Ingredients

• 1-1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup cold butter, cubed
• 1/4 cup shortening
• 3 to 4 tablespoons ice water
• FILLING:
• 2 large eggs, room temperature
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1-1/2 ounces unsweetened chocolate, melted and cooled
• 2 tablespoons 2% milk
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 cup butter, melted

Ingredients

• CRUST
• 4 cups all-purpose flour
• 2 teaspoons salt
• 1-1/3 cups shortening
• 1/2 cup plus 2 tablespoons ice water
• FILLING:
• 1/4 pound ground beef
• 3 medium apples, peeled and chopped
• 1 medium apricot, peeled and chopped
• 3/4 cup packed light brown sugar
• 1/2 cup golden raisins
• 1/2 cup unsweetened apple juice
• 1 tablespoon cider vinegar
• 1-1/2 teaspoons grated orange zest
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1/4 cup rum
• 1 large egg, beaten
• 1 to 2 tablespoons coarse sugar

Butter vs. Shortening

With its rich flavor, butter typically comes to mind when making a pie crust. However, it’s a little temperamental and not as forgiving as shortening. We’re using vegetable shortening in this vegan pie crust recipe because it’s a great dairy-free alternative that yields incredibly tender treats.

Learn the real difference between butter, margarine, shortening and lard.

How to Make a Vegan Pie Crust

We like this traditional pie crust recipe from reader Janet Briggs because it comes together with four simple ingredients.

Ingredients

• 1-1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup vegetable shortening
• 4 to 5 tablespoons ice water

Directions

Step 1: Combine the ingredients

Measure out all of your ingredients. Then, combine your all-purpose flour and salt together in a large bowl.

Use a pastry cutter to cut in vegetable shortening until crumbly; stop when the crumbs resemble the size of peas. (If you don’t have a pastry cutter on hand, consider a food processor.) Add ice water just one tablespoon at a time, mixing with a fork until a ball forms.

Editor’s Tip: You’ll want to make sure you’re measuring flour the right way. We recommend weighing your dry ingredients for best results.

Step 2: Form the dough

Continue to toss the dough together with a fork. Break off a small section of dough and press it together with your fingers. If it holds together, the dough is ready to be shaped and chilled. If not, continue to mix the dough and add an additional tablespoon of ice water.

Gently form the dough into a ball and remove it from the bowl. Now, form the dough into a flat disk.

Step 3: Wrap the dough

Cover your dough completely and place it in the refrigerator to chill for an hour to overnight. Remember, this vegan pie crust dough will look a little bit different than a traditional pie crust—it might have some cracks in it, and that’s OK.

Step 4: Roll it out

Remove your dough from the fridge and unwrap it. To prevent crumbling, spread out a piece of parchment paper to roll your dough out on. Then, use a rolling pin to roll out the dough to fit a 9-inch or 10-inch pie dish.

Step 5: Trim and flute

Transfer the dough from the parchment paper to your pie dish. If possible, roll the dough loosely around your pin and gently unravel it over your baking dish. Trim the dough to fit the pan and flute the edges.

Editor’s Tip: Shortening crusts are super fragile—they tend to be crumbly and fall apart. If this happens, just press your crust back together. Then instead of traditional fluting, try a simple fork fluting. (For added flair, decorate the pie with cookie cutters.)

Step 6: Bake

Finally, assemble or parbake the pie crust according to your recipe directions. If you’re not set on a recipe, we highly suggest our vegan pumpkin pie or our vegan apple pie. Serve the finished pie with a scoop of vegan ice cream!

Tips for Making a Vegan Pie Crust

What can you use to make vegan pie crust if you don’t have shortening?

If you don’t have shortening on hand, substitute with vegan butter or coconut oil. If using vegan butter, make sure to go with a brand that has a tasty, buttery flavor, like Earth Balance. Keep it nice and cold, so that you can easily cut it into the flour mix.

If you substitute with coconut oil, make sure that the oil is hardened. Then, use a food processor rather than a pastry cutter to combine the oil into the dough. The dough will have a coconut flavor, so be sure that this will work well with the type of pie you’re making.

How can you keep the pie dough from sticking to the surface when rolling it out?

Before rolling the dough out on parchment paper, sprinkle a generous amount of flour across your surface. Then, dust the rolling pin with a bit of flour.

Can you make vegan pie crust ahead of time?

Absolutely! Once you’ve wrapped your pie dough in plastic wrap, it can remain stored in the fridge for 3-5 days and in the freezer for 2-3 weeks.

Use Your Crust in One of Our Best-Ever Pie Recipes

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Chocolate Chess PieChocolate chess pie is all the gooey yumminess of chocolate pecan pie, without the pecans!

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The rich, chocolaty version of this classic southern pie tastes even better with a generous dollop of homemade whipped cream on top. If you don't have time to make the crust from scratch, a store-bought pie crust works too.

Apple PieBaking apple pie from scratch is a fall baking tradition we treasure. Perfect your technique with our apple pie recipe, full of all the tips and tricks you'll need.

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We recommend Granny Smith, Braeburn, Golden Delicious or Jonagold apples for this winning apple pie recipe. To keep the bottom of the pie from getting soggy, preheat the oven with a baking sheet already inside, then bake the pie on the warm baking sheet.

Easy Coconut Cream PieThis dreamy coconut cream pie doesn't require much beyond simple pantry staples to bake up.

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Thanks to a refrigerated pie crust, this delicious coconut cream pie takes only half an hour to whip up before it needs to chill. If you like the sound of this, try more of our favorite coconut dessert recipes.

The Best Pecan PieThis pecan pie recipe is our best yet, but be prepared: you’ll be asked to make this recipe every single Thanksgiving from here on out.

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Look up pecan pie in the dictionary and you'll find a photo of this beauty. The whiskey or bourbon is optional, but it adds a depth of flavor you won't want to miss.

Creamy Pina Colada PieThis is a family favorite and super easy to make. Some like the consistency of this pina colada pie right out of the freezer and others prefer a softer pie—either way it's delicious! —Jenny Hales, Arcadia, Oklahoma

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If you like pina coladas, then it's time to try the tropical classic in pie form. Serve it cold out of the freezer, or let it sit on the counter for a few minutes for a softer texture.

Peach PieOur peach pie recipe features a spiced peach filling nestled inside two buttery, flaky crusts. It’s a delicious and traditional summer treat that stands beautifully in its simplicity, because why change perfection?

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When peaches are in season, you can find us making—and devouring—this summertime classic. Add a scoop of homemade vanilla ice cream for an extra special touch.

Peanut Butter Cream PieThis no-bake peanut butter pie is rich, decadent and packed with as much peanut butter flavor as possible. The hardest part of the recipe is waiting for it to chill overnight!

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Quick! You have last-minute guests coming over tomorrow, but nothing for dessert. Luckily, this lightning-fast recipe is ready in just 10 minutes, plus overnight chilling time.

French Silk PieFrench silk pie combines the light texture of chocolate mousse with the delicate crunch of flaky pastry in every bite.

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For extra credit, make your own pie dough from scratch, then pour in the creamy chocolate filling after parbaking. We love this quick and easy classic butter pie crust recipe.

Possum PiePossum pie may have a funny name, but it's as delicious as can be. The creamy, no-bake pie features pecans and a layer of chocolate and vanilla pudding.

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If you haven't heard of it, possum pie is an Arkansas favorite that combines chocolate, cream cheese and pecans. This version uses instant vanilla and chocolate pudding mix as a clever shortcut.

Easy Confetti PieSugar cone crust makes a pie that tastes like birthday cake when you add a dreamy, creamy no-bake confetti filling. —Taste Recipes Test Kitchen

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It doesn't get more fun—or foolproof—than this creamy and colorful pie. Kids and adults alike will love the sugar cone crust. To avoid lumps, be sure the gelatin is fully dissolved and the cream cheese is at room temperature before making the filling.

Favorite Banana Cream PieBanana cream pie is a classic for a reason. With a buttery crust, creamy vanilla custard, sliced bananas and clouds of whipped cream, it's what dessert dreams are made of.

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Cream pies contain dairy and eggs, so make sure you refrigerate any leftovers. Cover with foil and enjoy the remaining slices within four days.

Strawberry Pretzel PieThis no-bake strawberry pretzel pie recipe is salty, sweet and perfect for potlucks, picnics and just about any gathering under the warm summer sun.

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This sweet and salty flavor combination is irresistible! Save this no-bake dessert for a hot summer day.

Cherry Cream Cheese PieA soft, creamy layer tops the bright filling of our cherry cream cheese pie. It is a sweet-tart flavor extravaganza!

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If you're a cheesecake fan but don't want to deal with water baths and fussy directions, try this much more straightforward cream cheese pie. You'll only need nine ingredients to pull it off.

Traditional Pumpkin PieOur pumpkin pie recipe is so simple, it could've been the catalyst for the "easy as pie" saying. We have all the info you need, from what pumpkin to use to whether you need to blind bake the crust or not.

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If your pumpkin pies tend to crack, try taking them out a few minutes earlier. The filling should still be slightly jiggly in the center when you remove it from the oven. Try more of our favorite pumpkin recipes if you end up with leftover canned pumpkin.

Easy Fresh Strawberry PieOur strawberry pie celebrates the harvest with a beautiful display of sliced fresh berries in a bouncy, sweet filling.

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Behold, our favorite way to use our summer farmers market haul. Each pie has four cups of fresh strawberries inside.

Coconut Pistachio PieWe simply love the lightly toasted coconut crust that pairs so well with the pistachio pudding in this quick pie. —Taste Recipes Test Kitchen

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With just six ingredients, most of which you probably already have in your kitchen, you can whip up this creamy no-bake dessert. Discover more of our favorite cream pie recipes if you prefer them over fruit pies.

Citrus Cranberry PieThe tart-sweet filling and a perfect, flaky crust make this cranberry pie a bake not to be missed.

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If you're new to pies, making a lattice pie crust might feel intimidating. But with a little patience and practice, your friends will think you're ready to open your own bakery.

Crumb-Topped Apple PieIndulge in the flavors of autumn with a gorgeous, rustic apple crumb pie. Now just sit back, watch the leaves fall and enjoy the scent of apple-cinnamon wafting through the air.

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Don't skimp on the homemade crumb topping, which features a crunchy combo of flour, white sugar, brown sugar and butter. We recommend using Granny Smith apples in this pie because they're tart and firm, and they keep their shape. See our comprehensive guide to apples for other options if you can't find Granny Smiths at the store.

Strawberry Rhubarb PieStrawberry-rhubarb pie is the best way to celebrate the coveted summer season of fresh strawberries and rhubarb.

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When springtime rolls around, we always make sure to grab a bunch of rhubarb from the farmers market. This pie, which also features three cups of fresh strawberries, is our favorite way to celebrate the flavors of the season.

Sugar Cream PieThis rich, custardy sugar cream pie is an Indiana specialty. With just one bite of this decadent dessert, you’ll see why!

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This velvety pie requires only seven ingredients, thanks to store-bought pie dough. Switch up the texture by baking the filling in a crumb crust instead.

Shoofly PieShoofly pie is a classic Pennsylvania Dutch dessert with a sweet, gooey filling and a crunchy brown sugar topping.

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This classic Pennsylvania Dutch dessert features molasses, brown sugar and egg yolks, with a brown sugar topping. While it's not the actual reason the pie has this name, it certainly has enough sugar in it that you'd have to shoo flies away from whatever picnic you bring it to.

Praline Pumpkin Pecan PieMy husband and I are not big fans of traditional pumpkin pie, but my mother and others are, so we must have pumpkin pie as one of the desserts at Thanksgiving. I decided to meet everyone halfway with this pumpkin pecan pie recipe and it was a hit. Now I bring it to Thanksgiving every year. My mother doesn't even feel the need to bake her own pumpkin pie! —Emily Reese, Glade Hill, Virginia

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Traditional pumpkin pie is tasty, but when you really want to stand out, it's time to pull out all the stops. This sweet and crunchy version features a crumb crust made of sweet and spicy gingerbread cookies.

Macaroon Cherry PieI use homegrown cherries in this bountiful pie with its unique crunchy coconut topping. But I've found that purchased tart cherries yield a dessert that's nearly as delicious. I always bake this pie around Presidents Day or Valentine's Day, but it's popular with my family in any season. —Lori Daniels, Beverly, West Virginia

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You can find tart cherries at the farmers market for a few weeks every summer. If you see them, stock up to make this irresistibly delicious pie. The coconut and almond topping gives it a wonderful crunch.

Sour Cream Rhubarb PieA hint of orange flavor and a nice blend of spices complement the tangy rhubarb. I like to serve the pie while it's still warm. —Doreen Martin, Kitimat, British Columbia

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Look for thin, red rhubarb stalks, then slice them into small pieces to use in this winning pie. If you've frozen some of your rhubarb to last into the winter, you can use that stash in this recipe.

Key Lime Cream PieI am very proud of this luscious no-bake beauty. It's so cool and refreshing—perfect for any summer potluck or get-together. Wherever I take this pie, it quickly disappears, and everyone asks for the recipe. —Shirley Rickis, Lady Lake, Florida

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This tangy and tart pie is said to have originated in Key West, Florida. With one bite, you'll be transported to the city's sunny shores. For bakery-quality results, pile the whipped topping high, sprinkle it with toasted coconut and dot it with thin lime slices.

Spiced Plum PieThe subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. —Lucille Mead, Ilion, New York

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In late summer and early fall, plums will be at their tastiest. Take advantage with this double-crust pie, which is filled with orange zest, spices and heaps of the seasonal fruit.

Contest-Winning Fresh Blueberry PieThis blueberry pie recipe puts that bounty of farmers market berries to proper use. All their juicy, summery goodness shines through!

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Seven basic pantry ingredients plus five cups of fresh blueberries yield a seriously easy summer pie in just 15 minutes. Thanks to a sheet of refrigerated pie crust, all you have to do is unroll the dough, bake it in the oven, heat up the blueberry filling on the stove and pour it into the pie crust.

Shaker Lemon PieAlso known as Ohio lemon pie, this Shaker lemon pie is a Midwestern favorite. Its thrifty use of whole lemons is unique and gives the pie a lovely combination of sweet, tart and slightly bitter flavors. Lemon lovers won't be able to stop at a single piece. —Deb Perry, Traverse City, Michigan

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You'll want to use a sharp knife or mandoline slicer (these are our Test Kitchen's favorite mandolines) to get your lemon slices extra thin and even. If you have a few that aren't perfect, don't worry! As long as most of the slices are uniform in shape, it won't affect the final product.

Fluffy Key Lime PieFor a taste of paradise, try this no-bake Key lime pie recipe. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! —Frances VanFossan, Warren, Michigan

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It doesn't get much easier than this low-fat, four-ingredient key lime pie. Thanks to sugar-free lime gelatin and fat-free whipped topping, there's only 3 grams of fat per slice.

Honey PieA hint of honey flavors this old-fashioned honey custard pie that comes together quickly with simple ingredients. Don't be afraid of blind-baking the crust, it's easy to do. —Taste Recipes Test Kitchen

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With some brown sugar, honey and a bit of vanilla and almond extract, you can create a restaurant-quality dessert in your own kitchen. Sprinkle flaky sea salt on top to make it extra fancy.

Dark Chocolate-Caramel Macchiato PieOne of my first entries in the National Pie Championship was this impressive pie with coffee flavor and cool chocolate curls on top. —Amy Mills, Sebring, Florida

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Believe it or not, you can make a pie crust out of biscotti! This decadent dessert also contains coffee, so don't feel guilty if you want to eat a slice for breakfast.

Contest-Winning Raspberry Cream PieThis recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. —Julie Price, Nashville, Tennessee

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This pie is tasty when made with fresh or frozen strawberries. If you decide to go the frozen route, use them right from the freezer to avoid discoloring the batter.

Blueberry Cream PieWhy choose between a fruit pie and a cream pie when you can have both? The combination of plump blueberries with a rich vanilla custard filling makes this blueberry cream pie recipe a must-try.

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While we love a traditional blueberry pie, this cream pie adds an extra layer of silky decadence between the crust and the fruit filling. Vanilla wafer crumbs make a uniquely delicious crumb crust.

Buckeye PieEveryone who eats this pie raves about it! You can cover the whole top with ganache, but leaving part of the filling bare is the traditional way to make it. —Mary Northrup, Alpine, New York

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There's no better combination than peanut butter and jelly…well, except peanut butter and chocolate. This pie combines our two favorite flavors in every delightful bite.

Mixed Berry PieOur berry pie is the best way to use up those beautiful summer berries. Colorful, juicy berries are tucked into a homemade all-butter pie crust that dares not get a soggy bottom and stays perfectly flaky all the way through.

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If you don't have fresh berries on hand, you can also make this pie with frozen berries. They may even provide a better depth of flavor. You don't need to thaw them—just let the berries sit for a few minutes on the counter.

Amish Vanilla PieWe live in rural northern Indiana where we have several Amish communities. I found this recipe in our local paper a few years back, and after making a few adjustments, I came up with a fabulous pie! It reminds me of the many cream pies my grandma made for holidays. Be sure to allow the Amish vanilla pie to set and cool completely before cutting and serving. —Shelly Brubacher, Nappanee, Indiana

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This sweet and crunchy pie is based on a classic Amish recipe. You'll need dark corn syrup, cream of tartar and nutmeg to pull it off, plus a scoop of vanilla ice cream to make it extra special.

Peanut Butter Pudding PieThis peanut butter pudding pie is pretty enough to serve to company... if your family doesn't get to it first! No one can resist a sweet piece of this creamy chocolate and peanut butter dessert. —Valerie Sisson, Norton, Ohio

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This recipe calls for store-bought whipped topping, but you can also make your own sweetened whipped cream from scratch. If you love this one, try more pies that start with pudding mix.

Old-Time Buttermilk PieOur buttermilk pie consists of a cinnamon-lemon custard layer nestled inside a tender, flaky pie crust. It's so delicious, you'll find it hard to believe it's made with just a few staple ingredients!

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While buttermilk pie is a southern classic, its origins may trace back to the United Kingdom. The filling, made with buttermilk, vanilla extract and lemon juice, was often mixed up when there was no fruit on hand.

Spiced Upside-Down Apple PieMy grandma taught me to make this pie when I was 4. Over the years, I've kept it about the same with just a few changes. Flip it out the second it stops bubbling. The glaze makes it look especially delicious. —Francine Bryson, Pickens, South Carolina

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While it might seem like common sense to wait until the pie cools down before inverting it onto a serving pan, don't wait too long. A cold pie will become difficult to remove from the pan.

Chocolate Cream PieWith a shortened baking window for the crust and a quickly cooked filling, our chocolate cream pie comes together with minimal hands-on time.

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Calling all chocolate lovers: It's time to bust out your finest baking cocoa. Serve with a dollop of whipped cream and a sprinkle of extra baking cocoa for a professional finishing touch.

Cookie Butter PieThis contest-winning pie recipe calls to mind a delicious peanut butter pie from childhood: rich, tasty, and consistently good. It's a no-bake pie recipe with a filling made from Biscoff cookies, confectioners' sugar, cream cheese and frozen whipped topping, served cold. The graham cracker crust is the perfect flavor for this cookielicious dessert!

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Cookie butter is sort of like peanut butter's sweet cousin. Instead of peanuts, it's made of mashed-up cookies. Served in a graham cracker crust and topped with whipped cream, this pie is heavenly.

Lemon Chess PiePucker up! This lemon chess pie is tangy and bright with a smooth, creamy lemon custard. A dust of confectioners sugar is the perfect decorative touch.

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For a light, tangy and refreshing dessert, we turn to this nine-ingredient chess pie, which features ingredients you probably already have in your kitchen. Get extra fancy and top it with candied orange slices.

Huckleberry Cheese PieTo us Idahoans, huckleberries are a treasure. My family enjoys this recipe a lot, and I serve it as a special treat when we have guests. —Pat Kuper, McCall, Idaho

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Fresh huckleberries are an Idaho treat, but even if you don't live in the Gem State, you might be able to find them frozen at your local grocery store. If not, blueberries make a delicious swap in this recipe.

Rhubarb Cherry PieAs a young girl, I dreamed of being able to make pies like my mother. Her rolling pin, which I inherited, is 2 feet long and 8 inches wide! In fact, this is Mom's recipe, although I substituted cherries for the strawberries in her version. I first made this pie for a church gathering 20 years ago, and everyone's looked for it at every potluck since! —Eunice Hurt, Murfreesboro, Tennessee

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If cherries and rhubarb aren't in season, frozen rhubarb and canned cherries work just as well for this tasty treat. Thanks to quick-cooking tapioca, this recipe requires only 10 minutes of prep time.

Pumpkin Cheesecake PieOur pumpkin cheesecake pie combines pumpkin pie’s flavor with cheesecake’s rich texture and crumble crust for the ultimate fall dessert.

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It's like pumpkin pie and cheesecake had a delicious baby. Don't skimp on the sour cream topping—it adds an extra tang that really brings the dessert together.

Oatmeal PieThis delicious oatmeal pie recipe came from my mother. My husband especially enjoys it during the holidays. I have shared the pie crust with many others because it's flaky and so easy to roll out. We even use it at our children's school when apple pies are made for a fundraiser. —Ruth Gritter, Grand Rapids, Michigan

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While it might be tempting to leave the leftovers on the counter overnight, it's best to put this pie in the fridge after it's been sitting at room temperature for about two hours. Be sure to eat the remaining slices within four days.

Peach Blueberry PieBursting with fruit flavor and a flaky, double crust with a lattice top, this peach blueberry pie is the quintessential pie of summer. In the off season, simply sub in frozen fruit for fresh, and enjoy!

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When peaches are in season, whip out the recipe for this sweet summer dessert. Frozen blueberries work just as well as fresh. In fact, you don't even have to thaw them!

Tangy Lemon Chiffon PieThis light and luscious lemon chiffon pie recipe is certain to impress with both looks and taste.

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Unflavored gelatin, egg yolks and whipping cream make the pie filling ultra velvety. Combine semisweet chocolate chips and shortening to make a smooth chocolate drizzle that's optional, but encouraged.

Butterscotch PieThis butterscotch pie is here to prove that butterscotch isn’t just for Grandma and Grandpa.

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Meringue is one of those techniques that looks tricky, but it's actually pretty simple once you get the hang of it. Combine egg whites, cream of tartar and sugar, then beat on medium speed until stiff peaks form. Practice making it with these tasty meringue dessert recipes.If butterscotch is your favorite flavor, you must also try the Dolly Parton butterscotch pie recipe.

World's Best Lemon PieOur lemon meringue pie has a balanced, sweet-tart filling and a fluffy toasted meringue topping.

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To prevent the meringue from "weeping" into the rest of the pie, be sure the filling is still warm when adding the meringue on top. Find more tips on how to master meringue.

The post How to Make Vegan Pie Crust appeared first on Taste Recipes.

Ingredients

• 1-1/4 cups all-purpose flour
• Dash salt
• 1/4 cup shortening
• 1/4 cup cold butter, cubed
• 3 to 4 tablespoons ice water
• FILLING:
• 1 cup sugar
• 1/4 cup quick-cooking tapioca
• Dash salt
• 6 cups halved fresh strawberries
• CRUMBLE:
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup cold butter, cubed
• Vanilla ice cream, optional

Ingredients

• CRUST:
• 1-2/3 cups all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 cup butter
• 1/4 cup shortening
• 2 large eggs, lightly beaten
• FILLING:
• 1 carton (15 ounces) ricotta cheese
• 1 cup sugar
• 1 tablespoon all-purpose flour
• 1/4 teaspoon grated lemon zest
• 1/4 teaspoon grated orange zest
• Dash salt
• 4 large eggs
• 2 teaspoons vanilla extract
• 1/3 cup semisweet chocolate chips
• 1/3 cup diced citron, optional
• 1/8 teaspoon ground cinnamon
• Dash ground nutmeg

Ingredients

• 1/2 cup all-purpose flour
• 1/8 teaspoon salt
• 3 tablespoons shortening
• 4 teaspoons cold water
• FILLING:
• 1/3 cup pecan halves
• 1 large egg
• 1/3 cup packed brown sugar
• 1/3 cup corn syrup
• 1/2 teaspoon vanilla extract
• Whipped cream, optional

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 6 tablespoons shortening
• 2 tablespoons cold butter
• 5 to 7 tablespoons orange juice
• FILLING:
• 6 tablespoons butter, melted, divided
• 1/2 cup packed brown sugar
• 1/2 cup chopped pecans
• 8 cups thinly sliced peeled tart apples (about 1/8 inch thick)
• 1 cup sugar
• 1/3 cup all-purpose flour
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• GLAZE:
• 1/2 cup confectioners' sugar
• 2 to 3 teaspoons orange juice

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3/4 cup shortening, cold
• 1 egg, lightly beaten
• 3 tablespoons cold water
• 1 tablespoon white vinegar
• FILLING:
• 1-1/3 cups sugar
• 2 tablespoons quick-cooking tapioca
• 2 tablespoons cornstarch
• 5 cups fresh or frozen unsweetened raspberries, thawed
• 1 tablespoon butter
• TOPPING:
• 1 tablespoon 2% milk
• 1 tablespoon sugar
• Vanilla ice cream, optional

Ingredients

• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 cup shortening
• 1 tablespoon lightly beaten egg
• 1/4 teaspoon white vinegar
• 3 to 4-1/2 teaspoons cold water
• FILLING:
• 3 cups chopped fresh or frozen rhubarb
• 1 cup sugar
• 3 tablespoons all-purpose flour
• Dash salt
• 3 large egg yolks
• 1 cup heavy whipping cream
• MERINGUE:
• 4 teaspoons plus 1/3 cup sugar, divided
• 2 teaspoons cornstarch
• 1/3 cup water
• 3 large egg whites, room temperature
• 1/8 teaspoon cream of tartar

Ingredients

• 1-1/4 cups sugar
• 1/3 cup cornstarch
• 1 cup cherry juice blend
• 4 cups fresh or frozen pitted tart cherries, thawed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon almond extract
• DOUGH:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup shortening
• 5 to 7 tablespoons cold water
• 1 large egg, beaten, optional

Ingredients

• 2 cups all-purpose flour
• 1/2 cup shortening
• 1 large egg
• 1/4 cup cold water
• 2 tablespoons white vinegar
• FILLING:
• 10 cups sliced peeled tart apples (about 8 medium)
• 1 teaspoon lemon juice
• 1/4 cup sugar
• 1/4 cup packed brown sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon butter
• 1 large egg
• 1 tablespoon 2% milk

Ingredients

• 1-1/2 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 cup shortening
• 3 tablespoons cold water
• 1-1/2 teaspoons white vinegar
• TRUFFLES:
• 2 cups (12 ounces) dark chocolate chips, divided
• 1/3 cup heavy whipping cream
• 1/2 cup crushed pretzels
• 1 tablespoon shortening
• 2 teaspoons coarse sugar
• 1/2 teaspoon kosher salt
• FILLING:
• 1-1/3 cups semisweet chocolate chips, divided
• 1-1/4 cups heavy whipping cream, divided
• 1/4 cup sugar
• 2 large egg yolks
• 1/4 cup butter, softened
• 2 tablespoons vanilla extract
• TOPPINGS:
• 1 cup heavy whipping cream
• 3 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla extract
• Broken pretzels, optional

Ingredients

• 2 cups all-purpose flour
• 1-1/4 teaspoons salt
• 2/3 cup shortening
• 5 to 6 tablespoons 2% milk
• SOUP:
• 2 tablespoons butter
• 1 cup cubed peeled potatoes
• 1 cup chopped sweet onion
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 cans (14-1/2 ounces each) chicken broth
• 2 cups shredded cooked chicken
• 1 cup frozen petite peas
• 1 cup frozen corn

Ingredients

• 1 large egg
• 4 to 5 tablespoons ice water, divided
• 3/4 teaspoon white vinegar
• 2-1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 3/4 cup cold lard
• FILLING:
• 1-1/4 cups sugar
• 6 tablespoons quick-cooking tapioca
• 3 cups sliced fresh or frozen rhubarb, thawed
• 3 cups halved fresh strawberries
• 3 tablespoons butter
• 1 tablespoon 2% milk
• Coarse sugar

Ingredients

• 2-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1-1/4 cups cold lard
• 6 to 8 tablespoons cold 2% milk
• FILLING:
• 2-1/2 cups sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 9 cups thinly sliced peeled tart apples (about 9 medium)
• 1 tablespoon bourbon, optional
• 2 tablespoons all-purpose flour
• Dash salt
• 3 tablespoons cold butter, cubed
• TOPPING:
• 1 tablespoon 2% milk
• 2 teaspoons coarse sugar

Ingredients

• 6 cups all-purpose flour
• 1-1/2 teaspoons salt
• 1-1/2 teaspoons baking powder
• 1-1/2 cups shortening
• 6 large egg yolks
• 3/4 cup plus 4-1/2 teaspoons water
• 3 tablespoons lemon juice
• 8 cups sliced peeled tart apples
• 1-1/2 cups sugar
• 1 cup crushed cornflakes
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 large egg white, lightly beaten

Ingredients

• 1 pound ground beef
• 3/4 cup soft bread crumbs
• 1/4 cup chopped onion
• 2 tablespoons minced fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon pepper
• 1/4 cup milk
• 1 large egg, lightly beaten
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 tablespoon cornstarch
• 2 teaspoons beef bouillon granules
• 1 cup frozen peas
• 1 cup sliced carrots, cooked
• CRUST:
• 2-2/3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup shortening
• 7 to 8 tablespoons ice water
• Half-and-half cream

Ingredients

• EGG YOLK PASTRY:
• 5 cups all-purpose flour
• 4 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1-1/2 cups shortening
• 2 large egg yolks, lightly beaten
• 3/4 cup cold water
• FILLING:
• 5 pounds tart apples, peeled and thinly sliced
• 4 teaspoons lemon juice
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2% milk
• Additional sugar

Ingredients

• CRUST:
• 1-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 cup shortening
• 1/4 cup cold 2% milk
• 1 large egg, lightly beaten
• FILLING:
• 1/2 cup butter, softened
• 2 cups sugar
• 3 tablespoons all-purpose flour
• 3 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 cup lemon juice
• Optional: Whipped cream and fresh berries

Ingredients

• 1-1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup shortening
• 4 to 5 tablespoons ice water

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 2/3 cup shortening
• 4 to 6 tablespoons cold water
• FILLING:
• 6 large eggs
• 1 can (29 ounces) pumpkin
• 2 cups packed brown sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 1/2 teaspoon each ground cloves, nutmeg and ginger
• 2 cups evaporated milk
• DECORATIONS (OPTIONAL):
• Dough for single-crust pie
• 1 large egg, beaten

Ingredients

• 4-1/2 cups self-rising flour
• 3 tablespoons sugar
• 1/2 cup shortening
• 2 large eggs
• 3/4 cup 2% milk
• FILLING:
• 1-1/2 cups mashed sweet potatoes
• 1 cup sugar
• 1 large egg, lightly beaten
• 2 tablespoons 2% milk
• 2 tablespoons butter, melted
• 1-1/2 tablespoons all-purpose flour
• 1/2 teaspoon vanilla extract
• Oil for deep-fat frying
• Confectioners' sugar, optional

Ingredients

• 1-1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 cup shortening
• 1/2 cup sour cream
• FILLING:
• 3/4 cup mayonnaise
• 1 cup shredded cheddar cheese
• 1 can (4-1/2 ounces) mushroom stems and pieces, drained
• 8 bacon strips, cooked and crumbled
• 1 tablespoon chopped green pepper
• 1 tablespoon chopped onion
• 3 medium tomatoes, peeled and sliced

Ingredients

• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 3 tablespoons cold whole milk
• 4 cups chopped fresh cauliflower, cooked
• 1/2 cup slivered almonds, toasted
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup mayonnaise
• 1-1/2 cups shredded cheddar cheese, divided
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup shortening
• 4 to 5 tablespoons cold water
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 2 cans (14-1/2 ounces each) pitted tart cherries
• 1 tablespoon butter
• 1/4 teaspoon almond extract
• 4 to 5 drops red food coloring, optional

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon salt
• 2/3 cup shortening
• 6 to 7 tablespoons cold water

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup shortening
• 6 tablespoons cold water
• FILLING:
• 5 cups sliced peeled fresh pears
• 1 tablespoon lemon juice
• 1/3 cup all-purpose flour
• 1/2 cup plus 1 tablespoon sugar, divided
• 1 teaspoon ground cinnamon
• 2 tablespoons butter

Ingredients

• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup shortening
• 4 large egg yolks
• 2 tablespoons lemon juice
• 8 to 10 tablespoons cold water
• FILLING:
• 7 cups finely chopped peeled apples
• 2 cups sugar
• 1/4 cup all-purpose flour
• 2 teaspoons ground cinnamon
• Dash ground nutmeg
• GLAZE:
• 1 cup confectioners' sugar
• 1 tablespoon 2% milk
• 1 tablespoon lemon juice