Mom's Real Pie Crust

Mix together: 5 cups all purpose flour and 1 Tbsp salt
Using pastry blender cut in 2 cups (1 #, usually one box) lard
Beat together: 2/3 c. ice water and one cold egg
Mix until barely holding together, do not over work.

Divide into 6 flattened balls and freeze individually, wrapped in foil. Let thaw over night in 'fridge before rolling out.

Summer-in-Portland Blackberry Galette

For the 4th summer in a row we have picked wild blackberries in 3 different patches, none more than 2 miles from our house. It's best to go first thing in the morning, before the sun comes blazing, and your arms and back get tired before you swelter from the heat. Andee got me started but now Charlie comes along (if you don't pick you don't eat) and sometimes friends. This year was a bonanza year, the best berries ever... maybe all that rain, but I've realized that the smell and taste of fresh wild hand-picked blackberries has become synonymous in my mind with summer in Portland, however brief it is. Once you have the berries picked and have forgotten all about those nasty thorns, it's time to enjoy the bounty. Andee introduced me to the concept of the galette and I think of it as a short cut pie... just as good but so quick and easy. I just put one together in 10 minutes. 6-8 small servings.

The Crust
Granted, you have to have a pie crust and I've decided my Mom's old recipe made with real lard, still can't be beat. The best part is the recipe makes 5 crusts so you can freeze the extras. When you want a galette just thaw and roll out. So, roll out your crust to about 10 or 11"...it's more interesting if it's not all even, or unroll your store-bought one. Place on a cookie sheet, I use a round pizza pan.

The Berries
This part all depends on the berries.
To 3 heaping cups of berries you want to add:
1/4 cup sugar, more or less if the berries are tart or sweet
1 Tbsp flour, more if the berries are really juicy
1 tsp almond extract (optional)

Mix carefully and mound in the center of the crust, dot about 1 Tbsp of butter here and there on the berries. Carefully fold the crust up around the berries, forming pleats as you go, and gently mold the sides up with your hands. You do not want any tears or holes to let the delicious juice escape while cooking so be careful. Brush the crust with a beaten egg yolk and sprinkle with sugar (large granules if you have it but regular works fine). Bake at 375° for 30 to 40 minutes until the crust is gold brown and the juices are bubbling.

Hope's Chocolate Tofu Pie

1 1/2 c. mac nuts (raw, chopped)
1/2 c. dried cherries (chopped) (use food processor for nuts and cherries)

16 oz package Azumaya Silken Tofu (drained (more tofu= stiffer; less tofu=softer)
16 ounces good quality semi-sweet or bittersweet chocolate (<60%) cut into small pieces
2-4 Tbsp sifted powdered sugar, if desired
2 tsp pure vanilla extract

Alternate Crust:
1 1/4 c. almond meal
1/3 c. or less melted butter
3 Tbsp sugar
Mix, press into pan, bake at 350° for 10 minutess

Whipped cream , crumbs of crust

Instructions:
Press crust mixture into bottom and sides of a 9" x 1/2" tart pan with removable bottom or springform pan or regular pie pan. Bake for 350° for 15 minutes.

Filling:
Microwave chocolate in microwavable bowl on medium-high for 1 to 3 minutes, stirring occasionally until melted and smooth.

Puree tofu in food processor; add melted chocolate and powdered sugar; process until completely blended, scraping sides down. Add vanilla; blend well.

Turn mixture into crust. Chill 1 hour or until set. Garnish with whipped cream and shavings. Let stand at room temperature for 15 minutes, uncovered, before serving.

Hope's Perfect Quiche

Book Group Quiche

Crust:
1 1/2 c flour
1/2 tsp salt
1/2 c chilled butter or shortening or half each, cut in pieces (use butter)
3 Tbsp ice water

Combine flour and salt in a bow. Add shortening or butter and blend with fork, pastry cutter or your fingers until mixture is fairly course. Add water, 1 T at a time, gently mixing dough after each addition until dough forms a ball. (Dough can also be prepared in a food processor. Use the pulse button just to make the dough look like cornmeal. Add water slowly until dough begins to pull away from sides of bowl). Be careful not to overwork the dough. Roll out and place in pie dish...or press dough into dish using your fingers...dip your hands in flour if dough sticks to you hands while pressing.

Preheat oven to 375°

Filling:
Line bottom of pan with grated Swiss cheese (or Jarlsburg), just enough to cover bottom crust. Sauté 1/2 onion chopped, 3 mushrooms chopped in 1 T butter.When onions and mushrooms are soft, add about 1 cup fresh spinach and continue to saute until spinach is wilted. All liquid should be sautéed away by now, if not, drain liquid before spreading veggies on top of cheese.

In food processor or mixing bowl combine 1 can evaporated milk and 2 large eggs (or 3 medium). Blend well, season with salt and pepper. Pour egg/milk mixture over veggies, sprinkle grated nutmeg on top, or paprika.

Bake at 375° for 30-35 min. (Up to 400° for last 10 minutes) or until a knife inserted int he middle comes out clean.

Strawberry Pie

Crust: Mix the following and pat in a pie plate.
3/4 c. flour
1/2 c oats
1/2 c. pecans (I toast mine)
2 T. sugar
1/8 tsp. salt
1/2 c. melted butter
Bake at 400 for 12-15 minutes

Filling
3/4 c. sugar
2 T. cornstarch
1 c. water
2 T. corn syrup (light)
2 T. strawberry gelatin powder
1 qt. strawberries

Combine sugar and cornstarch. Gradually stir in water and corn syrup until smooth. Bring to boil over medium heat. Remove from heat; stir in gelatin/cool. Arrange berries in crust; pour gelatin mixture over berries and cool. I did not put the whole amount over the berries as I thought that would make it too sweet---maybe cut out a half cup.