Pie crust

This recipe makes a double crust.

2 c. all purpose flour
1/4 tsp salt
2/3 c. butter cut into pats
4 to 5 Tbsp ice water

Combine flour and salt in food processor and pulse to mix.  Add butter and pulse until mixture is coarse crumbs.  Add water until just moistened.

Divide dough in half and flatten slightly.  Refrigerate at least 30 minutes.

Red, White & Blueberry Pie

I really wanted a festive recipe for this holiday weekend and thought this one would be fabulous!

Ingredients:
1/2 package (15 ounces) refrigerated pie crust (1 crust)
1 quart fresh strawberries, divided
4 squares (1 ounce each) white chocolate for baking
1 package (8 ounces) reduced-fat cream cheese (Neufchatel), softened
3/4 cup cold milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 1/2 cups fresh blueberries
1 cup thawed, frozen light whipped topping

Directions:
1. Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to an 11 1/2-inch circle using Baker's Roller™. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.

2. Rinse strawberries and pat dry on paper towels. Select eight uniformly sized strawberries for dipping; cut in half through stem ends using Paring Knife. Set aside. Hull remaining strawberries; slice using Egg Slicer Plus®.

3. Melt white chocolate in Small Micro-Cooker®, uncovered, on HIGH 1 minute, stirring every 10 seconds, until chocolate is melted and smooth. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of Parchment Paper, cut side down. Refrigerate 15 minutes or until set.

4. Using Skinny Scraper, scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.

5. Beat cream cheese in Classic Batter Bowl with Stainless Steel Whisk until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries using Classic Scraper.

6. Arrange blueberries evenly over top of pie filling. Attach open star tip to Easy Accent® Decorator and fill with whipped topping. Pipe topping evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into wedges using Slice 'N Serve®.

Yield: 8 servings

Nutrients per serving: Calories 370, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 30 mg, Carbohydrate 44 g, Protein 6 g, Sodium 290 mg, Fiber 2 g

Cook’s Tips: Vanilla instant pudding and pie filling can be substituted for the white chocolate instant pudding and pie filling, if desired.

© 2009 The Pampered Chef used under license.

Peach Pie

1 (15 ounce) package pastry for a 9 inch double crust pie 

1 egg, beaten 

5 cups sliced peeled peaches 

2 tablespoons lemon juice 

1/2 cup all-purpose flour 

1 cup white sugar 

1/2 teaspoon ground cinnamon 

1/4 teaspoon ground nutmeg 

1/4 teaspoon salt 

2 tablespoons butter 

DIRECTIONS Preheat the oven to 450 degrees F 

Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later. 

Place the sliced peaches in a large bowl, and sprinkle with lemon juice. 

Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. 

Pour over the peaches, and mix gently. 

Pour into the pie crust, and dot with butter. 

Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam. 

Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. 

TIPS:

Boil peaches for 30 second then plunge into ice water.  The skins will peel right off with little or no effort.