutting in of shortening) and the biggest problem is measuring the liquid. If it’s humid you use less ice water. If the air is dry you use more. Just remember…add one extra tablespoon at a time and don’t over handle the dough. You’ll know when the consistency is right.
I have made literally thousands of pie crusts using this recipe. To cut down on daily dough making, I used to quadruple the recipe and stacked individual pie shells in the freezer. They were perfect when I needed a single shell pie at the last minute.
So today’s column recipes are two-fold. First, in honor of my dear, departed friend Linda whose pie crust recipe I’ll share. And second, in gratitude to the thousands of customers who ate our pies. Fresh fruit pies, chocolate, custard, cream, any form of coconut and special requests, flew out of the cases every day. Yours will too. Enjoy!
LINDA’S PIE CRUST
This recipe makes 4-6 individual crusts depending on pan, patience, persistence and the weather!
1-1/3 cup Crisco (I use butter flavor)
2 cups flour
2 teaspoons salt
2 additional cups flour
1/2 cup ice water
Cream Crisco in large mixing bowl until soft. Add first 2 cups flour and salt and cream to paste. Add all at once the remaining 2 cups flour and ice water. Mix just until blended. Add more water as needed.
Gather dough together so it cleans the bowl. Divide dough into portions needed for recipe. Roll out or wrap in plastic wrap and keep in refrigerator until needed. Frozen, rolled dough can be kept covered in freezer up to a month.
STRAWBERRY RHUBARB PIE
1 cup sugar
2 tablespoons flour (or quick tapioca)
1/4 teaspoon cinnamon
1/4 cup orange juice
1 cup strawberries, sliced
3 cups rhubarb, sliced
1-1/2 tablespoons butter
1 prepared recipe for 2-crust pie dough
Line 9” pie pan with crust; set aside top crust.
Preheat oven to 400° F.
Combine sugar, flour, cinnamon, orange juice, strawberries and rhubarb in a deep bowl. Place in prepared uncooked pie shell. Dot fruit with butter. Arrange top crust. Slit in several places and bake 40-50 minutes. Serve warm or room temperature with vanilla ice cream. Serves 6.
COCONUT CREAM ANGEL PIE
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
3 egg yolks, lightly beaten
1/2 cup flaked coconut
1 tablespoon butter
1-1/2 teaspoon vanilla
1 BAKED 9” pastry shell
MERINGUE
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla
6 tablespoons sugar
1/4 cup flaked coconut
In a small heavy saucepan, combine sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir until thickened and bubbly. Reduce heat to low, cook and stir for 2 minutes longer.
Remove from heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil, cook and stir 2 minutes longer. Remove from heat; stir in the coconut, butter and vanilla. Pour into prepared shell.
In a small bowl, beat the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread meringue over hot filling, sealing edges to crust. Sprinkle with coconut.
Bake at 350° F. 20 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate 1-2 hours before serving. Serves 8
OPEN-FACED BLUEBERRY PIE
1 9” Pie shell baked and cooled
4 cups blueberries, washed and drained well
1 cup sugar
3 tablespoons sugar
3 tablespoons cornstarch
1/4 cup water
1/4 teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoon butter
Fill pie shell with 2 cups berries. In a saucepan over medium heat, combine remaining 2 cups berries with next 6 ingredients. Bring to a boil over medium heat and cook, stirring constantly, until mixture thickens slightly and turns clear, 5- 6 minutes. Remove from heat and stir in butter. Cool about 10 minutes, then pour mixture over berries in shell. Serve warm or chilled with vanilla ice cream.
FRENCH SILK CHOCOLATE PIE
2 ounces unsweetened chocolate
1/2 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
2 eggs
Whipped cream
1 baked and cooled 8” pie shell
Melt chocolate. Cream butter and sugar well in small bowl. Blend in chocolate and vanilla, beating well. Add eggs, one at a time, beating 5 minutes after each egg is added. Turn into cooled shell; chill 2 hours. Garnish with whipped cream. Serves 6-
Keep it simple and keep it seasonal!
Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes
that are delicious, family oriented and easy to prepare.
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