Easy Pie Crust

Ingredients:

2 1/2 cups All-Purpose Flour
1 1/3 cups Shortening
1 1/2 teaspoons Salt
1/2 cup Water
6 Tablespoons All-Purpose Flour

Directions:

Combine the 2 1/2 cups flour, shortening, and salt, in a bowl and blend with a fork until it forms pea sized crumbs. In a small container with a lid combine 6 Tablespoons flour and 1/2 cup water and shake until combined.

Pour onto the shortening mixture and gently combine. Be GENTLE. The more you work the dough the tougher it gets. Form into a ball and lay on a floured surface. 

Cut into 4 pieces. You will have enough dough for the top and bottom of 2 pies. Take one of the quarters and roll it into a ball and then flatten it with your palm. Flour the top and start rolling from the middle, turning a quarter turn with each roll. 

Don’t hesitate to sprinkle your surface or the top of your dough with more flour so it doesn’t stick. When it is about 12 inches in diameter place the dough over the rolling pin and lay onto your pie dish.
For one pie crust cut and crimp the edges and and poke holes in the bottom with a fork. Bake at 400 degrees for 12-15 minutes, or until the edges are golden brown. 

For a double crust, put in the filling before cutting the edge of the bottom crust. Water you fingers and wet the edge of the bottom crust slightly. Place on the top crust, cut the extra and crimp the dough all the way around. Make steam holes in the top, sprinkle with sugar, and bake at 375 degrees on a metal cookie sheet(it helps to cook the bottom crust), for 50-60 minutes. The crust should be slightly browned and the filling should be bubbling through the steam holes.

Blueberry Buckle

Ingredients:

3/4 cup white sugar
1/4 cup shortening
1 egg
1/2 milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup flour
1/2 teaspoon cinammon
1/4 cup butter, softened

Directions:

1. Preheat oven to 375. And grease 8x8 baking dish.
2. Cream together 3/4 cup sugar, shortening, and egg.
3. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into into sugar mixture, alternating with milk. Add blueberries. Pour into greased 8x8 pan.
4. To make topping: combine 1/2 cup sugar, 1/3 cup flour, cinammon, and butter and sprinkle over top of cake.
5. Bake at 375 for 30-35 minutes or until center comes out done.

Homemade Oatmeal Cream Pies

Ingredients:

Cookie:

1 cup unsalted butter

¾ cup dark brown sugar

½ cup sugar

1 tbsp molasses

1 tsp vanilla

2 eggs

1 ½ cups flour

½ tsp salt

1 tsp baking soda

⅛ tsp cinnamon

1 ½ cups quick oats

Cream Filling:

2 tsp very hot water

¼ tsp salt

1 (7 oz.) jar marshmallow cream

½ cup shortening

⅓ cup powdered sugar

½ tsp vanilla

Directions:

1. Preheat the oven to 350° and line a cookie sheet with parchment paper.
2. In the bowl of your stand mixer, cream the butter, sugars, molasses, vanilla, and eggs.
3. In a medium bowl, combine the flour, salt, baking soda, and cinnamon.
4. Add the dry ingredients to the creamed mixture and stir to combine; mix in the oats.
5. Drop tablespoon sized scoops onto the cookie sheet and bake for 10-12 minutes, until just starting to brown around the edges. Be careful not to overbake them; they will look moist.
6. While the cookies are baking, in a small bowl, dissolve the salt in the hot water and allow to cool to room temperature.
7. Combine the marshmallow cream, shortening, powdered sugar, and vanilla and mix on high until fluffy.
8. Add the salt water and mix well.
9. Spread the filling onto the flat side of one cookie and top with another. There you have the most delicious sandwich cookie known to man.