MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pie Crust
Categories: Pastry
Yield: 1 Crust

1 1/2 c Flour
1 1/2 ts Baking powder
4 oz Butter (110 g);
- up to 5 oz (140 g)

Sift flour and baking powder.

Rub butter into flour until like coarse bread crumbs.

Mix in enough water to make a cohesive dough. Try 1/2 cup at first.

Chill for 30 minutes in fridge if you can be bothered! Then roll out
to fit your pie dish.

Bake the pie at 180?C for about 35 minutes.

This is my grandmother's recipe.

Recipe by jandal

Recipe FROM: <gopher://tellus.strangled.net/0/recipes/Pie_Crust>

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Hi Ben,

Title: Pie Crust
Categories: Pastry
Yield: 1 Crust

1 1/2 c Flour
1 1/2 ts Baking powder
4 oz Butter (110 g);
- up to 5 oz (140 g)

Never heard of baking powder in a pie crust. Some decades ago (mid 80s)
we had supper at the house of another Army family, dessert was pie, made
by the husband. After we'd eaten he asked how we liked the pie,
specifically the crust. We told him that it was very good; he then
confessed that he'd made the crust with self rising flour (by accident).
We assured him that it did not affect the crust at all.

Mix in enough water to make a cohesive dough. Try 1/2 cup at first.

That's way too much water! Try 2-3 tablespoons full at first, add more
if neccessary but you shouldn't need to with that amount of flour.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Pie Crust
By: Ruth Haffly to Ben Collver on Sat Dec 13 2025 09:58 am

Never heard of baking powder in a pie crust. Some decades ago (mid 80s) we had supper at the house of another Army family, dessert was pie, made by the husband. After we'd eaten he asked how we liked the pie, specifically the crust. We told him that it was very good; he then confessed that he'd made the crust with self rising flour (by accident). We assured him that
it did not affect the crust at all.

All's well that ends well. :-)

I found this pie crust recipe in the the Fido's Kitchen cookbook, so
apparently it had been posted here years ago.

<https://archive.org/details/fidoskitchencookbook>

I have never put baking powder in pie crust, though i have seen pie crust recipes that call for vinegar! I went through a phase of using an olive
oil pie crust recipe. While it didn't turn not nearly as good compared
to a traditional shortening pie crust, it was much easier to make. Just measure and mix, the same every time.

That's way too much water! Try 2-3 tablespoons full at first, add more if neccessary but you shouldn't need to with that amount of flour.

I've experienced huge variation in the absorbency of different wheat flours.
My family pie crust recipe calls for 2-2/3 cups of flour and 6 to 7 tb of water, which would scale down to the ratio that you recommend. The only
thing is, 100% of the time i end up putting in way more than 7 tb. It's usually more like 9 to 10 tb.

With a broken oven, i no longer bake pies. That's probably better for my health anyway. :> When i am in a pumpkin pie mood i'll make a pudding
or smoothie or something like that.

If you wanted to make a dessert without the benefit of an oven, what
would you make?

Here's another recipe from the Fido's Kitchen cookbook:


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: April Fool's Pizza Pie
Categories: Desserts
Yield: 8 Servings

MMMMM---------------------------CRUST--------------------------------
1 1/4 c Flour
2 ts Baking powder
1/4 ts Salt
1/2 c Nonfat or low-fat cottage
- cheese
1/3 c Sugar
3 tb Vegetable oil
2 tb Low-fat milk
1 1/2 ts Vanilla
1 tb Corn meal (approximate);
- for preparing pan

MMMMM--------------------------TOPPINGS-------------------------------
1/2 c Raspberry Marinara Sauce
1 c Pineapple; diced
1 Kiwi fruit; peeled & diced
1/4 c Dried strawberries or
- cranberries
10 1/2 ts Sugar
2 oz White chocolate

MMMMM------------------RASPBERRY MARINARA SAUCE-----------------------
12 oz Frozen raspberries (3 c);
- unsweetened, thawed
1/4 c Sugar
2 ts Fresh lemon juice
1 ts Balsamic vinegar

Crust:

In a small bowl, whisk Hour, baking powder, and salt. In a food
processor, puree cottage cheese. Add sugar, oil, milk, and vanilla,
and process until smooth. Add the dry ingredients and pulse 4 to 5
times, just until the dough clumps together, turn out onto a lightly
floured work surface and press the dough into a ball. Knead several
times, but do not overwork. Dust with flour, wrap in plastic wrap and
refrigerate for at least 15 minutes while you prepare toppings.

Toppings:

Set oven rack at lowest position; heat oven to 400?F. Spray a 12"
pizza pan or large baking sheet with non-stick cooking spray.
Sprinkle with corn meal, shaking off excess.

On a lightly floured work surface, roll the dough flat into a 12" disk
about 1/4" thick. Roll the dough back over the rolling pin and
transfer to the prepared pan or baking sheet. Finish the edges by
turning under. To glaze the border, brush it very lightly with a
little milk and sprinkle with 1/2 ts sugar.

Spread the crust with Raspberry Marinara Sauce and scatter pineapple,
kiwi, and dried berries on top. Sprinkle with sugar. Bake until the
crust is golden and crisp, about 20 minutes.

While the pizza is baking, gently warm white chocolate in the
microwave at 30 percent power until slightly softened, but not
melted, 20 to 40 seconds. Then grate the softened chocolate on a
vegetable grater. If chocolate breaks into fine shreds rather than
large ones, continue to microwave, checking every 10 seconds.

Remove the pizza from the oven and immediately sprinkle the grated
white chocolate over the top; let stand until melted. Cut the pizza
into wedges and serve hot or at room temperature.

Raspberry Marinara Sauce:

In a food processor, puree raspberries, sugar, lemon juice, and
balsamic vinegar until smooth. Strain through a fine sieve into a
bowl. The sauce can be stored, covered, in the refrigerator for up to
4 days or frozen for longer storage.

Yield: 1-1/2 Cups

Recipe by Patsy Jamieson

Recipe FROM: Eating Well magazine

Posted by: Dan Klepach

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