Almost everybody enjoys an occasional piece of pie. Whether it’s fruit, berry or cream, with a glass of ice-cold milk or a cup of fresh-brewed coffee, pie makes a dandy, people-pleasing dessert.
But — face it — making one makes a mess.
Unless, of course, you can blow off the floured board and roll-out process. Happily, Forum cooks are about to show us how to do just that, using a no-muss, no-fuss approach to the job. And it’s faster than the conventional method, too — always a bonus, if you ask me.
Responding to a recent request from Jean Jones of Everett for an easy, mix-in-the-pan technique, Marysville cook Janet Nichols tells us, “Here is the recipe I have used for years for an easy shortbread pie crust. It’s very good!”
Jean adds, “Instead of mixing it in a bowl, you can just put all the ingredients in the pie pan, mix and press it down.”
Next, Faye Skulberstad of Lake Stevens shares a variation on the theme and says, “”Here’s my take on a pie crust made in the pie plate. I use this for a fast pumpkin pie. I make the crust, pour the pie ingredients into the crust and bake.”
Our third recipe today comes to us courtesy of Kirkland helper-outer Gloria Carpenter.
“This fail-proof pie crust recipe was given to me by a co-worker years ago,” she says, “and I’ve enjoyed using it ever since.”
Shortbread pie crust
1cup flour
4tablespoons sugar
1cube (1/2 cup) margarine
In mixing bowl, mix together the flour and sugar, then mix in the margarine until crumbly; turn into a 9-inch pie plate and press over bottom and up sides to make a crust.
Bake at 350 degrees for 15 minutes or until light brown.
Makes one 9-inch crust.
Note: Instead of using a bowl, the crust can be prepared directly in the pie plate.
Pat-a-crust
1-1/2cups flour
2tablespoons sugar
1/2teaspoon salt
1/2cup oil
3tablespoons cold milk
In a 9-inch pie plate, combine flour, sugar and salt; add oil and milk and, using your fingers, mix ingredients together to form a crust, patting on bottom and up sides of pan.
For a pie shell, bake at 425 degrees 12 to 15 minutes. To bake crust with filling, follow baking directions given with filling recipe.
Fail-proof pie crust
1cube (1/2 cup) margarine
1/2cup shortening
2cups flour (do not sift, just fluff)
1teaspoon salt
4tablespoons water
In mixing bowl, cut margarine and shortening into flour and salt until mixed well (pieces will be the size of small peas). With a fork, blend in water, mixing well. Don’t be afraid to stir it — this recipe doesn’t seem to get tough the more you work it.
Press dough into pie plate and bake at 425 degrees about 12 to 15 minutes, or until crust is golden and baked thoroughly.
The Forum is always happy to receive your contributions and requests, so don’t hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Friday’s Time Out section.
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