Pie Crust Blue Ribbon Recipes

BLUE RIBBON RASPBERRY PIE

Steps:

• 1. Preheat oven to 400° degrees.
• 2. Place 1 pie shell in the bottom of a 9 inch pie plate ( I used glass )
• 3. In a large bowl, add the crushed raspberries, sugar, lemon juice, lemon zest and cornstarch and set aside for about 15 minutes.
• 4. Place this mixture in the pie shell, and top with the 2nd pie crust.
• 5. Place the pie on a cookie sheet, and make "slits" in the top crust to prevent the pie shell from cracking.
• 6. Bake for about an hour and 45 minutes till the top pie shell is brown, and the pie filling is bubbling from the slits in the pie crust.
• 7. Cool for at least 2 hours so it can set up. It's easier to serve if it's completely cooled. Enjoy

BLUE-RIBBON APPLE PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim., In a small bowl, mix walnut layer ingredients until blended. Spread onto bottom of crust. Refrigerate while preparing filling., For filling, in a large bowl, toss apples with lemon juice and vanilla. In a small bowl, mix sugar, flour, cinnamon, nutmeg and salt; add to apple mixture and toss to coat., Pour filling over walnut layer; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Brush top with milk; sprinkle with sugar. Cut slits in crust., Place pie on a baking sheet. Bake 55-65 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 10 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

BLUE RIBBON APPLE CRUMB PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 1/2 cups flour, vegetable oil, milk, 2 teaspoons sugar, and salt in a bowl until mixture pulls together; transfer and press into a 9-inch pie dish to form a crust.
• Combine 1/4 cup sugar and cinnamon in a large bowl; toss apples into cinnamon sugar to coat. Transfer apples to pie dish.
• Stir 1 cup flour and brown sugar in a bowl. Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle crumbs over apples.
• Bake in preheated oven until golden and bubbly, about 45 minutes.

BLUE RIBBON SHEPHERD'S PIE

Steps:

• Preheat oven to 350 degrees.
• Cover potato cubes with water in saucepan and simmer until tender. Meanwhile, in large skillet, saute hamburger with onion until meat is browned and onion is translucent; drain. Add soup, can of corn, drained, 1/2 tsp salt, 1/4 tsp pepper to meat mixture and mix well. Pour into 2 quart casserole.
• Drain potatoes, add butter, 1/2 tsp salt and 1/4 tsp pepper. Mash while adding evaporated milk, a little at a time, until they are mashed and smooth (it may not take the whole can of milk).
• Spread mashed potatoes over the top of the meat mixture, making sure to get all the way to the edges. Sprinkle cheese over top. Bake 30-40 minutes until hot and bubbly.

BLUE RIBBON APPLE PIE

Steps:

• Coat apple slices with lemon juice.
• Combine sugar, spices, flour, cornstarch and salt in a large zip-loc bag.
• Add apples and shake bag until thoroughly coated.
• Immediately, put coated apples into prepared pie crust.
• Dot with butter.
• Cover with top crust.
• Crimp edges to seal and cut vent holes into crust.
• Brush with milk and sprinkle with cinnamon sugar.
• Bake at 425°F for 15 minutes, reduce temperature to 350°F and continue baking for 45 minutes or until golden brown.