Saturday, October 12, 2013

Bisquick Pie Crust

I know that for many beginning bakers it's a challenge to make a good pie crust.
Bisquick has made it easy.
Follow these simple directions for a successful crust.
For those that do not have access to Bisquick, I have included a homemade recipe for it. It makes about 12 cups that can be stored unrefrigerated in an airtight container for up to 6 months.

1 C bisquick mix
1/4 C butter  (1/2 stick), softened
2 - 3 TBS boiling water

Heat oven to 450 degrees ( bake for a cream filled pie) , otherwise use as directed for an unbaked pie crust .
Mix Bisquick and butter in a small bowl
Add water
Stir vigorously unti soft dough forms

Press with floured hands into a 9" pie pan and make holes in the bottom with a fork.
Bake until light brown for about 8 - 10 minutes
Cool completely and fill.

Homemade Bisquick Mix:

10 C flour
1/3 C baking powder
1/4 C sugar
4 tsp salt
2 C shortening ( Crisco) or any non refrigerated shortening

In a large bowl:
baking powder
Mix Well

Work the shortening into the mixture using a pastry blender or 2 forks until it forms a coarse crumble mixture.

Store in an airtight container for up to 6 months, unrefrigerated.

Peace in the Kitchen!

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