Deviled eggs your family will love and the perfect pie crust is easier to make than you might think.

By Julie Brinkley

It’s pie season, and if you struggle with making a good crust, I’ve got you covered.

This tried-and-true recipe is easy and delicious.

And so is this recipe for deviled eggs.

Click here to watch a video on how they’re made.

DEVILED EGGS – WHAT YOU NEED

1 dozen hard boiled eggs

4 oz cream cheese, softened

1/4 c Duke’s mayonnaise

2 tbsp sweet or dill pickle relish

2 tbsp yellow or Dijon mustard or 2 tsp of dry mustard

1/2 tbsp Worcestershire sauce

Salt and pepper to taste 

Cayenne pepper, to taste (if desired)

Celery seed, to taste (if desired)

4 slices bacon, cooked and crumbled (for top)

Old Bay Seasoning (in place of paprika)

Recipe borrowed from Matt Joiner.

PIE CRUST – WHAT YOU NEED

  1 1/2 cups flour

  Pinch of salt

  1/2 cup oil

  1/3 cup water

HOW TO MAKE IT

In small sauce pan, bring oil and water to a boil. 

Make a hole in the flour and pour in oil and water; stir with a fork until completely mixed.

Use the heel of you hand to spread the dough in the pie plate pushing enough up the sides for you to flute the edges.

Poke the bottom with a fork when finished and you’re ready to go.

Recipe courtesy of Marcie Brinkley.