Razzleberry Pie

*This is a re-post from last year.  It's one of those recipes that has to be posted every year.  It is the most searched for recipe on the blog.  I just made 5 more of these beauties for my own freezer.  I may or may not take them to Thanksgiving:)  Enjoy!

This is by far the most search for recipe on my blog.  And I can't blame anyone for that.  It is the best pie!  Hands down, there is no other pie on the planet that is as tasty as this Razzleberry Pie.  You might need to make these today, or tomorrow, but trust me, it is a necessary part of Thanksgiving.   I made them earlier this week and from start to finish it took me a little over an hour to make 5 pies.  Clean up may have taken a little longer thanks to a cute little baby girl, who loves to get into everything, but I'm not counting that time.

A few years ago, we had Elder Bednar from The Church of Jesus Christ of Latterday Saints visit our little neck of the woods to reorganize our stake.   What that is, is the restructuring and calling of new leaders for our church.  We had lots of time with him over the next 3 days.  (Here's a link to some of those details.)  But one moment that made me smile was all related to this pie.  A few weeks earlier James was talking to the man who had been asked to cater a meal for the Apostle, and a few other church leaders.  He had the menu planned but didn't quite know what to fix for dessert.  James immediately told the man that he knew what Elder Bednar's favorite dessert was and that I would make a bunch of pies for the dinner.  James then called and told me what he had committed me to:)  Bless his heart!  Actually I had a few of these Razzleberry Pies in the freezer so it wasn't a big deal at all.  I took the beautiful pies to the church and that was that.  I didn't expect to hear anything, but I was pleasantly surprised the next morning.  

Sunday morning James and I had a meeting with the rest of the new Stake Presidency and their wives and Elder Bednar, his wife, and a few other wonderful people.  There were 12 of us total.  As Elder Bednar was walking into the room, he and another gentleman were talking about the dinner they had eaten the night before.   His comment to the other man went something like this.  "I think I could have eaten just that berry pie and raspberry jam and rolls and been perfectly content."  He was talking about my pie!!!  I wanted to jump up and down and say, "I Made That Pie Just For You!!"  But I didn't, but James' and I passed a smile that said it all.   

It really is a wonderful pie.  I hope you enjoy!    (I hope you have gobs of turkey too:)    It's the most wonderful time of the year! as Emma would say!  Loves and Kisses!! 

Razzleberry Pie

Crust:
6 c. flour
3 c. Crisco
3 t. salt
1 - 1 1/2 c. cold water (start with 1 c. of water and slowly dribble more if you need it.)

In a large bowl place flour and salt and cut Crisco into the flour until it resembles coarse meal.  I actually have found it is easier to use you hands to make this dough than a pastry blender.  Add the water and just bring the dough together.  Don't over mix or it will get really tough.  Divide the dough into 5 big dough balls.  Each dough ball will then be divided into a top and bottom crust.  I roll out 5 bottom crusts and place them in 8or 9 inch disposable pie pans.  After all the bottom crusts are ready I divide the filling equally between the 5 pies.  Then top with the top crust, crimp the edges and vent the pie.  I place tin foil over the top of the pie and place in the freezer for later use.

Filling:

4 3/4 c. water
3 1/3 c. sugar
1 large raspberry jello package
3 rounded 1/3 c. measures of cornstarch
Stir constantly and bring the ingredients to a boil.  Boil until it is clear and thick.  Fold in:

1 lb. frozen raspberries
1 lb. frozen blackberries
1 lb frozen blue berries
I usually add extra berries since I have gallons of them frozen from my garden.  Do what you got to do.  Also if I don't have all the berries I've done it with just raspberries, or I usually add Huckleberries into the mix.  

When you would like to bake a pie take it out of the freezer and brush the frozen pie with a little cream or milk and sprinkle white sugar on top.  This makes the pie sparkly.  Bake in a    375'F oven for 1 hour from frozen.  Make sure the pie is puffed up completely in the middle.  I sometimes have to bake an extra 10 mins. or so.  This pie really is dang good!!

Pie Crusteez and Fresh Peach Pie

I loved it when my mom would bake a pie when I was a kid.  With the leftover dough she'd cut it into odd little shapes, place it on a cookie sheet, sprinkle it with cinnamon sugar, and bake.  It turned into the tastiest little treat!  I loved Pie Crusteez!!!  I still love Pie Crusteez, and so do my children.  Sometimes I think they may even be the best part of pie making.  

Peaches are in season, and oh are they glorious!!  There is nothing like it.  I think they need to be eaten fresh when it's this time of year.  Now there is nothing wrong with a delicious double crusted peach pie, or even a peach crisp.  But when peaches are perfection, as they are now, they can only be made into FRESH Peach Pie.  My sister's friend, (and she's my friend too!) Makita is the domestic goddess that came up with this recipe.  It's perfection I think!  Light, tasty, and perfection!  So make a beautiful pie.  It's amazing how people want to be your friend when they see you walking down the street with two of these babies in hand:)  And of course you can weep the entire time you make these pies because they're your oldest sons favorite thing, and he just happens to be in ALBANIA now for the next 2 years.  But I'm so proud of him:)  Go make some pie!!


Makita's Fresh Peach Pie

1 9 inch pie crust baked

Glaze:

1 c. sugar
1/2 c. water
3 T. cornstarch
1 T. butter
2 c. pureed peaches
Bring all these together in a saucepan and bring to a boil.  Boil till thickened, about 2 mins.
Cool completely.  Add:

a ton of fresh peaches sliced
1 t. lemon juice
1 t. almond extract (super secret ingredient that makes the entire pie.)

This much glaze actually made 4 pies for me.  I used it sparingly on the peaches.  You can use as much or as little as you want.  My peaches were pretty sweet on their own.  Pour the peach filling into the pie pan and serve immediately with fresh whipped cream.  (I like to put more almond extract into the cream too.)

My Favorite Pie Crust Recipe (For those beloved Pie Crusteez!)

3 c. flour

1 1/2 c shortening

1 T. sugar

1 t. salt 

1 egg

1/4-1/3 c. water

1 T. vinegar

3 T. cornstarch

Combine flour, cornstarch, salt and sugar.  Cut in shortening.  I actually like to use Manteca Lard  a lot of the times.  My sisters friend Makita gave us this tip a few years ago and it make delicious pie crust!  Mix egg, cold water, and vinegar.  Blend into flour mixture until it forms a ball.  Try to handle the dough as little as possible.  Makes 4 single pie crusts.  I always make the whole recipe.  If I have dough left over I just plop the dough ball into a Ziploc and put it into the freezer or turn it into pie crusteez.  All you have to do is thaw and roll when needed.  

For the Fresh Peach Pie you need to blind bake the crust.  That's just prebaking.  I usually roll out the crust and crimp the edges and then put another pie pan on top of the crust to bake.  That keeps the dough from slipping down the pie pan.  Bake at 375 for about 15-20 mins. or until browned.

No Bake Cheesecake

So I'll just put it out there in the great big world.  I really really really like No Bake Cheesecakes.  I like them better than the baked kind.  I probably shouldn't.  It's not very sophisticated, or gourmet, or refined.  It's just FLUFF!  Pure, luscious, simple, fluffiness in all its 3 ingredient simpleness.  And to be strictly honest, and transparent...........everyone who eats it loves it too.  You will never get more yummy sounds coming out of peoples mouths than when they eat a No Bake Cheesecake!  My mom would make them on very special occasions.  We knew it was a special occasion BECAUSE we had this Cheesecake.  I didn't even know there was a baked Cheesecake version until I was probably in my late teens, and really it took awhile before I liked it.

I made these for the Annual Paradise Lions Club Easter Egg Hunt bake sale this year.  A little different than what I usually make, but they were a hit in all their 3 ingredient loveliness.  All pies sold before they hit the table.  That is a confidence booster for sure, but really this recipe is as easy as could be.  It would be lovely for Mother's Day Brunch, or Father's Day or your son's High School Graduation, or Mission Farewell!  Let's just say before I break down into tears, this confection would fit the bill for any of your upcoming events.  I hope it makes you smile even if your son is leaving on a mission on the other side of the world like mine.  I may just have to try sending No Bake Cheese Cake to Albania:)


No Bake Cheesecake
by my very own MOM!

Cheesecake Filling

1 8 oz. block of cream cheese at room temp.
1 14 oz.  can of sweetened condensed milk
1 8 oz. tub of Coolwhip or 8 oz. of cream whipped and lightly sweetened

Place the cream cheese in mixer and mix until mostly smooth.  Scrape down the sides and add the sweetened condensed milk.  Mix until thoroughly combined and smooth and delicious looking.  Fold in cream or Coolwhip and pour into prepared pie shell.  I used a regular baked pie crust, but a graham cracker crust or shortbread crust would work well.  Top with your favorite fruit of choice.  I used fresh strawberries lightly glazed.


My Favorite Pie Crust Recipe

3 c. flour
1 1/2 c shortening
1 T. sugar
1 t. salt
1 egg
1/4-1/3 c. water
1 T. vinegar
3 T. cornstarch

Combine flour, cornstarch, salt and sugar.  Cut in shortening.  I actually like to use Manteca Lard  a lot of the times.  My sisters friend Makita gave us this tip a few years ago and it make delicious pie crust!  Mix egg, cold water, and vinegar.  Blend into flour mixture until it forms a ball.  Try to handle the dough as little as possible.  Makes 4 single pie crusts.  I always make the whole recipe.  If I have dough left over I just plop the dough ball into a Ziploc and put it into the freezer.  All you have to do is thaw and roll when needed.

For the Strawberry Pie you need to blind bake the crust.  That's just prebaking.  I usually roll out the crust and crimp the edges and then put another pie pan on top of the crust to bake.  That keeps the dough from slipping down the pie pan.  Bake at 375 for about 15-20 mins. or until browned.


Strawberry Glaze

I use this all the time.  It is so easy and cheap to make.  No need to buy Danish Dessert anymore, but you totally can if you want.

1 c. water
2/3 c. sugar
2 T. cornstarch
2 T. raspberry or strawberry jello powder
pinch of salt

Combine all ingredients and cook until mixture comes to a boil.  Cool and add to fresh berries for a beautiful glaze.

I used about 1 1/2 lbs. of strawberries for each pie.  I like the berries whole or just cut in half.  I don't add a ton of the glaze.  Just enough to cover all the berries and then pile them as high as you can on top of the cream filling.  You need to eat the pie the same day.  It looks terrible the next day, but it tastes divine still.

Soda Cracker Pie

I do believe this recipe is an "Heirloom" recipe.  You know how there's Heirloom Tomatoes.  I think they get that distinction by being consistently used for over 100 years.  At least that's what my local garden expert Mark Anderson said the other day:)  So therefore this recipe falls within that 100 year old category.  But I will confess to never having it until just this last year.  My granny is famous, actually I will call it infamous, for bring all sort of crazy concoctions to Sunday Dinner or some other family gathering.  Deserts are usually something fluffy, and creamy, and delightful, and sometimes my dad doesn't like them, but this pie I thought was delicious!   The crust IS the pie, but I topped it with a little cream filling.  In retrospect I will do it differently next time around.  Many of the recipes I found for this pie called for merely a generous dollop of fresh whipped cream, but the one that really caught my eye was the fresh, lightly sweetened cream with frozen or fresh raspberries folded in.  Yup!  That's the one for me!

My pictured pie included a lovely lemon cream filling, but truly, it was over the top sweet.  We liked it in very small portions:)  I actually made 2 pies, and the second was filled with the same cream, but instead of lemon curd I added Nutella.  That pie was actually not as sweet as the lemon version.  Quite interesting.  So I'll list a few suggestions for filling, but truly the crust is the star.  It kind of has a Macaron texture and feel to it.  Light and Springy!  A perfect dessert for Easter this Sunday.  Enjoy!!

Soda Cracker Pie

recipe courtesy of my granny Navine:) 

3 egg whites

1 c. sugar

12 sm. soda crackers, crushed

1 tsp. baking powder

1 tsp. vanilla

3/4 c. chopped nuts  (I actually ground them up.)

Beat egg whites until stiff, gradually beat in sugar and add crackers immediately. Add in remaining ingredients. Pour into pie pan and bake at 350 degrees for 30 minutes.  Once cool top with filling of choice.  

Lemon Cream Filling

1- 8oz pkg. cream cheese 

1 c. lemon curd (I had a jar from Trader Joes, but you can make your own.  Recipe here.)

1- 8oz carton coolwhip or fresh whipped cream

In mixer beat cream cheese until smooth.  Add lemon curd, and continue beating until smooth and creamy.  Fold in Coolwhip or cream.  Spoon into cooled Soda Cracker Pie crust.  

Nutella Cream Filling

1- 8oz pkg. cream cheese 

1 c. Nutella

1- 8oz carton coolwhip or fresh whipped cream

In mixer beat cream cheese until smooth.  Add Nutella, and continue beating until smooth and creamy.  Fold in Coolwhip or cream.  Spoon into cooled Soda Cracker Pie crust.  

Berries and Cream Filling 

*my filling choice from now on!

1 1/4 c. cream whipped and lightly sweetened

1-2 c. fresh or frozen raspberries or any other berry of choice

Whip cream and add a little vanilla or almond extract and lightly sweeten.  Fold in fresh or frozen berries.  Pour into prepared Soda Cracker Pie crust, and top with more fresh berries.  Serve immediately.

Razzleberry Pie

This is by far the most search for recipe on my blog.  And I can't blame anyone for that.  It is the best pie!  Hands down, there is no other pie on the planet that is as tasty as this Razzleberry Pie.  You might need to make these today, or tomorrow, but trust me, it is a necessary part of Thanksgiving.   I made them earlier this week and from start to finish it took me a little over an hour to make 5 pies.  Clean up may have taken a little longer thanks to a cute little 17 month old baby girl, who loves to get into everything, but I'm not counting that time.

Last June 15th, to be exact, we had Elder Bednar from The Church of Jesus Christ of Latterday Saints visit our little neck of the woods to reorganize our stake.   What that is, is the restructuring and calling of new leaders for our church.  We had lots of time with him over the next 3 days.  (Here's a link to some of those details.)  But one moment that made me smile was all related to this pie.  A few weeks earlier James was talking to the man who had been asked to cater a meal for the Apostle, and a few other church leaders.  He had the menu planned but didn't quite know what to fix for dessert.  James immediately told the man that he knew what Elder Bednar's favorite dessert was and that I would make a bunch of pies for the dinner.  James then called and told me what he had committed me to:)  Bless his heart!  Actually I had a few of these Razzleberry Pies in the freezer so it wasn't a big deal at all.  I took the beautiful pies to the church and that was that.  I didn't expect to hear anything, but I was pleasantly surprised the next morning.  

Sunday morning James and I had a meeting with the rest of the new Stake Presidency and their wives and Elder Bednar, his wife, and a few other wonderful people.  There were 12 of us total.  As Elder Bednar was walking into the room, he and another gentleman were talking about the dinner they had eaten the night before.   His comment to the other man went something like this.  "I think I could have eaten just that berry pie and raspberry jam and rolls and been perfectly content."  He was talking about my pie!!!  I wanted to jump up and down and say, "I Made That Pie Just For You!!"  But I didn't, but James' and I passed a smile that said it all.   

It really is a wonderful pie.  I hope you enjoy!    (I hope you have gobs of turkey too:)    It's the most wonderful time of the year! as Emma would say!  Loves and Kisses!! 

Razzleberry Pie

Crust:

6 c. flour

3 c. Crisco

3 t. salt

1 - 1 1/2 c. cold water (start with 1 c. of water and slowly dribble more if you need it.)

In a large bowl place flour and salt and cut Crisco into the flour until it resembles coarse meal.  I actually have found it is easier to use you hands to make this dough than a pastry blender.  Add the water and just bring the dough together.  Don't over mix or it will get really tough.  Divide the dough into 5 big dough balls.  Each dough ball will then be divided into a top and bottom crust.  I roll out 5 bottom crusts and place them in 8or 9 inch disposable pie pans.  After all the bottom crusts are ready I divide the filling equally between the 5 pies.  Then top with the top crust, crimp the edges and vent the pie.  I place tin foil over the top of the pie and place in the freezer for later use.

Filling:

4 3/4 c. water

3 1/3 c. sugar

1 large raspberry jello package

3 rounded 1/3 c. measures of cornstarch

Stir constantly and bring the ingredients to a boil.  Boil until it is clear and thick.  Fold in:

1 lb. frozen raspberries

1 lb. frozen blackberries

1 lb frozen blue berries

I usually add extra berries since I have gallons of them frozen from my garden.  Do what you got to do.  Also if I don't have all the berries I've done it with just raspberries, or I usually add Huckleberries into the mix.  

When you would like to bake a pie take it out of the freezer and brush the frozen pie with a little cream or milk and sprinkle white sugar on top.  This makes the pie sparkly.  Bake in a    375'F oven for 1 hour from frozen.  Make sure the pie is puffed up completely in the middle.  I sometimes have to bake an extra 10 mins. or so.  This pie really is dang good!!

Here's a little Thanksgiving love for you:) Enjoy this message:)

Pumpkin Pie (Made with a real pumpkin!)

Those little pumpkins are the one's I roasted to make these pies.  They're perfectly sized.
And just so you know.  Those pumpkins and wheat stalks are the extent of my fall decorating:)

*Just a quick note here.  My pumpkin pie post was linked to, from the Gourmet Live blog!  I'm flattered:)


I have a weakness.   I love walking through Costco!  I especially love walking through Costco around late Sept. early Oct. and spying the enormous Pumpkin Pies in the bakery dept.  And they're cheap.  Even in Hawaii they are cheap.  Like $5.95 for a huge pie.  And my dear friends, the crust may not be spectacular, but the pie is lovely.  My family can do some serious damage to a pumpkin pie in no time at all.

Another confession.  I will now make all of my pumpkin stuff with real pumpkins.  Next summer my entire garden is going to be planted in adorable Sugar Pie Pumpkins.   I'm going to have a huge pumpkin patch.  I love those perfectly sized pumpkins!  I have bought a few of them the last few weeks, and my word, they make the best Pumpkin Pies.  They even beat Costco's!  Add a homemade pie crust, and there is nothing better in the world.  I've made 4 of these in 2 days.  My family has only eaten 2, and the other two were given away.  One to my perfect neighbor who has taken my garbage out for me the last 2 weeks.  And I'll bet he's done it many more times without me noticing.  He's really nice.  I hope you all have a neighbor like George.   I will totally share a pie with perfect neighbors.

Each one of the lovely little Sugar Pie pumpkins pictured above makes 2-  9inch pumpkin pies.  I follow the Libby Pumpkin Pie recipe, but substitute 1 cooked Sugar Pie pumpkin for a 29 oz. can of pumpkin.  It works perfectly every time.  So enjoy your pumpkin pie my friends.  I keep telling myself I'm just practicing making these pies so they'll be perfect by Thanksgiving Day.  Who am I kidding?  Let them eat pie!  Every day!

How to roast a Sugar Pie Pumpkin

 This is easy!  Piece of cake or easy as pie:)  I preheat my oven to 375'F and put the whole pumpkin on a cookie sheet.  I don't wash it, or cut it or scoop the seeds out.  Just plop the whole thing in the oven.  Let the pumpkin bake for about 30-40 minutes.  It may start to leak a little and when you touch the pumpkin it will feel tender to the touch.  Take the pumpkin out and let sit until cooled.  After it has cooled I take a big knife and cut the pumpkin in half.  Scoop out the seeds and discard them or you can always save them to roast later.  Then scoop the flesh from inside the pumpkin.  It should be very easy. You can almost just peel the skin off.  If your pumpkin is a little stringy, no worries.  I mix the pumpkin pie filling together, and then either blend it with a blender or stick an immersion blender in to smooth the filling out.  Give this a try!  You'll be pleased with how it turns out:)

 Pumpkin Pie

make 2- 9 inch pies

recipe adapted from Libby's

1 1/2 cup granulated sugar

2 teaspoon ground cinnamon

1 teaspoon salt

1 teaspoon ground ginger

4 large eggs

1 29 oz. can  Pumpkin or the flesh of 1 roasted Sugar Pie Pumpkin

2 can (12 fl. oz.)  Evaporated Milk

2 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)

Directions

MIX sugar, cinnamon, salt, and ginger in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 375' F oven for 75 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. 

Here's my favorite pie crust!

(this makes enough for 4 single pies, 2 double crusted pies, or 2 Galettes.)

3 c. flour

1 1/2 c shortening

1 T. sugar

1 t. salt 

1 egg

1/4-1/3 c. water

1 T. vinegar

3 T. cornstarch

Combine flour, cornstarch, salt and sugar.  Cut in shortening.  I actually like to use Manteca Lard  a lot of the times.  My sisters friend Makita gave us this tip a few years ago and it make delicious pie crust!  Mix egg, cold water, and vinegar.  Blend into flour mixture until it forms a ball.  Try to handle the dough as little as possible.  Makes 4 single pie crusts.  I always make the whole recipe.  If I have dough left over I just plop the dough ball into a Ziploc and put it into the freezer.  All you have to do is thaw and roll when needed.  

Galette

This is one quarter of the whole Galette.  Just imagine what the entire confection looks like.  It's beautiful:)

I finally caught a picture of this Spring and Summer's most beloved dessert.  We have had it at least four times, and I had not been able to snap a single picture of it until now.  James is missing a finger, and Emma is crying in her room since I just ripped into them for almost eating the last living proof of this dessert:)  I'm teasing, but sometimes it gets like that.  So we have been calling this delectable treat a Galette, but I believe it can go by many a name.  Crostini, Tart, Slump, but Galette (We were saying it in a very French accent last night as Ga-lay, but in all reality it is said Ga-let.) is what has stuck.  It sounds so refined, lovely, and fancy when really it's just a lazy girl pie.  I'm lazy like that, but it turns out so utterly beautiful.  Last night's Galette was strictly Blackberry, but we've made Blackberry Rhubarb, Raspberry Rhubarb twice, and apple.  You could make it any fruit of choice.  Plum would be awesome, or apricot, peach...........the list goes on and on.  I actually think plum makes the most delicious tart on the planet.

So friends it you have a pastry cutter and some Crisco you'll be set.  If not, you can always use store bought pie dough, but come on!  Give it a try!  There is nothing better than a homemade pie crust, and really, just stop being a panty waist and give up the excuses and make a pie crust!  I promise you, you will  be so glad you did!  (Just kidding about the panty waist thing.  It's the Clawson coming out in me:) I'll love you store bought or homemade!)

Fruit Galette

Pie dough for a double crust (Come on and make it homemade.  It is sooo much better!)

My Favorite Pie Crust (this makes enough for 4 single pies, 2 double crusted pies, or 2 Galettes.)

3 c. flour

1 1/2 c shortening

1 T. sugar

1 t. salt 

1 egg

1/4-1/3 c. water

1 T. vinegar

3 T. cornstarch

Combine flour, cornstarch, salt and sugar.  Cut in shortening.  Mix egg, cold water, and vinegar.  Blend into flour mixture until it forms a ball.  Try to handle the dough as little as possible.  Makes 4 single pie crusts.  I always make the whole recipe.  If I have dough left over I just plop the dough ball into a Ziploc and put it into the freezer.  All you have to do is thaw and roll when needed.  

For the Galette I make two dough balls out of the recipe and roll each one out.  They are huge circles, and the fill up a big silver cookie sheet.  I roll it out just as if it's a pie crust.  I then roll the dough loosely over my rolling pin and slowly unroll it onto the cookie sheet.  Now on to the fruit part.

FRUIT FILLING

If you are using both Galettes then this fruit filling will only fill one tart.  You will have to double it to make both.  

5 c. of fruit of choice  (Fresh or frozen work for this)

2 T. Ultra Gel (Flour or cornstarch will work to, but Ultra Gel is my fave.)

3/4-1 c. of sugar (depending on how tart your fruit is

pinch of salt  (teeney tiny!)

In a large bowl combine all ingredients together and stir until all the fruit is coated.  If your fruit is fresh, if you wait a  few minutes the fruit juices will have dissolved all the sugar and it will be juicy and good.  My berries yesterday were totally frozen, and when I was done stirring it was still just a big powdered mess.  Once the fruit cooks it all combines anyway.  I just dump all the fruit into the middle of the pie crust and fold up the sides roughly.  Bake in a 375'F oven for 1 hour or until the Galette is browned and the fruit is bubbly.  Serve warm with Vanilla ice cream.  This dessert has been known to make my home teacher swoon.  Enjoy!

Strawberry Rhubarb Pie

Do you have one of these?  A giant, enormous, leafy mass that makes me feel guilty every day for not using it.....Every Day?  If you don't you need to plant one.  I feel so old fashioned when I make this pie or this new favorite of mine, the Galette.  (Fancy name for a lazy pie.)  Rhubarb stuff just seems so pre chocolate chip.  You know, when there was a time that raisins were the cookie addition of choice.  Chocolate chips were so indulgent!  The pioneers used rhubarb.  BUT......so do I!  I love it!  My kids are warming up to the idea of eating "Celery Pie" as they call it, but you know every time I taste it I'm in heaven!

Strawberry Rhubarb pie is my mom's favorite dessert.  I served a rendition of that pie on Monday night to some neighbors, and I heard a lot of yummy sounds.  Monday nights dessert was by far my favorite incarnation of Rhubarb loveliness.  It included some blackberries, and blueberries, and was AMAZING!  I didn't put it in a pie pan, but I left it as a free form, rustic pie or Galette.  Served with some homemade ice cream and we were happy people.  I'm sharing my favorite new recipe here, and I'm hoping someone will try it out and be converted to my way of thinking.  Rhubarb is the best!

Berry Rhubarb Pie

pie dough for a double crust (Come on and make it homemade.  It is sooo much better!)

My Favorite Pie Crust (this makes enough for 4 single pies, 2 double crusted pies, or 2 Galettes.)

3 c. flour

1 1/2 c shortening

1 T. sugar

1 t. salt 

1 egg

1/4-1/3 c. water

1 T. vinegar

3 T. cornstarch

Combine flour, cornstarch, salt and sugar.  Cut in shortening.  I actually like to use Manteca Lard  a lot of the times.  My sisters friend Makita gave us this tip a few years ago and it make delicious pie crust!  Mix egg, cold water, and vinegar.  Blend into flour mixture until it forms a ball.  Try to handle the dough as little as possible.  Makes 4 single pie crusts.  I always make the whole recipe.  If I have dough left over I just plop the dough ball into a Ziploc and put it into the freezer.  All you have to do is thaw and roll when needed.  

Berry Rhubarb Filling

4 c. rhubarb chopped

1-2 c. chopped strawberries, or blackberries or whatever berry you have.  Frozen would work too.

1 1/2 c. sugar

3 T. Clear Gel or cornstarch or flour  (Clear Gel is my fave!)

Stir the fruit together and let it sit until it starts to juice a bit.  Don't worry, the sugar doesn't have to be completely dissolved.

For the Gallette I rolled out half of the dough into a large circle.  Just do your best.  I then transfered it to a large silver cookie sheet.  I poured all the fruit mixture in the middle and folded the edges of the dough up around it.  It turned out soooo pretty I thought, and way easy.  Bake at 375'F for 60- 75 minutes.  Until the pie or gallette is browned and the juices are bubbling out.  Serve warm with cream or vanilla ice cream.  

Strawberry Cream Pie

Spring Break!  We have had the most glorious break from school, work, snow..........all those hard things:)  But now it's back to real life.  I had good intentions of blogging last week, but I'm afraid that went to the wayside as well.  

Today's recipe is a repeat.  I posted it last year, and I think it was by far one of the favorites of the whole year.  I make these pies every year for the annual Paradise Lion's Club Easter Egg Hunt.  There's a bake sale that we all participate in.  I was shocked to hear what people paid for these pies this year, and I feel a little guilty.  It goes to a great cause, so people are just being ultra generous, but folks here's the recipe.  That way you can make one at home for next to nothing, and make the yummy sound the whole time you're eating it, and not feel like every bite was a dollar spent:)  Thanks though to those that bought stuff at the bake sale.  It was a huge success!

This pie would be lovely for Mother's Day or Father's Day.  My dad LOVED eating the leftovers yesterday after church.  It really is tasty, and super easy to make.  Enjoy!

My Favorite Pie Crust Recipe

3 c. flour

1 1/2 c shortening

1 T. sugar

1 t. salt 

1 egg

1/4-1/3 c. water

1 T. vinegar

3 T. cornstarch

Combine flour, cornstarch, salt and sugar.  Cut in shortening.  I actually like to use Manteca Lard  a lot of the times.  My sisters friend Makita gave us this tip a few years ago and it make delicious pie crust!  Mix egg, cold water, and vinegar.  Blend into flour mixture until it forms a ball.  Try to handle the dough as little as possible.  Makes 4 single pie crusts.  I always make the whole recipe.  If I have dough left over I just plop the dough ball into a Ziploc and put it into the freezer.  All you have to do is thaw and roll when needed.  

For the Strawberry Pie you need to blind bake the crust.  That's just prebaking.  I usually roll out the crust and crimp the edges and then put another pie pan on top of the crust to bake.  That keeps the dough from slipping down the pie pan.  Bake at 375 for about 15-20 mins. or until browned.

Cream Filling

This is pretty much just a no bake cheesecake.  

1 8oz. cube cream cheese

1 can sweetened condensed milk

2-3 c. of cream whipped and sweetened

2-3 c. of vanilla pudding (I make homemade if I'm feeling spunky, or make the cooked Jello kind.  I usually use 1/2 c. less milk than is what called for to make a thicker pudding.  Instant pudding doesn't work so well.)

Beat the cream cheese and condensed milk together until completely smooth.  Gently fold in the whipped cream and pudding.  This much cream filling filled 3- 9 inch pies.  Fill each cooled pie shell almost full of cream and then top with fresh berries that have been glazed.

Strawberry Glaze

I use this all the time.  It is so easy and cheap to make.  No need to buy Danish Dessert anymore, but you totally can if you want.

1 c. water

2/3 c. sugar

2 T. cornstarch

2 T. raspberry or strawberry jello powder

pinch of salt

Combine all ingredients and cook until mixture comes to a boil.  Cool and add to fresh berries for a beautiful glaze.

I used about 1 1/2 lbs. of strawberries for each pie.  I like the berries whole or just cut in half.  I don't add a ton of the glaze.  Just enough to cover all the berries and then pile them as high as you can on top of the cream filling.  You need to eat the pie the same day.  It looks terrible the next day, but it tastes divine still.  

Lemon Meringue Pie

My Jimmy's birthday was this last week.  He's old.  But you know I'm a sucker for older folks, and I will make anything he wants.  I really wanted to make him a Chocolate Cream Cake, but we both decided we needed something a little smaller that could be consumed in one sitting, and not linger around temping us for days.  Jimmy loves lemon.   Lemon bars are his favorite, and he loves pudding-y things too.  Lemon Meringue Pie was the answer.  I love this pie as well, but I have yet to master the dang confection.  It always looks beautiful, but it is usually weepy, soggy, and a disappointment for a cooking perfectionist.  I've been known to throw a pie against the wall when it didn't cut correctly.  (True story, and I am not proud of that moment.  Total loss of control.  Can you imagine such a thing?)

A Lemon Meringue Pie was my first attempt at pie making.  I was in 8th grade, and I had just watched Julia Child make a not so pretty pie on PBS, and figured I could do it too.  The pie ended up beautiful!  There wasn't enough meringue to make a super tall pie, but still it was lovely.  I remember eating it with relish.  I don't remember if it was soggy or not.  14 year olds really don't care much.

I want to master this pie!!  I need some serious help here.  How do you keep the pie from getting soggy, and weepy?  All comments and suggestions are welcome.  Please pass along your Lemon Meringue Pie wisdom.  Someone out there must have this pie down to an art-  love me, and help me here:)  I've got the crust, the lemon curd, all down and maybe I should just be happy with that.  Maybe we'll just start topping our Lemon Meringue Pie with billows of whipped cream---------now that just might be an excellent answer!

Lemon Meringue Pie

recipe courtesy of Kingsford Cornstarch

1 cup sugar

1/4 cup Argo® or Kingsford's® Corn Starch

1-1/2 cups cold water

3 egg yolks, slightly beaten

Grated peel of 1 lemon

1/4 cup lemon juice

1 tablespoon butter OR margarine

1 baked (9-inch) pie crust

3 egg whites

1/3 cup sugar

1 teaspoon Argo Corn Starch

 

Preheat oven to 350°F. Combine 1 cup sugar and corn starch in medium saucepan. Gradually stir in water until smooth. Stir in egg yolks.

Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat. Stir in lemon peel, lemon juice and butter.

Spoon hot filling into pie crust.

Beat egg whites in small bowl with mixer at high speed until foamy. Mix 1/3 cup sugar with 1 teaspoon corn starch and gradually beat into egg whites. Continue beating until stiff peaks form.

Spread meringue evenly over hot filling, sealing to edge of crust.

Bake 15 to 20 minutes or until golden. Cool on wire rack at room temperature for 30 minutes; refrigerate for 3 hours before serving.

Razzleberry Pie

This is who were visiting this year!
Can you tell my kids LOVE them!

Thanksgiving is just around the corner and I love it.  It's my favorite holiday.  It has all the family together-ness, food, festiveness, and wonderfulness of Christmas without all the pressure of the gifts.  It's the perfect holiday.  I just finished making the Razzleberry Pies for this years festivities.  We are actually heading out to San Francisco to visit some favorite friends this year for Thanksgiving.  Our friends told me not to worry about bringing anything.............but you know me.  I'll have a cooler or two full by the time the actual day rolls around.

last years ice skating

Can I tell you about my first Thanksgiving being a Clawson?  I hope nobody takes offense, because no offense is meant.  I love James' family.  They're the best.  I gained 6 more sisters when I married James and I feel blessed everyday to have them.  As you can tell the family is large.  Way large and they celebrated Thanksgiving with the enormous extended family up until a few years ago.  First off, Thanksgiving was celebrated at a church.  I'd never experienced such a thing.  We never had huge celebrations as I was growing up.  Sometimes it would be just our family and one other.  Sometimes we went to Vegas and ate at a buffet.  But most times it involved a small intimate group with movies, ice skating on the pond, and a trap shoot.  So the church thing really threw me off.  The aunts cooked for hours.  They looked like a bunch of lunch ladies in their fun aprons, and enormous amounts of food being prepared.  When the big event was finally ready I was polite.  The cute little new comer, and I didn't want to look like a Ziggy Piggy so I waited my turn in line.  By the time I started dishing up some kids were already done.  I came to the turkey platter and low and behold it was empty.  EMPTY!!  I had to choke back sobs right there.  I wanted my mom, my dad, my little brothers, my dog, my house, and DANG IT I WANTED TURKEY!

Happy pies from Thanksgivings past

I went home that day and cried my eyeballs out.  Really!  I did.  I questioned whether I wanted to be in this for better or worse.  The "Worse" was pretty bad.  No turkey.  James was so kind and thoughtful.  At least I don't remember him being mean or telling me to suck it up or anything.  I learned that day a huge lesson.  I always have a roasted turkey in my fridge now.    I can't leave my turkey happiness up to anyone but myself.  I won't ever be left standing without my obligatory leftover turkey sandwich again.  Actually it doesn't matter where we have Thanksgiving I always have leftover everything in my fridge for the Holiday weekend.  It's important to my cheerfulness.

So now enjoy the start of the season.  This pie is absolutely the best!  THE BEST!  It makes 5 at a time and you freeze them until needed.  This pie won first place at the Utah State Fair, and is a favorite of Elder Bednar.    (I love hearing from happy recipe takers.  Every once in awhile I have someone come up and tell me about one of the recipes I've posted and how much they love it.  I love that!  It makes my day!)  I didn't make either of these winner pies, but as you can tell, the recipe is a winner.  I hope you enjoy!    (I hope you have gobs of turkey too:)  I'l post some of my other favorite holiday recipes too.  It's the most wonderful time of the year! as Emma would say!  Loves and Kisses!!

Pies under construction.  Love on wheels!

Razzleberry Pie

Crust:

6 c. flour

3 c. Crisco

3 t. salt

1 1/2 c. cold water

In a large bowl place flour and salt and cut Crisco into the flour until it resembles coarse meal.  I actually have found it is easier to use you hands to make this dough than a pastry blender.  Add the water and just bring the dough together.  Don't over mix or it will get really tough.  Divide the dough into 5 big dough balls.  Each dough ball will then be divided into a top and bottom crust.  I roll out 5 bottom crusts and place them in 8or 9 inch disposable pie pans.  After all the bottom crusts are ready I divide the filling equally between the 5 pies.  Then top with the top crust, crimp the edges and vent the pie.  I place tin foil over the top of the pie and place in the freezer for later use.

Filling:

4 3/4 c. water

3 1/3 c. sugar

1 large raspberry jello package

3 rounded 1/3 c. measures of cornstarch (approx. 1 1/3 c. of cornstarch)

Stir constantly and bring the ingredients to a boil.  Boil until it is clear and thick.  Fold in:

1 lb. frozen raspberries

1 lb. frozen blackberries

1 lb frozen blue berries

I usually add extra berries since I have gallons of them frozen from my garden.  Do what you got to do.  Also if I don't have all the berries I've done it with just raspberries, or I usually add Huckleberries into the mix.  

When you would like to bake a pie take it out of the freezer and brush the frozen pie with a little cream or milk and sprinkle white sugar on top.  This makes the pie sparkly.  Bake in a    375'F oven for 1 hour from frozen.  Make sure the pie is puffed up completely in the middle.  I sometimes have to bake an extra 10 mins. or so.  This pie really is dang good!!

Strawberry Cream Pie

Every year for Easter our little family is involved in the Paradise Lion's Club Annual Easter Egg Hunt.  First off let me just say.............."I hate Easter Egg Hunts!"  They stress me out.  It all started when I was a teenager.  I remember going with my youngest brother to an Easter Egg hunt in St. George and watching the kid struggle to find one stinking egg.  I hate ruthless mothers that are boxing out the competition, and have the mentality of a soldier in combat during the race.  I remember wanting to scream, "Stop!!!  Can my poor little brother just find one egg?"  The competition is just way too fierce for a lovely spring morning.  Now that that is off my chest, on to the Paradise hunt.  It's the same.  I just don't look.  Actually my kids are old enough now they don't care.   They get to hide all the eggs for the different age groups now and that's their fun.  And maybe it's that I tend to over compensate for their lack of egg finding skills with our hunt at home. You know everyone gets the same amount of eggs and candy and toys and clothes and................you get the idea.

Before the hunt can start every year though there is a bake sale.  All the wives of the Lions bring their best Easter treats and the hunt can't start until all goodies have been purchased.  When James joined the Lions Club years ago there was a little old lady in town that would bring two Lemon Meringue Pies to the sale first thing every year.  There were always people waiting to grab the pies before they even made it into the fire station.  Dear Sister P doesn't make the pies anymore.  She's still alive, but the pies are a bit too much now a days.  The pies always brought in the most money from the bake sale.  I don't do a very good Lemon Meringue.  They tend to weep, but I make a mean Strawberry Cream Pie.  I've taken other pies in years past,  but it's all about the presentation.  Who can resist a bright red Strawberry Pie piled ten feet high.  Nobody!  They were snarfed up in minutes and brought a pretty penny for the cause.  One of the men who bought a pie actually called Sat. afternoon to tell James that the pie was the best he'd ever had.  I'm sure it wasn't, but that sure made this chubby little pregnant ladies day.

So it's strawberry season, and there is nothing prettier on the planet than a Strawberry Pie.   We like to have a cream filling first and then a huge pile of strawberries on top.  It's the best of both worlds.  Side note here and hopefully it's not too graphic.  It will gross my brother Marc out but oh well.  James had a dream the other day that he rented a big white tent and he set it up in my strawberry patch and we had this baby there.   We had a great laugh!  Trust me........if such a thing ever happened I'd at least have her middle name be Strawberry.  Wouldn't that be adorable.  Truly Strawberry Clawson!  She's going to be scrumptious no matter what I'm sure.  Sorry for the graphic image.  Enjoy your pie!!

My Favorite Pie Crust Recipe

3 c. flour

1 1/2 c shortening

1 T. sugar

1 t. salt 

1 egg

1/4-1/3 c. water

1 T. vinegar

3 T. cornstarch

Combine flour, cornstarch, salt and sugar.  Cut in shortening.  I actually like to use Manteca Lard  a lot of the times.  My sisters friend Makita gave us this tip a few years ago and it make delicious pie crust!  Mix egg, cold water, and vinegar.  Blend into flour mixture until it forms a ball.  Try to handle the dough as little as possible.  Makes 4 single pie crusts.  I always make the whole recipe.  If I have dough left over I just plop the dough ball into a Ziploc and put it into the freezer.  All you have to do is thaw and roll when needed.  

For the Strawberry Pie you need to blind bake the crust.  That's just prebaking.  I usually roll out the crust and crimp the edges and then put another pie pan on top of the crust to bake.  That keeps the dough from slipping down the pie pan.  Bake at 375 for about 15-20 mins. or until browned.

Cream Filling

This is pretty much just a no bake cheesecake.  

1 8oz. cube cream cheese

1 can sweetened condensed milk

2-3 c. of cream whipped and sweetened

2 c. of vanilla pudding (instant is fine or homemade)

Beat the cream cheese and condensed milk together until completely smooth.  Gently fold in the whipped cream and pudding.  This much cream filling filled 3- 9 inch pies.  Fill each cooled pie shell almost full of cream and then top with fresh berries.

Strawberry Glaze

I use this all the time.  It is so easy and cheap to make.  No need to buy Danish Dessert anymore.

1 c. water

2/3 c. sugar

2 T. cornstarch

2 T. raspberry or strawberry jello powder

pinch of salt

Combine all ingredients and cook until mixture comes to a boil.  Cool and add to fresh berries for a beautiful glaze.

I used about 1 1/2 lbs. of strawberries for each pie.  I like the berries whole or just cut in half.  I don't add a ton of the glaze.  Just enough to cover all the berries and then pile them as high as you can on top of the cream filling.  You need to eat the pie the same day.  It looks terrible the next day, but it tastes divine still.  

Navine Pie Oh My

I am posting this recipe for my granny. Not that she's computer savvy or anything. In fact most of the time she's not quite sure to do with "that big machine in the den." But at least the recipe will be documented so she can have me print it off for her. I want to note here today that I wrote down every single ingredient and step I used and did in the making of this pie. That never ever happens. I have a cute little friend that whenever she calls for a recipe she makes sure she asks if I am telling the recipe to her as written or as I made it. Most times there is a stark difference between the two. My granny always says that's a sign of a good cook if you can just add a little extra this and some of that, but I'm afraid it doesn't foster sisterly or friendly affection in the recipe sharing division. So I wrote this recipe down as I was doctoring it. I was impressed and amazed and thoroughly shocked. It was sooooo un-Lisa like, so don't get used to it!

This was the pie I made for my granny on Easter. I made it for Easter last year too, but it wasn't so pretty therefore I didn't share. Sunday I made it perfect. It tasted good and it looked good as well. When I told my grandma what we were having for dessert she squealed with delight. We both squealed with delight. I love it when someone will squeal with me. She made me promise that I would serve this at her funeral. I promised I would. No funeral potatoes. Just Creme Brulee Pie. Actually I think we'll name it Navine Pie in her honor. At least then something if not someone will be named after her. That's a real sore spot around these parts. But please, I tried to name my girl child Navine, but there's something wrong about a cute little baby named Navine. Navine like ravine. Not grapevine. Sorry Grams. Don't take it personal. I still love your guts!!

That leads me to a very funny story about my dear old grams. I have tons, and I'm going to have to start writing them down, but this one is all about the name. When we had our red headed child he was named after my dad, brother and grandpa Garner. My grandpa died when I was 5 so I don't remember him well, but I figured since my dad and brother Josh were both named after him, that I would name the redheaded child after all three of the men. The name in question is Grant and I thought it was a great middle name. James agreed. So Jacob Grant was to be the name. I remember telling my granny what we were going to name Jake and I was quite taken back by her response. Navine is the best grandma in all respects. She never says anything bad. She always just tells you how beautiful you are, how wonderful you are, and how perfect you are..............you get the idea. So when the next words came out of her mouth I was stunned. She heard me say, "We're going to name him Jacob Grant Clawson." Big smile on my face, thinking she'd love the name since it was my dad's middle name and all, but no. Her response was, "That dirty rotten son of a B! (But she said the real word! That big old B word that sometimes just must be said. Obviously this was one of those occasions.) I haven't had a single grandchild named after me, let alone a dog, and he's had plenty. And I'm the good grandma!" She then proceeded to name off all the men children who were named Grant, and there were quite a few. You see, my grandma and grandpa were divorced while my dad was on his mission. Way before my time, but some things just run deep. She had held her tongue long enough. I don't blame her. I would have voiced my mind long before the 12th great grand child. Grams you're a gem!

Well I think it's now time that something is named after Navine, so here it is. Navine Pie!!! In all it's cream and calorie glory. It suits her. It's the best dessert for the best granny. Simple yet elegant, and something to be proud of. Love ya Grams!!

Navine Creme Brulee Pie

2 single pie crusts blind baked (I'll post my favorite crust recipe.)

(Blind baking is just baking the shells and then adding the innards after. I usually bake the shells with another pie pan on top of the crust. That way the crust doesn't slip down while it's baking.)

Custard:

2 T. flour

3 T. cornstarch

1 1/2 c. sugar

1 egg + 2 yolks

4 c. cream of half and half

1 t. vanilla

In a medium sauce pan add all the ingredients together except for the vanilla and whisk until smooth. Bring the mixture to a boil and let it boil for 2-3 minutes or until it thickens a bit. Take off the stove and whisk in 4 oz. of Marscapone Cheese or Cream Cheese. Marscapone is best, but it's kind of pricey. Do what you gotta do. I had to blend the cream mixture up with an immersion blender to get it real smooth. Pour the custard into the two cooled pie shells. Refrigerate until completely cooled.

To serve top with sugar and torch the top until it melts and turns brown. I have a kitchen torch, but if you don't you can always put it under the broiler. I doesn't work as well, but it will do the trick. Slice the pie and top with fresh berries, and whipped cream. It's good!!