Enjoy the flavor of summer berries with homemade Boysenberry Pie! Serve a slice topped with vanilla ice cream for a classic, delicious dessert!

When I was growing up in Southern California, I LOVED to visit my Great-Aunt’s home in the summer, because she grew boysenberries in her backyard. We could pick them right out of her garden and eat them.

Sometimes we would get lucky and she would bake a Boysenberry Pie for us! This is one of my all-time FAVORITE pies… and talk about delicious!!!! Oh My!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

I Grew Up Enjoying Boysenberry Pie At Knott’s Berry Farm

Another reason I love homemade boysenberry pie is due to family trips to Knott’s Berry Farm in Southern CA as I was growing up. Our family always stopped into their restaurant for their famous Fried Chicken Dinner and, of course, their FAMOUS Boysenberry Pie for dessert. YUMMO!!! What a delicious treat!

I  LOVE to go to a local U-Pick Farm each summer and pick boysenberries while ripe, and store them away so I can make a Boysenberry Shortbread Tart, a cobbler, or this Boysenberry Pie any time I want to during the year.

The recipe I am posting is for a 9-inch boysenberry pie, but I’ve included quantity instructions for an 8 inch pie in the Notes section of the printable recipe.

This Boysenberry Pie Recipe Is An Oldie, But A Goodie!

The recipe I use for my Boysenberry Pie is one I have been using for nearly 40 years. It is straight from the pages of a cookbook I received as a wedding present YEARS AND YEARS AGO. The recipe is as easy as making (or buying) a double pie crust, mixing up the pie ingredients, adding it to the pie crust, then baking.

I use this recipe from my blog to make pie crusts: DIY – Mom’s Pie Crust.  Always makes a flaky, great crust.  I either make a double crust pie or I make a lattice-weaved crust pie.

Whether you make your own crust OR buy it, this pie is delicious! Here are picture of both ways I make my crusts for this pie. The first photo is a traditional double crust boysenberry pie.

This boysenberry pie was made with a lattice-weaved crust. We sure love this pie!

I hope you will consider making this classic dessert!  The recipe is also adaptable for using blackberries, too!!  I use fresh berries whenever they are available, but it is also fine to use unsweetened frozen berries (thawed before adding to pie).

Serve Boysenberry Pie A La Mode!

Homemade boysenberry pie is a delicious dessert… especially with a scoop of vanilla ice cream!), and for me, brings back sweet memories of childhood, spent in the company of my wonderful family!

Hope you enjoy a wonderful day, full of sweet memories! Hope you make this delicious dessert!

Looking For More PIE Recipes?

You can find all of my pie recipes in the Recipe Index, located at the top of the page. A few family favorites include:

• Toll House Pie
• Peach Pie
• Strawberry Pie
• Dutch Crumb Apple Pie

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Pie Recipe Source: “The New Pillsbury Family Cookbook”, copyright 1973, the Pillsbury Company, page 149.

Pie Crust Recipe:  http://www.thegratefulgirlcooks.com/diy-moms-pie-crust/

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Boysenberry Pie

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

Enjoy the flavor of summer berries with homemade Boysenberry Pie! Serve a slice topped with vanilla ice cream for a classic, delicious dessert!

Category: Dessert

Cuisine: American

Keyword: boysenberry pie

Servings: 8 servings

Calories Per Serving: 368 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the pie crusts:

• 2 Two pastry pie crusts (one for top, one for bottom-homemade or store bought)

For the Pie Filling (a 9 inch pie):

• 4 cups boysenberries (fresh)
• 1 cup granulated sugar
• 1/3 cup all purpose flour
• 1/4 teaspoon cinnamon
• 2 Tablespoons butter

US Customary - Metric

Instructions

1. Preheat oven to 425 degrees.

2. In a large bowl, gently mix together the boysenberries, sugar, all purpose flour and cinnamon. Pour the fruit mixture into a pastry lined pie pan. Cut the butter into small pieces; dot the top of the fruit with the butter.

3. Top the pie with the second crust; completely seal and flute the edges to make the crust. Make a slight cut with a knife in the middle of the top crust to vent the pie. If you wish to have a shiny/sugary top crust, brush the top crust with a tiny bit of milk (using a pastry brush), then sprinkle with granulated sugar).

4. Bake for approximately 40-45 minutes, or until the juices are bubbly in the center and the crust is golden brown.

Recipe Notes

For an 8 inch pie, measurements are as follows: 3 cups fresh fruit, 3/4 cup sugar, 1/4 cup flour, 1/4 teaspoon cinnamon, and 1 Tablespoon butter. Same time for baking.

Nutrition Facts

Boysenberry Pie

Amount Per Serving (1 slice)

Calories 368 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Cholesterol 7mg2%

Sodium 199mg9%

Potassium 138mg4%

Carbohydrates 57g19%

Fiber 4g17%

Sugar 29g32%

Protein 3g6%

Vitamin A 130IU3%

Vitamin C 2.1mg3%

Calcium 26mg3%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Nothing beats this classic dessert recipe for delicious homemade Strawberry Pie, with strawberry glaze! It’s SO QUICK AND EASY to make, you won’t believe it!

A couple days ago I was scrolling through my Facebook news feed, and found a recipe for an easy, fresh Strawberry Pie from “Taste of Home”, a website/magazine I have loved for years!

I recently bought 2 large containers of strawberries at the grocery store (got a screamin’ good deal on them), and had been looking for a “new” recipe for strawberry pie to make using them.

The next morning I got up and made this delicious strawberry pie, and I’m sure glad I did. Totally delicious, classic fruit pie!!!!  I’m reminded of a quote I saw: “The best thing to put into a homemade pie is your teeth!” (author unknown). Honestly, this pie is super easy to make.

I made my own pie crust (here’s my recipe that I’ve used for years:  (DIY-moms-pie-crust/), but if you want quick and easy, just buy a pre-made pie crust, and save yourself some time.

Once you’ve got your pie crust taken care of, making the pie is as simple as slicing strawberries, mixing the glaze up in a saucepan, and pouring the glaze on top. Seriously EASY.

How To Make This Classic Strawberry Pie

Start with a pie crust. Make your own pie crust or buy one. Either way, it’s all good. Make sure to flute the edges to form a pretty edge.

Pre-Bake The Strawberry Pie Crust

You will need to cook the pie crust before filling it. Put a layer of heavy duty aluminum foil over the crust, then fill it with dry beans to weigh it down.

Doing this simple step will help keep the pie crust from “puffing” up too much while cooking.

Bake the pie crust for 8 minutes, then lift out the foil and beans, and pop the crust back into the oven for 5-6 more minutes. When done, it will look something like this, shown below.

Make The Glaze For The Pie

Let the pie crust cool completely. While it is cooling, mix up the sugar, cornstarch and water in a saucepan over medium heat, until thickened. This mixture will be part of your glaze for the strawberry pie.

Once the liquid has thickened, add a small box of strawberry gelatin, and stir well to combine. This is the glaze for your strawberry pie!

Let the strawberry glaze cool for 15-20 minutes in the refrigerator before using it to fill the pie. 

Fill the Pie With Strawberries

While the glaze is cooling in the refrigerator, go ahead and slice up 4½ cups of ripe, sweet, fresh strawberries.

When the pie crust has cooled, arrange the strawberries in the crust. Now it’s starting to LOOK LIKE a REAL strawberry pie!

Time To Glaze This Strawberry Pie!

Once the glaze has cooled, give it a stir, then carefully pour it all over the top of the strawberry pie.

Pour the glaze all around, to completely cover the strawberries on top, AND to fill any little spaces. Try not to drizzle it onto the crimped pie crust.

Once all the glaze is on the strawberry pie, place the pie in a refrigerator for several hours, so the glaze will firm up.

When ready to serve the strawberry pie, garnish the pie with a sprig of mint, and/or some whipped cream, slice and serve!

Time To EAT!

Because the glaze has firmed up, this is not a messy pie to cut and serve. Just sayin’. See how “clean” the cuts in the strawberry pie are?

That’s it! Slice yourself a good sized piece, grab a fork, a can of whipped cream to decorate the slice with, and a good cup of coffee!

Hope you enjoy this delicious, fresh-tasting Strawberry Pie!

Thanks for stopping by, and try this pie! It’s awesome. Hope you have a great day, and trust you will come back soon!

Looking For Other PIE Recipes?

All of my recipes can be found in the Recipe Index at the top of the page. A few of our family favorite pie recipes include:

• Sour Cream Lemon Meringue Pie
• Banana Cream Pie
• Dutch Crumb Apple Pie
• Boysenberry Pie

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Facebook page: The Grateful Girl Cooks!
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Recipe Source: http://www.tasteofhome.com/recipes/easy-fresh-strawberry-pie

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Strawberry Pie

Prep Time

35 mins

Cook Time

0 mins

Refrigeration Time

2 hrs

Total Time

2 hrs 35 mins

 

Nothing beats this classic dessert recipe for delicious homemade Strawberry Pie, with strawberry glaze! It's SO QUICK AND EASY to make, you won't believe it!

Category: Dessert

Cuisine: American

Keyword: strawberry pie

Servings: 8 slices

Calories Per Serving: 278 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 unbaked pastry (pie) shell (9 inches)
• * a couple cups of dry beans (ONLY TO WEIGH DOWN THE CRUST DURING PRE-BAKE)
• 3/4 cup granulated sugar
• 2 Tablespoons cornstarch
• 1 cup water
• 1 package (3 ounces) strawberry gelatin
• 4 1/2 cups sliced fresh strawberries
• Fresh sprig of mint (optional)
• Whipping cream for garnish (optional)

US Customary - Metric

Instructions

To make pie shell:

1. Line an unpricked and uncooked pie shell with heavy duty aluminum foil. Fill with dried beans to weigh down the shell (this helps keep the crust from puffing up full of air). Bake crust at 425 degrees for 8 minutes. Carefully lift out the aluminum foil and beans (**beans can be put back in the container you got them from and can still be used**). After beans and foil are out of the shell, put it back into the oven for an additional 5-6 minutes longer, then remove to a wire rack to cool.

To make strawberry glaze:

1. In a medium saucepan, whisk together the granulated sugar, cornstarch and water until it is fully combined and smooth. Bring mixture to a boil; stir and cook it for 2 minutes, until thickened. Remove the pan from the heat. Stir in the strawberry gelatin powder, until dissolved. Refrigerate the glaze mixture for 15-20 minutes, or until it has cooled down some.

To assemble the pie:

1. Slice the strawberries. Carefully place/arrange them into the baked pie crust. Pour the cooled strawberry glaze over the entire surface of the pie, even filling in the little nooks and crannies. Use all of the glaze mixture. When done, place pie in refrigerator for 2-3 hours, or until it is completely "set up" (the glaze will congeal and firm up).
2. Garnish pie with mint and/or whipped cream, if desired.
3. Cut into 8 pieces, serve... and enjoy!

Recipe Notes

Note: Prep time of 3 hours INCLUDES inactive prep time of 2 1/2 hours for refrigeration of pie. If using a pre-made crust, this recipe can be made in about 30 minutes.

Nutrition Facts

Strawberry Pie

Amount Per Serving (1 slice)

Calories 278 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Sodium 150mg7%

Potassium 149mg4%

Carbohydrates 49g16%

Fiber 2g8%

Sugar 31g34%

Protein 2g4%

Vitamin A 10IU0%

Vitamin C 47.6mg58%

Calcium 19mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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You’ll love Melba Pie for your next dessert… a classic, double-crusted pie, featuring the wonderful, sweet flavors of fresh raspberries and peaches!
Do you know what Melba Pie is? I sure didn’t… until I stumbled upon this recipe in an old cookbook of mine. I’d heard of Peach Melba (a classic dessert) in the past, but didn’t know there was even such a thing as a Melba PIE. Melba Pie is a delicious pie which features raspberries AND peaches! Go figure!

This recipe is for a two crusted pie. One crust on the bottom, the other (you guessed it!) on the top. The filling is a snap to make, so whether you like to make your own pie crust (here’s my recipe for “Mom’s Pie Crust“), or you prefer to buy pre-made pie crust dough, it’s a rather simple and tasty pie to make with the summer bounty of peaches and raspberries available.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make A Melba Pie

First thing you need to do is prepare a DOUBLE crust pastry shell. Once you have the pie dough ready, you need to make the filling. Of course, you can also purchase commercially prepared pie crust (you will need two crusts), if that’s more convenient!

In a medium sized saucepan, mix together the granulated sugar, cornstarch, and the cinnamon. Stir in the raspberries (if using FROZEN raspberries, do NOT drain them… add it all in).

Cook  and stir the raspberry mixture until it thickens and the mixture comes to a boil.

Once it begins to boil and is thickened, add the peaches and lemon juice, then remove from heat.

Fill The Pie

Line a pie pan with the bottom pastry. Prick the dough in several spots with the tines of a fork. Carefully add the pie filling on top of the pie crust.

Top the Melba pie filling with the other pie crust. Seal, and decoratively flute the edges of the pie crust dough. Cut a couple of slits into the top of the pie, to allow steam to escape while baking.

Time To Bake The Melba Pie!

Bake the pie for about 30-35 minutes (or until light golden brown on top). Some of the juices may be bubbling around the slits you cut in the top crust. Remove the pie from the oven, and transfer carefully to a wire rack to cool. When the pie has cooled, it’s ready to serve.

Time To EAT!

Slice a nice piece of pie, and serve it with some vanilla ice cream on top or on the side! Yum! Take a few bites, and enjoy your homemade raspberry and peach Melba Pie!

I hope you will find time to make this delicious pie, and as always, I really trust you will enjoy it! Don’t forget you can check out ALL my recipes in the Recipe Index, located at the top of the page.

If you enjoy baking (and EATING) pies, you might also be interested in some of my other pie recipes, including Boysenberry, Dutch Crumb Apple, Strawberry-Rhubarb, Old-Fashioned Banana Cream, Peach, Strawberry, or Toll House. You can find the rest in the Recipe Index, at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a GREAT day, friends.

Recipe Source: “The New Pillsbury Family Cookbook”, copyright 1973, The Pillsbury Company, page151.

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Melba Pie!

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

You'll love Melba Pie for your next dessert... a classic, double-crusted pie, featuring the wonderful, sweet flavors of fresh raspberries and peaches!

Category: Dessert

Cuisine: American

Keyword: melba pie

Servings: 8 servings

Calories Per Serving: 263 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• Double crust pastry (homemade or store-bought)
• 1/3 cup granulated sugar
• 3 Tablespoons cornstarch
• 1/4 teaspoon cinnamon
• 1 1/4 cups (10 oz. package) raspberries (fresh or frozen-if frozen, thawed but UNDRAINED)
• 2 cups fresh peach slices (can also use a 1 lb.,13 oz. can of peaches, DRAINED)
• 1 Tablespoon lemon juice

US Customary - Metric

Instructions

1. While making the pie filling, preheat your oven to 425 degrees.
2. Prepare a double crust pastry shell. Place one of the crusts into a 9" pie pan. Prick the bottom of the crust with the tines of a fork.
3. Place the granulated sugar, cornstarch and cinnamon into a medium sized pan. Gently stir in the (undrained) raspberries. Cook this, (while stirring constantly so it won't stick) on medium heat until it begins to thicken, and comes to a boil.
4. Stir in the sliced (drained) peaches, and the lemon juice. Once ingredients are all combined, pour the pie filling into the pie pastry shell.
5. Put the other pie crust on top of the filling; seal the two crusts together around edges, then decoratively flute the edges.
6. Using a sharp knife, make a couple small slits in the center of the top crust.
7. Bake pie in preheated 425 degree oven for approximately 30 minutes, or until the crust has begun to turn golden brown.
8. Remove pie to a wire rack to cool.
9. Serve with a scoop of vanilla ice cream... and enjoy!

Nutrition Facts

Melba Pie!

Amount Per Serving (1 slice)

Calories 263 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Sodium 174mg8%

Potassium 142mg4%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 12g13%

Protein 3g6%

Vitamin A 125IU3%

Vitamin C 8.2mg10%

Calcium 15mg2%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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How about a slice of old-fashioned, made from scratch, fresh Peach Pie? Savor the flavors of summertime with this delicious, easy to make, homemade pie!
I don’t know about you, but around our home we LOVE homemade Peach Pie! Classic peach pie, made from scratch, and there is nothing too fancy or difficult to make about it.

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Peach pie screams “SUMMER” to me! Each summer I go to a local U-Pick Farm and pick fresh peaches when they are at their peak of freshness! Last year I went 3 different times, and was even able to convince my husband to go with me on one of the trips.

We picked 30 pounds of peaches in the HOT, HOT sunshine! See how red my face is (from HEAT and the shade) in this picture? Yep. It was really HOT that day!

Freezing Peaches Lets Me Make Peach Pie Any Time Of The Year!

I freeze a lot of the peaches to have available throughout the following year. It’s a little time-consuming, but worth every minute of my time, in the long run!

It’s sure nice to have delicious, “right off the tree” peaches any time of year we want a peach pie! All I have to do is pull a bag of sliced peaches out of our freezer, and let them thaw!

Where I Got The Original Recipe For Peach Pie

All that said, here’s a great recipe for a classic, homemade peach pie. Maybe you will have a chance to make one this summer! Sure hope so, because there’s nothing better!

I got this recipe from my trusty Pillsbury cookbook that I received as a wedding present 38 years ago, and have been making peach pie using that recipe ever since!

Use Homemade OR Store Bought Pie Crust

I have always enjoyed making my own pie crusts from scratch, but making this simple pie is even easier if you use store bought pie crusts.

The recipe I use for pie crust is one I received from my Mom when I got married (a LONG time ago). Here is a link to that pie crust recipe, if you’re interested. (DIY-Mom’s Pie Crust!)

Here’s another picture, from another time I made this yummy peach pie.  See those yummy peach slices inside? THAT’S what I’m talking about…yum!

Time To EAT!

As far as I’m concerned, if you have fresh homemade peach pie, you’ve GOTTA have a scoop of vanilla ice cream with it.  I think it’s the law in some states (ha ha)!

You could also drizzle a homemade peach coulis over the pie and ice cream, for a nice presentation, if you want (not shown)!

Hope you enjoy it! We sure do! I can’t even begin to count how many peach pies I’ve made over the years, and we never seem to have any trouble finding friends and family to help us eat them! GO FIGURE.

Making a peach pie or any other fruit pie is simply combining the pie filling ingredients, then placing them into an uncooked pie crust. The filling is topped with another piece of pie dough, crimping the edges to form crust, then baking until done!

Looking For More PIE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have quite a few pie recipes for you to check out, which include

• Boysenberry Pie
• Dutch Crumb Apple Pie
• Old Fashioned Banana Cream Pie
• Strawberry Pie
• Mint Brownie Pie

Other Peach Desserts On This Blog

If you enjoy peach inspired desserts, I’m confident you will enjoy my recipes for peach turnovers, a peach shortbread tart, old-fashioned peach crisp, and peach ice cream! They all taste WONDERFUL!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Pie Recipe Source: “The New Pillsbury Family Cookbook”, page 149, copyright 1973, by The Pillsbury Company

Pie Crust Recipe Source: http://www.thegratefulgirlcooks.com/diy-moms-pie-crust/

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Peach Pie

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

 

How about a slice of old-fashioned, made from scratch, fresh Peach Pie? Savor the flavors of summertime with this delicious, easy to make, homemade pie!

Category: Dessert

Cuisine: American

Keyword: peach pie

Servings: 8 servings

Calories Per Serving: 351 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For pie filling:

• 5 cups sliced peaches
• 3/4 cup granulated sugar
• 1/3 cup all purpose flour
• 1/2 teaspoon cinnamon
• 1 Tablespoon fresh lemon juice
• 2 Tablespoons butter (added to top of pie before putting top crust on)

For Pie Crust:

• 2 Two pie crusts (homemade or purchased) , trimmed to fit a 9" pie pan. (Purchased or homemade)
• 1 Tablespoon milk (optional-to make a shiny crust)
• 1 teaspoon granulated sugar (optional-to make a shiny crust)

US Customary - Metric

Instructions

1. Preheat your oven to 425 degrees F.
2. In a large mixing bowl, mix together the sliced peaches (thawed, if using frozen), granulated sugar, flour, cinnamon and lemon juice. Stir gently, to combine.
3. Place (uncooked) prepared pie crust in bottom of pie pan. Prick crust with tines of fork.

4. Pour the peach mixture into the pastry-lined pie pan. Spread evenly over crust. Cut the 2 Tablespoons of butter into small chunks and dot the top of the fruit mixture with it.

5. Carefully top pie with the second prepared crust. Seal the crust to bottom crust, then flute the edges of crust. Make a couple small cuts in top crust with a knife (to vent). If a shiny/sugary crust is desired, just brush the top crust of the pie with 1 Tablespoon milk, then sprinkle 1 teaspoon sugar evenly on top.

6. Bake at 425 degrees for 30-35 minutes, or until lightly browned and juice is bubbly in the center of the pie. I like to put a sheet of aluminum foil on the rack below the rack the pie is cooking on, to catch any juice drips.
7. Remove pie to a wire rack to cool when done. Serve with a scoop of vanilla ice cream. Enjoy!

Recipe Notes

If making an 8" pie, measurements are as follows: 4 cups fruit, 2/3 cup sugar, 1/4 cup flour, 1/4 teaspoon cinnamon, 1 Tablespoon lemon juice, 1 Tablespoon butter. Same cooking time (30-35 minutes).

Nutrition Facts

Peach Pie

Amount Per Serving (1 slice)

Calories 351 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Cholesterol 7mg2%

Sodium 199mg9%

Potassium 229mg7%

Carbohydrates 53g18%

Fiber 2g8%

Sugar 27g30%

Protein 4g8%

Vitamin A 400IU8%

Vitamin C 7.1mg9%

Calcium 16mg2%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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Mom’s pie crust is a family favorite! Here’s a step-by-step tutorial on how to make a delicious, flaky pie crust from scratch in about 10 minutes!
A few days ago I made a Dutch Crumb Apple Pie.  It dawned on me that I should post my “tried and true” pie crust recipe. This recipe came from my Mom over 40 years ago and I’ve been using it ever since! A good pie crust always makes a pie exceptional!

I actually think I can make a homemade, flaky pie crust in less time than it takes to drive to the grocery store, buy a pre-made one, then drive home, AND it’s a great pie crust!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Mom’s Pie Crust Is My “Go To”!

This recipe has been used for all my pies, including Toll House Pie, Strawberry Rhubarb Pie, Old-Fashioned Banana Cream Pie, and my Dutch Crumb Apple Pie, as well as many other pies and tarts.  I’m posting pics of the way I make Mom’s pie crust, just in case you are remotely interested in SEEING the process.

Note: For 38 of the last 40 years, I mixed up the dough by using a hand held pastry blender (works great). My sister in law gave me her really old food processor a couple years ago, and now I use that (just an FYI-this crust can be made both ways!). Anyhow… here’s how I whip up a pie crust:

How To Make Mom’s Pie Crust

Measure the flour, salt, and shortening into a food processor. Pulse until shortening is about the size of peas. Drizzle ice cold water into the mixture, and process until fully combined. Note: This can ALL be done by hand with a pastry blender if you do not have a food processor.

Once fully combined, the dough will come together into a ball.  Gather all the little pieces up into the dough and shape this mixture into a nice, round ball.

Time To Roll Out The Dough

Place the dough ball onto a lightly floured work surface. Roll it out to a large circle that is bigger than your pie plate.

Take the pie pan you will be using and invert it onto the dough. Cut around it with a knife, leaving an extra inch around the outside.

If you want (this is optional), you can add leftover pieces of dough to spots where  pie crust has cracks around the outside edge   Press firmly to make sure dough bonds together.

Transfer Mom’s Pie Crust To Pan

Carefully fold the crust circle in half like this: Don’t worry if there are still a couple cracks in the outside edges, because they can all be patched.

Gently lift up the dough and place it into your pie pan like this:

Carefully unfold the dough. Prick the dough on the bottom and the sides with the tines of a fork. Do this because it helps prevent the pie crust from puffing up while baking.

Fold any excess dough under the edges (towards the back – kind of doubling it up) and press the dough together firmly to form a bonded, thicker edge. This should be higher than the edge of your pie pan.

Time To “Crimp” The Crust

Now it’s time to “crimp the crust”. Use your non-dominant hand like this (shown below).  Use the thumb of your dominant hand to insert dough between your two fingers to form the crimped crust all the way around the pie. (sorry- I had to use my right hand to take the picture. Use your imagination for my huge right thumb).

When you have gone around the entire edge of the pie, it should look like this:

Fill With Your Favorite Pie Filling And Bake

Fill Mom’s pie crust with your pie filling of choice, and bake as directed. I’ve also used this crust for my Toll House Pie, Strawberry Pie, and Peach Pie, to name a few! 

**If you are making a pie that requires a top crust, hope you remembered to double this recipe. Lay the top crust over the pie filling, THEN fold the top edge over the bottom edge, and crimp the edges together to seal around the edges of pie, etc.. Remember to cut a couple slits in the top of the pie crust (if using a top crust) to “vent”**.

I know that’s a lot of pictures, but really… once you get the technique down, a homemade pie crust can be made from scratch in about 10 minutes! Hope you’ll give this one a try. I’ve used Mom’s Pie Crust recipe literally hundreds of times over the years, and have never been disappointed.

Thank you for stopping by today, and I hope you come back again soon. Be sure to check out ALL of my recipes in the Recipe Index, located at the top of the page. Have a great day.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a GREAT day!

Recipe Source: My Mom

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DIY - Mom's Pie Crust!

Prep Time

10 mins

Cook Time

0 mins

Total Time

10 mins

 

Mom's pie crust is a family favorite! Here's a step-by-step tutorial on how to make a delicious, flaky pie crust from scratch in about 10 minutes!

Category: Dessert

Cuisine: American

Keyword: homemade pie crust, Mom's pie crust

Servings: 1 pie crust

Calories Per Serving: 1059 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For ONE pie crust:

• 1 cup unsifted all purpose flour
• 1/2 teaspoon salt
• 1/3 cup vegetable shortening
• 3-4 Tablespoons ice cold water

For TWO pie crusts:

• 2 cups unsifted all purpose flour
• 1 teaspoon salt
• 2/3 cup vegetable shortening
• 5-7 Tablespoons ice cold water

US Customary - Metric

Instructions

1. Place flour, salt and shortening in food processor (or large bowl, if mixing by hand). Cut in shortening: Pulse in food processor. Use a pastry blender (if mixing by hand).

2. Drizzle in ice cold water. Mix/process until well combined and mixture can be formed into a ball. (Start with the least amount of water and add more, if necessary).
3. Place dough ball onto lightly floured surface. Roll out dough. Cut to fit. Place crust into pie pan. Pierce pie dough with tines of fork on bottom and sides of dough in pan. Form crimped edge.

4. Fill with pie filling of your choice. Bake, according to your favorite pie recipe's instructions.

Nutrition Facts

DIY - Mom's Pie Crust!

Amount Per Serving (1 crust)

Calories 1059 Calories from Fat 630

% Daily Value*

Fat 70g108%

Saturated Fat 17g106%

Sodium 1170mg51%

Potassium 134mg4%

Carbohydrates 95g32%

Fiber 3g13%

Sugar 1g1%

Protein 13g26%

Calcium 19mg2%

Iron 5.8mg32%

* Percent Daily Values are based on a 2000 calorie diet.

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Nothing beats the taste of a classic strawberry-rhubarb pie! This double crusted pie is delicious, packed with fresh fruit, and is quite easy to make!

One of my husband’s all-time favorite desserts is an old-fashioned Strawberry-Rhubarb Pie! And today, I am going to share the recipe I use for making this sweet-tangy treat!

I grow rhubarb in my backyard raised beds and container garden, but was delighted to receive some rhubarb from my friend Debbie’s backyard garden recently. I was looking for recipes for using rhubarb, but decided to make a pie for my hubby because I love him. and knew he would enjoy it (insert cheesy grin here).

I found this recipe on Pinterest and was surprised that it contained brown sugar… that got my interest, so I tried this recipe. I sure am glad I did! This strawberry-rhubarb pie is all-around fantastic! I used my Mom’s tried and true recipe for the pie crust, too (DIY-Mom’s Pie Crust)!  The recipe is even easier if you use pre-made pie crust dough from the store! If you love strawberries, I’m positive you will love this…and the extra little twang the rhubarb gives to this pie. Truly delicious! Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Fresh Strawberries And Rhubarb

Look at that beautiful rhubarb and those gorgeous strawberries! Now go crazy and slice them all up.

Chop, Chop, or should I say Slice, Slice? Rinse the rhubarb, then slice it up!

There’s nothing like fresh strawberries and rhubarb in the Spring and early summer! They are SO colorful! The fresh strawberries are also sliced up, and then you’re ready to make this delicious strawberry-rhubarb pie!

Prepare The Strawberry-Rhubarb Pie Filling

Place the sliced rhubarb and strawberries into a large mixing bowl, and add the rest of the ingredients. Mix these pie filling ingredients well, so they are totally combined.

Fill The Pie Crust

Pour the strawberry-rhubarb pie filling into an unbaked pie crust. Dot the top of the filling with cold chunks of butter.

Place Another Pie Crust On Top Of Filling

Place either a regular crust on top of the pie filling or make a lattice top crust. Crimp the edges to form the pie crust, and seal the two crusts together. I failed miserably at this lattice crust. I didn’t notice the weave was wrong until AFTER pie was baked…oh well! It really doesn’t matter, because the pie still tastes fantastic!

You can also lay a second pie crust on top and seal the two crusts together, instead of making a lattice crust. This is much easier way to make the crust, if desired. Remember to flute the edges to form a nice crust edge on the pie, after sealing the crusts together.

Bake The Strawberry-Rhubarb Pie

Place the pie in a 400° F. oven and cook for 20 minutes. Reduce the heat to 350°, and bake the strawberry-rhubarb pie for another 25 minutes. The pie crust should be nice and golden in color when done. Let the pie cool down a bit before slicing, and then serve a slice of pie with a nice scoop of vanilla ice cream!

Grab a plate and a fork, and a carton of vanilla ice cream! It’s time to dig into this strawberry-rhubarb pie.YUM!

Hope you enjoy this yummy strawberry-rhubarb pie! We sure do love it! Have a great day, friends, and thank you for stopping by. I hope you will come back again soon for more delicious recipes..

Looking For More PIE Recipes?

You can find all of my pie recipes in the Recipe Index, located at the top of the page. A few favorites include:

• Dutch Crumb Apple Pie
• Old-Fashioned Banana Cream Pie
• Strawberry Pie
• Deep Dish Boysenberry Pie
• Toll House Pie

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe slightly adapted from: http://www.the-baker-chick.com/2013/05/classic-strawberry-rhubarb-pie/?utm_source=feedly&utm_medium=feed&utm_campaign=Feed%3A%20TheBakerChick%20%28The%20Baker%20Chick%29

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Strawberry-Rhubarb Pie

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Nothing beats the taste of a classic strawberry-rhubarb pie! This double crusted pie is delicious, packed with fresh fruit, and is quite easy to make!

Category: Dessert

Cuisine: American

Keyword: strawberry-rhubarb pie

Servings: 8 slices

Calories Per Serving: 346 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 unbaked pie crusts (purchased or homemade - one for top and one for bottom crust)
• 3 1/2 cups chopped rhubarb
• 3 1/2 cup sliced strawberries
• 1 Tablespoon lemon juice
• 1/2 cup granulated sugar
• 1/4 cup brown sugar (I used dark brown sugar)
• 1/4 cup all-purpose flour (original recipe called for tapioca flour)
• pinch of salt
• 2 Tablespoons cold butter , cut into small chunks
• cream or milk , for lightly brushing top of pie crust
• raw sugar , for sprinkling on top of pie crust

US Customary - Metric

Instructions

1. Preheat oven to 400 degrees F.

2. If making your own pie crusts, roll the dough into a 12 inch circle, fold it in half and transfer carefully to a 9 inch pie pan. Set second crust aside until ready to top the pie filling.
3. Place the sliced strawberries, rhubarb, granulated and brown sugars, lemon juice, salt and flour in a large mixing bowl. Mix well to combine.
4. Carefully pour the pie filling into the bottom crust. Dot the top of the filling with the butter chunks. Place second crust completely over the pie filling and seal, or make a lattice crust with the second crust. (it's your call!) Seal the edges of the crust, and form the crimped edges as desired.
5. Using a pastry brush, lightly brush the crust top with the cream or milk, then sprinkle lightly with raw sugar.
6. Place pie in oven; bake at 400 degrees for 20 minutes, then reduce the heat to 350 degrees and bake for another 25 minutes or the crust is a golden color. The pie filling will be bubbly and HOT!
7. Remove the finished pie from oven. Set aside for several hours while the filling cools (the filling will thicken a bit as it sits).
8. Serve with a scoop of vanilla ice cream... and ENJOY!

Nutrition Facts

Strawberry-Rhubarb Pie

Amount Per Serving (1 slice)

Calories 346 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Cholesterol 7mg2%

Sodium 209mg9%

Potassium 300mg9%

Carbohydrates 51g17%

Fiber 3g13%

Sugar 24g27%

Protein 4g8%

Vitamin A 150IU3%

Vitamin C 42.1mg51%

Calcium 72mg7%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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Old-Fashioned Banana Cream Pie is a DELICIOUS classic diner-style dessert, made entirely from scratch, without pudding mix or canned ingredients! There’s just something about a slice of an old-fashioned banana cream pie…this is the “old school” way to make a great pie, made from scratch, without using pudding mixes or any of the modern pie filling products on the market. Try it… it’s EASY and amazing!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Where I Found This Recipe

This is a recipe I found on Food.com. It was first published in 2001. It’s completely EASY to put together, especially if you use a purchased pie crust! Banana cream pie is pretty inexpensive to make, and tastes like the old-fashioned pies my Mom used to make! You know, the kind you get at a great 50’s diner. Yum!

I’ve made this pie a few times over the years, and it really is delicious! If you like bananas, you will go ape for this banana cream pie! Really can’t believe I actually wrote that last sentence – keeping it classy, ha ha!

Buy Pie Crust Or Make Your Own

You can either make your own pie crust (as shown below), OR you can buy a 9″ frozen pie crust and pre-bake it, before adding the banana cream pie filling!

For me, it’s easy to make my homemade pie crust since I’ve been making it the same way my Mom made it for years! Roll out the prepared crust, line the pie pan with it, and form the crust. Prick the bottom and sides of the dough with the tines of a fork. Pre-bake the crust, and then let it cool.

Fill The Banana Cream Pie

The banana cream pie filling is cooked from scratch (it’s quite easy). The ingredients are cooked on the stove top in one pan. The simple filling is cooked until it thickens, and then it is set aside to cool. Once the pie crust has baked and cooled, it is time to create the pie.  Line the baked pie crust shell with fresh banana slices.

Cove all of the banana slices in the pie with the creamy custard-like pie filling. Spread the filling out to evenly fill the pie crust. There you have it! You just made a banana cream pie from scratch!

Serve The Banana Cream Pie

Place the banana cream pie in the refrigerator until it is fully chilled. Once the filling has been refrigerated for at least 4 hours, it is ready to serve! Slice the pie into 8 servings. I like to serve each piece of pie garnished with a dollop of whipped cream and a fresh banana slice or two! Can you see the banana slices hiding out on the bottom of the crust?

YUM! This pie is filled with banana flavor! It is cold, creamy, and absolutely DELICIOUS! Hope you will give this recipe a try! With the heat wave we’re having in the Northwest right now, a cool slice of banana cream pie sounds pretty good! Enjoy!

Looking For More PIE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of pie recipes you might be interested in, including:

• Strawberry Pie
• Toll House Pie
• Dutch Crumb Apple Pie
• Peach Pie

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a GREAT day!

Recipe Source: http://www.food.com/recipe/old-fashioned-banana-cream-pie-14979

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Old-Fashioned Banana Cream Pie

Prep Time

25 mins

Cook Time

10 mins

Total Time

35 mins

 

Old-Fashioned Banana Cream Pie is a DELICIOUS classic diner-style dessert, made entirely from scratch, without pudding or canned ingredients!

Category: Dessert

Cuisine: American

Keyword: banana cream pie

Servings: 8 slices

Calories Per Serving: 332 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 9" pie crust , baked per pkg. instructions
• 3 cups whole milk
• 3/4 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 3 egg yolks , room temp
• 2 Tablespoons butter
• 1 teaspoon vanilla extract
• 3 ripe (but not mushy) bananas

US Customary - Metric

Instructions

1. Pre-bake the pie crust according to package directions OR pre-bake a homemade 9" pie crust according to recipe. Cool and set aside after baking.
2. Place the milk in a large saucepan on the stove. SCALD the milk. (to scald milk simply means to heat the milk to just below the boiling point. Don't boil the milk or it may curdle).. Set aside.
3. In a separate saucepan, mix together the sugar, flour and salt. Gradually stir in the scalded milk, stirring constantly as you add it in.
4. Cook on medium heat; stir constantly and cook until mixture has thickened. Once thickened, cover the pan and cook an additional 2 minutes. Remove pan from heat. Set aside.

5. Place the 3 egg yolks in a small bowl. Slightly beat the eggs with a fork or whisk, then stir a small amount of the hot mixture into the beaten yolks, stirring constantly as you add the hot liquid. (This is called "tempering" the egg yolks so they slowly warm up; this prevents the eggs from cooking when added to the hot mixture). When the egg yolks are thoroughly combined with the small amount of hot mixture, stir the egg yolks into the saucepan containing the hot mixture. Cook for one minute, stirring constantly.

6. Remove pan from heat; blend in the butter and the vanilla extract. Once well combined, set the pan aside and let pie filling cool until it is lukewarm.
7. While pie filling is cooling, slice the bananas. Line the bottom and sides of the pie crust with the banana slices.

8. Pour the warm pie filling over the bananas. Refrigerate until ready to serve (at least 4 hours). When pie is completely chilled, serve with a dollop of whipped cream on top OR make and top with meringue made from the 3 remaining egg whites. Serve, and enjoy!

Nutrition Facts

Old-Fashioned Banana Cream Pie

Amount Per Serving (1 slice)

Calories 332 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Cholesterol 89mg30%

Sodium 227mg10%

Potassium 312mg9%

Carbohydrates 47g16%

Fiber 1g4%

Sugar 28g31%

Protein 6g12%

Vitamin A 360IU7%

Vitamin C 3.9mg5%

Calcium 118mg12%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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