Cream :
Nutty Peanut Butter Cream Pie
Strawberry Cream Pie with Custard Filling
Tangy Key Lime Pie
Streusel-Topped Blueberry Cream Pie
Orange Creamsicle Pie
Banana Cream Pie
Old-Fashioned Sugar Cream Pie
Fruits :
Peach Pie.
Apple pie
Blueberry pie
Cherry pie
Mincemeat pie
Custard :
Custard and cream pie
Savory :
Mortadella and Fontina Slab Pie
Crawfish Pie
Chicken Pot Pie
Beef Cheek and Stout Pie with Stilton Pastry
HOW TO STORE YOUR PIES?

If your pie has any fruit in it, keep it in room temperature (it will last for up to 3 days), also, I don’t advise you to freeze cream and custard pies! Put them in the refrigerator well covered.

HOW TO MAKE No Fuss Pie Crust
Grease your pie pan with non-stick spray and set aside for later use (9-inch pan or so)
In a medium bowl, mix together flour, baking powder, salt, oil and water.
Form the mixture into a ball and let cool for a couple of minutes.
Use your hands to press the ball of dough into the pie pan and spread it out to cover all sides.
Use the bottom of a glass to form a flat surface, try
as much as possible not to make it thick or thin.
Fill with preferred filling and bake for 400°F (for 15 minutes max).
Serve along with wine or juice.
Enjoy your pie folks ! and don’t forget to share the secret pic crust with all our entourage! Spread “KICHEN KNOWLEDGE”!

Extra information

Nutrition: Calories: 289kcal | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 14g | Sodium: 194mg | Potassium: 39mg | Calcium: 5mg | Iron: 1.7mg