Pie Crusts Part 2

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.


3 Responses so far »

  1. 1

    Sarah Jean said,

    I want to try the no-roll oil shell, but I’m not sure what to fill it with or how long to bake it for afterwords… Have you tried this recipe? Any recommendations?

    • 2

      You could fill it with vanilla pudding (with either 3/4 cup of coconut stirred in or 3 sliced bananas). Then put whipped cream on top, no further baking would be needed.
      If you want a meringue topping, beat 3 egg whites stiff with 3 tablespoons sugar and add 1 tsp vanilla. Then put the topping on the pie and bake it in a preheated oven at 350 degrees for about 15 minutes or until the meringue is browned.
      Or you could make a filling with 3 cups blueberries, 1/4 cup cornstarch, and 1/2 cup sugar. Cook on stovetop for about 10 minutes until thick. Let cool and put in pie crust. Top with ice cream or whipped cream.
      Hope this helps!

  2. 3

    […] Here is the final part of the 3 part series on pie crust. The first part can be found here, and the second here. […]

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