Pie Crust Recipes

Chocolate Coconut Crust, Chocolate Crumb Crust, Crumb-Topped Graham Nut Crust, Gingersnap Crust, Graham Cracker Crust, Granola Crunch Crust, Lower Calorie Graham Cracker Crust, Macaroon Crumb Crust, Basic Pastry Crust, Scalloped Chocolate Crust, Toasted Coconut Crust, Vanilla Crumb Crust, Zwieback Crumb Crust.

 

Chocolate Coconut Crust:

In medium bowl, combine 1 square (1 oz) melted unsweetened chocolate and 2 Tbs milk; stir in 2 c flaked coconut and 1/2 c confectioners sugar.

Press into 9" pie pan; chill.

 

Chocolate Crumb Crust:

In small bowl, combine 1 1/2 c chocolate cookie crumbs with 6 Tbs melted butter or margarine.

Press into 9" pie pan; chill.

For Vanilla Crumb Crust, substitute vanilla cookies for chocolate.

 

Crumb-Topped Graham Nut Crust:

In medium bowl, combine 1 1/2 c graham cracker crumbs, 1/3 c finely chopped pecans or walnuts, 2 Tbs sugar and 6 Tbs melted butter or margarine; reserve 1/2 c mixture.

Press remaining into 9" pie pan; chill. Top with reserved crumb mixture.

 

Gingersnap Crust:

In small bowl, combine 1 1/2 c gingersnap crumbs with 6 Tbs melted butter or margarine.

Press into 9" pie pan; chill.

 

Graham Cracker Crust:

In small bowl, combine 1 1/2 c graham cracker crumbs with 6 Tbs melted butter or margarine.

Press into 9" pie pan; chill.

 

Granola Crunch Crust:

In small bowl, combine 1 c graham cracker crumbs, 1/2 c crushed granola and 6 Tbs melted butter or margarine.

Press into 9" pie pan; chill.

 

Lower Calorie Graham Cracker Crust:

In small bowl, combine 1 c graham cracker crumbs with 3 Tbs melted margarine.

Press into 9" pie pan; chill.

 

Macaroon Crumb Crust:

In small bowl, combine 1 1/2 c crisp macaroon cookie crumbs with 1/4 c softened butter or margarine.

Press into 9" pie pan. Bake at 375F for about 8 minutes; cool.

 

 

Basic Pastry Crust:

In medium bowl, combine 1 c all-purpose flour with 1/2 tsp salt.

With pastry blender or two knives, cut in 1/3 c shortening until mixture is size of small peas. Gradually sprinkle 3 Tbs cold water over mixture, blending well with fork.

On floured board, roll out to a circle 1" larger than 9" baking pie pan.

Press into pan; prick bottom and sides with fork.

Bake at 450 degrees F. for 10 minutes or until golden; cool.

 

Scalloped Chocolate Crust:

Cut 1/4" from 11 chocolate wafers. Crush 1/4" pieces with additional 13 whole wafers; combine with 2 Tbs melted butter or margarine.

Press onto bottom of 9" glass pie pan.

Stand cut wafers, cut-side down, against side of pan; chill.

 

Toasted Coconut Crust:

In small bowl, combine 2 c flaked coconut with 1/4 c softened butter or margarine.

Press into 9" pie pan. Bake at 325F, 20 min or until golden; chill.

 

Vanilla Crumb Crust:

Prepare Chocolate Crumb Crust, substituting vanilla cookies for chocolate.

 

Zwieback Crumb Crust:

In small bowl, combine 1 c zwieback cracker crumbs, 2 Tbs sugar and 3 Tbs melted butter or margarine.

Press into 9" pie pan; chill.

Back to pie recipes.

 

 

| Apples | Barbecue | Bisquick | Blueberry Recipes | Breakfasts  | Cakes | Candies |
| Cherry Recipes | Chicken | Chili | Christmas | Recipes for Cookies |
| Crackers | Halloween | Low-Fat Recipes | Picnics | Pies | Pizza |
| Popcorn | Potatoes | Raspberries | Rice | Salmon | Sandwiches |
| Soups | Strawberries | Thanksgiving | Turkey & Turkey Leftovers | Watermelon |
Back to Free Recipes

| Cooking Forum | Free Recipes | Cookbooks |


Back to Angiesrealm.com

 

 

Angie's Privacy Policy