Fresh Strawberry Pie

1 c. Sugar
1/4 c. Strawberry Jell-o
3 T. Cornstarch
1 c. Cold Water
8 in. Pie crust, cooked
1 lb. Strawberries, stems removed*

Stir together sugar, jello and corn starch in a sauce pan
Add cold water and stir
Bring to a boil then continue to cook until mixture is thick and clear
Cool syrup completely (about 2 hours)

Coat the bottom of the pie crust with some of the filling
Arrange strawberries nicely in the crust putting ugly ones on the bottom and saving the nicest looking ones for the top
Coat all berries with the remaining filling.
Refrigerate for a couple hours before serving
Serve with whipped cream

This recipe is for an 8in pie. For a nine in. pie use 1 1/2 lbs. of Strawberries and 1 and 1/2 times the recipe. For a 10in. pie use 2lbs. of strawberries and double the recipe.

*When removing the stems from the whole strawberries I slit near the stem then pull so only a small amount of cut surface that will leak juice into the pie

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Sweet Potato Pie

INGREDIENTS:
4 ounces butter, softened
2 cups cooked and mashed sweet potatoes
2 cups granulated sugar
1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) evaporated milk
1 teaspoon vanilla
3 eggs, beaten
1 1/2 teaspoons cinnamon
2 prepared pie shells, unbaked

PREPARATION:
Mix butter, potatoes, sugar and evaporated milk until well blended. Add vanilla, eggs, and cinnamon; mix well. Pour into the prepared pie shells. Bake in a 350° oven for about 1 hour, until set.
Makes 2 pies.

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Pecan Tarts

Shells - 1 cube of margarine or butter
3 ounces of cream cheese
1 cup flour
Roll into 24 small balls and press into tart pans (spray with “Pam” first). If using cupcake tins, make fewer balls and cook a little longer. (If making tarts other than pecan, bake at 425˚ for 8 – 10 minutes or until golden.)

Filling - 1 Tablespoon melted butter
1 egg beaten
¾ cup brown sugar
pinch of salt
1 teaspoon vanilla
2/3 cup pecans

Spoon filling into shells and Bake at 325˚ for 12 – 20 minutes. Remove from pans immediately.

*These tarts make anyone look like an amazing cook, but they are super easy to make. They are sticky though, so be sure to spray your tart pans.

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Aunt Diane Hathcock's Tart/Quiche Shell

1/2 cup Butter
3 oz. Cream Cheese
1 cup Flour

Mix ingredients thoroughly. Dough should be cold. Roll into balls and placed into tart pants. With thumb or tart press, press in center of ball to create a "crust". If you are making quiche or pecan tarts, add your filling to the crust before baking. If you are filling the tarts with pie filling, pudding, etc, then bake the shells empty.

Bake:

425°, 8-10 (bake until light gold color)

Makes 1 dozen small tart shells.

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Betty Crocker's Pie Crust

Single Crust Pie:
1 1/2 c. Flour
1/2 tsp. Salt
1/2 c. Shortening
4-5 T. Cold Water

Double Crust Pie:
2 c. Flour
1 tsp. Salt
2/3 c. Shortening
5-7 T. Cold Water

Stir together flour and salt
Cut in shortening until pea size
Add water until workable

For pre-baked crust poke bottom of crust with fork
Bake at 450 degrees 10-12 minutes

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