no-roll pastry

quiche, chocolate pie, raspberry or blueberry pie

    put directly into an 8 or 9-inch pie pan: 

    1 1/2 cups flour
    1 teaspoon salt
    1/2 cup salad oil (peanut or corn are good)
    2 tablespoons milk

    mix and pat into shape in pan    

    bake according to whatever pie recipe you are using

     for quiche, fill pie shell with 5 or 6 beaten eggs and
     about a cup of milk and whatever else you want--asparagus, 
     cream cheese, cooked bacon, broccoli, mushrooms etc.
     and bake at about 350 degrees F for about 1 hour, or 
     until the eggs are set, not runny.

     for chocolate pie,  bake shell at 450 degrees F for 1bout 15 
     minutes, or until lightly browned.  fill with chocolate pudding.
     chill until pudding is set.  top with whipped cream.  peanut oil
     is especially good for chocolate pie crust.

     for raspberry or blueberry pie, bake shell as for chocolate pie.
     take about 1/4 cup fresh berries and mix with about 1 tbsp cornstarch
     and about 1/4 cup water.  mash and stir together.  heat until thickened, 
     about the consistency of mayonnaise.  add water if too thick; more 
		 cornstarch if too runny.  mix with 2 or 3 cups (enough to fill pie crust)
     of fresh washed berries until coated.  put in baked pie crust.  chill.  
		 top with whipped cream. 

     no-roll pastry is best fresh; it can start tasting like
     stale salad oil when reheated.

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last update 5-15-99