1 1/4 c. graham cracker 6 tablespoons butter crumbs or margarine, melted 1/4 c. sugar
Combine graham cracker crumbs, sugar and butter in bowl. Mix until crumbly, using a fork. Press mixture firmly into bottom and up sides of a 9" pie plate. Chill in refrigerater 30 minutes.
Chocolate Cookie Crust
18 chocolate sandwich 3 Tablespoons butter or cookies margarine, melted
Finely crush chocolate sandwich cookies in plastic bag, using a rolling pin. Combine cookie crumbs and butter in bowl; mix well. Press crumb mixture into bottom and up sides of 9" pie plate. Fill as directed in recipe.
Flaky Pastry for 2-Crust Pie
2 c. sifted flour3/4 c. shortening or 2/3 c. lard 1 tsp. salt 4 to 5 Tablespoons iced water
Combine flour and salt in bowl. Cut in shortening until coarse crumbs form, using a pastry blender. Sprinkle iced water over crumb mixture a little at a time, tossing with a fork until dough forms. Press dough firmly into a ball. Use as directed in recipe. Makes pastry for 1 (2-crust) 8" or 9" pie
Margarine Pastry for 2-Crust Pie
2 c. sifted flour 2/3 c. regular margarine 3/4 tsp. salt 4 to 5 tblsp. iced water
Combine flour and salt in bowl. Cut in margarine until coarse crumbs form, using a pastry blender. Sprinkle iced water over crumb mixture a little at a time, tossing with a fork until dough forms. Press dough firmly into a ball. Use as directed in recipe. Makes pastry for 1 (2-crust) 8" or 9" pie.
Vanilla Wafer Crumb Crust
1 1/2 c. vanilla wafer 1/3 c. butter or margarine melted crumbs
Combine vanilla wafer crumbs and butter in bowl; mix well. Press crumb mixture into botton and up sides of 9" pie plate. Bake in 350° oven 10 minutes, or until golden brown. Cool on rack. Fill as directed in recipe. Makes 1 (9") pie shell.
Oil Pastry for 2-Crust Pie
Roll out this pastry between sheets of waxed paper. To prevent it from slipping,wipe the counter with a damp cloth.
2 c. Sifted flour 1/2 c. cooking oil 1 tsp. salt 3 Tablespoons iced water
Combine flour and salt in bowl. Add oil and mix well with a fork. Sprinkle iced water over flour mixture a little at a time, tossing with a fork intil the dough forms. Divide dough almost in half. Press each half firmly into a ball. Use as directed in recipe, rolling dough out between 2 sheets of waxed paper. Makes pastry for 1 (2-crust) 8" or 9" pie.
Quiche Pastry Shell
1 1/2 c. sifted flour 1/2 c. regular margarine 1/2 tsp. salt 4 to 5 Tablespoons iced water
Combine flour and salt in bowl. Cut in margarine until coarse crumbs form, using a pastry blender. Sprinkle iced water over crumb mixture a little at a time, tossing with a fork until dough forms. Press dough firmly into a ball. Use as directed in recipe. Makes 1 ( 10" ) quiche shell.
Cheddar Cheese Pastry
2 c. sifted flour 1/2 tsp. salt 1 1/4 c. shredded Cheddar 2/3 c. shortening cheese 5 to 6 Tablespoons iced water
Combine flour, cheese and salt in bowl. Cut in shortening until coarse crumbs form, using a pastry blender. Sprinkle iced water over crumb mixture a little at a time, tossing with a fork until dough forms. Press dough firmly into a ball. Use as directed in recipe. Makes pastry for 1 (2- crust) 8" or 9" pie.
Easiest Piecrust
The two secrets to light, flaky pastry dough are to use cold ingredients and to process it as little as possible. In a food processor, with your pulse button, it takes no time at all. Makes two piecrusts.
5 cups all-purpose flour 1/4 teaspoon salt 3/4 pound very cold unsalted butter, cut into very small pieces 3 egg yolks 4 tablespoons ice water
Put the flour and salt in the bowl of the food processor fitted with a metal blade. Pulse a few times to combine. Begin to add the butter, and pulse until the mixture starts to look like coarse meal (10 to 15 pulses). Add the egg yolks, then slowly pour in the ice water while processing (no more than 20 seconds). Pulse until dough just comes together - do not let it form a ball. If it holds together when you pinch it, it's ready. Place the dough in a plastic bag, form it into a flat round (like a round loaf of bread), and chill it for at least one hour before rolling it out.
Never-Fail pie Pastry
4 c. sifted flour 1 egg, beaten 1 Tablespoon sugar 1 Tablespoon vinegar 1 tsp. salt 1/2 c. iced water
Combine flour, sugar and salt in bowl. Cut in shortening until coarse crumbs form, using a pastry blender. Blend together egg, vinegar and iced water in another bowl. Sprinkle egg mixture over crumb mixture a little at a time, tossing with a fork until dough forms. Divide dough in half. press each half firmly into a ball. Use as directed in recipe. Makes pastry for 1 (2 crust) 8" or 9" pies.
CORNMEAL PASTRY ( Gluten Free)
1 c. potato flour (for gluten-free diet) 1/2 c. cornmeal 1/2 tsp. salt 1/2 c. shortening 1/3 c. shredded Cheddar cheese
In bowl stir flour with cornmeal and salt. With pastry blender, cut in shortening and cheese until mixture resembles fine crumbs. Sprinkle 1/4 cup water, a tablespoon at a time into flour mixture, mixing lightly with fork after each addition, until pastry is just moist enough to hold together. With hands, shape into flattened ball. Roll out and line 9 inch pie plate. Fill and bake as directed in recipe. Hint: Roll out between wax paper for less trouble.
Note: This recipe can also be used for a regular diet by replacing the potato flour with all purpose flour.
Lard Pastry
3 c. sifted flour 1 1/4 c. lard 1 Tablespoon confectioners sugar Milk 1 tsp. salt 1 egg, beaten
Sift together flour, confectioners sugar and salt into bowl. Cut in lard until coarse crumbs form, using a pastry blender. Add enough milk to egg to make 1/2 c.; blend well. Sprinkle milk-egg mixture over crumb mixture, tossing with a fork until soft dough forms. Press dough firmly into a ball. Use as directed in recipe. Makes pastry for 1 (2 crust) 8" or 9" pie.
Extra-Flaky Pastry
4 c. sifted flour 2 eggs beaten 2 tsp. Salt 1/4 c. iced water 1 1/2 c. lard
Combine salt and flour in bowl. Cut in lard until coarse crumbs form, using a pastry blender. Blend together eggs and iced water in small bowl. Sprinkle egg mixture over crumb mixture a little at a time, tossing with a fork until dough forms. Divide dough in half. Press each half firmly into a ball. Use as directed in recipe. Makes pastry for 2(2-crust6) 8" or 9" pies.
Calorie-Reduced Pie Shell
1 1/2 c. sifted flour 1/3 c. shortening 1/2 tsp. salt 3 to 4 Tablespoon iced water
Combine flour and salt in bowl. Cut in shortening until coarse crumbs form, using a pastry blender. Sprinkle iced water over crumb mixture a little at a time, tossing with a fork until dough forms. Press dough firmly into a ball. Use as directed in recipe. Makes pastry for 1 ( 9") pie shell
