Tuesday, June 8, 2010

Pie Crusts and Meringue

Pie Crusts

Mix and set aside 1/3 cup water, 1/3 cup flour and ½ tsp salt. In large bowl add 1 and 2/3 cup all purpose flour then cut in 2/3 cup of shortening. Add flour paste to this mixture. You can add cold water a teaspoon at a time if needed and mix until it forms a ball. Makes 2 crusts.

No- Weep Meringue

¾ cup water
8 Tablespoons sugar
1 ½ Tablespoons cornstarch
1 ½ teaspoons vanilla
4 egg whites

Combine water and cornstarch and cook until thick as pudding. Cool slightly and beat egg whites until just foamy. Add cornstarch mixture and sugar alternately beating a small amount in at a time. Then add vanilla. Beat until very stiff. Spread on pie filling. Seal edges well. Bake at 350 for approximately 20 minutes to lightly brown meringue.

Blessings from The Holler

The Canned Quilter


  1. Yum! I love cherries! We have been making oodles of apple and peach pies here because those are the trees we have. We freeze them for later on when the weather cools off and we feel like pie. I love making pies from our fresh fruit! Thanks for sharing!

  2. I have crust in the fridge waiting to have some filling put in it, was going to make blueberry, but think I will make cherry instead !