Subject: | |
From: | |
Date: | Sun, 5 Oct 1997 21:40:34 EST5EDT |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
Hi all!
There's been a spate of talk about pie fillings lately, and one person asked
for a flaky pie crust recipe. This one isn't flaky, it's a crumb crust, but
it works great with pudding-type fillings. (I've made both chocolate &
lemon meringue.)
It's from a book called _Make-A-Mix Cookery_, published by H.P. Books in
1978, so I doubt it's still in print. The only thing I altered was to
change "all-purpose flour" to "gf flour".
Cookie Crumb Crust Mix
6 cups gf flour 1 1/2 cups brown sugar, packed
1 1/2 cups chopped nuts 1 lb butter or margarine, softened
Preheat oven to 375 degrees (190 C). In a large bowl, combine flour, nuts,
and brown sugar. Blend well. With a pastry blender, cut in butter or
margarine until mixture resembles cornmeal in texture. Press mixture firmly
into 2 unbuttered, shallow baking pans. Bake about 15 minutes. Cool.
Crumble and put in a large airtight container. Label. Store in a cool, dry
place. Use within 4 to 6 weeks. Makes about 10 1/2 cups of Cookie Crumb
Crust Mix.
Cookie Crumb Crust
2 cups Cookie Crumb Crust Mix, see above
Press about 2 cups crumb mix into a baking pan or 9-inch pie plate and bake
according to directions for filling.
Hope this helps someone. It's a favorite at our house.
Sherry Hintze in Newport, NC
|
|
|