Here is the push crust recipe for those of you who requested it yesterday. Like I told you, I am NOT a pie baker. This was my second attempt ever. However, the result was a flaky crust just like Grandma used to make. Trust me, you can’t mess it up! It was way easier than I thought!
Speaking of Grandma, both my Grandmother AND my mother gave me such nice compliments about my crust. Now THAT is something! 🙂
Here is a pic I found in the archives, of my first attempt at Peanut Butter Pie. (Dale’s FAVORITE) Well, that’s not true. It was my first attempt at a Peanut Butter Pie not using a graham cracker crust. (NOT Dale’s favorite) I used this push crust recipe for the first time ever last year, so I could make him a “real” PB Pie for his birthday, cause I love him! He was happy! 🙂
PUSH CRUST RECIPE
2 cups all-purpose flour
1 cup chilled Crisco (butter flavored is best)
1 tsp. salt
1/3 cup cold water
1 T. milk for basting
Combine flour and salt. Using a pastry cutter, cut shortening into flour. Sprinkle with water. Form into ball, divide in 2. Flatten each to fit your pie pans. Prick with a fork before baking.
So here are my questions to you pie bakers out there: When and why do I use the milk for basting? I skipped cause I had NO idea why I would need this step. Also, I par-baked this until barely brown with the custard pie, but there are no actual baking instructions. I did 425* for like 6 minutes for par-baked. So maybe 15 for a fully baked one? What do you think?
I am ready to learn, so teach me, oh-wise-ones! 🙂
~T
4 little Fergusons 