"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Single Pie Crust and cream pies Recipe

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This recipe for Single Pie Crust and cream pies, by , is from The Farr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelliann Far
Added: Tuesday, April 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups flour
1/2 tsp. salt
1/2 cup shortening
4-5 T. of ice cold water

Cream Pies:
1 3.5 oz. box Instant pudding mix
1 cup milk
1 1/4 cup whipped cream

Directions:
Directions:
Mix flour and salt in mixing bowl. Cut in shortening with a pastry blender till pieces are the size of small peas. Sprinkle 1 T. of water at a time over the mixture. Gently toss with a fork. Repeat until the mixture is the perfect consistency. Form a ball. Roll out between two sheets of waxed paper to 1/8" thick. Or 1 1/2' to 2" bigger than the inverted pie tin. Loosen both sides of the waxed paper. Transfer over to the pie tin. Roll edges under and make a lip. Make a fluted or ruffled edge. Prick the edges and the bottom with a fork. Bake 15-20 minutes at 425. Keep your eye on it; this seems hot and a long time.

Cream Pie filling:
Pour pudding mix into bowl. Add 1 cup milk. Stir. Wait about 2 minutes. Add 1 1/4 cup whipping cream. Pour into baked and cooled pie shell. Let set up in fridge

 

 

 

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