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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