CRAZY PIE CRUST

CRAZY PIE CRUST

Mix in a medium bowl: 1 cup shortening
2 cups flour
Use a rubber spatula to mix flour and shortening until it looks like modeling clay.

In a small bowl, mix: 6 tablespoons flour
2 tablespoons sugar
1 teaspoon salt
Mix well, then add 6 tablespoons of cold water and make a batter.

Pour batter over flour/shortening mix. Cut in with knife or rubber spatula until the batter disappears. Refrigerate for 10-60 minutes (do not skip this step!). Place half of the dough on a floured surface. (For a sweeter crust, use powdered sugar to flour the rolling surface.) Roll an 8" circle. Cut the circle into quarters. Stack the quarters on top of each other, press together, flour both sides, and roll out.

**For a flakier crust, after placing crust into pie pan, refrigerate for up to 24 hours.

**To prebake the crust, fill with pie weights or dry beans and bake at 400 degrees for 25 minutes.

Fluffy Lime Pie

Fluffy Lime Pie
Gloria Hough

1 (.13 oz) env. unsweetened lime soft drink mix
1 (14 oz) can sweetened condensed milk
1 (8 oz) ctn. Cool Whip
1 (9 inch) graham cracker crust

In a large bowl, dissolve soft drink mix in condensed milk; fold in Cool Whip. Spoon into crust. Cover and refrigerate for 3 hours or until set.

Julie’s French Chocolate Silk Pie

Julie’s French Choc. Silk Pie
Julie Grow

1 choc. pie shell: store bought

Beat until fluffy:
1 cube softened butter
3/4 c sugar
3 oz softened cream cheese
1 t vanilla
6 oz melted semi sweet pieces
1 8 oz cool whip

Pour into pie shell. top with real whip cream.. Keep refrigerated!