Miracle Pie Crust Recipes

MIRACLE BAKING POWDER PIE CRUST

Steps:

• In a large bowl, combine flour, salt, baking powder and sugar.
• Place 1/2 cup of flour mixture in a small bowl, and stir in water until smooth.
• Cut shortening into remaining flour mixture until it looks like coarse meal. Blend in the flour-water mixture.
• Wrap dough and chill in refrigerator.

MAGIC LEMON MERINGUE PIE

Steps:

• Preheat oven to 325 degrees F.
• For the crust: In a mixing bowl, stir together the graham cracker crumbs and sugar until combined. Then, stir in the melted butter. Press the mixture firmly into a 9-inch pie plate and set aside.
• For the filling: In a medium bowl, mix the condensed milk, lemon juice, zest and egg yolks, reserving the whites for the meringue. Pour the mixture into the crust.
• For the meringue: Beat the egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form, then add the sugar and whip until peaks are stiff.
• Spread the meringue over the pie and seal to the edge of the crust. Bake until the meringue browns slightly, 15 to 20 minutes. Chill for at least 2 hours before serving.

MAGIC LEMON PIE

Steps:

• Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Pour filling into crust.
• In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
• Bake at 400 degrees F (205 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

MIRACLE FLAKY LARD PIE CRUST

Steps:

• Place a medium mixing bowl in the freezer to chill.
• Place the flour, salt and baking powder in a reclosable gallon-size freezer bag, and whisk them together.
• Using a melon baller, scoop 1/2-1 inch balls of the lard directly into the flour, shaking the bag occasinally to distribute and cover them with the flour.
• If the room is warm and the lard starts getting very soft, place the bag in the freezer for about 10 minutes before proceeding.
• It is is still firm but squishable once it's all been added, using a rolling pin, roll together the lard and flour until the lard is in thin flakes.
• Place the bag in the freezer for at least 30 minutes.
• Empty the flour mixture into the cold bowl, scraping the sides of the bag to release all of it.
• Set the bag aside.
• Sprinkle on the ice water and vinegar, tossing gently with a rubber spatula to incorporate it evenly.
• Spoon the mixture back into the plastic bag (if using caul fat, which is softer, the dough will already hold together, so it's easier to empty it out onto a piece of plastic wrap and knead it lightly from the outside of the wrap).
• Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
• Sprinkle the dough on both sides with a little whole wheat flour, wrap it with plastic wrap, flatten into a disc, and refrigerate for at least 45 minutes, preferably overnight.
• STORES refrigerated up to 3 days; frozen, up to 3 months.
• NOTE: When rolling the dough, roll it directly on the counter or on plastic wrap.
• Sprinkle both sides of the dough and the counter or plastic wrap amply with whole wheat flour as needed to keep it from sticking.
• (The whole wheat flour will not toughen it and will give it extra crunch and a lovely, wheaty flavor.) POINTERS FOR SUCCESS: Pay particular attention to temperature, keeping the lard well-chilled.
• When mixing the lard flakes/flour mixture with the liquid, stir gently so as to maintain large flakes of lard.

MAGIC APPLE PIE

Steps:

• In a large bowl, beat egg. Add the sugar, flour, baking powder and salt. Stir in apple and raisins. Spread into a greased 9-in. pie plate. , Bake at 350° for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve with whipped cream or ice cream if desired.

MIRACLE CUSTARD PIE

Steps:

• In blender, combine milk, eggs, honey, flour, butter, vanilla, salt. Blend 10 seconds.
• Stir in coconut.
• Pour into greased pie plate.
• Bake in 350 oven 40 minutes or until knife comes out clean when inserted in the middle.
• Serve hot or chilled.

MIRACLE PIE

Steps:

• Put all ingredients into a blender. Blend well at low speed.
• Pour into a 10" buttered pie pan.
• Bake at 350 degrees for 60 minutes.
• A crust will form on the bottom, a filling in the middle and the coconut will rise to the top.