Saskatoon Pie

4 cups saskatoons or blueberries

1/2 cup sugar

1/3 cup flour

1 T. lemon juice

2 T. butter

1 recipe pie crust

Mix all except butter. Put into pie crust. Dot with butter, top with another crust. Bake 15 minutes at 450, then 30 minutes at 350.

Banana Cream Pie

Crust:

1 1/3 cups graham crumbs

1/3 cup melted butter

Mix and press into a pie plate. No baking required.

Filling:

4 egg yolks

1/2 cup sugar

1/2 cup flour

3 cups milk

Mix together well and microwave on high for 3 minutes at a time, stirring in between, until filling is thickened (about 9 minutes total). Then add:

2 T. butter

1 tsp vanilla

Refrigerate filling until cool. When ready to assemble, spoon half of filling into pie crust, then slice a few bananas on top, then cover with the rest of the filling. Make sure all the bananas are completely covered so they don't turn brown. Top with whipped cream.

Chocolate Pie

1 1/4 cup sugar
6 T cocoa
1/3 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks, beaten
2 T butter
1 T + 1 tsp vanilla

Mix the dry ingredients. Whisk in the eggs and milk. Microwave on high for 12 minutes until thick and boiling, stirring every 3 minutes. Stir in the butter and vanilla. Let stand a few minutes before pouring into pie crust. I prefer a graham crumb crust but a regular pie crust works too. Chill and top with whipped cream to serve.

Strawberry Pie

4 cups fresh strawberries
1 cup sugar (I have good results only using 3/4 cup sugar if you want to cut down on the sweetness)
3 T cornstarch
2 T lemon juice
1 tsp butter

Crush 2 cups of berries in a small saucepan. Stir in sugar, cornstarch and lemon juice. Bring to a boil, stirring, until thickened and filling turns from a cloudy red colour to clear, about 10 minutes. Remove from heat and stir in the butter. Cool completely, fold in the rest of the strawberries and pour into a baked pie crust. Chill.

Peach or Apple Pie

I use the same recipe for peach pie and apple pie.


4 cups peaches or apples (cored or pitted and diced; I don't bother peeling because it really doesn't matter and I couldn't be bothered)
3/4 cup sugar
3 T flour
1/2 tsp cinnamon
2 pie crusts, unbaked
1 T butter
Minit tapioca

Mix fruit with sugar, flour and cinnamon. Sprinkle the bottom pie crust with some Minit tapioca (this prevents the pie from being too runny) and dump in the fruit filling. Dot the filling with butter and top with remaining pie crust. Cover the edges of the pie with tin foil to prevent them from getting too dark. Bake 15 minutes at 450 and then reduce heat to 350 for 35 minutes.

No Fail Pie Crust

2 cups flour
1/2 tsp salt
1/3 cup buttermilk
2/3 cup oil

Stir together until moistened. Divide dough in half. Roll out each half between two sheets of waxed paper to avoid sticking and transfer to a pie plate. Add your filling and bake pie as directed, or if you only need to bake the crust, bake for 10 minutes at 450. This makes two pie crusts but the recipe is easily halved if you only need one.

Butterscotch Pie

Crust: 
1 1/4 cups graham crumbs
1/3 cup margarine

Melt margarine and stir into graham crumbs. Press into a 9" pie plate. Bake for 10 minutes at 350.

Filling: 
3/4 cup brown sugar
1/4 cup white sugar
1/4 cup cornstarch
1/2 tsp salt
2 1/2 cups milk
3 eggs yolks
2 tbsp butter
1 tsp vanilla

In a large microwavable bowl (I like to use my 8 cup glass measuring cup), combine sugars, cornstarch, salt, milk and egg yolks. Microwave on high 9-11 minutes, stirring every 3 minutes, until pudding boils and thickens. Stir in butter and vanilla and pour into pie crust. Cool and top with whipped cream.