Everyone loves pie!

So this will have to be a very quick blog post, my family is visiting, just arrived yesterday, and we're about to leave for Orlando and Disneyworld here in just a little bit. Next week I'll share pictures of all the wonderful foods I get to try there, but for now, lets get to the recipes!
I decided to do pies, so I'll start off with my pie crust recipe, and then the different fillings that go with it. Also I'll share my recipe for oven roasted chicken, you can use whatever chicken you'd like, but I love making chicken this way, it always comes out moist and flavorful and delicious! Sorry I don't have any pictures this week, I'll add them when I get the chance but right now my house is too hectic! Enjoy!

Never-Fail Pie Crust

• 2 cups of flour
• 3/4 cup crisco
• 1/4 cup water

Measure 2 cups flour into bowl. Add crisco. Before blending, take out enough flour to add to the water to make a runny paste. Blend the flour and shortening until it makes a crumb like mixture and then add the paste and mix. Roll into a ball, wrap in plastic wrap and refrigerate until needed. This makes enough for one pie, a top and bottom crust.

Oven Roasted Chicken

• Chicken (boneless, skinless chicken breasts)
• Olive Oil
• Salt and pepper
• Any other seasonings you'd like, I use garlic powder personally

    Heat oven to 350 degrees. Rub the chicken in the oil and then season liberally with your salt pepper and seasonings. Place in foil and wrap up tightly so all of the moisture stays in. Bake in the oven for about an hour.

Apple Pie

• 1/2 cup of sugar

  1/4 cup flour

  1/2 t cinnamon

  1/2 t nutmeg

  1/8 t salt

  8 cups thinly sliced peeled and cored granny smith apples

  2 T butter

  Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. 

In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.
5 Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.  Personally I do a lattice top because my pie crusts always stick to the surface and it looks beautiful. 
Optional: Brush the top of the pie with milk and sprinkle with sugar, it gives it a beautiful top.

Chicken pot pie

• 3 cups of shredded chicken breast
• 2 cups of mixed veggies
• 1/3 cup of butter
• 1/3 cup of chopped onion
• 1/3 cup of flour
• 1/2 t salt
• 1/4 t pepper
• 1 3/4 cup of chicken broth
• 1/2 cup of milk

Heat oven to 425 F, and prepare the pie crusts as directed in the apple pie recipe. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.  Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Enjoy!