Crepes with Homemade Buttermilk Cheese...

Out of cream cheese?
Why not make your own?

I always keep homemade buttermilk and homemade yogurt around.
It's just cheaper to make it! I can buy milk for $2.49 a gallon at Aldi - love Aldi!

Time? -well, the buttermilk takes less than a minute to mix up and the yogurt I've learned to do in about 10-15 minutes or less. I always do 2 or 3 quarts at a time so I only have to do this once or twice a week. (Pretty frugal trade off!)

Buttermilk or yogurt cheese, are both easy! Here's a post about that. (Basically, line a strainer with coffee filters, napkins, or cheesecloth. Place strainer suspended above a bowl, pour in yogurt or buttermilk, strain overnight. The whey will drain off, leaving you with a nice, thick cheese in the filters!)

Once you have your "cheese", blend with a dash of vanilla (or other flavor, even cinnamon, or no flavors),  and sugar to taste.

Make your crepes, spread about 2 tablespoons on each, roll up, dust with sugar, and serve with fresh fruit if you like. Easy peasy!    Great for breakfast, snacks, or dessert after a light meal!

CREPES:

2 eggs

pinch salt

1 cup flour (unbleached here)

1 1/3 cup milk

2 T melted butter

Beat eggs well. Add salt and flour and about half the milk.

Beat well until the lumps are out, beat in the butter.

Add remaining milk, beating well to break up any flour lumps.

Cook in very lightly butter pan on low-medium heat. Pour about 3 to 4 tablespoons of batter in the center of the pan and hold the pan up off the eye, and swirl to form circle (while you're pouring). Cook until set, use spatula and fingers to flip. Cook just until light. Store between waxed paper. Can be frozen or refrigerated.

(Have you figured out that my family has gone bonkers for crepes lately? They beg 4 them!)
**Tips- don't throw out the whey!
Its good for you to just drink, blend in a smoothie, to acidify broths or soak grains, or to ferment foods (see my tab that says Nourishing Traditions or Google!)

Need more REAL calcium? Me too!

Bone density-- - - - big issue these days.
If problems run in your family, you can prepare and begin to fight back against genetics.
If you already have issues- you're already in the battle so saddle up!

I don't know about you, but it bugs me a little to pop a calcium pill that I fret may have come from chalk.
(Makes for lovely brittle bones- ewww yeah, just what I need  -not.)

Some of the other sources are just CRAZY expensive so- what's a frugal, bone-density-fighting gal to do?

Look for frugal natural sources, of course!

I love bone broths but that's not always easy as it is a process and I'm having a difficult time getting beef bones (Oh how I love beef bone broth- especially if there's marrow! Oh!) and chicken broth can get o-l-d!  And there's only so much milk a gal can drink- lest I become a cow myself! Hmmp!

So when I saw a recipe in the Bulk Herb flier for this- I got excited!!!  And its super easy.

I used more shells than she did though. She says use 4to5. I used about 10 or 12. Well? Perhaps I'll get a little more with a little less effort! (You can get too much calcium- so be aware of that- some of us just need more so we can take in a little more than others can.)

You crush them some, pour 2 cups of boiling hot water over them, a teaspoon of real lemon juice or vinegar in and allow them to soak, covered until they cool. Strain. Easy peasy!

She says to: Take a sip of the liquid one or two times a  day. Just because it works does not mean you should take more than you need. So, slowly up your doses until pain is gone, but after that, do not keep upping it. some of us need more calcium than others, but remember our bodies cannot handle too much calcium.

See how milky?

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Remember- I'm not a medical professional.

It is wise to do your own research and start any home remedy slowly and perhaps even consult with your physician in some instances.

Chocolate Pumpkin Baked Pudding-

Feel up to being sneaky?

How about a little pumpkin with your pudding? :-)

3 1/2 T cocoa
1 can evaporated milk
1 cup cane sugar
4 eggs
1 1/2 cups home-cooked pumpkin (or canned, but if using canned, you may need more liquid)

*Optional Spices*
1 t cinnamon
1/2 t allspice
1/4 t nutmeg
1/4 t ginger

Blend all ingredients well with a hand mixer.
Pour into deep 10 inch baking dish.
Bake at 350 for approx. 50 to 55 minutes.

**Tips:
Canned pumpkin can sometimes be hidden easier.
I usually don't like cinnamon with my chocolate, but this is good. However, lessen the spices or eliminate completely and add a splash of vanilla to make the pumpkin less obvious if you're trying to hide it. :-)

How Do You Serve Your Family Meals?

 I'm curious about how other moms do this...especially if you have many children.

When ONE mom is serving the meal to MANY people :-)- who do YOU serve first?
And what order do you go in from there?

At my house, most of the time, unless we are doing a banquet style meal like at Christmas where things are spread out and they can get their own, or other times such as with breakfast foods when they are passed in big bowls like on the Waltons.... I typically do all the actual 'serving' of the plate :-)

I usually give my husband's plate to him first- its piping hot and the kids can't eat it that hot- but he sure can!

Next I serve from youngest to oldest.

This started once some of them were old enough to help set the table. The oldest ones would begin to pour drinks and get forks while I started fixing plates for the (fussing) baby who was certainly acting like he was the hungriest of the kids and who most definitely had the least patience. And even if the baby wasn't acting so hungry, it just made sense to fix plates from youngest to oldest, so the youngest ones' plates would be cooler before everyone sat down, as younger children are more prone to not test the heat of their food :-)

When I had a bigger kitchen, I could lay out 4 or 5 plates easily, lift the pot, and deal the foods out like I would cards! But with the smaller kitchen, and more plates (!), I've never had room to spread out that many plates on the counter. 

But I'm curious- how does every other mother fix 3, 4, 5, 6 plates or more at a time?

How do you work your assembly line at meal time?

Menu Plan:

 WELCOME TO MENU PLAN MONDAY!

My pinto beans are soaking, my yogurt is culturing, and I even have some Raisin Chutney fermenting- I'm ready week!

See recipe for Coconut Custard below and a tip for Once A Month Shopping.

BREAKFASTS: from the freezer- Gingerbread Pancakes, Breakfast Sandwiches, also- Peanut Butter Granola, oatmeal

SATURDAY:

-Pizza, sliced oranges
- Baked Hen, carrots, potatoes, spinach salad, Angel Rolls, Baked Chocolate Pumpkin Pudding
snacks: peanut butter granola and milk, homemade pickles

SUNDAY:

- Leek and Onion Soup, Angel Spelt Rolls,Coconut Custard*(below)
- Poor Man's Steak w/ mushroom gravy, brussel sprouts, spinach salad, sliced cukes
snacks: cookies and milk, Berry-green-smoothie(shh about the green part-gasp- they read over my shoulder!)

MONDAY:

- Pinto Beans w/ ham hocks, turnips and greens, green onions, corn bread, fermented cabbage, juice pops
-Oven-fried chicken thighs and livers, pinto beans, spinach salad, frozen cranberry slush
snacks: Fresh lemonade, buttered popcorn, Crepes with sweetened buttermilk cheese
 

TUESDAY:

-Chili from leftover beans, crackers, jello salad
-Turkey Hash, sweet potatoes, Romaine salad, Vanilla Cupcakes
snacks: Blackberry Smoothies, sliced apples

WEDNESDAY:

-Butternut Squash Soup, French Bread, Carob Custard
- Lemon Pepper Salmon, spinach salad, seasoned brown rice, Lemon-poppyseed Muffins
snacks: Homemade Peanut Brittle, Orange Sherbet, leftover French Bread toasted with cheese

THURSDAY:

-Bologna Cups, Romaine salad, home-canned applesauce, Honey-wheat muffins
-Tilapia, lima beans, green salad, Twisted Garlic Bread-sticks, leftover sherbet
snacks: Real Pumpkin Pie in Oat Pie Crust, almonds

FRIDAY:

-Bean w/ bacon (or whatever meat I have in the freezer) Soup, Cornbread, home-canned juice pops
- Salmon Patties, peas-n-carrots, salad, applesauce pudding
snacks: Apple-pie Smoothie, carrots and dip

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Custards are a cinch and make a great snack, or a protein with a veggie soup/salad, and a yummy breakfast!

Coconut Custard:

6 eggs

2 cups milk

1/2 cup plain or unbleached flour

pinch salt

1 T vanilla

1 cup cane sugar

Beat well and add 3/4 cup shredded coconut.

Pour into sprayed pie plates. (May grease and flour if you like a 'crust'.)

Bake at 350 for 30 minutes.

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Notes about Once A Month Shopping and this week's menu:

-I was able to buy a 25lb bag of pinto beans several weeks ago. As Brandy pointed out on this post, that can cut cost in half!  I also cook a huge pot of them all at once so I can use them as a main, then a side, then as chili, and maybe have leftovers for the freezer for quick fixes or to make chili beans or refried beans, etc.

Homemade Fruity Yogurt...

I won't hardly pay big bucks for fruity yogurt- (I only buy it if I can get it almost free with coupons!)

But that doesn't mean we don't eat it!

It's so easy to make your own and much more frugal. I make my own homemade plain yogurt for starters, which saves money too, since I can make a gallon of it for $2.49 which is what I pay for milk at Aldi these days.

I sweeten with a little cane sugar and add thawed, slightly crushed fruit from the freezer.

I can make this for about $1.20 a quart...and when I start getting enough fruit from my berry bushes- it will take it down to around .70 per quart! (milk+sugar)

I usually make a couple of quarts at a time. Sometimes I freeze some for 'pops' or whirl it with some ice for smoothies. But it's great to have it ready for a quick-healthy-frugal-snack!

Or even breakfast!

Lemon-Blueberry Cheesecake Bars-

CRUST:
1 1/2 cups unbleached flour
1 cup quick oats
1/2 cup powdered sugar
1 1/2 sticks butter

Mix flour, oats, sugar, and cut in butter until well blended.
Pat in 9x13. Bake at 350 for 22- 25 minutes until it begins to brown.

FILLING:
2 cups blueberries
1 8 ounce bar cream cheese
1 cup cane sugar (or white)
zest and juice of one large lemon
2 eggs
2 T unbleached flour

Beat cream cheese and sugar until smooth.
Beat in eggs, lemon zest and juice. Then beat in the flour, mix well. Fold in blueberries.
Spread over crust. Bake at 350 for approx. 22 minutes, until golden and set.

Store in the refrigerator and lightly dust with powdered sugar before serving.

These were a HUGE hit at my house- they've been begging for more ever since!

Homemade Ham Salad Spread-

Dh said this is the best thing I've ever made- can you imagine that! Now I know it doesn't look like much a cup like that- but- well- lemme tell you what the 15 year old said! "I hope you wrote down exactly how you made this!" lol I made it with a little bite, you might want to tone it down for your family, but mine liked the little extra kick!

You know those little turkey hams I've mentioned so many times before? (They really need to graduate to their own "label" at this point...) Well, this is yet another gem from one of those little frugal beauties!

Now, before I get to the recipe, let me just say that everything, including spices and seasonings are easily adjusted to suit your family's taste with making a ham salad spread- AND- you can make it homemade and have double the amount that you would if you bought it pre-made! Or more! You could also keep this to the plain side, with just the meat! You can also half the recipe with no trouble.

Homemade Ham Salad Spread- with a kick!

1 small turkey ham  
(little less than 2 lbs, the Jennie-o brand is good, but any ham will work, including leftovers from picnic, shoulder, etc.)

1 medium onion

1 1/4 cup mayo

1/3 cup mustard

2 T maple syrup

1 t habanero sauce (or something milder)

1 T Worcestershire sauce

1 1/2 t paprika

1 t ground mustard

salt and pepper to taste

Chop onion and dice the ham.

Toss all ingredients into food processor and chop until chunky, but not pasty.

Serve on sandwiches, crackers, wraps, etc.

This made enough to fill 2 1lb containers. So yummy! So easy!

Cheese "Puffs"-

I had to swat dh to make him leave these golden yummies alone! No, they aren't like chips/puffs from the store, they are sorta like a soft, almost chewy, puffed cracker- 'cept they're not crisp really. Is that real clear? ;-)

(They get even softer bagged up, but they're to take along for a picnic so I had to...and I had to hide them!)

I made them with the cookie press by the way. The kids liked them as they said they looked like clovers (and today was St. Patrick's day). :-)

I followed a basic recipe that came with my press, with a few changes-

Cheese "Puffs":
4 cups sharp cheddar, finely shredded
1 stick of butter
1 t Worcestershire sauce
2 or 3 dashes of hot sauce (I used red habanero- just a dot, not a lot!)
1/2 t salt
1 t paprika
3 T water (base exact amount on dough)
1 3/4 cup fresh spelt flour (can use white or wheat)

Mix cheddar, butter, sauces, until well creamed.
Add salt, paprika, and gradually add the flour.
Once all ingredients have been added and are well blended,
add just enough water to make a "dough". You can press
through a cookie press or roll out and cut into shapes.

Bake 9 to 10 minutes at 375, allow to cool for one minute before transferring to rack. Allow to cool.

What are you putting in that buggy?

This is a question I've asked myself on more than one occasion...especially now that gas prices and grocery prices are sneaking right back up again!

Help me, if you will, with my figures!
One package of super cool zippety-doo-dah cookies could easily cost you $4.
Toss in a couple of extra kids, a hungry husband, and you'll need at least 2 or 3 of those. So-$12? per week?
So- $48 per month for 'cookies'?

Pretty insane when you look at cookies that way, huh?

Well, now let's consider some basics!
25 lbs sugar under $10
25 lbs of flour $10?
oil $3? times 2 =$6
pound of butter $2 times 2 = $4
chocolate chips .99 per pound times 3 (its chocolate!) $2.97
dozen eggs .79 times 3= $2.37

My guesses tell me that would make cookies for 3 months! For less than store-bought cookies for 1 month.
Throw in a jar of peanut butter that was on sale last week for $1.25 and you can have variety and still stay under one month of store-bought cookies ;-)

Menu Plan:

 Welcome to Menu Plan Monday!
Another week of fun and food for the family! -Let the ovens begin! ...and they're off.....

BREAKFAST: Peanut Butter Pancakes, Gingerbread Pancakes, Breakfast sandwiches (from homemade muffins)- all from the freezer; oatmeal

SATURDAY:

-Turkey, ham, mashed potatoes, lima beans, Whole Berry Cranberry Sauce
-Kaiser Rolls from Marilyn's Whole Wheat Bread Recipe, w/leftover gravied turkey, cranberry sauce, coconut balls
snacks: clementines, homemade fudge-pops

SUNDAY:

-Poor Man's Steak w/ mushroom gravy,crowder peas, sliced cukes, Applesauce Pudding
- Grilled Chicken Breasts, sliced cukes, romaine salad with cherry tomatoes, sliced oranges
snacks: Easy Spelt Cinnamon Rolls, yogurt

MONDAY:

-Lemon Pepper Salmon, Layered Salad, peas&carrots, clementines
-Pinto Beans, Cracklin' Cornbread, green onions, turnip greens, leftover Cinnamon Rolls
snacks:sliced oranges, cheese and crackers, homemade fudge-pops

TUESDAY:

-Chili from leftover pinto beans, crackers, Cranberry Slushes
-Grilled BBQ Chicken Wings, Broccoli Salad, Cole Slaw, frozen home-canned juice pops
snacks: Orange Zest Wheat Cookies, Sour Gummy Worms, almonds

WEDNESDAY:

-leftover chili-chips-n-cheese, leftover Orange Zest Wheat Cookies
-Lamb-n-Rice Stuffed Peppers, leftover slaw, romaine salad, Homemade Ice Cream
snacks:sliced apples, toasted breakfast bread and homemade pear-spice jelly

THURSDAY:

-Butternut Squash Soup, Whole Wheat Rolls, leftover ice cream pops
-Quick Pan-fried Tilapia, leftover slaw, romaine salad, Whole Wheat Rolls, Homemade Basil Jelly
snacks: sliced oranges, Crepes with blueberry sauce and whipped topping

FRIDAY:

-Leek Soup, Twisted Garlic Bread Sticks, Chocolate-carob Custard
-Rosemary Pork Loin, mustard potatoes, green salad with purple onions, Cookie Press Cookies
snacks:Raisin Bread,  carrots-celery and dip

Chocolate Almond Chunks....

This is SUPER easy and SUPER yum!

In a 9 1/2 x 91/2 glass baking dish (or similar size), melt;

2- 12oz pkgs chocolate semi-sweet chips in microwave.

Stir in;

3/4 to 1 cup of whole almonds.

Spread evenly and toss in the freezer until set or leave at room temp overnight.

Once set, allow it to stand at room temp for 5 to 10 minutes if you had it in the freezer, break in pieces with a knife. Store in air-tight container. 

Eat your heart out Hershey's!

Homemade Pimiento Cheese-

1 8oz pkg cream cheese, softened

2 cup shredded sharp Cheddar

1/2 cup mayonnaise

1/8 t garlic powder

1/8 t pepper (white if you have it)

1 4 oz jar diced pimientos, drained*

Beat cream cheese until light and fluffy.
Add in the remaining ingredients and beat just until blended.
Cover and refrigerate at least 2 hours before serving.

*You don't have to have pimientos- you could just make a "Tangy Cheese Spread"! :-)

Haystack Butterscotch No-Bake Cookies...

I LOVE these, but I seldom make them...too good!

1 1/3 cup butterscotch chips

1/2 cup crunchy peanut butter

2 cups chow mein noodles

Melt chips and peanut butter on stove top or in microwave. Stir well.
Stir in chow mein noodles and drop by spoonfuls onto waxed paper.
Allow to cool several hours (or toss in the frig if you can't wait!).

Banana Crepes-

CREPES:

2 eggs

pinch salt

1 cup flour (unbleached here)

1 1/3 cup milk

2 T melted butter

Beat eggs well. Add salt and flour and about half the milk.

Beat well until the lumps are out, beat in the butter.

Add remaining milk, beating well to break up any flour lumps.

Cook in very lightly butter pan on low-medium heat. Pour about 3 to 4 tablespoons of batter in the center of the pan and hold the pan up off the eye, and swirl to form circle (while you're pouring). Cook until set, use spatula and fingers to flip. Cook just until light. Store between waxed paper. Can be frozen or refrigerated.

Fill with sliced bananas, drizzle with honey, fold, and top with powdered sugar.

"Chasin' Air": Is she beggin' for attention or what?!?!!???!?

No- this is not something she typically does- nor would I let her get by with this....but see....little miss playful LOVES the Air-spray can. You know- the kind you use to clean computers and electronics with? 

Well, every now and then, I'll blow the keys out- and given that's one of her favorite 'toys' to 'chase' (well, she thinks she can actually bite it- the air that is)--- she pounced on the keys in an effort to 'catch' it!

And she's staring at me- determined not to MOVE until she catches that air!

(...sigh...and she waits until I either put it up, or spray it again....)

Abby! Get down from there!

Kitchen Tip: Another Pita Bread Tip

Welcome to Kitchen Tip Tuesdays!

 (Before I begin may I ask you to pardon the flour mess?:) You should 've seen the floor!;)

I posted before about Puff-less Pitas and stiff doughs.

But I have another suggestion if you are still having trouble getting your pita bread to puff up like a Puffer Fish!

It you look at the two unbaked pita above, do you notice anything?

The one on the left is puffy and soft.

The one on the right is wrinkly and deflated some.

If I stick them in the oven, just like this, the one on the right probably won't puff.

What did I do to cause this?

I moved them!

Yeah.

I let them rise on the counter and tried to lift them without de-puffing to this rack. It worked with one but not the other.

So my tip?

Try to let them rise on whatever you are going to bake them on. Moving them can knock the puffy rise right out of them! They can't help it- they're just sorta sensitive that way ;-)

Hope that helps get you closer to a Puffy Pita!

(If they fail- you can often slice them open with a sharp knife or kitchen scissors.)

***

P.S.

I love Tammy's Whole Wheat Pita Recipe!

Menu Plan Monday:

 Welcome to Menu Plan Monday!

BREAKFASTS: from the freezer: Peanut Butter Pancakes w/ jelly, Gingerbread Pancakes with molasses, Buckwheat pancakes with syrup, oatmeal, etc

SATURDAY:

-Pan-fried Tilapia, lima beans, Italian salad, fried bananas
-Pita Bread with eggs and cheese, side salad, Oatmeal Jelly Pies
snacks: homemade brownies, juice pops (from home-canned pear juice)

SUNDAY:

-Pita with chicken salad, baby carrots leftover brownies
-Red Beans and Rice, fermented cabbage, leftover brownies
snacks: popcorn w/butter, homemade strawberry yogurt

MONDAY: (once-a-month-shopping day!)
-leftover red beans and rice, fermented cabbage, canned pineapple
-sandwiches on buns, potato sticks, yogurt
snacks: Pumpkin pie with Oat Crust, jelly filled pitas

TUESDAY:

- Bologna Cups, green salad, toasted breakfast bread, homemade spiced pear jelly
-BBQ chicken thighs, potato wedges, cole slaw, glazed cake
snacks:sliced apples, bananas, almonds

WEDNESDAY:

-Haystacks, juice pops
-Pork Roast, potato salad, spinach salad, leftover cake
snacks:boiled eggs and mustard, orange sherbet

THURSDAY:

-Taco casserole, saucy kidney beans, green salad, leftover sherbet
-Steak Casserole, green salad, chocolate pudding
snacks: carrots and dip, sliced apples w/ peanut butter

FRIDAY:

-Frittata, spinach salad, brown rice, leftover pudding pops (frozen)
-Poor Man's Steak, lima beans, salad,
snacks:Applesauce Pudding, popcorn w/chili-cheese seasonings

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Did you girls notice the 'looping'????
-Pita bread made on Saturday was also for Sunday, and the leftovers will be used as a snack on Monday.
-Brownies made Saturday were for Sunday too.
-Red Beans and Rice on Sunday were for Monday, but also some beans were set aside for Thursday!
-Orange sherbet on Wednesday will also be for Thursday.
-Chocolate Pudding on Thursday will be frozen pops for Friday.
-Also, one bag (3 hearts) of romaine will be rinsed, cut with scissors, drained, and used for salads for 3 days or so. (Romaine is a great once-a-month-shopping veggie too! If it's fresh and remains in original packaging until a a few days before using, it will keep for several weeks.Last month, I bought 5 pkgs of organic for $2 each. They lasted my family for 3 weeks- frugal and fresh veggies-yum!)

Peanut Butter Pancakes:

 If you are a peanut butter fan, like me, you'll just love these!

There's SO many ways to eat them!

You could spread with a thin layer of jelly for a quick breakfast 'sandwich' or even heat your jelly and use it in the place of syrup.

I love them with honey! They're also good with Peanut Butter Honey Syrup--mmmm! And yes, plain ole bottled syrup is good too!

This batch will leave you with plenty for the freezer.

2 cups whole wheat flour
1 cup unbleached flour
1/4 cup cane sugar
2 t baking powder
1/2 t salt
5 eggs
1 1/2 cups crunchy, natural style, peanut butter
3 cups milk

Mix dry ingredients, stir in remaining. Mix well making sure to break up the lumps of peanut butter.

Cook on medium griddle until golden.

*Tip: Allow to cool on baker's rack before freezing so they won't stick together.
*Could also toss in some chocolate chips!
*Use these for a great snack. Spread with peanut butter or jelly and roll up or eat 'taco' style.
*Notice all the protein from the wheat, peanut butter, and eggs- between that and the fiber, these are filling!

Gingerbread Pancakes-

 These are great with molasses or even a lemon or lemon-ginger sauce!

2 cups whole wheat flour
1 t cinnamon
1 t ginger
3/4 t nutmeg
1t baking powder
1/2 t baking soda
1/4 t salt
2 eggs
1 1/4 cup buttermilk
1/3 cup molasses
1/4 cup strong coffee, cooled
3 T oil or melted butter

Mix dry ingredients; stir in remaining. Mix well and break up all clumps.

Cook on medium griddle until golden.

Tip: Cool on baker's rack before freezing to avoid them sticking together.

Wheat-n-Buckwheat Pancakes-

 Big batch! Great for making up a meal and freezing the rest!
Also- light and yummy. (You can use all wheat or unbleached in place of the buckwheat.)

6T melted butter
1/4 cup cane sugar
2 1/4 cup buckwheat flour
2 1/4 cup whole wheat flour
4 t baking powder
2 t baking soda
2 t salt
4 eggs
3 cups buttermilk
2 cups milk

Mix dry ingredients. Blend in eggs, milk, and butter.
Cook on medium griddle until golden.

*Tip: Before freezing, allow to cool on baker's rack so they don't stick together.

Oat Pie Crust...

This is a unique pie crust with a very unique texture.

It's easy to make and the dough is very easy to 'get along with'.

1 cup unbleached flour
1/3 cup quick oats
salt
1/4 cup butter, sliced
Mix flour, oats, and salt. Cut butter into flour mixture until it resembles cornmeal.
Add 4 1/2 T cold water and toss with a fork. Knead up 3 or 4 times with hands.
Roll out onto lightly floured surface into approx. 12 inch circle. Place in pie dish,
trim and crimp crust.

Fill and bake!