In honor of TODAY, being National Peach Pie Day, here’s Mom’s secret recipe for…
Crisco No-Rolling Pin Pie Crust
By Gloria Pitzer, as seen in… Secret Knock-Off Recipes (Secret RecipesTM, Marysville, MI; Nov 1996, p. 16). Per usual, I’m asking only for proper credit if you care to re-share it.
INGREDIENTS:
6 TB Crisco
1 TB [granulated] sugar
1 TB milk
½ tsp salt
1 cup flour
Pinch of cinnamon
[*Egg Wash – 1 egg yolk beaten with 1 TB cold water]
INSTRUCTIONS:
Dump into a small, deep mixing bowl the Crisco, sugar, milk, & salt. Beat 1 minute on high speed with electric mixer. Dump in flour and cinnamon. Beat on high speed for ½ minute or until completely mixed. Clean mixture from beaters.
Gather up [dough] and spread evenly over bottom and up sides of a Pam-sprayed 9” pan or 10” Pyrex pie plate. Wipe crust with [Egg Wash], coating lightly.
For unbaked filling, completely bake crust at 375°F for 22 minutes or until evenly browned. For pie that requires baked filling, bake crust empty, just to “set” it, at 375°F [just for] 12 minutes so it won’t be soggy later [when baking it with the filling]. Makes 1 crust.
FOR TOP CRUST:
Make up 1 recipe of pie crust, as directed but pat it out on a Pam-sprayed circle of waxed paper, the same diameter as the rim of the pie pan/plate. Trim away any excess crust with tip of sharp knife.
Gently but firmly invert over top of filled pie, using waxed paper to hold until in place. Seal rim of crust [by pressing down] with tines of fork. Cut slits in top for steam to escape. [Wipe crust with *Egg Wash, coating lightly.] Bake per directions of filling.
See also…
