This is post 2 for today, head back a post for some Egg-citing news!
This pie is really simple, has simple flavors and reminds me of a mix between Custard, Snickerdoodles and sugar cookies. In other words…..SO SO good!
First, make Easy Push Crust:
(click title to print)
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 (only when fully cooking crust)
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, all the way to the edges. Crimp with fingertips to make pretty. Prick with a fork before baking. Baste with milk if fully baking. Makes 2 crusts.
I baked this at 425* for 10 minutes to just firm it up a bit before I put liquidy pie filling in it. This is called Par-baking and will help the crust from getting soggy. (Now, if you were using this crust for say Peanut Butter Pie, you’d want to baste it and fully bake it at 425* for 15 minutes, and then cool completely before filling. Make sense?)
- 1 cup Sugar
- 2 cups Water
- 2 Tablespoons Flour, Heaping
- 1 cup Corn Syrup
- Pinch Of Salt
- 1 Tablespoon Cornstarch
- 2 whole Eggs
- 1 Tablespoon Vanilla
Crumbs For Top:
- 2 cups Flour
- 1 cup room temperature Butter
- ½ cups Sugar
- 1 teaspoon Soda
- 1 teaspoon Cream Of Tartar
First, make Easy Push Crust, listed above.
Mix together and bring to a boil first 6 ingredients.
Remove from heat and cool mixture.
Add 1 T. Vanilla and 2 eggs.
Mix crumb ingredients and divide between the 2 pies evenly. Bake at 350* for 20-30 minutes or until the top is golden brown. Serve warm.
Makes two pies.
Happy Baking! This simple push crust and pie recipe will make you feel like Susie Homemaker in NO TIME at all! It really is simple!