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  Diana's Menu& Recipe Box 

Home/Fit & Fare/Vegetarian/On the Grill/Leftovers/Breakfast/Sauces/Gravy/Dips & Dressings/Menu for a Month/Cooking Tips/Frugal Living

The Menu

Soups

Salads

Appitizers

Subs & Wraps

Beef

Chicken

Pork

Turkey

Seafood

Other Meats

Meatless

Sides

Veggies

Breads

Desserts

Beverages

Tips:

  • For a little added flavor, replace 1 Tsp water for a flavor extract
  • For a flaky crust don't over mix, leave some little beads of butter, margarine or shortening

Oreo Cookie Crust

  • 1-1/2 cups finely crushed Oreo cookie crumbs
  • 3 tbsp. melted butter
Generously butter a 9 inch pie plate. In bowl, mix cookie crumbs and melted butter. (You can crush the cookies in a food processor or blender.) Using your fingertips, firmly and evenly press the mixture into the bottom and sides of pie plate. Refrigerate to firm.

Meringue Crust

  • 2 egg whites 
  • 1/4 teaspoon cream of tartar 
  • 1/4 teaspoon salt 
  • 1/2 teaspoon vanilla extract 
  • 1/2 cup white sugar 
In a large bowl, beat egg whites, cream of tartar, and salt until soft peaks form. Add vanilla, and slowly beat in sugar until very stiff and glossy. Spread mixture into a 9 inch pie plate to form a shell. Bake at 300 degrees F for 50 minutes. Turn oven off, and leave meringue in oven for 1 hour. Cool. 

Coconut Crust

  • 2 1/2 cups flaked coconut 
  • 1/3 cup butter, melted 
In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300 degrees F for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent over browning if necessary). Cool on a wire rack. 

Shortbread Crust

  • 1 cup butter 
  • 1/2 cup confectioners' sugar 
  • 2 cups all-purpose flour 
  • 1/4 teaspoon baking powder 
Preheat oven to 350 degrees F. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate. Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

No Roll Pie Crust

  • 1 1/2 cups all-purpose flour 
  • 1-2 teaspoon white sugar 
  • 1/2-1 teaspoon salt 
  • 1/2 cup canola or vegetable oil 
  • 2 tablespoons milk 
In a 9 inch pie plate, sift flour, sugar and salt. Make a well in the center and pour in oil and milk. Mix with a fork, then press into the bottom and sides of pie plate. To bake: Preheat oven to 450 degrees. Bake for 8 to 10 minutes, or until golden brown. 

Cream Cheese Crust

  • 1/2 cup cream cheese 
  • 1 1/2 cups all-purpose flour 
  • 1/2 cup butter 
Soften cream cheese and butter and mix together incorporating flour a little at a time. Roll out with a rolling pin between 2 wax papers. Transfer to a 9-inch pie plate and prick with fork before half-baking to prevent shrinkage. Bake for about 10 minutes at 350 degrees F. 

Vanilla Wafer Crust

  • 1 1/2 cups vanilla wafer crumbs 
  • 1/3 cup butter 
Combine wafer crumbs and butter or margarine together thoroughly. Press into 9 inch pie plate. Chill until set. 

Graham Cracker Crust

  • 1 1/2 cups finely ground graham cracker crumbs 
  • 1/3 cup white sugar 
  • 6 tablespoons butter, melted 
  • 1/2 teaspoon ground cinnamon (optional) 
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees F for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour. 

English Pie Crusts 

Forget measurements and pastry blenders! Motto "Half as much fat as flour." Do as the English do and use half lard and half margarine for the shortening.
  • 4 cups all-purpose flour 
  • 2 cups shortening 
  • 5 tablespoons cold water 
Cut the shortening into cubes, and toss into flour. Take your hands and crumble it up into a fine, pebbly, grainy sort of dough. Add water, enough to make a soft dough. Form into a ball, and chill for about an hour. When chilled, knead it a couple of times on a floured surface. Roll it out, and proceed to fill with your choice of pie fillings. 

Mock Graham Cracker Crust

  • 1/3 cup cream cheese, softened 
  • 1/2 cup butter, softened 
  • 1/4 cup white sugar 
  • 1 cup high protein wheat flour 
Cream the cheese and butter together with the sugar. Work in the flour a tablespoon at a time until the dough has the grainy consistency of a graham cracker crust. (May take a little more or a little less than 1 cup of flour.) Roll up into a ball, wrap in plastic wrap, and put in refrigerator for 15 to 30 minutes to develop some body. Put in pie plate and pat down to cover bottom and sides. If your pie filling is pre-cooked, you will want to bake the crust. Preheat the oven to 325 degrees F. Bake for 15 to 20 minutes, or until edges start to darken. 

Mock Puff Pastry

Not the same as traditional puff pastry, but still delicious and buttery, and much quicker than the original
  • 1 1/2 cups all-purpose flour 
  • 1 cup butter, chilled and diced 
  • 1/2 cup sour cream 
Place flour in a medium bowl. Cut in butter until mixture is the size of small peas. Add sour cream. Stir with a fork until pastry forms a ball. Wrap in plastic and chill overnight. When ready to use, roll pastry thinly (about 1/8 inch). 

 

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