Homemade Pie Crust Pa Dutch Country Recipes
HOMEMADE PIE CRUST (PA DUTCH COUNTRY)
From the Mennonite Community Cookbook given to me by my mother (who was raised Mennonite). All purpose pie crust but posted to go with my recipe for PA Dutch Authentic Shoo Fly Pie #163320.
Provided by Sherie717
Categories Dessert
Time 42m
Yield 1 9 inch pie crust
Number Of Ingredients 4
Steps:
- Combine flour and salt in mixing bowl.
- Cut shortening into flour with pastry blender or 2 knives. Do not overmix; these are sufficently blended when particals are the size of peas.
- Add water gradually, sprinkling 1 tablespoon at a time evenly over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold pastry together when it is pressed between the fingers. It should not feel wet.
- Roll dough into a round ball, handling as little as possible.
- Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch larger than the diameter of the top of the pie pan.
- Place circle into pie pan, gently pressing dough to fit to the bottom & sides.
- Trim edges with scissors or a sharp knife letting 1/2 inch extend over rim.
- Turn edge under and flute with fingers to make a standing rim.
- Prick shell all over with a fork to prevent air bubbles.
- If desired, bake at 450 for 12-15 mins or until a golden brown. (Not necessary for the Shoo Fly Pie and most other baked pies.).
Nutrition Facts : Calories 2231.1, Fat 139.3, SaturatedFat 34.6, Sodium 1169.9, Carbohydrate 214.6, Fiber 7.6, Sugar 0.8, Protein 29.1
PENNSYLVANIA DUTCH CORN PIE
This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.
Provided by IMLIZARD
Categories Side Dish Vegetables Corn
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
- Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
- Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 52 g, Cholesterol 84.5 mg, Fat 20.7 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.7 mg, Sugar 4.9 g
PENNSYLVANIA DUTCH CAKE AND CUSTARD PIE
This is a $50,000 Grand Prize Winner in the Pillsbury Cooking Contest. I'm not sure what year. I found it in a newspaper. It's good and different than most pies. Long on ingredients so plan on some time. First time I tried it was in 2002. If you don't have apple pie spice, you can mix together 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg and 1/8 teaspoon allspice.
Provided by Toni in Colorado
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Prepare pie according to package directions for filled one-crust pie, using a 9 inch pie pan or 9 inch deep dish pie pan. Heat oven to 350 degrees. In a medium bowl, combine 1/3 cup sugar, 2 tablespoons flour and apple pie spice and mix well. Stir in remaining filling ingredients; blend well and set aside.
- In a small bowl, combine 1/2 cup sugar and margarine. Beat until well blended. Add sour milk, 1 egg and vanilla and beat until smooth. Lightly spoon flour into measuring cup and level off. Add flour, baking powder, salt and baking soda and mix well. Spoon into crust lined pan. Carefully pour filling mixture over batter.
- Bake at 350 degrees for 45 to 60 minutes or until center springs back when touched lightly and top is deep golden brown.
- In a small bowl, combine glaze ingredients and blend well. Drizzle over hot pie. Serve slightly warm.
Nutrition Facts : Calories 467.4, Fat 16.9, SaturatedFat 5.9, Cholesterol 58, Sodium 441.1, Carbohydrate 74, Fiber 1.6, Sugar 38.3, Protein 6
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