Below is an article from May 1983. It is part 2 of a series on pies and pie crusts. The first part can be found here.
May 1983
After giving three basic recipes for the old- fashioned type of pie crust last month, crusts made with shortening, flour and water, I began to think of some of the new types of crusts that are widely used. Included in these would be oil, meringue, graham cracker or vanilla wafer, and a shortbread type of crust.
Each of these crusts has advantages – either in ease of preparation or in having just the right characteristic for a particular type of pie. For some, a recipe using oil is preferred since the crust is pressed into the pan instead of being rolled out. The mess of flouring a board and rolling pin is avoided.
No-Roll Sweet Pie Shell
1/3 cup margarine
½ cup sugar
1 egg yolk
1 cup unsifted flour
Cream margarine and sugar with electric mixer. Add egg yolk and beat. Stir in flour. Press mixture into bottom and up sides of 9-inch pie pan. Prick surface with fork. Bake at 375° for 10 minutes or until light brown. Cool. Makes 1 pie shell.
No- Roll Oil Pie Shell
1 ½ cup sifted flour
2 teaspoons sugar
½ teaspoon salt
½ cup oil
2 tablespoons milk
Combine dry ingredients. Add milk and oil all at once. Stir with a fork until a ball of dough forms. Press into bottom and up sides of a 9-inch pie pan. Flute edges. Prick with fork. Chill for 30 minutes. Bake at 425° for 10 minutes or until golden brown. Makes 1 pie shell.
Tart Shell
1 cup butter or margarine
½ cup sugar
2 cups sifted flour
Cream butter and sugar. Add flour. Stir into a ball. Roll out and cut with round cookie cutter to line muffin pans. Bake at 325° for 15 minutes – just to a faint tinge of brown. Cool. Remove from pans. Fill.
Makes 24 shells. This recipe will also make 2 regular pie shells or provide the base for a desert made in a 9×13- inch pan.
Meringue Pie Shell
3 egg whites
¼ teaspoon cream of tartar
1/8 teaspoon salt
¾ cup sugar
Beat egg whites, cream of tartar and salt until foamy/ Add sugar slowly, beating all the time. Beat until peaks form. Spread meringue over the bottom and up the side of a well buttered 9-inch pan. Bake at 275° for 1 hour. Cool on rack. This can be used many ways. I like it filled with whipped cream and strawberries.