PIE CRUST
1 cup flour
1/2 teaspoon salt
1/3 cup shortening or butter
2-4 tablespoons ice cold water
     1.   Sift together flour and salt in a large mixing bowl.
     2.   Cut shortening into flour mixture using the pastry blender, until mixture resembles small peas.
     3.   Sprinkle with cold water, a tablespoon at a time, over flour mixture.  
     4. Add water until dough is just moist enough to hold together.  Dough will form a ball.
     5.  Wrap in plastic and flatten into a disc and store.

Day 2

1. Roll dough out in a circle being careful to not overwork gluten turning dough ¼ turn each time.
2. Careful place in pie pan letting edges overhang and being careful not to stretch..
3. Trim crust so it hangs ½ inch over edge.
4. Fold crust under and flute.
5. Dock bottom and sides.
6. Cover with plastic wrap and store.

VANILLA CREAM PIE
2 egg yolks
1/2 cup sugar
2 Tbsp cornstarch or ¼ cup all-purpose flour
1 ½ cups milk
½ Tbsp margarine or butter
¾ teaspoons vanilla

1. Combine sugar and cornstarch in a medium saucepan. Gradually stir in milk.
2. Cook and stir over medium-high “7” heat till thickened and bubbly.
3. This takes a while….be patient and don’t forget to stir!!
4. Cook and stir for 2 minutes more.  Remove from heat.
5. Slightly beat egg yolks with a fork.  Gradually stir about 1/2 cup of the hot filling into yolks.  Pour egg yolk mixture back into hot filling in pan.  This is called tempering….if you don’t do this eggs will scramble)
6. Bring to a gentle boil.  Cook and stir 2 minutes more.
7. Remove from heat.
8. Stir in margarine and vanilla.
9. Pour filling into prepared crust.  Cover with plastic and label.

*Banana Variation-Slice one banana and place on top of prepared crust.  Pour filling over top.

MIXED BERRY PIE
 
Single person pie crust

Crumb Topping: 
(enough for whole group)
1/3 cup brown sugar
¼ cup + 2 tbsp rolled oats
¼ cup flour
¼ teaspoon cinnamon
3 tbsp butter

Filling:
¾ cups mixed berries
2 tablespoons sugar
2 ½ teaspoons flour
Pinch cinnamon (optional)
¼ teaspoon lemon juice

1. Heat oven to 425 degrees.
2. Roll out pie crust to fit mini pie pan or custard dish.
3. In a bowl, combine berries with lemon juice, sugar, flour, and cinnamon.
4. Pour the berry mixture into the pastry.
5. For crumb topping:  Mix brown sugar, oats, flour, and cinnamon.  Cut in butter with pastry blender.
6. Sprinkle topping over pie.
7. Bake at 425 degrees for 25 to 35 minutes or until juices begin to bubble.

 
*if pie was frozen it will take longer to bake.  Do not thaw or the crust will get soggy.