Easy Pat-In-the-Pan Pie Crust
from Cook’s Country magazine1 ¼ c. all-purpose flour1 stick butter (8 oz), softened but cool2 Tbsp. sugar2 oz. cream cheese, softened but cool¼ tsp. saltCoat a 9” pie pan with cooking spray. With an electric mixer, beat together butter and creamcheese until completely smooth, about 2 minutes. Add flour, sugar, and salt and mix 20 seconds more or until the texture of coarse cornmeal. Scrape down sides of bowl and beat until large clumps start toform, about half a minute. Set 3 Tbsp. of dough aside to use for top edge. Evenly press remainingdough onto bottom and up sides of the pie pan. On a floured surface, roll each tablespoon of reserveddough into an 8” rope, place around top edge, and make your fluted edge. Wrap in plastic and chill atleast an hour. Prick crust with a fork and bake at 325 degrees until golden brown, 35-40 minutes. Coolon rack.
Easy pat-in-the-pan pie crust
5 c. flour1 lb. butter (4 sticks), softened but cool½ c. sugar1 8-oz pkg. cream cheese, soft but cool1 tsp. saltFollow instructions above, reserving ¾ c. dough.
:1 ½ c. graham cracker crumbs ¼ c. sugar 5-6 Tbsp. melted butter Stir together crumbs and sugar, mix in butter. Press firmly and evenly in a 9” pie pan. Chill 1 hour OR bake at 375 degrees 6-9 minutes, til edges are brown (and it smells wonderful).
: use 1 ½ c. crushed chocolate cookies (take out crème filling), don’t use the sugar inthe crust recipe.
: use all gingersnap crumbs or part gingersnap, part graham. Leave out sugar.
: use crushed vanilla wafers, leave out sugar.
use dry breadcrumbs, increase sugar to 1/3 c. You’d never know!
add 1/3 c. finely chopped pecans, almonds, walnuts, or other to any crumb crustUse a blender to crush the cookies/crackers, or a cereal box liner or big ziptop baggie and a rolling pin.
:1 c. flour1/3 c. butter ¼ c. sugar or ½ c. powdered sugar1/3 c. finely chopped nuts, opt.Mix together and press in pie pan, bake about 15 minutes at 375 degrees.
Chocolate Shortbread Crust
: melt an extra 2 Tbsp. butter, stir in 2 Tbsp. sugar and 2 Tbsp. cocoa.Add to everything else.
Meringue for pies:
for 1 pie
3-4 egg whites1 tsp. vanilla¼ tsp. cream of tartar (this makes it fluffier)6-8 Tbsp. sugar (6 for 3 whites, etc.)Combine egg whites, cream of tartar, and vanilla. Whip to soft peaks, then add sugar 1 Tbsp. at a timewhile beating. Swirl on top of pie, bake at 450 degrees for 5-7 minutes.