Butter-Based Pie Crust

2 cups flour
1  1/2 sticks (12 TBsp) butter (I use the lightly salted butter. Do not let it warm to room temp.)
1/2 tsp salt
1/4 tsp sugar (for dessert pies only)
ice water

(This recipe can be halved successfully, for a one-crust pie)

Mix flour and salt in a bowl, then add butter

 Using a pastry blender, mix the butter into the flour until it's crumbly

Add the ice water a tablespoon at a time, until the mixture begins to stick together enough so you can form a dough ball.

Form pie dough into a ball.
If preparing the two-crust recipe, cut the dough ball in half.
Place dough on floured surface and using the palms of your hands start the circular form it will take.

Rub some flour on the rolling pin, and roll the pie dough, from the center outwards. When half-way to desired size, turn the pie crust over (lightly flour the surface before the flip), and continue to roll it out, to form the pie crust. (The upper pie crust should be wider than the pie plate, so the dough hangs over the side a little.)

 

Two-crust pie:
Carefully and lightly, fold the crust in half or quarters for easier handling, and place in pie plate.
Trim edges so they overlap the edges of the pie plate about 1/2 - 3/4 inch.
Fill pie crust then place the second pie crust on top.
Crimp edges of bottom and top of pie crust together by lightly pinching the edges between thumb and the middle of index finger.


One-crust pie:
Carefully and lightly, fold the crust into half or quarters for easier handling, and place over filling.
Crimp edges of pie crust by lightly pinching the edges between thumb and the middle of index finger.

Hint: try not to overwork the dough or you'll lose the flakiness of the pie crust.

Easy Lasagna

Makes 4 (large) to 6 (small) servings.

Ricotta mixture
16 oz. part-skim ricotta cheese
2 large eggs
grated parmesan cheese (see instructions for amount)
shredded mozarella cheese (see instructions)
1/4 tsp oregano
1/8 tsp basil
1/8 tsp salt
2 grinds of black pepper
* * *
spaghetti or pasta sauce (about 24 oz jar or 2.5 to 3 cups homemade sauce)
lasagna noodles
cooked sausage
fried peppers (green & red)

Mix ingredients for ricotta mixture in a large bowl -- add the eggs one at a time, and beat well after each.

Line 8x8 or 9x9 baking dish with tomato sauce

Drain lasagna and rinse in cold water. Remove any excess moisture from the noodles by blotting with paper towel, before adding to the baking dish. (Hint: use pizza cutter to cut the noodles to the proper length, so they'll fit in the baking dish.)
Place first layer of noodles in baking dish, slightly overlapping side edges.
Spread almost half the ricotta mixture on top of the noodles.

Sprinkle 1 TBsp parmesan cheese over ricotta, followed by 1 TBsp mozarella.
Lightly add some of the tomato sauce, sausage and the fried peppers

REPEAT for next layer - noodles, cheeses, sauce, sausage and peppers.

Third layer is noodles only.
Cover third layer with tomato sauce, sausage (lightly) and peppers, and sprinkle 2 TBsp parmesan cheese.

Cover with foil, making a tent-like top so it won't stick to the cheese.

Bake in 375 oven for 55 minutes.
Remove foil and add mozarella cheese to cover the top of the lasagna.
Sprinkle lightly with oregano.
Lower oven to 350 and bake 12-15 minutes, until mozarella cheese is melted and almost turning brown.

Let cool about 15 minutes before cutting.