Pie Making Tips

by Christi Jardine, Stake Provident Living Leader

• To transfer a pie crust from the counter to the pie pan, fold it over the rolling pin and then gently unroll over the pie pan.

• To seal the top crust to the bottom crust, brush the bottom crust lip edge with milk or water before sealing.
• A lattice top crust can be woven on wax or parchment paper and then transferred to the pie.
• To keep the crust edges from browning to fast place a 2" strip of aluminum foil around the edge of a baked pie until the last 10-15 minutes of baking. Then remove.

• Cut shapes of pie crust with cookie cutters and lay over the top of fruit pies for a beautiful and fast alternative to a top crust. (leaves on an apple pie, hearts on a cherry pie, etc.)

Just have fun! Pies are fun to make and taste so good when they are homemade! Happy Thanksgiving!

Boysenberry Pie

From the kitchen of: Janeel Burningham (5^th Ward)

This is a great berry pie recipe. It works with any kind of berry.

Use a mix of raspberries, blackberries and boysenberries or blue berries for a great pie!

Filling:

6-8 cups boysenberries (depending on size of pie tin)

1-1 1/4 c. sugar

4 T. tapioca

• Combine all ingredients and stir occasionally while you make your pie crust. 

• Make your favorite crust recipe or use a frozen one, for the top and bottom crust.  Roll out half the dough and place in bottom of pie pan.  Pour in boysenberry filling.  Roll out other half of dough.  Wet edges of pie crust and place top crust on pie.  Press down edges and seal.  Prick top of crust with fork. 
• Bake and 450°F for 10 minutes then lower heat to 350°F  for 35-45 minutes until crust is golden brown on edges. 
• This is really good served warm, topped with vanilla ice cream.