"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for CRAZY CRUST RECIPE, by Karen Collier, is from Collier Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/2 cup flour ; 1/2 tsp salt ; 1/2 tsp baking powder ; 1/4 cup solid shortening; 1/2 cup sour cream ; 1 egg
Lightly spoon flour into measuring cup; level off. Combine all ingredients in medium bowl. Stir until blended. Batter will be slightly lumpy. Spread butter thinly on bottom and thickly up sides to within 1/4 inch of pan rim. Fill and bake at 425 degrees according to individual recipes. Cool dinners 5 minutes before serving. Refrigerate leftovers.
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