#3788 - Quick and Easy Pie Dough

(by Shirley McNevich)

2 cups flour
1 tsp. salt
2/3 cup Crisco shortening
4-6 TBSP cold water (as necessary)

(This recipe makes TWO pie crusts)
 
In a bowl add flour and salt--whisk together. Add Crisco--mix with a pastry blender to make crumbs. Sprinkle 1 TBSP cold water at a time over the crumbs, then mix with your hands until the pie dough stays together. Roll the dough into a ball, then cut dough in half. Roll each half into a dough ball. Flour your counter, sprinkle one dough ball with flour, then roll out to 1/8" thick with a rolling pin. Repeat with second pie dough. When inserting bottom pie dough into a pie plate, spray Pam into the pie dish first, place the bottom dough into the pie dish, then spray the inside of the dough with Pam before adding your filling. Once you've added your filling, place the second pie dough on top and crimp/flute the edges closed. Use a sharp knife to make a few slits in the top dough before baking.

#2437 - Easy Jell-O Pie

(by Shirley McNevich)

1 ready-made graham cracker pie crust (6oz. size)
2/3 cup boiling water
1 - 3oz. box any berry or fruit flavor Jell-O
1/2 cup cold water
ice cubes
1 - 8oz. Cool Whip (thawed)

In a bowl add Jell-O powder and boiling water--stir with a whisk until completely dissolved. In a measuring cup add the 1/2 cup cold water and add enough ice cubes to make 1 1/4 cups. Pour ice cube mixture into the Jell-O mixture--stir until Jell-O thickens slightly. Once thickened, remove any leftover ice cubes. Add Cool Whip to Jell-O mixture--stir with a whisk until smooth. Spoon the mixture into the graham cracker crust. Refrigerate overnight.

#487 - Dream Cake

(by Shirley McNevich)

1 box your choice any flavor Duncan Hines cake mix
1 envelope Dream Whip
4 eggs
1 cup cold water

In a mixer, add cake mix, dream whip envelope, eggs and water--beat on low until moistened, then beat on medium for 4 minutes. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 30 minutes. Test with a toothpick for doneness. Cool cake before frosting (you can use our frosting recipe #2).