Thanks to Judie Byrd, founder of The Culinary School of Fort Worth for these recipes.
Easy Pie Crust
Yield: 6 single pie crusts
4 cups flour
1 tablespoon sugar
1 ½ teaspoons salt
¾ cup butter
¾ cup shortening
½ cup water
1 tablespoon vinegar
1. In a large mixing bowl, stir together flour, sugar, and salt. Add butter and shortening and cut in until mixture resembles coarse crumbs.
2. In a small bowl, mix together water, egg, and vinegar. Add to flour mixture and stir until mixture forms a ball. Dump out onto floured surface and cut into 6 even pieces. Form each piece into a flat disk and wrap with plastic wrap.
3. Refrigerate dough at least 20 minutes before rolling out, or freeze to use later.
Rolled Fruit Cobbler
Yield: 4 servings
The only sweetening is in the syrup, which also gives this cobbler a nice gooey factor. To prepare ahead, pour syrup over unbaked slices then freeze for up to 2 months. For a hot dessert, simply thaw, sprinkle with sugar, and bake.
1 piece Easy Pie Crust dough (or any dough for a single crust)
2 cups peeled and sliced fresh fruit
Cobbler Syrup (recipe follows)
1 tablespoon sugar
1 cup water
1 cup sugar
¼ cup butter (1/2 stick)
1. Preheat oven to 375°. Butter a large flat baking dish or pie pan.
2. Roll dough into a rectangle approximately 6" x 12". Pile fruit in the center of the dough, lengthwise. Fold edges of dough to the top and pinch together. Turn roll so seam is underneath. Cut roll into four pieces and use a large spatula to transfer pieces to buttered baking dish.
3. In a small saucepan, heat and stir water, sugar, and butter until sugar is dissolved and butter is melted. Pour syrup over pie pieces in baking dish. Sprinkle dough with 1 tablespoon sugar. Bake 25 minutes or until golden brown.
Easy Cheesy Quiche
Yield: 1, 9-inch pie with 6 servings
Uncooked pie pastry for bottom of 9-inch pie pan
4 cups shredded cheese
4 to 6 eggs
1/2 teaspoon salt
1/2 teaspoon white pepper
1. Preheat oven to 350°. Line pie pan with pastry.
2. In a large bowl, stir together cheese and enough eggs to make a loose consistency. Stir in salt and pepper and pour into pie shell. Bake 25 - 30 minutes or until just set in the center.
Cinnamon Pie Crust Cookies
Yield: about 12 cookies
Powdered sugar & milk for optional glaze
1. Preheat oven to 375. Line a cookie sheet with parchment paper or spray with non-stick coating.
2. Roll out pie pastry on a floured surface. Sprinkle sugar over the top, then cinnamon, then raisins and nuts. Roll into a tight log and cut 1/2" cookies from the log. This will be a a little messy and you'll have nuts and raisins popping out which you can then pop back in before placing on prepared baking sheet. Some of the cookies will have to be rewrapped completely, especially those on the end that are smaller. Place all the cut cookies on the baking sheet and bake15-20 minutes, depending on the size of your cookies. Cool on a wire rack.
3. Once cool, make a glaze by mixing about ½ cup powdered sugar with a teaspoon or two of milk until it is a drizzling consistency. Use a spoon to drizzle the glaze over the top. If you aren't serving these right away, let them sit out until the glaze hardens, then store in an airtight container.
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