FRUIT CREAM PIE CRUST

Ingredients:

Instructions:

  1. Sift flour and measure; add salt and sift again.
  1. Using pastry blender or 2 knives, thoroughly cut in half of shortening, or until mixture resembles corn meal.
  2. Cut in remaining shortening coarsely or until particles are about size of peas.
  3. Sprinkle water, 1 tbsp at a time, over small portions of the mixture
  4. With a fork, press the flour particles together as they absorb the water. Do not stir.
  5. Toss aside pieces of dough as formed and sprinkle remaining water over dry portions; use only enough water to hold the pastry together. It should not be wet or slippery. Remember, sprinkle flour on board while rolling dough.
  6. Use 10-in pie plate. Press all together lightly with fingers; or wet dough in wax paper and press together gently. Remember, the less the dough is handled the more tender and flaky the pastry will be.
  7. Chill dough.
  8. Bake at 450 deg F for 10 mins or until brown.

FRUIT CREAM PIE FILLING

Ingredients:

Instructions:

  1. Combine sugar, cornstarch, (or flour) and salt in the top of a double broiler; stir in cold milk.
  2. Cook over broiling water until thickened, stirring constantly.
  3. Cover and cook 15 mins longer.
  4. Stir a little of the hot mixture into slightly beaten egg yolk. Add to remaining mixture in double boiler, and cook for 2 mins over hot, not boiling water, stirring constantly.
  5. Cool and add vanilla.
  6. Pour into baked shell.
  7. Arrange sliced bananas, peaches or any slightly sweetened berries in pastry shell before adding cream filling; or place fruit on top of filling.
  8. Maybe topped with whipped cream if desired.

CHEESE STICKS

Instructions:

  1. Pile strips of leftover pastry (pie crust) in layers; roll out 1/8 inch thick
  2. Sprinkle generously with grated cheese and paprika.
  3. Fold in half and roll again.
  4. Repeat the sprinkling, folding, and rolling process 2 or 3 times.
  5. Cut in strips 3 to 4 inches long, and in wide.
  6. Place on greased baking sheet and chill.
  7. Bake in hot oven at 425 deg F for 6-8 mins.
  8. Serve hot.