From the kitchen of Chez Monet

Homemade Pie Crust

Ingredients

  • 5 pounds of flour
  • 4 pounds of shortening
  • 1/2 cup of sugar
  • 2 tablespoons of salt
  • 4 cups of cold water

Instructions

  1. In a mixer bowl, combine flour, sugar, and salt until well blended evenly. 
  2. Add shortening all at once and beat until well blended. 
  3. Add water all at once. Beat only until blended. (Overmixing will cause the crust to be tough.)
  4. Refrigerate at least one to two hours before rolling out. Best if done 24 hours prior to baking. 
  5. Rolling out: For one pie crust, use approximately one cup of pie dough. Form in the shape of a ball and flatten into a one-inch thick patty. Place a clean cloth on counter. Sprinkle light coating of flour over cloth. Place dough patty on floured cloth. Sprinkle dough lightly with flour and roll out to desired diameter and thickness (about 1/8 inch). Roll dough up to transfer to pie pan. Unroll in pie pan. 

Storage: Pie dough will keep in the refrigerator up to 1 week. 


Pumpkin Pie

From the kitchen of Chez Monet (and the back of the Libby’s 100% Pure Pumpkin can)

Ingredients 

  • 3/4 cup of granulated sugar
  • 1 teaspoon of ground cinnamon
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of ground cloves
  • 2 large eggs
  • One 15-ounce can of Libby’s 100% Pure Pumpkin
  • One 12-ounce can of evaporated milk
  • Whipped cream (optional)
  • 1 pie crust

Instructions

  1. Preheat your oven to 425 degrees. 
  2. In a small bowl, mix your sugar, cinnamon, salt, ginger, and cloves. Beat your eggs in a small bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. 
  3. Pour into pie shell. 
  4. Bake in the oven for 15 minutes. Reduce temperature to 350 degrees and bake for 40 to 50 more minutes (or until knife inserted near center comes out clean). Cool on a wire rack for 2 hours. Serve immediately or refrigerate. 

Pecan Pie

Ingredients 

  • 4 eggs, beaten
  • 1 cup of sugar
  • 1 1/4 cup of dark corn syrup
  • 2 teaspoon of vanilla
  • 1/4 teaspoon of salt
  • 1/2 cup of melted butter
  • 1 1/4 cup of pecans
  • 1 pie crust

Instructions

  1. Preheat your oven to 350 degrees. 
  2. Mix ingredients together and pour into pie shell. 
  3. Bake for 50 minutes.

Apple Pie

Ingredients 

  • 2 to 3 pounds of Jonathan apples (peeled)
  • 1 cup of sugar
  • 1 tablespoon of flour
  • 1 teaspoon of cinnamon
  • 4 teaspoon of butter
  • 2 pie crusts

Instructions

  1. Preheat your oven to 350 degrees. 
  2. Mix ingredients together and place one crust in the bottom of the pan. 
  3. Pour mixture into pie shell and cover with the other crust. 
  4. Bake for 50 to 70 minutes.

Cherry Pie

Ingredients

  • Duncan Hines Wilderness Cherry Pie Filling
  • 2 pie crusts

Instructions

  1. Preheat your oven to 350 degrees. 
  2. Mix ingredients together and pour into pie shell. 
  3. Bake for 50 to 70 minutes, until the crust is golden brown.