1 ½ stick oleo (room temp)
1 ½ cups flour - spoon into cup
2-3 tbsp powdered sugar
½ cup nuts (chopped fine)
Mix until crumbly and press into two 9” pie pans or an oblong baking dish like 2 to 2 ½ quart size. (I prefer this way.) Continue to press and work dough up the sides as much as possible and as even as possible in thickness. Prick all over with fork to keep air bubbles out. May need to prick more during cooking. Bake for 15 min. At 425 degrees or until light brown. I usually omit nuts for strawberry pie, “your choice.” This is the same crust recipe I use for Chocolate Delight, which you’ll also find in this cookbook. I do leave nuts in for the Choc. Delight.
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