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Pie Crusts, Toppings, and Glazes

Main Dishes
Desserts
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Icings and Glazes
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Flaky Pastry Crust

Stir-in (baked) Pastry Shell

Unbaked Graham-Cracker Crust

Baked Crumb Crusts

Glazes (for a two crust pie)

3-Egg White Meringue

Unbaked Meringue





Flaky Pastry Crust
2 1/4 cups all-purpose flour
1 tsp. salt
3/4 cup vegetable shortening
approx. 1/3 cup cold water

Place the sifter in a large bowl and then measure the flour and salt into it and sift. Cut in two thirds of the shortening with either a pastry blender or two knives until it reaches the consistency of corn meal. Then cut in the rest of the shortening until it's like large peas. Sprinkle the water, a tsp. at a time, all over the mixture, while tossing with a fork. Be careful and not add to much water, you don't want it wet or slippery, just moist enough that the peas stick together and form a dough. Split dough in half and roll out on a floured board. It will make a two crust pie or two pie shells. If you only use one, you can freeze the other one for later use.
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Stir-in (baked) Pastry Shell
1 1/2 cups all-purpose flour
1 1/2 tsp. sugar
1 tsp. salt
1/2 cup salad oil
2 Tbsp. very cold milk

Into an 8 inch pie plate, sift the flour, sugar, and the salt. In a measuring cup, combine the oil and milk, beating well with a fork then pour it over the flour mixture. Mix with the fork until the flour is completely dampened. Using your fingers, press out evenly to cover the bottom, sides and the rim of the pie plate. Press the fork evenly around the rim to insure a good seal to the plate and then prick the sides and bottom thoroughly. Bake the shell at 425 for 12 to 15 mins. or until golden brown.
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Crumb Crusts


To make crumbs, place a piece of plastic wrap on a
pastry board, stack crackers, cookies, or pour cereal
along the center then wrap, tucking the ends under.
Gently roll fine with a rolling pin.
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Unbaked Graham-Cracker Crust


1 1/2 cups graham-cracker crumbsSee Crumb Crusts
1/2 cup packed brown sugar
1/2 cup melted butter

Mix until crumbly and then using your fingers, press the mixture evenly to the bottom and sides of a buttered pie plate.
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Baked Crumb Crusts

 Follow these directions for all
of the crusts listed below.

Make the crumbs. Mix all of the ingredients until crumbly, then with either your fingers or the back of a large spoon, press evenly to the bottom and sides (not the edge) of an ungreased pie plate. Bake at 375 for 8 to 10 mins. then cool before use.

Baked Vanilla Wafer Crust


1 1/2 cups vanilla wafer crumbsSee Crumb Crusts
1/3 cup butter
1/4 tsp. vanilla

Baked Chocolate Cookie Crust


1 1/2 cups chocolate cookie crumbs See Crumb Crusts
1/4 cup butter
2 Tbsps. sugar

Baked Corn Flake Crust


1 1/2 cups corn flake crumbsSee Crumb Crusts
1/3 cup butter
3 Tbsps. sugar

Vanilla-nut Crust


1 cup vanilla wafer crumbsSee Crumb Crusts
1/2 cup finely chopped nuts (walnuts,pecans,or almonds)
1/4 cup butter
1/4 tsp. vanilla
2 Tbsps. sugar

Chocolate Graham Crust


1 1/4 cups graham cracker crumbsSee Crumb Crusts
2 sq. grated, unsweetened chocolate
1/3 cup butter
1/4 cup sugar
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Glazes
for a 2 crust pie



Egg White


Brush the top crust with a slightly beaten egg white just before baking, sprinkle lightly with sugar.

Oil


Brush the top crust with a light coat of vegetable or salad oil just before baking, sprinkle lightly with sugar.

Evaporated Milk


For a good brown crust, brush the top crust with milk (straight from the can) just before baking, sprinkle lightly with sugar.

Sweet Butter


For a sweet crust, mix equal amounts of melted butter and brown sugar. Brush the top crust evenly while the mixture is still hot just before baking.
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3-Egg White Meringue
3 egg whites
1/4 tsp. salt
1/2 tsp. vanilla
6 Tbsps. sugar

Egg whites need to warm to room temperature, Place egg whites in a large mixing bowl, add salt and vanilla. Beat on high until they just begin to thicken. Then begin adding the sugar, a little at a time (beating well between additions). Continue beating until stiff peaks are formed. Test by pulling out the beaters and turn over, peaks should not curl over. Spread all over the pie, making sure it touches the inner edge of the crust all around to prevent shrinking. Using the back of a spoon, pull up points to make the pie attractive. Bake at 350 for 12 to 15 mins. until delicately browned.
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Unbaked Meringue
1/3 cup white corn syrup
1 egg white
1/2 tsp. vanilla
1/2 tsp. salt

Heat the syrup until it comes to a boil. Beat the egg white in a bowl until stiff but not dry. After removing the syrup from the heat add the vanilla and salt. Then adding a little at a time, beat the hot mixture into the egg white until it stands in peaks. Spread onto the pie and pull up points with a spoon, sprinkle with coconut if desired.

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