When I was growing up, our family always eagerly awaited strawberry season because that meant we’d have lots of strawberry shortcake…. and this delicious strawberry pie! We all thought Mom made the best strawberry pie and the sight of it on the dinner table was met with lots of excited comments! And while I know there are lots of more elaborate strawberry pie recipes, you know, with cream cheese and the like, I still think her recipe is the best. This is one of those times when simpler truly is better!
You know the saying ‘easy as pie’? Well, this recipe makes that reality because it truly does make pie making easy!
Several years ago I created this recipe after getting frustrated with the Never Fail Pie Crust recipe that I had been using for years. Because for some reason, it wasn’t holding up to it’s name anymore and I was getting rather frustrated with my dough tearing every time I tried to make it. So I experimented a bit and came up with this recipe.
I love that you don’t have to chill the dough before rolling it and I also love that it uses butter, not Crisco and so therefore is healthier. It also handles well, doesn’t tear easily and makes a wonderfully, delicious flaky crust.
You’ll see that the recipe makes 3 crusts. If you don’t need 3 pies at one time, simply freeze the other crusts. You can freeze them baked or unbaked. Also, I can often get a fourth crust out of the scraps that are leftover from the other 3 crusts. It doesn’t look as nice, but it works.
Another thing you can do with the scraps is to combine them all into a ball, then roll the dough out. Cut it into smallish pieces and spread jelly on one half. Then fold over the top and pinch the sides together to make a pop-over of sorts. I like to also sprinkle a bit of sugar on the top. Then bake until lightly brown. So yummy!
Combine flour and salt; cut in butter until crumbly. (I use a pastry blender, but two forks might work okay too.)
Combine milk, water, and oil, then sprinkle in, tossing with a fork until mixture is moistened. Do not over-mix.
Divide into 3 pieces; form into balls.
Roll out crust on lightly floured counter and use as desired.
If you need to use this in a recipe that needs the crust baked first, prick the sides and bottom of the crust several times with a fork (helps prevent shrinkage) and bake at 400 degrees for approximately 10-12 minutes.
Tip: If your crust does happen to tear a bit, simply push the dough together, dampen your finger with water a bit and “seal” it. It should hold without any problem.
This is one of my favorite childhood desserts. If I remember correctly this recipe came from my 6th grade teacher. She made it for a class function and I loved it so much I asked her for the recipe. Then of course my sweet mom gave into my begging and made it and it became a family hit that was often made for dinner guests.
Not only is this Jimmy Carter Cake super rich and delicious, it’s also easy and quick to put together which is always nice! And while I rarely use boxed pudding (because we prefer the taste and healthiness of homemade) this is one recipe that I make an exception for! Although I’m sure with a bit of tweaking you could easily sub homemade pudding if you wanted.
Oh and as for the name? I have no idea why it’s called Jimmy Carter Cake other than I think that it was widely believed that President Carter liked peanuts. But I’ve heard that was actually a myth (the part about him liking peanuts). At any rate, that’s what this recipe is called and if you at all like peanut butter and chocolate then I’m pretty sure you’ll absolutely love this!
I’m all about saving time and being efficient in the kitchen. I mean really, who’s not? So when I discovered this Oven Ready Lasagna recipe soon after we first were married I was pretty delighted. I love that I can make a delicious lasagna and not have to fool with boiling the noodles. Plus it freezes well so I can make it ahead of time and pull it out to use as a meal for guests or for just “one of those days”.
I also wanted to point out that you don’t even have to use no-boil lasagna noodles for this recipe- that is unless you super funny about noodle texture. I almost always use the regular noodles and honestly can’t tell a bit of difference. But then while I’m funny about many things related to food, noodle texture is not one of them. So do whatever you think best!
Update: Reader Alex left this comment on my Facebook page. “Ok, i made this tonight for dinner! I didn’t notice, nor did my family, that the noodles weren’t boiled. Thanks, Lydia, i sure will be making it like this from now on!!!” So if you are on the fence as to which kind of noodles to use maybe that will help you.
My mother-in-law served this Rotisserie Style Chicken to us for the first time a couple of years ago and as soon as I ate some I knew that I had to get there recipe. While I think it does taste different than store bought rotisserie chicken, it is equally delicious. And I love how simple it is! The leftover chicken makes great wraps or even works wonderfully in soups. Oh, and don’t forget to save the bones to make Homemade Chicken Stock!