Flaky Vinegar Pie Crust
Never-Fail Pie Crust
Mom's No-Fail Pie Crust
Oatmeal Crust
Basic Fruit Pie
The Mom's Apple Pie to End All Mom's Apple Pies
Old-Fashioned Pumpkin Pie
Sweet Potato Pie
Pecan-Pumpkin Pie
Texas Cream Pie

Pumpkin Cheesecake
Pumpkin Chiffon Pie
Basic Citrus Chiffon Pie
Basic Parfait Pie
Strawberry "Cheesecake" Pie
Driftwood Cream Cheese Pie
Individual Cheesecakes
Chocolate Brownie Pie
Frosty Pumpkin Pie

(for 5 pie crusts—halve recipe if desired)
If you do not have success with pie crusts, try this one—it is guaranteed to be flaky and wonderful!

5 cups flour
1 tsp. salt
2 cups vegetable shortening
1 egg
1 Tbsp. vinegar
cold water

Mix flour and salt.  Using a pastry blender or fork, cut in shortening until the size of small peas. Beat 1 egg—in a glass measuring cup (if halving this recipe, halve the beaten egg also). While the egg is in the measuring cup, add white vinegar and add enough COLD WATER to make 1 c. liquid. Pour over flour and shortening mixture and mix with a fork, just until a ball forms.  Separate into 5 balls. Form a round and roll between sheets of waxed paper. (I sometimes use plastic wrap—being careful not to crease the under paper.  If it wrinkles, turn it over, pull the paper off, put down again and roll from the center out. Tip: Dampen the counter top or rolling surface a little with a wet cloth, then the paper will stick to it.

Janet McManus

3 cups flour
1 Tbsp. sugar
1/4 tsp. salt
1-1/2 cups shortening (not butter flavor)
1/2 cup ICE COLD water, with 1 Tbsp. vinegar added

Measure flour into sifter.  Add sugar and salt.  Sift into large bowl, and then cut in shortening.  Mix with fork until it becomes crumbly.  Add water-vinegar mixture.  Mix and knead.  Makes 3 9-inch pie crusts. For cobbler, roll out twice as thick as for pie.

Virginia Justice--Tualatin Hills Parks & Recreation District Class

2 cups flour
1 cup shortening
1/2 cup water
1 tsp. sugar
dash of salt

Sift together flour, sugar and salt. Blend in shortening until mixture is crumbly. Add water and stir with a fork until well blended.
You may work with this crust a number of times and it remains flaky after baking. Use flour as necessary when rolling out the dough.

Rosa Shurtz
February 1966 R.S. Magazine--"Quantity Cooking for R.S. Functions"

8 cups quick oats
2 2/3 cups sifted flour
2 2/3 cups brown sugar
1 Tbsp. salt
2 2/3 cup melted butter or margarine

Mix oats, flour, sugar, and salt.  Add melted butter and mix until crumbly.  Divide into eight parts and pack each part firmly into bottom and sides of 9-inch pie plates.  Place an 8-inch pie plate on top of each to hold crumbs in place.  Bake at 375° until brown, about 15 minutes.  Remove small plates several minutes after taking from oven.  Cool and use for chiffon, custard, or cream fillings.  Makes 8 9-inch pie shells.

Rosa Shurtz
February 1966 R.S. Magazine--"Quantity Cooking for R.S. Functions"

1 1/2 qts. juice from fruit
1 1/4 cups cornstarch
5 cups sugar
1 Tbsp. salt
1/4 cup lemon juice
1/4 lb. (1/2 stick) butter or margarine
2 No. 10 cans water packed fruit, drained (fluid reserved for 1st ingredient)
Pastry for 8 2-layer pie crusts

Heat one quart juice to boiling.  Mix remaining pint of juice with cornstarch and add, while stirring, to hot juice.  Cook until thick and clear.  Stir in sugar, salt, lemon juice and butter.  Add drained fruit.  Mix carefully.  Cool; fill pastry-lined pie pans.  Cover with pastry.  Bake at 425° for 30 minutes, until brown.  Makes 8 9-inch pies.  Fruit filling may also be poured into baked crusts and topped with whipping cream.

Apricot Pies:  Use halved apricots.
Berry Pies:  2 tsp. cinnamon may be added with sugar
Cherry Pies:  Add red food coloring and almond flavoring.
Peach Pies:  Almond flavoring and cinnamon may be added.
Pineapple Pies:  Use tidbits or crushed pineapple.

September 1987 Homemaking Class

1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
3 Tbsp. flour
1 tsp. ground cinnamon
6 large tart apples (Granny Smith or Rome Beauty), pared, quartered, cored and sliced
Short and Tender Pie Crust (recipe follows) or your own 9-inch pie shell
2 Tbsp. butter or margarine

1 cup lightly spooned all-purpose flour
1/2 cup firmly packed brown sugar
1 tsp. ground cinnamon
1/2 cup (1 stick) butter or margarine

Combine sugar, brown sugar, flour and cinnamon in a large mixing bowl, pressing out any lumps.  Add sliced apples and toss well to mix.  Fill pastry shell with mixture.  Dot with the 2 Tbsp. butter.
Topping:  Combine flour, brown sugar and cinnamon in a small bowl.  Cut in butter until mixture is crumbly.  Scatter topping thickly over apple filling.
Bake pie in a 400° oven for 30 minutes or until crust and topping are nicely browned.  Cool pie on a wire rack before cutting.  Dust with confectioners’ sugar if you wish.

Short and Tender Pie Crust
1 3/4 cup sifted all-purpose flour
1 Tbsp. sugar
1/2 tsp. salt
1/2 cup vegetable shortening
3 to 4 Tbsp. cold water

Combine flour, sugar and salt in a medium-size bowl.  Cut in shortening with a pastry blender until fine crumbs form.  Add water, a Tbsp. at a time, mixing briskly with a fork just until pastry holds together.  Do not overmix or pastry will toughen.
Roll pastry on a floured surface to a 13-inch round.  Fit into 9-inch pie pan.  Trim overhang to 1 inch; turn under flush with rim.  Pinch to make a stand-up edge; flute.

October 1989 Homemaking Class

1 9-inch unbaked pie shell
2 cups cooked mashed pumpkin OR 1 can (16 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
1/2 cup dark molasses
2 eggs
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Preheat oven to 425°.  Place pie shell in its pan on baking sheet.  Set aside. Beat pumpkin, evaporated milk, molasses, eggs, cinnamon, salt, ginger and cloves in medium size bowl.  Pour into shell.  Bake in preheated oven for 15 minutes.  Then reduce oven temperature to 350°.  Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean.  Cool 15 to 20 minutes on wire rack.  Serve warm.  Makes 8 servings.

Connie Grossarth

5 lbs. of yams (enough to make 6 cups of mashed yams -- you can use canned yams if desired)
3 eggs, beaten
2/3 cup sugar
2/3 cup melted margarine
1/3 cup heavy cream
1 tsp. vanilla

1 cup brown sugar
1/3 cup flour
1 cup finely chopped pecans (optional)
1/3 cup butter or margarine

Bake yams at 350°F or until done, 45 minutes to 1 hour. Peel and mash, then measure 6 cups. Combine all other ingredients with yams and place in a casserole dish (9x12” cake pan seems to work best). Mix topping and sprinkle over yam mixture.  Bake at 350°F for 60 to 70 min.

October 1989 Homemaking Class

Pumpkin Filling:
1/2 cup firmly packed light brown sugar
1 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
Pinch of ground cloves
1 can (16 oz.) pumpkin puree
2 eggs
1 cup evaporated milk
2 tsp. vanilla
Unbaked 9-inch pie shell

Pecan Topping:
1/4 cup firmly packed light brown sugar
1/4 cup butter or margarine, softened
1 cup pecans, finely chopped
Whipped cream and pecans (optional)

Place oven rack in lowest position.  Preheat oven to 425°.  Prepare Pumpkin Filling:  Mix together the 1/2 cup brown sugar, flour, cinnamon, salt, ginger, nutmeg and cloves in large bowl until well mixed.  Add pumpkin puree, eggs, evaporated milk and vanilla: stir with whisk or beater until smooth.  Pour into pie shell.  Bake in preheated oven 425° for 15 minutes.  Reduce oven temperature to 350°.
Meanwhile, prepare Pecan Topping: Beat together the 1/4 cup brown sugar and butter in small bowl until well mixed.  Stir in pecans.  After pie has baked at 350° for 10 minutes, sprinkle Pecan Topping evenly over top of pie.  Continue baking at 350° for 30 to 35 minutes, until knife inserted in center comes out clean.  Cool on wire rack.  Serve at room temperature with whipped cream and pecans, if you wish.  Makes 8 servings. 

Emma Hanks--February 1961 R.S. Magazine

2 eggs, separated
4 Tbsp. cornstarch
2 cups scalded milk
1/2 cup sugar
1 tsp. vanilla
1 cup whipping cream, whipped, or whipped topping
1 9-inch pie shell, baked

Mix beaten eggs and cornstarch.  Add milk and sugar to this mixture and cook until thick enough to coat spoon.  Add the stiffly beaten egg whites to mixture while still hot.  Add vanilla and let cool.  Pour into baked pie shell, cover with whipped cream, and grate a little chocolate on top.  Chill before serving.

October 1989 Homemaking Class

1 cup plus 3 Tbsp. gingersnap cookie crumbs (about 24 packaged gingersnap cookies, whirled in food processor)
4 Tbsp. butter, melted
1 Tbsp. light brown sugar

Pumpkin Cheesecake Filling:
2 envelopes unflavored gelatin
1/3 cup cool water
1 cup (1/2 pint) heavy cream
2 packages (8 oz. each) cream cheese, softened
2/3 cup granulated sugar
1 can (16 oz.) pumpkin puree
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves

Prepare Crust: Combine 1 cup of the cookie crumbs, 3 Tbsp. melted butter and the light brown sugar in medium size bowl.  Brush side of 8 inch springform pan with remaining Tbsp. melted butter.  Sprinkle the remaining 3 Tbsp. of crumbs over butter, rotating pan to coat side.  Pour crumb mixture evenly over bottom of pan, pressing firmly into place with fingertips to make bottom crust.  Refrigerate to set. 
Prepare Pumpkin Cheesecake Filling:  Sprinkle gelatin over 1/3 cup cool water in 1 cup glass measure or custard cup: let stand to soften, 5 minutes.  Place measuring cup in small saucepan with 1 inch hot water.  Heat over medium heat until gelatin is dissolved, about 1 minute.  Remove measuring cup from water; set aside to cool slightly. 
Beat heavy cream in medium size bowl until stiff.  Set aside.  Beat softened cream cheese with granulated sugar in large bowl until smooth, 2 minutes.  Add pumpkin puree, ginger, cinnamon and cloves, beating until combined, 1 minute.  Stir in gelatin.  Gently fold in whipped cream.  Pour into prepared crust.  Refrigerate 4 hours or overnight.  To serve, remove side from springform pan.  Place cake with base on serving plate.  Makes 12 servings.

Rosa Shurtz
February 1966 R.S. Magazine--"Quantity Cooking for R.S. Functions"

6 Tbsp. unflavored gelatin
1 1/2 cups cold water
2 1/2 cups sugar
2 cans pumpkin, No. 2 size
3 cups milk
2 Tbsp. salt
2 tsp. ginger
2 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. ground cloves
15 eggs, separated
1 tsp. cream of tartar
2 1/2 cups sugar
Finely crushed vanilla wafers, graham crackers or ginger snaps

Soften gelatin in cold water.  Mix pumpkin, milk, egg yolks, spices, salt, and 2 1/2 cups sugar in a saucepan; cook, stirring, until thickened.  Add gelatin; stir until dissolved.  Chill until syrupy and thickened.  Add cream of tartar to egg whites, beat until stiff.  Add 2 1/2 cups sugar, gradually, beating constantly, until stiff peaks are formed.  Fold into pumpkin mixture.  Pour into pie pans which have been lined with finely crushed vanilla wafers, graham crackers, or ginger snaps.  Serve with whipped cream.  Makes 6 9-inch pies, or 50 tarts.

Rosa Shurtz
February 1966 R.S. Magazine--"Quantity Cooking for R.S. Functions"

27 egg yolks
3 3/4 cups sugar
2 1/2 tsp. salt
3 cups lime, lemon, orange, or grapefruit juice
10 Tbsp. grated rind from any of the above fruits
1 tsp. green, yellow, or orange food coloring
5 cups boiling water
2 1/2 cups lime-, lemon-, orange-, or grapefruit-flavored gelatin
5 cups egg whites
5 tsp. cream of tartar
3 3/4 cups sugar
Finely crushed vanilla wafers, graham crackers or ginger snaps

Mix egg yolks, 3 3/4 cups sugar, salt, juice, rind, and food coloring together and cook over low heat, stirring until mixture boils.  Remove from heat.  Stir gelatin into boiling water, and beat into hot custard.  Chill, and when partially set, beat until smooth.  Add cream of tartar to egg whites, beat until frothy, and add 3 3/4 cups sugar gradually.  Beat to very stiff peaks and fold into gelatin mixture.  Pour into pie pans lined with finely crushed vanilla wafers, graham crackers, or gingersnaps.  Serve with whipped cream.  Makes 10 10-inch pies.

Variations:  Strawberries or pineapple may be used--3 cups juice drained from either.  Use strawberry, lemon or pineapple gelatin.  Fold in strawberries or crushed pineapple.

Rosa Shurtz
February 1966 R.S. Magazine--"Quantity Cooking for R.S. Functions,"

5 3/4 cups crushed pineapple
4 pkgs. lime-flavored gelatin
1 1/2 qts. juice drained from pineapple (add water to make required amount)
2 qts. vanilla ice cream
6 9-inch pie shells

Drain fruit; reserve juice.  Add water to syrup to make 1 1/2 qts.  Bring juice to boil and dissolve gelatin in hot liquid.  Chill till thick as honey.  Whip at medium speed about 12 minutes, or until double in bulk and thick and fluffy.  Soften ice cream to thickness of stiff whipped cream and, at low speed, add ice cream and pineapple to juice mixture.  Mix until just evenly distributed.  Pour into pie shells.  Chill until firm.  Makes 6 9-inch pies.
Variations:  Any fruit may be used, canned or fresh.  Add sugar to fresh fruit and let set.  Drain juice. Use gelatin same flavor as fruits.  Garnish with whipped cream.

Margo Mead

2 pints fresh strawberries, divided (frozen can be used)
1/3 cup + 2 Tbsp. granulated sugar, divided
1 8-oz. package cream cheese, softened
1/2 cup sour cream
1 tsp. vanilla
1 8-oz. container of whipped topping
1 9-inch graham cracker crust

Slice 1 pint of strawberries and mix with 1 Tbsp. sugar.  Let sit until berries become juicy, then crush lightly to release additional juice.  Set aside.  Beat cream cheese until smooth and then gradually blend in 1/3 cup sugar.  Beat in sour cream, vanilla and strawberries until thoroughly blended.  Fold in whipped topping.  Spoon into crust and chill until set, at least 4 hours.  Slice second pint of strawberries shortly before serving and combine with remaining 1 Tbsp. sugar.  Allow them to sit for 5 minutes.  Spoon over each piece of pie when ready to serve, or place in a crystal dish and let guests spoon over additional berries.

Kelly Cziep

1/2 to 3/4 cup crushed grahams
1/2 stick margarine, melted
8 oz. cream cheese
1/2 cup sugar
2 eggs, beaten
1/2 tsp. vanilla
1 sprinkle cinnamon
1 cup sour cream
5 Tbsp. sugar
1/2 tsp. vanilla

Combine crushed grahams and melted butter.  Pat into bottom and sides of pie tin.  Bake at 350° for 5 minutes; set aside. In a mixing bowl, combine cream cheese, 1/2 cup sugar, eggs, 1/2 tsp. vanilla and cinnamon; mix well.  Pour in the prepared pie shell.  Bake at 325° for 25 minutes.  Cool.  In another bowl, mix together sour cream, 5 tbsp. sugar and 1/2 tsp. vanilla; pour on top of cooled pie.  Sprinkle cinnamon on top.  Bake at 350° for 5 minutes.  Cool.

Connie Grossarth

2 8-oz pkg. cream cheese, softened
3/4 cup granulated sugar
2 eggs
1 box vanilla wafers
1 can cherry pie filling

Cream together cheese and sugar. Add eggs, one at a time.  Beat until smooth. Place paper liners in muffin tin—put 1 vanilla wafer in bottom of each paper cup. Fill each cup 2/3 full of cheese mixture.  Bake 15 minutes at 350°F.

1 cup sour cream
3 Tbsp. granulated sugar
1 tsp. vanilla

Mix together and put on top of baked cheese mixture.  Bake 10 more minutes at 350°F. Cool.  When cool, put about 2 tsp. cherry pie filling on top of each one.

Connie Grossarth

1 square unsweetened chocolate
1 stick margarine or butter  (1/2 cup)
1 cup sugar
2 eggs
3-1/2 Tbsp. Evaporated milk
1 tsp. vanilla
1/2 cup chopped pecans

Melt chocolate with margarine.  Cool.  Mix other ingredients together except for nuts. Sprinkle nuts on the bottom of UNBAKED pie shell (8 in).  Pour other mixture over pecans. Bake for 35 minutes at 350°F. Serve with whipped cream or ice cream.

October 1989 Homemaking Class

1 9-inch baked pie shell or a graham cracker crust
1 pint vanilla ice cream
2-3 Tbsp chopped crystallized ginger
1 cup canned or cooked pumpkin
1 cup sugar
1 tsp. pumpkin pie spice
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 cup chopped walnuts (optional)
1 cup chilled whipping cream

Bake pie shell. Soften ice cream slightly; quickly fold in crystallized ginger.  Spread in pie shell.  Freeze until ice cream is solid.  Mix pumpkin, sugar, pumpkin pie spice, ground ginger, salt and walnuts.  Beat whipping cream in chilled bowl until stiff; fold into pumpkin mixture.  Pour over ice cream in pie shell.  Freeze several hours.  Remove from freezer 10 to 15 minutes before serving.