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  Pie Crusts

Meringue

3 egg whites
6 tbsp. sugar

Beat egg whites until frothy. Slowly add the sugar. Beat until stiff. Spread over cold lemon pie and bake at 425 degrees for 5 minutes or until meringue is lightly brown.

Graham Cracker Crust

2 cups graham cracker crumbs
1/2 cup melted butter
1 tsp cinnamon
1/4 cup sugar

Preheat oven to 375F. Mix together all ingredients. Press into 9" pie pan bake for 5-7 mins. 

Vanilla Wafer Crust

2 cups vanilla wafer crumbs
5 tbs melted butter

Preheat oven to 375F. Mix together all ingredients. Press into 9" pie pan bake for 5-7 mins. 

Oil Pastry

2/3 cup cooking oil
1/3 cup water
1 tsp salt
2 cups flour

Mix all ingredients with a fork. Divide dough in half and roll each half on waxed paper to size of a pie pan.
Invert into pie pan and trim edges. For a baked crust prick bottom and bake 8 mins in a preheated 475 F.
Makes 2 8" crusts.

Flaky Pie Crust

3 cups flour
1 egg
11/4 cup shortening
Dash salt
1 tbs vinegar
6 tbs water

Mix together flour, shortening and salt. In a separate bowl beat together remaining ingredients.
Combine the 2 and chill 15 mins before rolling out. The dough may be frozen or kept in refrigerate
for 3 days. For a baked crust prick bottom and bake 10 mins in pre heated 475 F.

Homemade Pie Crust

3 cups all-purpose flour
1 cup shortening
1 egg - beaten
1/4 cup cold water
1 Tbls. white vinegar
1/2 tsp. salt

Cut shortening into flour until mixture resembles fine crumbs.
-In separate bowl, combine remaining ingredients.
-Mix egg mixture into flour and shortening; add more flour if sticky.
-Form dough into 2 or 3 equal-sized balls.
-Place a dough ball between two pieces of wax paper and roll out into a circle, rolling from the center out.

CHOCOLATE WAFER CRUST   

 
     
8-9 inch crust
24 chocolate wafers
2 tbsp. butter
10 inch crust
32 chocolate wafers
3 tbsp. butter
Heat oven to 350 degrees. Crush chocolate wafers. Melt butter and blend with the crushed wafers. Press into pie pan. Bake for 8 minutes. Cool.
 

Coconut Crust

8 oz. pkg. coconut (14 oz. pkg., 2 crusts)
1/4 c. sugar
1/4 c. butter

Mix coconut, sugar and butter together in fry pan. Stir until toasted. Put in pie tin (makes 2 pies). 

Cornflake Pie Crust

1 c. finely crushed cornflakes
1/3 c. melted butter
1/4 c. sugar

Mix well and press firmly into pie pan and chill

DOUBLE CRUST PASTRY      
     

2 c. all purpose flour
1/2 tsp. salt
3/4 c. Crisco
5-6 tbsp. cold water
Combine flour and salt in a medium mixing bowl. Cut in Crisco with a pastry blender until mixture resembles coarse meal. Sprinkle water evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball until smooth. Roll 1/2 of the pastry to 1/8 inch thickness on a lightly floured surface. Roll the pastry around the rolling pin starting at the edge of the pie plate; unroll the pastry. Work the pastry with your fingers so no air in between plate and pastry leave 1/2 inch over hang. Add filling as desired in recipe. Roll the remaining pastry into circle moisten the edge only of the bottom pastry with water.

By dipping your finger into water and going around the edge. Roll crust on the rolling pin and place on top of the pie. With 2 fingers flute the edge then trim off excess with a sharp knife. Cut slits in the crust to allow steam to escape. Bake until golden brown, about 30-40 minutes. Yields pastry for 1 9-inch double crust or lattice top pie.

 

Ginger Snap Crust

1/2 c. pecans
2 tbsp. sugar
1 c. gingersnap crumbs (from about 20 cookies)
5 tbsp. unsalted butter, melted

Preheat oven to 325 degrees. Place the 1/2 cup pecans and sugar in food processor and process until finely chopped, about 20 seconds. Pour into large bowl, add gingersnap crumbs and mix. Pour in the butter and stir well to combine. Turn mixture into 10 inch pie dish and press evenly against bottom and sides to form crust. Bake for 10 minutes. Set aside to cool. (Leave oven on.)

 

A wonderful fact to reflect upon, that every human creature is constituted to be that profound secret and mystery to every other.

- Charles Dickens