125 perfect pie pie Recipes

very cold unsalted butter, all-purpose flour, kosher salt, sugar, very cold vegetable shortening, ice water

graham cracker crumbs, granulated sugar, butter, melted, cream cheese, sweetened condensed milk, egg yolks, lime juice (i prefer nellie & joe s famous key west that you find bottled in many supermarkets, but h), sour cream, powdered sugar, lime zest

graham cracker crumbs, butter or 1/2 cup margarine, softened to room temperature, sugar, cornstarch, sugar, salt, cold water, egg yolks, lightly beaten, lemon juice, butter or 2 tbsp margarine, egg whites, at room temperature, cream of tartar, salt, sugar, vanilla

flour (gold medal or robin hood), salt, egg, cold water, white vinegar

all-purpose flour, salt, vegetable oil or 3/4 cup canola oil, cold water

bleached all-purpose flour, unsalted butter, cold; 5 tbsp cut into 1/4-inch dice , the rest left whole, plain whole yogurt (not greek-style), cold, salt

original recipe, boil a tender , nice piece of beef -- any piece that is clear from sinew and gristle; boil it till it is perfectly tender. when it is cold, chop it very fine, and be very careful to get out every particle of bone and gristle. the suet is sweeter and better to boil half an hour or more in the liquor the beef has been boiled in; but few people do this. pare, core, and chop the apples fine. if you use raisins, stone them. if you use currants, wash and dry them at the fire. two lb of beef, after it is chopped; three quarters of a lb of suet; 1 lb and a quarter of sugar; three lb of apples; two lb of currants, or raisins. put in a gill of brandy; lemon-brandy is better, if you have any prepared. make it quite moist with new cider. i should not think a quart would be too much; the more moist the better, if it does not spill out into the oven. a very little pepper. if you use corn meat, or tongue, for pies, it should be well soaked, and boiled very tender. if you use fresh beef, salt is necessary in the seasoning. 1 oz of cinnamon, 1 oz of cloves. two nutmegs add to the pleasantness of the flavor; and a bit of sweet butter put upon the top of each pie, makes them rich; but these are not necessary. baked three quarters of an hour. if your apples are rather sweet, grate in a whole lemon., modern adaptation, beef round or leftover roast, suet, apples, raisins or currants, white sugar, brown sugar, pepper, salt, cinnamon, nutmeg, brandy, cider or apple juice, double recipe for pie crust, butter (optional)

all-purpose flour, sugar, salt, vegetable shortening ( i use crisco ), ice cold water, vinegar, egg

blackberries (fresh are best, but frozen are okay), white flour, white sugar, milk, white sugar

all-purpose flour, salt, lard (454 g) or 2 1/3 cups shortening (454 g), egg, white vinegar, ice water

cake flour, plain flour, salt, sugar, shortening, egg plus enough milk to make 1/2 cup

all-purpose flour, salt, sugar, cold unsalted butter , cut into pieces, ice water (strain out the ice just before using), red wine vinegar

mile high lemon meringue secrets, lemon meringue pie may be an american classic , but it can be tricky to prepare. there s the crust with all its issues, then the tart filling and the meringue itself, which is all too prone to weeping. and that topping is never, ever as tall and fluffy as we would like. we wanted to figure out how to make a perfect lemon meringue pie with a sky-high topping. here s what we discovered, make the meringue with a hot sugar syrup (what the professionals call italian-style meringue). this ensures that the meringue is cooked through and stable enough to be piled high on top of the filling. the addition of a little cream of tartar to the egg whites while mixing also helps to stabilize the meringue.flavor the filling with both lemon zest and lemon juice for the brightest citrus flavor. remember to strain the filling to remove the zest, which would mar the otherwise silky smooth filling.use a rubber spatula to spread the meringue over the filled pie, making sure to stick the meringue to the edge of the pie crust to prevent the topping from shrinking. once all the meringue is on the pie, use the spatula to make the spikes and peaks of meringue., all-purpose flour , for dusting, brisee (pie dough) for 1 single 9 inch pie crust, egg, heavy cream, cornstarch, cake flour, salt, sugar, egg yolks, lightly beaten, fresh lemon juice, lemon rind, unsalted butter, cut into small pieces, egg whites, sugar, salt

flour, sugar, salt, milk, oil, fresh berries, cornstarch, sugar, cinnamon, nutmeg, lemon juice, butter

all-purpose flour, salt, lard, vinegar, egg, lightly beaten, cold water

all-purpose flour, vegetable shortening (or a combination of shortening and unsalted butter), salt, egg, cider vinegar, cold water

martha white all-purpose flour, salt, shortening, cold water