1 crater flour
1 hang butter (margarine)–melted
1/4 teaspoon salt
1 crater chopped pecans
Blend together – press in to pan–bake during 450 for 10 minutes. Cool.
This is my the one preferred -easy as well as unequivocally great — I use for pies which call for the oven baked shell. Fruit pies call for an undeveloped shell–and stand in crust. The tip membrane would have to be fritter –but has any one sleepy the membrane similar to this for the bottom membrane in the ripened offspring pie?
{ 4 comments… read them below or add one }
Sounds good but it’s double work making 2 crusts.
I would change it to this, my favorite crust:
1 cup flour
1/2 t. salt
1/4 c. canola oil
2 T. milk
Mix flour and salt. Pour oil into measuring cup and add milk, and then pour *all at once* into flour mixture. Mix just until moist and forms a ball (add a tad more milk if necessary.) Roll out with rolling pin between two sheets of wax paper. Place in 8-9″ pie plate and shape.
This will make one bottom crust. I make two of these, separately, and then use the 2nd as a top crust.
This is fail-safe and it’s made with canola and skim milk at my house, so I don’t think it’s killer fatty or bad for you.
I just think your bottom the way you’re doing it may burn, or not match the top. BUT you *could* try it. Why not? It works or it doesn’t. That’s the beauty of baking.
The juice from your fruit may make it soggy, there is a very high butter to flour ratio, but for other types of filling it sounds great.
Yes. But the thing is this doesn’t sound like a crust that you can really roll out well for the top.
Bake a crumble topping for the fruit pies with equal parts melted butter and brown sugar, and enough flour to make it crumbly.