Recipe: Pie Crust / Pie Shell Recipe Collection (30)

Pie Crust / Pie Shell Recipe Collection
Newsgroups/Nomanson (1999)

Oatmeal Pie Shell

3/4 Cups sifted flour
1/2 tsp salt
1/3 Cup shortening
1/2 Cup oats

Sift flour and salt into bowl. Cut in shortening until crumbly. Stir in oats. Mix in 3 Tablespoons water gradually. Shape into ball. Roll into 13 inch circle on floured surface. Fit into 9 inch pie plate.

Pennsylvania Dutch Pastry

3 Cups flour
1 tsp salt
1 1/4 Cup shortening
1 egg beaten
1 tsp vinegar

Sift flour and salt into bowl. Cut in shortening until crumbly. Beat egg with vinegar and 5 tablespoons cold water. Add to flour mixture; mix well. Chill, wrapped, for several hours

Easy Cornflake Pie Crust

1 1/2 Cup crushed cornflakes
1/3 Cup butter, softened
2 Tbsp sugar
1/8 tsp nutmeg

Combine all ingredients in bowl; mix well. Press over bottom and side of 7 inch pie plate. Chill until firm. May bake at 350 for 10 minutes.

Crunchy Chocolate Pie Crust

1 Cup semisweet chocolate chips
3 Tbsp butter or margarine
3 Cups cornflakes

Melt chips and butter in double boiler. Add cornflakes; mix well. Press over bottom and sides of 9 inch pie plate. Chill until firm.

Cornflake-Coconut Crust

3/4 Cup cornflake crumbs
2 Tbsp flaked coconut
2 Tbsp sugar
1/4 Cup butter, softened

Combine all ingredients in bowl; mix well. Press over bottom and side of 8 inch pie pan. chill until firm.

Crispy Crust

1/4 Cup corn syrup
2 Tbsp brown sugar
3 Tbsp margarine
2 1/2 Cups crispy rice cereal

Combine corn syrup, brown sugar and margarine in medium saucepan. Bring to boil over low heat, stirring constantly. Remove from heat. Add cereal; stir until well coated. Press evenly into 9 inch pie pan. Chill until firm.

Candy Pie Shell

2/3 Cup semisweet chocolate chips
1/4 Cup butter
1/4 Cup milk
2 cans flaked coconut

Combine first 3 ingredients in a small saucepan. cook over low heat until chocolate melts, blending well. Fold in coconut. Spread over
bottom and side of greased 9 inch pie plate. Chill until firm.

Different Chocolate-Coconut Pie Shell

2 sq chocolate, melted
3 Tbsp butter, melted
1 tsp vanilla extract
1/4 Cup sweetened condensed milk
1/2 Cup sifted confectioner's sugar
2 Cups flaked coconut

Blend first 4 ingredients in bowl. Add confectioner's sugar; blend well. Stir in coconut until coated. Press over bottom and side
of 9 inch plate. Wrap tightly. Chill for 1 hour or until firm.

Coconut-Nut Crust

1 (5-oz) package shredded coconut
1/3 Cup chopped nuts
5 Tbsp melted butter

Combine all ingredients in blender container. Process until well mixed. Press over bottom and side of 9 inch pie plate. Bake at 325 for 10 minutes. Cool.

Coconut-pecan Crust

1 3-1/2 oz can flaked coconut
1/4 Cup chopped pecans
2 Tbsp butter, melted

Combine coconut, pecans and butter in small bowl; mix well. Press over bottom and side of 9 inch pie plate. Bake at 325 for 15 - 20 minutes or until golden brown.

Confectioner's Sugar Crust

1 Cup flour
2 Tbsp confectioner's sugar
3/8 Cup melted margarine

Combine flour and sugar in bowl. Add margarine; blend well with fork. Press over bottom and side of 9 inch pie pan. Bake at 250 until golden brown.

Cake Mix Pie Crust

1 pkg white cake mix
1 Cup quick cooking oats
6 Tbsp butter, softened
1 egg

Combine cake mix, oats and butter in large mixer bowl. Beat at low speed until crumbly. Reserve 1 cup crumbs for topping if desired. Mix remaining crumb mixture with egg. Press over bottom and side of 10 inch pie plate. Bake 350 for 12 minutes.

Sweet Nutty Crust

1 Cup flour
1/4 Cup chopped nuts
1/2 Cup confectioner's sugar
1 stick margarine, melted

Combine first 3 ingredients in bowl; mix well. Add margarine; mix well. Press over bottom and side of large pie plate. Bake 350 until lightly browned.

Rich Sweet Pie Shells

1 1/2 Cup flour
3 Tbsp sugar
3/4 Cup margarine, softened
pinch of salt

Combine all ingredients in bowl; mix well. Press into 2 (8 inch) pie plates. Bake 250 for 20 minutes

Saucepan Crust

1/2 Cup butter
1 Tbsp sugar
1 Cup flour

Melt butter and sugar in saucepan. Add flour; stir until mixture forms ball. Press over bottom and side of 9 inch pie plate, shaping edge. Spoon in filling. Bake using filling directions.

Cocoa Pie Shell

1 1/2 Cup sifted flour
1/2 tsp salt
2 Tbsp cocoa
1/2 Cup shortening

Mix first 3 ingredients in bowl. Cut in shortening until crumbly. Sprinkle 3 Tbsp cold water over mixture; mix lightly until dough
forms a ball. Roll between 2 sheets of waxed paper. Fit pastry into pie plate; prick with fork. Bake 45o for 10 - 12 minutes.

Chocolate-Black Walnut Crust

1 Cup flour
1/4 Cup packed light brown sugar
1/2 tsp salt
1 tsp oats
1/3 Cup coarsely chopped black walnuts
1/3 Cup butter, chilled
1 sq unsweetened chocolate, grated
1 tsp vanilla extract

Sift flour,brown sugar and salt into bowl. Add oats, walnuts, butter and chocolate; mix well. Add vanilla and 1 Tbsp ice water; mix until ingredients hold together. Roll between waxed paper. Pat into 9 inch pie pan. Prick all over with fork. Bake at 350 for 20 minutes or until light brown.

Chocolate-Orange Pie Shell

1 Cup flour
pinch of salt
2 Tbsp sugar
2 Tbsp cocoa
grated rind of 1 orange
Butter
1 egg yolk

Combine dry ingredients in bowl. Cut in 6 1/3 Tbsp butter. Mix in egg yolk. Roll 1 inch think on floured surface. Press into 9 inch pie plate. Chill for 15 minutes. Bake 325 for 25 - 30 minutes or until browned.

Ginger Ale Pie Shell

1 Cup sifted flour
1/2 tsp salt
1/3 Cup lard
2 Tbsp (about) ginger ale

Sift flour and salt into bowl. Cut in lard until crumbly. Sprinkle in ginger ale, 1 Tbsp at a time; mix lightly until moistened. Shape into ball. Let rest for several minutes. Roll on floured surface. Fit into 8 inch pie pan. Prick with fork. Bake at 450 for 12 - 15 minutes or until golden brown.

Lemon Crust

1 1/2 Cups sifted flour
1 tsp salt
1/2 Cup shortening
4 Tbsp lemon juice
1 egg yolk, beaten

Combine flour and salt in bowl. Cut in shortening until crumbly. Beat lemon juice and egg yolk together. Stir into flour mixture to
make dough. Roll on lightly floured surface. Fit into 9 inch pie plate. Spoon in favorite fruit filling. Bake using filling directions.

Spicy Almond Pie Pastry

4 Cups flour
2 Cups sugar
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp cloves
1 lb almonds, ground
1 lb butter
1 egg, lightly beaten

Sift first 5 ingredients into large bowl; add almonds. Cut in butter until crumbly; mix in egg. Knead lightly; shape into ball. Chill for several minutes before rolling on lightly
floured surface. Yield: two 2 crust pie pastries

Make-ahead Nut Pastry

1 1/2 Cup flour
1/2 Cup finely ground nuts
3/4 tsp salt
1/2 to 2/3 Cup shortening

Mix first 3 ingredients in bowl. Cut in shortening until crumbly. Sprinkle with 5-6 Tbsp ice water; mix to make dough. Chill for
2 hours or longer.

Toasted Coconut Crust

1 Cup flour
1/2 tsp salt
1/3 Cup shortening
1/2 Cup flaked coconut, toasted
3 Tbsp (about) milk

Mix flour and salt in bowl. Cut in shortening until crumbly. Stir in coconut. Mix in enough milk to make dough. Roll out between waxed paper. Fit into pie plate. Bake at 400 for 10-12 minutes.

Orange Juice Pastry

1 3/4 Cup flour
3/8 Cup sugar
pinch of salt
1/2 Cup shortening
1/4 Cup orange juice

Sift flour, sugar and salt together. Cut in shortening until crumbly. Sprinkle in orange juice gradually, tossing to make soft dough.

Special Orange Pie Pastry

3/4 Cup butter, softened
2 Tbsp confectioner's sugar
1 egg, separated
2 tsp grated orange rind
2 Cups sifted flour
1/2 tsp salt
1/4 Cup orange juice

Cream butter with confectioner's sugar and egg yolk in bowl. Add orange rind and dry ingredients; mix well. Add orange juice; mix
until stiff dough forms. Chill for several minutes. Roll out on floured surface. Brush with slightly beaten egg white.

Spicy Orange Pie Shell

1 Cup sifted flour
2 Tbsp sugar
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp ginger
1/8 tsp cloves
1/3 Cup shortening
2 1/2 Tbsp (about) orange juice

Sift first 6 ingredients into bowl. Cut in shortening until crumbly. Sprinkle orange juice into mixture 1 tsp at a time, tossing to mix. Roll on floured surface to fit 8 or 9 inch pie plate.

Peanut Butter Pie Shells

2 Cups flour
1 tsp salt
1/3 Cup shortening
1/2 Cup smooth peanut butter

Sift flour and salt into bowl. Cut in shortening and peanut butter until crumbly. Add 1/3 cup ice water; mix with fork until well moistened. Chill for several minutes. Divide into 2 portions.
Roll on floured surface. Fit into two 9 inch pie plates; prick with fork. Bake at 450 for 10 minutes

Poppy Seed Pie Shell

1 1/3 Cups sifted flour
1/2 tsp salt
1 Tbsp poppy seed
1/2 Cup shortening

Combine first 3 ingredients in bowl. Cut in shortening until crumbly. Add 3 Tbsp water; mix lightly. Roll on floured surface. Fit into 9 inch pie plate. Bake 425 12 - 15 minutes or until brown.

Microwave Sour Cream Pie Shell

1 1/2 Cups flour
3/4 tsp salt
1/2 Cup shortening
3-4 Tbsp sour cream

Mix flour and salt in bowl. Cut in shortening until crumbly. Mix in sour cream. Roll between waxed paper. Fit into pie shell; prick with fork. Microwave on Medium for 7 - 9 minutes, giving the dish a quarter turn after 4 minutes.

Rich Sour Cream Pie Shell

2 Cups flour
1 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
1/4 lb butter, softened
1 egg yolk
3 Tbsp sour cream

Sift first 4 ingredients into bowl. Cut in butter until crumbly. Add egg yolk and sour cream; blend well. Roll into 2 circles on floured surface.