Pie Day

Today is the pie social I blogged about a couple weeks ago. Yesterday was pie baking day. I decided to make Sour Cream Raisin, which seems to be a local favorite, and Butterscotch Cream. Chocolate Chip Pie was in the running, but I had already baked both pie shells.
My recipes for Butterscotch and Chocolate Chip were requested, so I will post both of those today. But, first, I will add my recipe for pie crust. I think frozen crusts taste pretty great, but I hardly ever remember to have any on hand. It is just as easy for me to whip up this no-roll crust.

Press-in-the-Pan Oil Pie Crust
1 3/4 cups flour
1 tsp. sugar
1/2 tsp. salt
1/2 cup oil
1/4 cup milk
Heat oven to 425. In medium bowl, combine flour, sugar, and salt; mix well. In small bowl, combine oil and milk. Pour over dry ingredients and mix with a fork until well blended. Press in bottom and sides of 9 inch pie pan. Prick bottom and sides generously with a fork. Bake for 12-17 minutes. Cool completely before filling.

Butterscotch Cream Pie
1 BAKED pie shell
3/4 cup brown sugar
1/4 cup cornstarch
1/4 tsp salt
3 cups milk
3 egg yolks, slightly beaten
2 T butter
2 tsp. vanilla
In medium saucepan, combine sugar, cornstarch, and salt; mix well. Stir in milk until smooth. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 2 minutes. Remove from heat.
Stir about 1/4 cup hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook just until mixture begins to bubble, stirring constantly.
Remove from heat; stir in butter and vanilla. Pour into cooled, baked shell. Refrigerate 3 hours or until set.

(Both of the above recipes are from the Pillsbury Complete Cookbook.)

Nestle Toll House Chocolate Chip Pie
1 UNBAKED 9-inch pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup semi-sweet chocolate chips

Preheat oven to 325.
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in chocolate chips. Spoon into pie shell.
BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream or ice cream, if desired.


David doesn't get too excited about sweets, but he loves this pie. We all do. Enjoy!