Fresh fruit, tangy fillings, creamy puddings and even nuts are used to make delicious pies. Whether a traditional pie crust, graham cracker crust or a cookie crumb crust they can all be found in this welcome category.

Blackberry Pie


Pie Crust for a 9-10 Inch Pie
4 Cups Fresh or Frozen Blackberries
2/3 Cup of White Sugar
¼ Cup All Purpose Flour
1 ½ Tablespoons Lemon Juice
Butter or Margarine


Prepare pie crust for a two crust pie.

Rinse fresh blackberries. Sprinkle sugar, flour and lemon juice over the blackberries stirring gently until blended. Let stand for 15 minutes. Preheat oven to 450°. Pour the blackberries into the prepared pie crust and dot with small pats of butter or margarine. Cover with top crust or lattice. If using a top crust make slits to let the steam escape. Bake at 450° for 10 minutes then reduce the heat to 350° and bake for 35 to 40 minutes or until golden brown. This pie is great served slightly warm or cool with vanilla ice cream. Store left over pie in the refrigerator.

Servings: 8
Recipe Difficulty: Easy
Preparation Time: 25 minutes
Cooking Time: 35-40 Minutes
Country: USA

Lemonade Pie


1 - 12 oz. can of frozen concentrate lemonade (thawed)
1 - 12 oz. can of condensed milk
1 - 12 oz. container of Cool Whip or 2 1/4 cups of whipping cream (whip it up before adding to other ingredients)
1 - 9 in. ready made or make your own pie crust baked (gram cracker or regular crust is fine)


Bake pie crust if needed.
Combine Cool Whip, frozen lemonade and condensed milk in bowl until uniform consistency.
Pour into cooled pie crust.
Put in freezer for about an hour (or until stiff) before serving.


This is a very sweet dessert balanced by the tart of the lemonade. Great for summer.

Keep leftovers in the freezer.

Variations: Use frozen concentrate orange juice or other fruit juice instead of the lemonade. You can also put fresh raspberries or other complimenting fruit on top of the finished pie right before serving.

Servings: 8
Recipe Difficulty: Very Easy
Preparation Time: 30 minutes
Cooking Time: N/A
Country: USA

Pie Crust


2 ¼ Cups All Purpose Flour ¾ Teaspoon Salt
1/2 Cup Shortening, chilled
2 Tablespoons Butter or Margarine, chilled
5-6 Tablespoons Cold Water


Place the flour and salt in a large mixing bowl. Cut up the shortening and butter into pieces and add to the flour. Mix on low, with an electric mixer, until the flour resembles small peas.
Continue mixing on a slow speed adding water, 1 tablespoon at a time, until the dough forms a ball. Chill dough, in refrigerator, for 15 minutes. This recipe makes enough dough for two one-crust pies or one two crust pie.

Divide dough in half and roll one half to an 1/8 inch thickness. I’ve found plastic wrap works well. Place the dough between two pieces of plastic wrap and roll with rolling pin. Place dough in 8-9 inch pie plate and press against bottom and sides.

One Crust Pie
Crimp edge as desired. Add pie filling and bake as directed.

Two Crust Pie
Using the second half of the dough, roll the dough to 1/8 inch. Add desired filling. Top with second crust. Seal edges and crimp. Trim excess dough from edges. Cut slits in top for steam vents. Rub milk on top of crust and sprinkle with white sugar. Bake as desired.

Baked Pastry Shell
Crimp edges as desired. Prick bottom and sides of crust with a fork. Bake at 450°, for 8-10 minutes or until lightly browned. Cool completely on wire rack.

Servings: Yields 1-2 crust pie or 2-1 crust pies
Recipe Difficulty: Normal
Preparation Time: 30 Minutes
Cooking Time: 8-10 Minutes or as directed
Country: USA