Best 7 Aunt Millies Pie Crust Recipes

BEST, EASIEST KEY LIME PIE RECIPE

Steps:

• Preheat oven to 350
• In the bowl of a stand mixer or in a medium size bowl with an electric mixer, beat the egg yolks and the condensed milk for three minutes or until the mixture has thickened. The mix will turn a pale yellow when finished.
• Add 1/2 cup key lime juice and beat for another minute.
• Zest one lime over the top of the mixture and stir to combine
• Pour into prepared graham cracker crust.
• Bake at 350 for 15-20 minutes or until center of pie is no longer wobbly.
• Let rest and cool on counter for an hour.
• Refrigerate for at least three hours before serving.
• Slice into eight wedges and serve with whipped cream.

GRANDMA'S VERY EASY PIE CRUST

Steps:

• Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead.
• Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.

AUNT MILLIE'S PIE CRUST

Steps:

• Mix and roll out between sheets of waxed paper or saran. I added a teaspoon of gin (vodka I've read).

AUNT JIMMY'S BUTTERSCOTCH MERINGUE PIE

Steps:

• Preheat the oven to 325 degrees F.
• Make the Filling: In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately remove from the heat and set aside.
• Melt the butter in a large, heavy skillet over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook, stirring constantly, until caramelized, 5 to 7 minutes. (You'll smell a characteristic nutty caramel odor when the butter browns, signaling that the mixture is ready.)
• Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn't smooth, blend for 20 seconds with a hand blender or pour through a fine sieve.
• Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisk in the Scotch.
• While whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top.
• Turn off the heat and whisk in the vanilla extract. Pour into the prebaked pie shell and set aside while you make the meringue.
• Make the Meringue: In a standing mixer fitted with a whip attachment, whip the whites in a clean dry bowl on low speed until foamy. Add the cream of tartar and continue whipping on medium speed until soft peaks are formed. Gradually pour in the sugar and continue whipping on high speed until stiff and glossy. Pile the meringue onto the pie and swirl to cover, spreading it to the edge. (Making sure it touches the edge.) Bake the pie until the meringue is lightly browned, about 15 to 20 minutes.
• Chill the pie, uncovered, at least 2 hours or overnight before serving.

OUR FAVORITE KEY LIME PIE

Steps:

• Make the crust:
• Place rack in the center of oven and preheat to 350°F.
• Pulse graham crackers, sugar, cinnamon, and salt in a food processor until fine crumbs form. With the motor running, drizzle in melted butter and process until well-combined. Transfer mixture to pie pan and press into bottom and up sides with a flat-bottomed measuring cup.
• Bake crust until golden brown and set, 8-10 minutes. Transfer to a wire rack and let cool to room temperature, about 15 minutes.
• Make the filling and bake pie:
• Whisk condensed milk and yolks together in a large bowl. Add key lime and lemon juice and whisk until well-combined (mixture will thicken slightly).
• Pour filling into crust and bake until center is just set, about 15 minutes. Transfer pie to a wire rack and let cool completely (filling will set as it cools), about 1 hour. Transfer to refrigerator and chill until cold, at least 1 hour.
• Make the topping:
• When ready to serve, whip cream with a whisk or electric mixer to very soft peaks. Sprinkle sugar over cream and continue whipping until it holds stiff peaks. Dollop cream in center of pie (leaving at least a 1" border of visible pie filling) and serve.
• Do Ahead
• Pie (without topping) can be made, loosely covered, and chilled for up to 2 days.

AUNTIE IRENE'S FOOLPROOF PIE CRUST (LARGE BATCH)

Steps:

• Cut flour, salt, sugar and half of Crisco together until crumbly, then cut remainder of Crisco in until size of peas; set aside.
• Put vinegar in a 2 quart liquid measuring cup.
• Fill to 2 1/2 cup mark with cold water.
• Add eggs and beat with fork.
• Drizzle over dry ingredients; stir with fork.
• Turn onto lightly floured board and knead approximately 5 times, until no longer "sticky".
• Divide by 1/2-3/4 cup measure.
• Roll out on a lightly floured surface, using as little flour as possible and handling as little as possible.
• Bake empty shells at 400°F for 10-12 minutes on the bottom rack of the oven.
• Cooking pies on the bottom rack of the oven will help prevent over browning of the top and soggy crusts on the bottom.
• This dough freezes extremely well; simply flatten divided dough into a disk and put into a Ziploc bag, removing all air; thaw in fridge and roll out as directed.

MILLIE'S AUGUST PIE

Steps:

• Heat oven to 400 degrees F.
• Fit piecrust into a 9 inch pie dish. Place fruit in pie crust and spread evenly.
• Combine half and half, egg, sugar, flour, cinnamon and salt in a small bowl and mix until well blended. Pour over fruit.
• Bake for approximately 50 minutes or until center is set. Cool completely before serving.