"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 Single Pie Crust and cream pies, by Kelliann Far, is from The Farr Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 cups flour 1/2 tsp. salt 1/2 cup shortening 4-5 T. of ice cold water
Cream Pies: 1 3.5 oz. box Instant pudding mix 1 cup milk 1 1/4 cup whipped cream
Mix flour and salt in mixing bowl. Cut in shortening with a pastry blender till pieces are the size of small peas. Sprinkle 1 T. of water at a time over the mixture. Gently toss with a fork. Repeat until the mixture is the perfect consistency. Form a ball. Roll out between two sheets of waxed paper to 1/8" thick. Or 1 1/2' to 2" bigger than the inverted pie tin. Loosen both sides of the waxed paper. Transfer over to the pie tin. Roll edges under and make a lip. Make a fluted or ruffled edge. Prick the edges and the bottom with a fork. Bake 15-20 minutes at 425º. Keep your eye on it; this seems hot and a long time.
Cream Pie filling: Pour pudding mix into bowl. Add 1 cup milk. Stir. Wait about 2 minutes. Add 1 1/4 cup whipping cream. Pour into baked and cooled pie shell. Let set up in fridge
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