Pies, Tarts

&
Other Pastries
Pie . . . it fills the cracks in the heart . . .
Kevin James, Mall Cop
.

Q1
Q2
 PiesAutumn

Pour into the par-baked pie shell, smoothing the surface.

Reduce the oven temperature to 350 degrees. Bake (middle
rack) until a knife inserted in the center of the filling comes out
clean yet the filling still jiggles a bit, about 1-1 hours.
Transfer to a wire rack to cool completely, then cover loosely
and refrigerate until ready to serve.

Original Source: Adapted from LaBelle Cuisine: Recipes to

Sing About, by Patti LaBelle (Clarkson Potter, 1999).
https://www.washingtonpost.com

www.foodnetwork.com

Patti LaBelles Sweet Potato Pie

The pie crust dough can be refrigerated for up to 3 days. Any
leftover pureed sweet potatoes can be frozen for up to 6
months. The pie can be baked and refrigerated a day in
advance.Ed
1 2 9 PIES
8 16 SERVINGS

1 2 Recipes Patti LaBelles Pie Crust or

prepared deep-dish pie shells
Salt prismlondon.com
3 6 Large orange-fleshed sweet potatoes
(about 2, 5 pounds), scrubbed Pumpkin Pie
7 14 Tablespoons (most of 1 stick) unsalted butter, melted
1 Cup packed light brown sugar Mama got this off the Libbys pumpkin can, but it sort of
1 Cup granulated sugar varies from time to time. This is our traditional pie.
2 4 Large eggs, beaten
1 2 3 4 9 PIES
Cup half-and-half
1 teaspoon ground cinnamon 1 2 3 4 Prepared 9 pie shells, uncooked
1 2 teaspoon freshly grated nutmeg 2 4 6 8 Eggs, well beaten
1 2 3 Cups brown sugar, firmly packed
For the filling: ring a large pot of water to a boil over high
1 3 4 6 Cups canned pumpkin
heat. Add a generous pinch of salt, then the sweet potatoes.
1 tsp. ginger
Reduce the heat to medium; cook until the sweet potatoes are
1 tsp. nutmeg
tender when pierced with a knife, about 30 to 45 minutes.
1 2 3 4 tsp. cinnamon
Drain the sweet potatoes, letting them fall into a colander. Run
1 1 2 tsp. salt
under cold water until cool enough to handle. Discard the
1 2 3 4 Cups milk
skins; transfer the cooked sweet potatoes to a mixing bowl.
1 1 2 Cups heavy cream
Use a hand-held electric mixer to blend on medium speed until
creamy and smooth. Youll need 3 cups for the filling; scoop Preheat oven to 425F.
out the remainder and reserve for another use. Combine all ingredients. Turn into pie shell. Bake for 40
Preheat the oven to 400 degrees. minutes, or at 450 F for 10 minutes and then at 350 F for 30
Uncover the pie shell; brush the interior with the melted butter. minutes. Either way, until they test done with a silver knife
Sprinkle the brown sugar over the bottom of the pie shell. Par- inserted halfway between the crust and center of the pie comes
bake until the crust is set and just beginning to brownabout out clean.
15 minutes. (If the pie shell puffs, do not prick it.) Let cool. Judy Frank
Meanwhile, add the melted butter and brown sugar, the
granulated sugar, eggs, half-and-half, cinnamon and nutmeg to
the pureed sweet potatoes. Beat on medium speed until well
incorporated.

Q3
 PiesAutumn

www.grouprecipes.com

Pecan Tassies
These wonderful little pie-lets became a great favorite at Jekyll
. . . Mama loved making them and everybody loved eating
them. Mamas version is slightly different. www.playbuzz.com
After searching the web for a representative sampling on
which to determine Mamas recipe, I found they were identical Pecan Pie
except for the quantity of nuts used. I lined them up in the
1 2 PIES
recipe. Experiment and suit yourself.
These are good enough to have become Christmas cookies. 1 2 9 deep dish pie shells (4-cup volume)
24 48 72 TASSIES 1 2 Cups Karo corn syrup
3 6 Eggs, slightly beaten
1 2 Recipes Tassies Cream Cheese Pastry (S-18) 1 2 Cups sugar
2 4 Tbsp. butter (or margarine), melted
1 1 Cup chopped pecans (web) or 1 2 tsp. vanilla
Cup chopped pecans, (web) or 1 2 Cups pecan halves
1 2 3 Cups chopped pecans (web) or
1 2 Cups chopped pecans (BH&G) or Preheat oven to 350F. Stir syrup, eggs, sugar, butter and
1 Cups chopped pecans (web) plus vanilla together, then stir in the pecans. Pour into the pie
Extra pecans for decoration, in all cases shell(s) and bake for 50 to 55 minutes.
Anonymous
1 Cups light brown sugar
1 2 Eggs
1 2 Tbsp. unsalted butter, melted
tsp. vanilla extract

Preheat oven to 350F.

Grease or spray mini-muffin pans; press prepared dough into
mini-muffin cups as described in the recipe.
Mix together brown sugar, chopped pecans, eggs, melted
butter and vanilla with a spoon and then evenly divide it
between the dough-lined mini muffin cups. Top each with
some additional chopped pecans.
Bake until the tops are setabout 20 to 25 minutes. Cool for a
few minutes in the muffin cups and then remove to a cooling
rack to cool completely. The tassies can be stored in an airtight
container at room temperature.
Patty Bell Robertson, adapted from Various sources

Q4
 PiesBerry
whatscookingamerica.net
My Blackberry Pie
I used to live on the hillside overlooking South Center, and it
was covered by forests of blackberries. On my days off, Id go
out and pick a bucketful or two. Or six. During the blackberry
season I lived on them, making syrup and clear jelly. I froze
whole berries by the pint. And pies. I made enough pie that it
replaced my toast and jam in the morning, my jam sandwiches
at lunchtime, and often, ever regular mealtime at dinner. I
literally lived on blackberry pie. I love blackberry pie.
1 2 3 4 9 PIES
1 2 3 4 Prepared pastry for 2-crust pies
1 2 3 Cups sugar
5 10 15 20 Tbsp. flour
1 1 2 tsp. cinnamon
4 8 12 16 Cups fresh blackberries
1 tsp. vanilla or almond extract
1 2 4 5Tbsp. butter cut into small pieces
Preheat oven to 425F. Mix together the sugar, flour and
cinnamon. Lightly toss the berries in the mixture, with the
flavoring, coating all the berries. Pour into pastry-lined pan
and dot with butter pieces. Place vented top crust; seal and
flute the edges. Bake until crust is nicely browned and juices
are beginning to bubble up through the vents35-40 minutes.
Cool to just slightly warm before cutting.
Judy Frank
Q5
Maine Wild Blueberry Pie
This traditional Maine Wild Blueberry Pie recipe brings out
the sweet and refreshing taste of blueberries and isn't
overpowered by the taste of lemon or the texture that can come
from using too many thickeners. Serve with a tall glass of milk
or a scoop of vanilla ice cream. Some folks consider this pie a
bit runny, but that's how many New Englanders prefer it.
1 2 PIES
1 2 Recipes Double-Crust Pastry Dough or
frozen prepared double-crust pie dough
5 10 Cups fresh wild blueberries, washed and stemmed
3 6 Tbsp. flour
1 Cup sugar
-1 1-2 tsp. lemon juice
1 3 Tbsp. butter
Preheat oven to 400F.
Gently stir berries with flour. Sprinkle with lemon juice to
taste and set aside.
Spread bottom crust in pan, with extra hanging over the edge.
Pour berries into bottom crust. Distribute dots of butter over
berries.
Using a sharp knife, make three slashes in top crust to let
steam escape. Fold bottom crust up over top crust and crimp to
seal. Bake until crust is golden brown and juices are
bubblingabout , 40-50 minutes.
Anonymous
 PiesBerry

www.sugartwin.com www.gorseltarif.com

Cream Cheese Tart with Fruit Strawberry Pie

This came to me from a friend at work, and friends always feel I got this lovely treasure from my sister, Patty.
honored when I serve it.
1 9 pie shell
Crust 1 Cup sugar
1 Cup water
4 Ounces cream cheese Cup corn starch
1 Cube/Stick margarine or butter 1 Box strawberry Jell-O.
1 Cup flour 3 Tbsp. Karo corn syrup
Pinch salt tsp. red food coloring
1 Container fresh strawberries
Mix together and chill. Preheat oven to 400F.
Spread in baking pan. Bake for 15 minutes. Cook sugar, water corn starch until clear. Add cup Jell-O,
syrup and food coloring. Cool.
Filling Cut strawberries; arrange on bottom of pie shell. Pour cooled
mixture into shell. Put into fridge to set. When set, Garnish
12 Ounce cream cheese with cool whip and more berries.
1 Cup whipping cream Annemarie BUrks
Cup sugar
1 Tbsp. lemon juice
Cup apricot preserves
1 Tbsp. water
Whole strawberries
Kiwi, sliced thick
Blueberries
Peach slices

Combine cream cheese, whipping cream, sugar and lemon

juice. Spread into cooled crust. Combine apricot preserves
with the water. Drip over top of pie. On top of the pie place
the fruit pieces in a decorative manner.
Annemarie Burks

www.baypins.com

Q6
 PiesBerry & Cherry

www.kraftrecipes.com www.recipeshubs.com

Nanas Strawberry-Rhubarb Pie Cherry Cream Cheese Pie

Katie made this pie a week or so ago, and did not have a 1 2 9 Pie prepared shells
rolling pin. She realized that a wine bottle was just as good 1 2 8-ounce pkg. cream cheese, softened
and had great success preparing her favorite pie.ed 1 2 Can Eagle Brand sweetened condensed milk
Cup lemon juice
1 2 9 PIES
1 2 tsp. vanilla
1 2 Recipes for Nanas Pie Crust or (Q-19) 1 2 21-ounce cans cherry pie filling
1, 2 prepared crusts for 9 pies
Beat cream cheese until fluffy. Slowly add condensed milk,
1 2 Cups sugar
stirring until well mixed. Add lemon juice and vanilla. Pour
Cups flour
into pie shell. Chill 2-3 hours. J Spread filling over top. Chill
Pinch salt
until ready to serve.
1 Stick butter Lydia Shepherd
1 2 Pounds rhubarb, cut into pieces
1 2 Boxes frozen strawberries, thawed
1 dozen fresh, halved strawberries

Preheat oven to 400F. A boy doesnt have to go to war

Prepare the pie crust. Line pan with the bottom crust.
Mix flour, sugar and salt; add to rhubarb 5 minutes before To be a hero:
filling pan to release juices. Fill pie plate so that mixture is
slightly rounded. Add thawed strawberries and fresh
He can say he doesnt like pie
strawberries. Dot with butter. (If you are using a purchased, When he sees
prepared pie dough from the supermarket, dont add butter.)
Roll top crust large enough to cover the pie. Cut slits in top to There isnt enough to go around.
allow steam to escape. Moisten edges of lower crust before
adding top crust. Using your thumb and forefinger, flute the E.W. Howe
crust.
Bake in the middle rack of your oven for 50 minutes.
Let cool for 20 minutes before serving with vanilla ice cream.

Katie Chapin, from her grandmother, Anzel Chapin

Q7
 PiesChocolate

www.recipeshubs.com

spatulascorkscrews.typepad.com
Chocolate Mousse Pie French Silk Chocolate Pie

Blanches Courtyard I found this in one of the cookbooks I picked up on Jekyll

Saint Simons Island, Georgia Island . . . it is superb! This pie is not baked, and it is
imperative that you check to be sure that your eggs have thick
This was an amazing restaurant somewhere along or off the shells, or that they have been pasteurized.ed.
coast of Georgia . . . there are sites on the web that mourn its
1 2 3 4 PIES
passing . . . the Courtyard had originally been a high class
house and the restaurant whimsically appreciated its 1 2 3 4 Cups butter, softened to room temperature
decadence . . . I got taken there because of the pie . . . when I 1 2 3 4 Cups sugar
asked the owner she graciously gave it to me. Its identical to 5 10 15 20 Squares unsweetened chocolate, melted
the one on the tub of Cool Whip. 2 4 6 8 tsp. vanilla
5 10 15 20 Large eggs
1 2 3 4 PIES
1 2 3 4 9 baked pie shells
1 2 3 4 Baked Pie Shell or Chocolate Crumb Crust 1 1 2 Pints whipping cream, slightly
1 2 3 4 Ounces Bakers Germans sweet chocolate sweetened
1 1 Cup milk
2 4 6 8 Tbsp. sugar Cream butter. Add sugar and blend thoroughly. Add cooled
1 2 3 4 3-ounce pkg. cream cheese chocolate. Beat in eggs 1 at a time, beating a full 5 minutes
1 2 3 4 8-ounce contain Cool Whip, thawed after each onethis is the secret to the success of this pie.
Turn mixture (consistency will be thin at this time) into baked
Heat chocolate and 2 (4, 6, 8) Tbsp. milk in saucepan over low pie shell(s). Chill at least 8 hours before servingpreferably
heat, stirring until chocolate is melted. Beat sugar into cream overnight.
cheese. Add remaining milk and chocolate mixture and beat About 1 hour before serving, whip cream and pile over now-
until smooth. Fold chocolate mixture into Cool Whip in a firm filling and garnish with chocolate curls.
bowl; blend gently until very smooth. Spoon into crust and
freeze about 4 hours. Store any leftover pie in the freezer. Serve in relatively small wedges because most people cannot
finish a large slice.
Patty Bell Robertson Judy Frank

Candy might be sweet,

But its a traveling carnival
Blowing through town.
Pie is home.
People always come home.
Pushing Daisies

8
 PiesCitrus: Lemon & Lime

www.pinterest.com Unknown Photographer

Lemon-Meringue Party Pie Key Lime Pie

Mama used to make this every Thanksgiving, alongside the My first recipe for key lime pie was on a postcard similar to
more traditional pumpkin pienot exactly a traditional the one shown below. But James Beard recommends this
Thanksgiving pie for most people, but a fine light dessert after version . . why make it harder than necessary?
that heavy, heavy meal. She got it from a box of Royal
Pudding when she was teaching herself to cook.. This was her 1 2 3 4 9 PIES
very favorite celebration pie. 1 2 3 4
9 pie shells, baked & cooled or
1 2 3 4 9 PIES prepared crumb crusts
5 10 15 20 Egg yolks, beaten
1 2 2 4
Prepared 9 pie shells, baked and cooled 1 2 3 4 14-ounce cans Bordens Eagle Brand
1 2 3 4
Pkgs. Jell-O lemon pudding and sweetened condensed milk
pie filling mix 1 1 2 Cups key lime juice
1 2 3 Cups sugar 1 2 3 4 Meringue for Pies or Tubs Cool Whip
2 4 6 8 Cups water
3 6 9 12 Egg yolks Preheat oven to 375F.
2 4 6 8 Tbsp. lemon juice Combine the egg yolks, sweetened condensed milk and lime
2 4 6 8 Tbsp. butter juice. Mix well. Pour into unbaked graham cracker shell. Bake
1 2 3 4 Recipes Meringue Topping (S-12) in preheated oven for 15 minutes. Allow to cool. Top with
whipped topping or megingue and garnish with lime slices if
Combine pudding mix, sugar, and (, , 1) cup water in a desired.
saucepan. Blend in egg yolks and remaining water. Cook and Judy Frank
stir over medium heat until mixture comes to a full bubbling
boil. Remove from heat. Blend in lemon juice and butter.
Cool 5 minutes, stirring twice. Pour into pie shell.
Preheat oven to 425F. Prepare meringue. Spread it over the
pie filling, bringing it all the way to and sealing it against the
crust. Leave no gaps anywhere. Bake for 5 to 10 minutes,
until it is delicately browned. Let cool at least 4 hours before
cutting.
Patty Bell Robertson

I got this Old Postcard in the sixties

9
 PiesCoconut & Grasshopper

www.bettycrocker.com

Impossible Coconut Pie

2 9 PIES

4 Eggs
Cup flour
www.tasteofhome.com
1 Cup sugar
1 tsp. vanilla Grasshopper Pie
2 Cups milk
4 Tbsp. melted butter 1 Cups chocolate wafer crumbs
2 Cups grated coconut 5 Tablespoons butter, melted
24 Large marshmallows
Preheat oven to 375F. Cup heavy whipping cream
Blend at high speed. Pour into 2 9 pie pans. Bake 30 2 Tablespoons clear crme de cacao
minutes. Mixture forms its own crust. 2 Tablespoons green crme de menthe
David Norris from his mother, Ruth 1 Tablespoon chocolate wafer crumbs
1 Cup heavy whipping cream

Preheat oven to 350F.

Combine 1 cups wafer crumbs and butter. Press into an
ungreased 9 pie plate. Bake until setabout 5-7 minutes.
Cool on a wire rack.
In a large heavy saucepan, combine marshmallows and cup
cream; cook and stir over low heat until marshmallows are
melted. Remove from the heat. Stir in crme de cacao and
crme de menthe. Transfer to a small bowl; refrigerate for 1
hour or until slightly thickened.
In a large bowl, beat the remaining cream until stiff peaks
form; fold into marshmallow mixture. Pour into crust. Sprinkle
with remaining wafer crumbs. Refrigerate for several hours or
overnight. Yield: 8 servings.
http://www.tasteofhome.com

10
 Pies & TartsEnglish

yummalert.com www.telegraph.co.uk

Treacle Tart Maids of Honor

This is Harry Potters favorite dessert!judy Another tritely traditional English pastry . . . there are many
variations, but this is the easiest . . .
1 2 7-INCH PIE SHELLS
24 48 60 72 MINI-TARTS
1 2 Recipes Short Crust Pastry (Q-18)
6 12 Ounces golden syrup 1 2 3 4 Cup all-purpose flour
1 2 Tbsp. lemon juice 1 2 3 4 Tablespoon white sugar
2 4 Ounces white breadcrumbs 1 Cup butter
1 Cup milk
Preheat oven to 400F.
Roll out of the pastry and line a 7 pie tin with it. Dampen 2 4 6 8 Tablespoons butter, softened
the edges of the pastry . Add the lemon juice to the golden 1 2 3 Cup white sugar
syrup and mix in the breadcrumbs in a mixing bowl. Pour the 1 2 3 4 Tablespoon all-purpose flour
mixture into the pie pan. Roll out the remaining or the 1 teaspoon nutmeg
pastry into a 7 long rectangle and cut into strips. Place the 2 4 6 8 Eggs, beaten
strips of pastry lattice-style across the filling and seal the strips 2 4 6 8 Tablespoons cream sherry
onto the dampened edge of the crust. 1 2 3 Cup ground almonds
Bake for approximately 30 minutes. 2 4 6 8 Tablespoons fruit preserves, any flavor
SPECIAL NOTES: Preheat the oven to 375F.
In a medium bowl, stir together flour and sugar. Cut in cup
Lyles Golden Syrup is a British syrup that is possible to find
butter until smaller than peas. Sprinkle 1 tablespoon of milk at
in specialty shops. Im not certain but probably DeLaurentis
a time over the dough until moistened. Form dough into a ball.
in Pike Place Market carries it. Treacle Tart is best made with
On a lightly floured surface, roll dough out to thickness.
that. If you cant find golden syrup, you can try substituting 2
Cut into 2 inch circles using a cookie or biscuit cutter. Press
parts light corn syrup and 1 part molasses (but it wont be the
circles into the bottom and up the sides of ungreased mini
same!).
muffin cups. set aside.
Oh, Hang on! It is available at Cost Plus World Market
In a medium bowl, cream together butter, sugar and flour. Beat
online, or in Tukwila!
in the eggs and sherry, then stir in the ground almonds. Place
Andy Chan
teaspoon of jam into the bottom of the lined cups. Cover
with 1 tablespoon of the almond mixture.
Bake for 15-20 minutes until the tops are lightly browned.
Allow to cool slightly before removing from muffin tins to
cool on wire racks.
Anonymous

11
 PiesPeach

www.egglandsbest.com www.bunsinmyoven.com

Peach Custard Pie Ginger-Peachy Pie aka

1 2 PIES
Ginger Bourbon Peach Pie
1 2 PIES
1 2 8-9 prepared pie shells, unbaked (thawed, if frozen)
Sliced, fresh peachesenough to fill waiting crust(s) 1 2 Prepared 2-Crust Pie Shells
1 2 Cup sugar frozen or homemade dough
2 4 Tbsp. flour 8 16 Medium peaches (about 6, 12 cups sliced),
2 4 Eggs peeled & sliced
2 4 Tbsp. butter, softened 3 6 Tbsp. bourbon
Pinch salt 1 Cup brown sugar
tsp. cinnamon 3 6 Tbsp. corn starch
Dash nutmeg (to taste) 1 2 tsp. freshly grated ginger
1 tsp. cinnamon
Preheat oven to 450F.
Fill pie shells with the peaches. Combine remaining
ingredients and beat together, blending well. Pour over the Preheat oven to 400F.
sliced, fresh peaches. Place peaches in a large bowl. Toss with bourbon. Gently stir
Bake in preheated oven for 15 minutes; reduce heat to 350F. in brown sugar, corn starch, ginger, and cinnamon and stir to
and bake until doneabout 30 minutes. coat the peaches.
Jamie Jameson, from his Finnish Grandmother, Place bottom pie dough in pan and press down smoothly, with
some handing evenly over the edge. Pour in the filling. Roll
Rhoda Stauff
Place top crust over filling. Tuck the edges under, trimming
any excess as needed, crimp with a fork or your fingers, and
cut 4 slits in the center to vent.
Bake the pie on a cookie sheet in a 400 oven for 10 minutes.
Reduce heat to 350F. and continue baking until golden brown
and the filling is bubblingabout 40 minutes.
Anonymous

I got this old recipe in the sixties.

12
 Pudding Pies & Cream Pies

ifood.tv

Basic Cream Pie

This is another one of those recipe that once you have the
basic dish, one or two additions or subtractions gives you a www.recipes100.com
whole new dish. I have no idea how many of these Mama ever
tried . . . Banana Cream Pie

1 2 3 4 9 PIE SHELLS We saw this one on the table a few times. I think we liked it,
but we didnt get excited over itnone of us seemed to have
1 2 3 4
Baked pie shells had an ongoing love affair with bananas.
or Crumb Crusts (Q-21-3)
1 Cups sugar 1 2 3 4 PIES
5 10 15 20 Tbsp. flour or
1 2 3 4 Baked pie shells or
3 7 10 14 Tbsp. cornstarch
Crumb Crusts (Q-21-3)
1 1 2 tsp. salt
1 2 3 4 Ripe bananas
2 5 7 10 Cups milk
1 2 3 4 Recipe Cream Pie Filling (Left)
1 Cups sugar
Topping of choice
3 6 9 12 Eggs yolks
1 2 3 4 tsp. vanilla extract or Slice ripe bananas into the prepared shells. Cover with cold,
1 1 2 tsp. almond extract cream pie filling. Chill. Cover with chosen topping and
1 2 3 4 Recipe Meringue (S-12) or garnish with more sliced bananas (which have been dipped in
Whipped cream or Cool Whip lemon juice to preserve color).
Combine first sugar with flour and salt in top of double boiler.
Add milk, gradually, while stirring constantly. Cook over
boiling water until thickened, stirring constantly. Cover and
cook 15 minutes longer, stirring occasionally. Beat remaining
sugar into the egg yolks. Temper the yolk mixture by stirring a
little of the hot mixture into it. Stir into remaining mixture in
the double boiler and cook 2 minutes more, stirring constantly.
Remove from heat; cool and add vanilla. Pour into baked pie
shell. Cover with meringue or whipped topping as desired.

You can do this as butterscotch or chocolate, but Ive only

included banana and coconut, since the other two are included
www.recipeshubs.com
as pudding pies. Check your 1943-44 Good Housekeeping if
you wish to try them. Coconut Cream Pie
Anonymous
Follow recipe for basic cream pie, and fold in

1 1 2 Cups angel flake or fresh grated coconut

Pour into shell and either garnish with more coconut, or top it
off with meringue or whipped topping.
13
 Pudding Pies & Cream Pies

Editors Note on the Chocolate Cream Pie, right: www.oprah.com

When I asked to learn to make a chocolate cream pie, Mama

knew as soon as I asked about it that we could do it with
pudding mix and eggs . . . she didnt have to look anything up.

Pudding Pies
. . . so carry your options through to completionthese are
done with the cooked puddings, although . . .check the instant
pudding boxesespecially the sugar-free ones! Lots of flavor
options there!

I made my first chocolate cream pie with a box of Royals

chocolate pudding, and Mama standing beside me. I distinctly
remember standing there as she showed me how to temper the
eggs in order to add them to the hot pudding. Royal is still Chocolate Cream Pie
sold at COSTCO, so I give you that recipe, but Ive also aka Chocolate Pudding Pie
provided the one from Jell-O, which may be easier to find. It
doesnt matter what size mix you begin withthey will still
make 1 9 pie, one will be fuller than
the other. Adjust chilling time accordingly.
1 2 3 4 9 PIES

The Royal Recipe

1 2 3 4 Pre-baked 9 pie shells
or Crumb Crusts (Q-21-3)
1 2 3 4 Boxes Chocolate Pudding & Pie Mix
Milk, as directed on the box
2 4 6 8 Eggs (egg yolks?)

Let pudding cool about 5 minutes. Temper eggs and stir into
pudding, mixing well. Pour into prepared shells. Chill at least
1 hour, 3 hours for a fuller pie.

The Jell-O Recipe

1 2 3 4 Pre-baked 9 pie shells
or Crumb Crusts (Q-21-3) www.myrecipes.com
1 2 3 4 Boxes Chocolate Pudding & Pie Mix
Milk, as directed on the box Butterscotch Cream Pie
aka Butterscotch Pudding Pie
Make pudding according to directions on box.
Let pudding cool for 5 minutes. Pour immediately into pie
shells. Chill at least 1 hour, 3 hours for a fuller pie.

Hm-m-m-m- fancy thatthey almost match! You can

probably incorporate the eggs in this one as well.
Anonymous or

etc., etc., etc. . .

14
 PastryBlack Bun

Hogmanay aka New Years Eve

. . . New Years Eve and the Scottish Hogmanay, and the
household was all astir awaiting the first footer. If the first
person to set foot across the doorstep is dark-haired [and is a
tall dark man as well] he brings good luck. But he should
carry a lump of coal to augment the augury. If he is blond, it
bodes ill, and he should carry lumps of coal in each [every]
pocket. A red head should prudently wait until his ill omen has
been amply offset by the prior arrival of a good dusky
dozen.George Bijur, Gourmet Magazine, January 1963

The tradition is tied up in ancient customs that include Nordic

and Celtic influences, and predates all of todays religions.
The dark person bringing good luck is probably a leftover
from the days when a blond meant Vikings were on hand, and
that boded all ill. The good first footer usually carries gifts . . .
traditionally of salt, whiskey, shortbread or black bun . . . It is
www.pinterest.com
also customary to sing all of Robbie Burnss Auld Lang Syne,
holding ones hand over the heart during the last verse Hogmanay Black Bun
This very traditional Scottish sweet is usually eaten with a nip
or two of whisky! It should be kept for several weeks to 16 SLICES
mature before serving. .ed. FOR THE PASTRY CASE:
1 cup) butter
Auld Lang Syne 4 cups) plain (all-purpose) flour
Robert Burns. 17591796 1 teaspoon baking powder
Should auld acquaintance be forgot, old friendships
butter for greasing
And never brought to min'? FOR THE FILLING:
Should auld acquaintance be forgot, 6 Cups raisins
And days o' lang syne? times gone by 8 Cups currants
2 Cups chopped almonds
We twa hae rin about the braes, hillsides 5 3 Cups plain (all-purpose) flour
And pu'd the gowans fine; pulled the daisies 1 Cups soft brown sugar
But we've wander'd monie a weary fit foot 2 teaspoons allspice
Sin' auld lang syne. 1 teaspoon [each?] ginger, cinnamon, freshly ground black
pepper and baking powder
We twa hae paidl't i' the burn, paddled in the stream 1 teaspoon cream of tartar
Frae mornin' sun till dine; dinner-time 10 1 Tablespoon brandy
But seas between us braid hae roar'd broad have roared 1 Beaten egg
Sin' auld lang syne. Cup milk

And here 's a hand, my trusty fiere, partner

And gie's a hand o' thine;
And we'll tak a right guid-willie waught friendly draught 15
For auld lang syne.
And surely ye'll be your pint-stowp,
And surely I'll be mine;
And we'll tak a cup o' kindness yet
For auld lang syne!
For auld lang syne, my dear,
For auld lang syne,
We'll tak a cup o' kindness yet
For auld lang syne.
give me your hand
have your pint cup
20
To make the pastry case, rub the butter into the flour with the
baking powder and add enough cold water to mix to a stiff
dough. Leave to rest and roll out to a fairly thin sheet. Grease 2
8 loaf tins and line them with the dough, reserving enough to
cover the top.
Preheat the oven to 225F.
Make the filling. Mix all the dry ingredients together, then
mix in the brandy, egg, and enough milk to moisten the
mixture. Put it into the prepared loaf tins and cover with the
remaining pastry. Use the remaining milk or an egg wash (1
egg beaten with a splash of milk) to seal the top crust. Prick all
over with a fork and brush with egg wash. Bake in the oven for
about 3 hours. When it is cool store in an airtight tin.
John Robertson, from Epicurious

15
 Pastry: Baklava

www.123rf.com www.evacation.org

Turkish Baklava The Blue Mosque, Istanbul, Turkey

Spread pistachios on phyllo in an even layer, then layer with

This Turkish-style baklava tastes deeply and richly of pistachio remaining phyllo, brushing each sheet with butter as you go
nuts and butter, without the spices, honey or aromatics found in rewarming butter if necessary.
other versions. It has a purity of flavor that, while still quite Cut the pastry into 36 pieces, using clean up-and-down strokes
sweet, is never cloying. This very traditional recipe is from one and rotating the pan if necessary. Make sure to cut all the way
of the most celebrated baklava shops in Istanbul. Feel free to through to bottom of pan. Pour any remaining butter evenly
substitute other nuts for the pistachios, particularly walnuts and over pan.
hazelnuts. Or use a combination of nuts. Once baked, this Bake baklava until the top is golden brown, and the lower
baklava will last for several days, but it is at its absolute best phyllo layers beneath the pistachios are thoroughly baked
within 24 hours of baking.Andrew Scrivani for The New York Times through. To test this, use a knife to lift up a corner of one of the
Featured in: Turkish Sweets Are The Essence Of A Nation. pastry rectangles from the center of the pan so you can peek at
the bottom layers. Start checking after 40 minutes, but it could
2 Cups/ shelled pistachio nuts
take an hour or even 1 hour 10 minutes. If the top starts to get
4 Sticks unsalted butter (2 cups)
too brown before the pastry is cooked through, lay a piece of
1 Pound phyllo dough, defrosted overnight in the refrigerator
foil over the top.
3 Cups sugar
Meanwhile, prepare sugar syrup: In a medium pot, combine
Lemon Juice of, or more to taste
sugar with 1cups (400 milliliters) water. Bring to a boil, then
In a food processor, pulse the pistachios until coarsely ground lower heat and let simmer for 10 minutes, until slightly
(or you can chop them by hand until very finely chopped). thickened. Stir in lemon juice.
Dont over-process the nuts. You want to maintain some When the baklava is baked through, reheat the syrup until it
texture. comes to a simmer. Remove pan from oven and place in the
Clarify the butter by melting it over low heat, then letting it sink or on a rimmed baking sheet to catch any drips of syrup.
cook until the foam rises to the top and the milk solids fall to Slowly pour hot sugar syrup over the pastry; it will bubble up
the bottom of the pan. This will take about 5 to 15 minutes and some may overflow. When the syrup stops bubbling, move
depending upon how high your heat is, but dont rush it or the pan to wire rack to cool completely. Serve at room temperature.
butter could burn.
A Friend from Turkey
Skim foam off the top of the melted butter. Line a fine-mesh
sieve with a piece of cheesecloth, place it over a bowl and pour
the melted butter through.
Preheat oven to 400F. Brush the inside of a 9x13 baking pan
with a little of the clarified butter.
Prepare the phyllo dough by trimming the stack of it with
scissors to fit the bottom of your baking dish. Packages of
phyllo come in different sizes; some won't need any trimming,
some may need an inch or two cut off a side, and some may
need to be cut in half crosswise. Cover phyllo layers with a
lightly damp kitchen towel, and keep covered.
Place 1 piece of phyllo on the bottom of the baking pan; brush
lightly with clarified butter. Layer phyllo sheets on top,
brushing each sheet with butter as you go, until half the phyllo
is used.

16
 Pastry: Cream Puffs

Serving Suggestions

mom.girlstalkinsmack.com

Whipped Cream Filled Puffs

www.incredibleegg.org with Chocolate Sauce
Cream Puffs aka Protiferoles
These are so easy to make! And they make such a big impact!
The recipe does not provide a filling, so for a sweet, dessert
puff, you might use whipped cream, custard or ice cream. For
a savory puff, you might fill with crab salad, or other dishes of
that nature and can be absolutely (almost) just about anything
your heart desires
Remember, you can also make these small, and bit-sized to use
as appetizers . . . when small, they are usually called
profiteroles . . . she doesnt tell how to prepare them for wellsfoodservice.com
stuffing, either. The Cream puff above holds custard. Ice Cream Puffs
Cup flour, sifted
tsp.. salt
Cup butter
Cup water
2 Eggs, unbeaten

Preheat oven to 425F.

Sift flour, measure; add salt. Sift again. Combine fat & water
in saucepan. Bring mixture to a vigorous boil over medium
heat. Turn heat to low; add flour all at once. With wooden
spoon, beat fast until mixture leaves the sides of pan and forms www.colourbox.com
stiff ballabout 2 minutes. Take from heat; drop 1 egg in, beat
hard until batter is shiny-smooth. Add second egg; beat well. Salmon & Cream Cheese
Batter should be stiff; drop by tablespoons on baking sheet 2 Profiteroles
inches apart. Shape into rounds. Bake about 30 minutes, until
puffed high and golden brown. Cool. carlachoyphotography.blogspot.com
To finish, slice open across the equator of the puff, and pull the
center of the pastry out. Fill as desired and replace cap.ed

David Norris from his mother, Ruth

King Crab Profiteroles

jmfeditor

17
 PastriesThe Crusts

Unknown Photographer

Short Crust Pastry

For extra-magical events, we show another way to use the top
crust portion of the pastry above.ed
www.pinterest.com 1 2 ounces firm margarine
1 2 Ounce butter
Tassies Cream Cheese Pastry 4 8 Ounces plain flour
tsp. salt
24 48 72 TASSIES
1 2 Tbsp. water
1 1 Cup unsalted butter
3 6 9 Ounces cream cheese Make the pastry y rubbing the margarine & butter into the
2 4 6 Cups all-purpose flour flour and salt till it looks like fin breadcrumbs. Add the water
and knead lightly until you get a firm dough (try to avoid
Beat together butter, cream cheese and flour on low speed of a adding additional waterand handle as little a possible).
stand or hand mixer until all flour is incorporated. Divide the
dough into 48 pieces and roll into balls. Place on a plate or in a Preheat oven to 400F.
ziploc bag; refrigerate for about an hour. Roll out of the pastry and line a 7 pie tin with it. Dampen
To shape the pastries, you can either press the dough balls into the edges of the pastry. Add the lemon juice to the golden
the muffin cups and up the sides, or flatten the balls slightly syrup and mix in the breadcrumbs in a mixing bowl.
with your palm and use a rolling pin to roll into a disk about 2- Pour the filling into the pie pan.
Roll out the remaining or the pastry into a 7 long rectangle
3 inches in diameter (a little larger than the size of the muffin
cup opening) and place into the muffin cups. Or roll it out, as and cut into strips. Place the strips of pastry lattice-style
described, and cut to size with an appropriate round or fluted across the filling and seal the strips onto the dampened edge of
cutter; then gently insert into the muffin cups. the crust. Bake for approximately 30 minutes.
Judy Frank EDITORS NOTE
Time will vary depending upon what you fill the tart with
our timing here is for the Treacle Tart recipe.
Andy Chan

18
 PastriesThe Crusts

challengedairy.com www.salvationsisters.com

Nanas 2-Crust Pie Shell Patty LaBelles Single-Crust Pie Shell

1 2 2-CRUST PIES 1 2 DEEP-DISH 9 PIES

2 4 Cups flour
1 2 tsp. salt
6-8 12-16 Tbsp. Ice cold water
1 Heaping cup shortening
Preheat oven to 400F.
Mix flour and salt in a large mixing bowl. Add shortening and
using a fork or masher, mix lightly until the dough forms small
pea-sized piece. Slowly add water while continuing to mix
with a fork, until the flour starts to clump and hold together in
the hand. Be sure not to over-water.
Shape the dough with your hands into a ball. Split the dough
in half, wrap one half in a towel.
Shape the other into a disc and, using a rolling pin, roll on a
lightly floured surface into a round that is 2 larger than a 9
pie pan. Place in a pie pan and lightly press in to form. Stab
4-5 ties with a fork to aerate.
Make you pie filling and pour it into the prepared crust.
Roll the second piece of dough big enough to cover the pie.
Moisten the edges of lower crust before adding top crust.
Place the top crust over the pie & filling. Cut slits on top to
allow steam to escape. Using your thumb and forefinger, flute
the crust. Bake as directed for the pie youre making.
Katie Chapin, from her Grandmother, Anzel Chapin
1 3 Cups flour, plus more for the work surface
1 teaspoon salt
1 Cup butter-flavored vegetable shortening,
chilled and cut into pieces
Cup ice water
1 2 Tablespoon melted unsalted butter
Cup packed light brown sugar
For the crust: Sift the flour and salt into a mixing bowl. Add
the shortening. Use a fork or a pastry blender to cut the
shortening into the flour until the mixture resembles coarse
crumbs with a few pea-size bits.
Stirring with the fork, gradually add enough of the water until
the mixture clumps together (you may need more or less
water). Gather up the dough and press into a thick disk. If
desired, wrap the dough in wax paper or plastic wrap and
refrigerate for at least 1 hour, or up to 3 days.
Lightly flour a work surface. Place the chilled dough on it; roll
out to a round thats 13 inches across. Fold the dough in half.
Transfer to the pie plate; gently unfold the dough to fit into it.
Trim the dough as needed to leave a 1-inch overhang. (Bake or
reserve the scraps for another use.)
Fold the dough under itself so the edge of the fold is flush with
the edge of the pan. Flute the dough around the edge of the
pan. Cover with plastic wrap and refrigerate while you start the
filling (and up to 1 hour).

Double Crust Pie Dough

Single Pie CrustsRegular & Deep Dish
19
 PastriesThe Crusts

tanjaskitchen.wordpress.com

Pirozhki Dough
www.cookismo.fr
This dough is used to make ponchiki (donuts), deep-fried
pirozhki, and other deep-fried pies. The owner of this recipe Plain Tart Pastry aka
has another, using cake yeast, but the recipe is much more Pat Brisee
complex for some reason . . . for simplicities sake, and because
this one uses modern tools, this one goes in our bookwith a This pastry is best for meats and pates. Use it for quiches, and
few if/thens to aid those not using electric tools.ed. pot pies, among other things. The pasty can be stored in the
24 48 PIROZHKI refrigerator for a week or more before baking.
1 2 3 TART SHELLS
1 2Pkgs. active dry yeast
1tsp. sugar 1 1 Cup chilled butter
3 6Tbsp. warm water (110F-115F) 3 6 9 Tbsp. lard or vegetable shortening
1 2Pounds instant blending or all-purpose flour 2 4 6 Cups flour
(3-4 cups or 7-8 cups) 1 1 tsp. salt
1 3 Cups warm milk (95F) 5-6 10-12 15-18 Tbsp. cold water
1 2 Tbsp. sugar
2 4 Egg yolks Work butter and shortening very lightly into the flour, by using
1 tsp. salt a pastry blender or two knives, or starting with your fingers,
3 6 Tbsp. butter, softened then using the palms of your hands to quickly rotate the
mixture between them. Make a well of this crumbly mixture.
Mix yeast, first measure of sugar and warm water. Prove the Gradually add the water, a tablespoon at a time, using your
yeast. Pour yeast mixture into the bowl of an electric mixer, finger to stir it in from the center outward. Dough should be
add 1 cup flour and the milk; mix at moderately low speed soft enough to gather up into a ball without sticking to your
until well blendedabout 2 minutes. Cover with plastic wrap fingers or the mixing surface. Allow dough to rest anywhere
or a clean cloth and set in a warm place (76F-82F). from 2 to 36 hours in the refrigerator. Keep covereda damp
In 1-2 hours, the dough should be double in bulk and start towel for the shorter lengths of time, foil for longer.
collapsing.
Beat egg yolks with remaining sugar and salt. If using a Anonymous
wooden spoon, beat for 3 minutes. If using an electric hand
mixer, beat for 30-40 seconds. Add the mixture and remaining
flour to the dough.
If using a machine with a dough hook beat at moderately low
speed for 2 minutes; add softened butter and beat 1 minute
more. Switch to medium high and bear for 11-12 minutes,
stopping twice to allow for machine to cool off. Be sure dough
is sufficiently kneaded. Otherwise, knead by hand until ready.
Shape dough into a ball; place in generously buttered 6- to 7-
quart bowl and turn to butter the dough on all sides. Cover
with plastic wrap or a clean cloth and let sit in warm place
(76F-82F) until doubled in bulkabout 45 minutes to 1
hour. If you poke your finger into it, the impression remains.
The dough is now ready to be used.
Robert Ozerov
20
 Crumb & Nut Crust Shells

tastingspoons.com

Lindys Crust About Lindys

1 2 Cheesecakes Lindys @ Broadway and 51st Street New York City
Established 1921 in Manhattan
1 2 Cups all-purpose flour The Lindy's location at Broadway and 51st Street; a look at the
Cup sugar interior and the famous Lindy's cheesecake. (above)
1 2 tsp. grated lemon rind
2 4 Drops vanilla Lindy's is a deli and restaurant with two locations in
1 2 Egg yolks Manhattan, New York City, at 825 7th Avenue (at 53rd Street)
1 Cup soft butter and 401 7th Avenue (at 32nd Street). Lindy's is best known for
1-2 2-4 Tbsp. water its original incarnation which opened in 1921 on Broadway. It
is currently owned by the Riese Organization.
Combine flour, sugar, lemon rind and vanilla. Make a well in
center; add egg yolks and butter. Mix well with hands until Lindy's was opened by Leo "Lindy" Lindermann (died 1957,
well blended, adding small amount of water at a time, if Parkinson's disease) and his wife Clara on August 20, 1921,
needed, to make a light dough. Wrap in waxed paper and chill and was located at 1626 Broadway, between 49th and 50th
one hour. Streets. A second location was opened at 1655 Broadway in
Preheat oven to 400F. 1929.[2] The original Lindy's location closed in 1957
Roll out thick, and place over oiled bottom of a 9
springform pan. Bake for 15 minutes. Damon Runyon was a big fan and wrote the restaurant into his
books as "Mindy's." The musical Guys and Dolls, based on
Runyon's writings, immortalizes Lindy's in one of its songs.

Milton Berle frequented Lindy's almost on a nightly basis.

Jewish Mafia icon Arnold Rothstein claimed Lindy's as his
favorite "office" and would stand on the corner, surrounded by
bodyguards, and conduct business outside.
On April 5, 1956, Abraham Telvi, a mobster and hit man,
attacked journalist Victor Riesel with acid, blinding him as he
left the restaurant.

Lindy's was especially well known for its cheesecake, which

was at times credited as perhaps the most famous in the United
States. The cheesecake was immortalized in Guys and Dolls,
where Nathan Detroit and Sky Masterson sang its praises.
The commonly told "Waiter, there's a fly in my soup" joke is
believed to have originated at Lindy's way back when.
REBIRTH
The "Lindy's" name and concept was resurrected in 1979 by
New York City restaurant operator the Riese Organization,
who determined that the name had fallen into the public
domain, and later obtained the trademark.

21
 Crumb & Nut Crust Shells

Chocolate Cookie Crumb Crust (Oreo/Hydrox)

Notes for Crumb Crusts & Nut Crusts
If you wish, you can double the chocolate chips called for, and
If you are using a spring-form pan, extend the when you have filled it with your choice of filling (that needs to
crumbs about 1 inch up the sides of the pan. be cooked) pour this second batch of chips over the filling.

If you are using a standard pie pan, extend crumbs 1 3 4 6 Cups crushed chocolate sandwich cookies
all the way up the sides, but do not spread on rim. (about 15, 30, 45)
2 4 6 8 Tbsp. butter, melted
If you are using a square or rectangular pan, line it 1 2 3 4 Cups chocolate chips
with baking parchment paper or aluminum foil so (6, 12, 18, 24 ounces)
that it extends over two opposite ends of the dish,
Combine cookie crumbs and butter until moistened. Press into
giving you handles for lifting the finished dessert
pan. Sprinkle with the chocolate chips. Set aside until filling
easily out of the pan
is ready.
If you wish to use a 13x9.-inch pan, simply double Chocolate Graham Cracker Crust
the first column of ingredients.
1 2 3 4 Cups finely crushed chocolate
graham cracker crumbs
1 Cup butter, melted
Basic Instructions for All These Crusts 1 Cup sugar
1 2 3 4 9 PIES, TARTS, CHEESECAKES, ETC.
Combine ingredients and pat into your chosen pan. Chill until
Except where otherwise noted, simply mix ingredients, filling is ready.
pat into pan; then chill to stabilize while filling is being
prepared. Others need to be briefly baked to stabilize Coconut Crust
them. You will use the filling directions for baking
1 3 4 6 Cups packaged, finely grated coconut
temperatures and
1 1 2 Cups confectioners sugar
times.
3 6 9 12 Tbsp. butter, melted
Unbaked Crumb Crusts & Nut Crusts
Combine coconut and sugar. Gradually stir in the melted
For Pie Fillings That Need Cooking
butter. Evenly press over bottom and sides of buttered or
This is one of several places where Ive decided to provide sprayed pan. Refrigerate until firm.
recipes for things not yet prepared, so that when I need them,
Gingersnap Crumb Crust
theyre handy. Like the cinnamon sugar, its good to have
these subtle things handy. This one is for a 13x9-inch baking pan, or largersuch as
And of course, you can also purchase the most common your favorite lasagna pan.
choices ready-made: 2 5 7 10 Cups finely crushed gingersnaps
about 40 (80, 120) cookies
Apple Crisp Crust 1 1 2 Cup butter, melted
1 Cups graham cracker crumbs Preheat oven to 325F. Combine gingersnap crumbs and
Cup quick cooking oatmeal butter; press into ungreased baking pan and bake for 10
Cup brown sugar minutes. Cool.
Cup finely chopped pecans
Cup butter, melted Graham Cracker Crumb Crust
Preheat oven to 350F. Grease the pan. 1 2 4 5 Cups finely crushed graham crackers
In bowl combine cracker crumbs, oatmeal, pecans and brown 1 1 Cup brown sugar, firmly packed
sugar. Stir in butter. Press into bottom of pan dish. Set aside. 1 1 2 tsp. cinnamon (optional)
1 1 Cup melted butter

Mix until crumbly. If desired, set aside 3 Tbsp. crumbs for

garnishing. Pat remaining crumbs your pan. Chill well. Fill
as recipe for filling directs; top with reserved crumbs.
Refrigerate.
22
 Crumb & Nut Crust Shells

Granola Crust Shortbread Cookie Crust

1 2 3 5 Cups granola cereal 1 2 3 5 Cups crushed shortbread cookies

1 2 3 Cups flour (Lorna Doones or Walkers, etc.)
3 6 9 12 Tbsp. butter, melted 3 6 9 12 Tbsp. sugar
1 2 3 4 Large eggs, lightly fork-beaten 1 Cup butter, melted.
1 1 2 Cups granola cereal
Follow basic directions and simply set aside.
Preheat oven to 350F. Chop granola into small crumbs.
Combine with ingredients through egg. Press firmly into pan. Sugar Cookie Crust
Bake 10 minutes. Fill pie and sprinkle remaining granola
around outer edges of pie. Bake for as long as filling recipe 1 2 3 4 Cups flour
directs. 1 1 2 Cups confectioners sugar
1 1 2 Cup butter, softened
Nut Crust
Preheat oven to 350F. Combine sugar and flour in a bowl.
1 2 3 4 Cups finely ground nuts Cut in butter with a pastry blender or two knives until mixture
Brazil, pecans, walnuts, peanuts or is crumbly. Press into pan. Bake for 20 minutes.
blanched almonds
2 4 6 8 Tbsp. sugar Vanilla-Pecan Crust

Preheat oven to 400F. Mix nuts well with the sugar. Press 1 2 3 4Cups finely crushed vanilla wafer
into pando not spread on rimand bake for about 8 crumbs
minutes. Fill as recipe directs. 1 1 2 Cup finely chopped pecans
3 6 9 12 Tbsp. sugar
Pecan Crust 1 Cup butter, melted

5 10 15 20 Tbsp. butter, softened Preheat oven to 325F. Combine ingredients, blending well.
1 1 Cup brown sugar, packed Press into pan. Bake for 10 minutes.
1 2 3 4 Cups flour
1 Cups chopped pecans Vanilla Wafer Crust

Preheat oven to 350F. Cream butter and brown sugar. Add 1 2 3 5 Cups crushed Nilla Wafers
flour and pecans; mix well. Set aside 1 (2, 3) cups for the 3 6 9 12 Tbsp. sugar
topping. Press remaining mixture into greased 8-inch square 1 Cup butter, melted
baking pan. Bake for 10 to 12 minutes, until set. Cool
completely on a wire rack. Follow basic directions and simply set aside until needed.

Zweiback or Matzo Meal Crumb Crust

Pistachio-Graham Crumb Crust
This is not only excellent, but traditional for New York deli
1 2 2 Cups pistachios, shelled, cheesecakes.
Finely ground
1 2 3 4 Cups finely crushed graham crackers 1 2 3 4 Cup finely crushed zweibach
1 Cup sugar 1 Cup melted butter
1 2 3 4 Tbsp. grated zest 1 Cup sugar
(lemon, lime, or orange, depending on 1 tsp. cinnamon
flavor of filling 1 tsp. nutmeg
4 8 12 16 Tbsp. unsalted butter, melted
And cooled Combine ingredients well and pat over the bottom of the pan
and about 1 inch up the sides. Chill until filling is ready.
Preheat oven to 350F. Combine pistachios, sugar, zest and
cracker crumbs. Blend in butter. Butter your pan. Press
mixture into pan and bake for 8 to 12 minutesuntil slightly
browned. Cool for at least 30 minutes.

23
 Crumb & Nut Crust Shells
Baked Crumb Crusts & Nut Crusts
For No-cook Pie Fillings and Refrigerator Pies
General Directions for Pre-Baked Crusts
1 2 3 4 9 Pies
Finely crushed crumbs or nuts
Sugar, if needed
Butter, softened
Other ingredients as listed
Preheat oven to 375F. Mix crumbs, sugar and
butter until crumbly. Set aside 3 (6, 9, 12) tbsp. of
the mixture for garnish if desired. Press remainder
into pan. Bake for 8 minutes. Fill as filling recipe
instructs and top with reserved crumbs.
Chocolate Wafer Crumb Crust
1 2 4 5 Cups finely crushed chocolate wafers
3 6 9 12 Tbsp. butter, softened
Cornflakes or Wheaties Crumb Crust
1 2 4 Cups finely crushed cereal
2 4 6 Tbsp. sugar
Cup butter, softened
Gingersnap Crumb Crust
1 2 4 Cups finely crushed gingersnaps
6 12 18 Tbsp. butter, softened
Graham Cracker Crumb Crust
1 2 4 Cups finely crushed graham crackers
Cup sugar
Cup butter, softened
Vanilla Wafer Crumb Crust
1 2 4 Cups finely crushed vanilla wafers
Cup butter, softened
Variations for Crusts Described in Above Section
Reduce crumbs to 1 (2, 3, 4) Cups; replace with:
1 1 2 Cup finely chopped nuts
pecan, almonds or Brazil nuts or
2 4 6 Squares unsweetened chocolate, grated
24
Other Baked Crusts with Their Own
Directions
1 2 3 9 piesspringform, Tart or
standard pie pan
Brown Sugar Cookie Crust
1 2 Cups flour
Cup butter, softened
2 4 6 Tbsp. brown sugar, firmly packed
Preheat oven to 350F. Beat ingredients together in mixer until
crumbly. Press into buttered or 12 to 15 minutes, or until
lightly browned.
Chocolate-Walnut Cookie Crust
1 2 2 Cups flour
1 1 2 Cup confectioners sugar
1 1 2 Cup finely ground walnuts
6 12 18 24 Tbsp. butter, softened
1 1 Cup baking cocoa
Preheat oven to 350F. flour, sugar, nuts, butter and cocoa in
large mixer bowl until a soft dough forms. Press into an
ungreased pan and bake for 12 to 14 minutes, or until puffed.
Cool completely in pan on a wire rack.
Coconut CrustButtery Toasted
2 5 7 10 Cups flaked coconut
7 14 21 28 Tbsp. butter, melted
Preheat oven to 300F. Toss coconut and butter together until
well blended. In a layer cake pan the same diameter of your
pie or spring-form pan, spread 1/3 of the coconut mixture. In
your pie pan, spread the remaining mixture, including the rim
if using a standard pie plate. Press into place. Bake both pans
for about 20 minutes, until light golden. Use the extra toasted
coconut, baked in the layer cake pan, as a topping for your pie.
Toasted Coconut Crust
2 4 6 8 Tbsp. butter, softened
1 3 4 6 Cups flaked coconut
Preheat oven to 300F. Spread butter evenly over area of pan
to be coveredbottom and sides. Pat coconut evenly into
butter. Bake for 15 to 20 minutes, or until golden.