This delicious pie crust is perfect for all kinds of pies. The recipe below makes three crusts. If you end up only needing one or two crusts, you can always freeze the crusts you don’t need for a later time.

Ingredients:

1. Three Cups of Flour

2. One Teaspoon of Salt

3. One and a Quarter Cup of Unsalted Butter

4. One Egg

5. One-Third Cup of Cold Water

6. One Tablespoon of White Vinegar

Directions:

1. Sift Flour and Salt Together in a Large Bowl.

2. Allow Butter to Soften on the Counter or Heat Butter Slightly so that it is Soft, but Still Cool to the Touch. Cut Softened Butter into Flour and Salt Mixture with a Pastry Cutter.

3. Beat Together the Egg, Cold Water, and White Vinegar.

4. Combine the Wet and Dry Mixtures to Form Three Equally Sized Balls of Dough (I like to use my hands to combine the ingredients).

5. Using a Rolling Pin, Roll Out One of the Balls of Dough onto a Generously Floured Surface (I like to use parchment paper). Once the Dough is about an Eighth of an Inch Thick and Large Enough to Cover your Pie Plate, Transfer the Dough to the Pie Plate.

6. Press the Dough into the Pie Plate and Mold the Edges to your Desired Look.

7. If the Crust is Being Cooked Separate from the Filling, Bake the Crust for 15 minutes at 375 Degrees. If the Crust is Being Cooked with the Filling, Bake the Crust According to the Temperature and Time your Filling Needs.

I hope you enjoy this recipe as much as I do!

This recipe is great for the holidays! Serves about 8 to 10 people.

Ingredients:

Sweet Potato Mixture

1. Four to Five Sweet Potatoes (Depending on Size)

2. One Cup of Sugar

3. Half a Teaspoon of Salt

4. One Teaspoon of Vanilla Extract

5. Two Eggs

6. One Stick of Unsalted Butter

Crust Mixture

1. One Cup of Brown Sugar

2. One-Third Cup of Flour

3. One-Third of a Stick of Unsalted Butter

4. One Cup of Chopped Pecans (Optional)

Directions:

1. Preheat oven to 425 Degrees.

2. Wash the sweet potatoes and poke several holes in the sweet potatoes with a fork to keep them from exploding in your oven. Then rub the skin of the sweet potatoes with butter.

3. Place buttered sweet potatoes in a baking dish or two and cook in the oven for an hour or until the inside of the sweet potatoes are soft.

4. While the sweet potatoes are cooking, combine the Crust Mixture in a mixing bowl and set to the side.

5. Once the sweet potatoes are cooked thoroughly, remove the skin from the sweet potatoes and discard.

6. Thoroughly combine the cooked inside of the sweet potatoes with the other Sweet Potato Mixture ingredients with an electric mixer in a large mixing bowl.

7. Pour the Sweet Potato Mixture into a baking dish. A 9”x12” baking dish should suffice.

8. Sprinkle the top of the Sweet Potato Mixture with the Crust Mixture evenly.

9. Bake for 30 minutes at 350 degrees. Serve warm and enjoy!

Great side or even main dish for the summer and spring months!

Ingredients:

1. One-Pound Box of Rotini Pasta

2. Three Pieces of Bacon

3. Two Cups of Diced Marinated Artichoke Hearts

4. One Cup of Diced Cherry Tomatoes

5. Two Tablespoons of Crumbled Feta Cheese

6. Three Sliced Garlic Stuffed Olives (Remove the Garlic)

7. Five Ounces of Basil Pesto (I use the Rana Basil)

Directions:

1. Start heating about five quarts of water on the stove top to cook your pasta in.

2. While your water is heating, cook three pieces of bacon until crisp and set aside.

3. Once your water is hot, pour in your Rotini. Pasta and cook according to the directions on the box (Usually 10 min.).

4. While your pasta is cooking, slice your Marinated Artichoke Hearts, Cherry Tomatoes, and Olives. Then set aside.

5. Once your pasta is done cooking, strain the hot water into the sink and add cold water and ice to the pasta to cool it. Once the pasta is cool strain the water from the pasta once again and transfer the pasta to a large serving bowl.

6. Crumble the Feta Cheese and cooked Bacon into the pasta.

7. Add the sliced Marinated Artichoke Hearts, Cherry Tomatoes, and Olives to the pasta.

8. Stir in the Basil Pesto and you’re done!

This recipe tastes great as leftovers as well! I like to add a little bit of the extra Basil Pesto to the pasta before eating it again the next day.