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Basic Flaky Pie Crust

Reviewed: Nov. 21, 2012
This is the first and only recipe I'll use for pie crust! Everyone thinks I'm a wonderful pie maker and the secret really is the crust! Double it for a pies requiring a top crust. I've only used Crisco, which for a novice pie maker, required a special trip to the store. I always have butter on hand and I'll have to try that too since many reviewers are swearing it's even better!
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Pumpkin Pie I

Reviewed: Nov. 21, 2012
I used fresh ginger...about 1 Tblsp. And baked for about 10 min at 450F then 1 h 15 min at 325F. This was first from scratch pie and it was perfect and quite honestly, the best pumpkin pie we've ever had! I used fresh baked pumpkin the first time (perfect!) and am hoping it will be just as good with canned.
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Old Fashioned Strawberry Pie

Reviewed: Jun. 14, 2013
This was perfect. I pre-tasted my strawberries to determine if they needed all the sugar. They were pretty sweet already, so I used a little less than 1 C of sugar. I also added 2 T of corn starch just in case to ensure it was thick. I washed my berries thoroughly and let them sit in the colander for a while to be sure the excess water was gone, then destemmed. I used the Allrecipes recipe for Basic Flaky Pie Crust and had a scrumptious result! Be sure to cut slits in your top crust to let some of the moisture out!
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