Miss Murder’s Easy Fruit Bites

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“Mooooooo-ooooom, I want a treat but we don’t have anything.” Or “Let’s bake a pie, but that will take a million years!” Or “It’s too hot to have the oven on for very long, but piiiiiiiie.”

I have it covered. This is a go-to treat that whips up quickly, is super easy, and still manages to taste decadent. Better yet, it’s something that little hands can do as well. Enjoy Miss Murder’s Easy Fruit Bites.

 

Ingredients

Two cans Pillsbury crescent rolls

One 21 ounce can of fruit pie filling

One cup of powdered sugar

Two teaspoons of milk or water

Cinnamon and sugar

 

Step 1: Grease a muffin pan. Lay the Pillsbury crescent dough flat in the pan. (Usually I go for generic stuff, but every generic brand I tried broke. Pillsbury was the only one that worked for me.) Spoon in about two tablespoons of pie filling. I used peach.

Step 2: Fold up the crescent rolls and sprinkle with cinnamon and sugar to taste.

Step 3: Bake in a preheated 375 oven for 13-15 minutes, or until the rolls are golden brown. Remove and place on a cooling rack.

Step 4: After they cool, mix powdered sugar and milk to form a glaze. Drizzle it over the fruit bites, let set, and then enjoy!

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Fill with fruity deliciousness! 

Fold up the crescent rolls and sprinkle with cinnamon and sugar to taste.

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Bake in a preheated 375 oven for 13-15 minutes, or until the rolls are golden brown. Remove and place on a cooling rack. After they cool, mix powdered sugar and milk to form a glaze. Drizzle it over the fruit bites, let set, and then enjoy!

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A Perfect Pie Crust

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You guys know I like to bake. A lot. And when it’s a gazillion degrees here in Vegas, I need to choose my projects carefully because the oven heats the entire house up and we die a hideous death.

But pie? It’s so worth it! Pies taste like summer and there are few things better. I have a recipe for an easy pie crust that is simple and delicious.

Ingredients 

  • 2½ cups flour
  • ½ teaspoon salt
  • ¾ teaspoon sugar
  • 1 cup cold butter
  • ¼ to ½ cups ice water

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Preheat the oven to 425 degrees.

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Mix flour, salt, and sugar together in a large bowl. Cut in butter with knives until it’s about pea-sized. Add ice water to the ingredients, 1/4 cup at a time, until the dough forms a ball. (1/4 a cup is usually all I need. You don’t want to drown your dough.)

Separate dough into two balls. You’ll either have enough for two pies or a top and bottom crust for one pie.

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Roll out and place in your pie pan. Flute edges if you desire. Poke holes in the pie crust and pop in the oven. Bake at 425 for 15 minutes. This will give you a nice pie crust ready for filling.

If you want to bake the pie with the filling in it (an apple, cherry, or rhubarb pie, for example), then simply put your crust together, fill, and bake according to the directions for each individual pie. I used this crust for a rhubarb pie, and I’ll give the recipe later. It was delicious and really tasted like summer.

I hope you enjoy!