MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pie Crust
Categories: Pastry
Yield: 1 Crust

1 1/2 c Flour
1 1/2 ts Baking powder
4 oz Butter (110 g);
- up to 5 oz (140 g)

Sift flour and baking powder.

Rub butter into flour until like coarse bread crumbs.

Mix in enough water to make a cohesive dough. Try 1/2 cup at first.

Chill for 30 minutes in fridge if you can be bothered! Then roll out
to fit your pie dish.

Bake the pie at 180?C for about 35 minutes.

This is my grandmother's recipe.

Recipe by jandal

Recipe FROM: <gopher://tellus.strangled.net/0/recipes/Pie_Crust>

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Hi Ben,

Title: Pie Crust
Categories: Pastry
Yield: 1 Crust

1 1/2 c Flour
1 1/2 ts Baking powder
4 oz Butter (110 g);
- up to 5 oz (140 g)

Never heard of baking powder in a pie crust. Some decades ago (mid 80s)
we had supper at the house of another Army family, dessert was pie, made
by the husband. After we'd eaten he asked how we liked the pie,
specifically the crust. We told him that it was very good; he then
confessed that he'd made the crust with self rising flour (by accident).
We assured him that it did not affect the crust at all.

Mix in enough water to make a cohesive dough. Try 1/2 cup at first.

That's way too much water! Try 2-3 tablespoons full at first, add more
if neccessary but you shouldn't need to with that amount of flour.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Pie Crust
By: Ruth Haffly to Ben Collver on Sat Dec 13 2025 09:58 am

Never heard of baking powder in a pie crust. Some decades ago (mid 80s) we had supper at the house of another Army family, dessert was pie, made by the husband. After we'd eaten he asked how we liked the pie, specifically the crust. We told him that it was very good; he then confessed that he'd made the crust with self rising flour (by accident). We assured him that
it did not affect the crust at all.

All's well that ends well. :-)

I found this pie crust recipe in the the Fido's Kitchen cookbook, so
apparently it had been posted here years ago.

<https://archive.org/details/fidoskitchencookbook>

I have never put baking powder in pie crust, though i have seen pie crust recipes that call for vinegar! I went through a phase of using an olive
oil pie crust recipe. While it didn't turn not nearly as good compared
to a traditional shortening pie crust, it was much easier to make. Just measure and mix, the same every time.

That's way too much water! Try 2-3 tablespoons full at first, add more if neccessary but you shouldn't need to with that amount of flour.

I've experienced huge variation in the absorbency of different wheat flours.
My family pie crust recipe calls for 2-2/3 cups of flour and 6 to 7 tb of water, which would scale down to the ratio that you recommend. The only
thing is, 100% of the time i end up putting in way more than 7 tb. It's usually more like 9 to 10 tb.

With a broken oven, i no longer bake pies. That's probably better for my health anyway. :> When i am in a pumpkin pie mood i'll make a pudding
or smoothie or something like that.

If you wanted to make a dessert without the benefit of an oven, what
would you make?

Here's another recipe from the Fido's Kitchen cookbook:


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: April Fool's Pizza Pie
Categories: Desserts
Yield: 8 Servings

MMMMM---------------------------CRUST--------------------------------
1 1/4 c Flour
2 ts Baking powder
1/4 ts Salt
1/2 c Nonfat or low-fat cottage
- cheese
1/3 c Sugar
3 tb Vegetable oil
2 tb Low-fat milk
1 1/2 ts Vanilla
1 tb Corn meal (approximate);
- for preparing pan

MMMMM--------------------------TOPPINGS-------------------------------
1/2 c Raspberry Marinara Sauce
1 c Pineapple; diced
1 Kiwi fruit; peeled & diced
1/4 c Dried strawberries or
- cranberries
10 1/2 ts Sugar
2 oz White chocolate

MMMMM------------------RASPBERRY MARINARA SAUCE-----------------------
12 oz Frozen raspberries (3 c);
- unsweetened, thawed
1/4 c Sugar
2 ts Fresh lemon juice
1 ts Balsamic vinegar

Crust:

In a small bowl, whisk Hour, baking powder, and salt. In a food
processor, puree cottage cheese. Add sugar, oil, milk, and vanilla,
and process until smooth. Add the dry ingredients and pulse 4 to 5
times, just until the dough clumps together, turn out onto a lightly
floured work surface and press the dough into a ball. Knead several
times, but do not overwork. Dust with flour, wrap in plastic wrap and
refrigerate for at least 15 minutes while you prepare toppings.

Toppings:

Set oven rack at lowest position; heat oven to 400?F. Spray a 12"
pizza pan or large baking sheet with non-stick cooking spray.
Sprinkle with corn meal, shaking off excess.

On a lightly floured work surface, roll the dough flat into a 12" disk
about 1/4" thick. Roll the dough back over the rolling pin and
transfer to the prepared pan or baking sheet. Finish the edges by
turning under. To glaze the border, brush it very lightly with a
little milk and sprinkle with 1/2 ts sugar.

Spread the crust with Raspberry Marinara Sauce and scatter pineapple,
kiwi, and dried berries on top. Sprinkle with sugar. Bake until the
crust is golden and crisp, about 20 minutes.

While the pizza is baking, gently warm white chocolate in the
microwave at 30 percent power until slightly softened, but not
melted, 20 to 40 seconds. Then grate the softened chocolate on a
vegetable grater. If chocolate breaks into fine shreds rather than
large ones, continue to microwave, checking every 10 seconds.

Remove the pizza from the oven and immediately sprinkle the grated
white chocolate over the top; let stand until melted. Cut the pizza
into wedges and serve hot or at room temperature.

Raspberry Marinara Sauce:

In a food processor, puree raspberries, sugar, lemon juice, and
balsamic vinegar until smooth. Strain through a fine sieve into a
bowl. The sauce can be stored, covered, in the refrigerator for up to
4 days or frozen for longer storage.

Yield: 1-1/2 Cups

Recipe by Patsy Jamieson

Recipe FROM: Eating Well magazine

Posted by: Dan Klepach

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Hi Ben,

Re: Pie Crust
By: Ruth Haffly to Ben Collver on Sat Dec 13 2025 09:58 am

Never heard of baking powder in a pie crust. Some decades ago (mid 80s) we had supper at the house of another Army family, dessert was pie, made by the husband. After we'd eaten he asked how we liked the pie, specifically the crust. We told him that it was very good; he then confessed that he'd made the crust with self rising flour (by accident). We assured him that
it did not affect the crust at all.

All's well that ends well. :-)

Yes, we still stay in contact with that family. A bit over a year after
we met, they moved to Germany, thought they would be closer to
Rhein/Man. They knew we had orders for Frankfurt the next year---got a Christmas card from them, "guess where we are". Yes, they ended up in
the same unit we were going to in Frankfurt. He was Steve's sponser over
there, 7 years later after we'd moved to Berlin, Massachusetts and
Arizona, Steve sponsered him when they moved to AZ. We'd stayed in touch
in the years between. She commented at our older daughter's wedding that
they had known us not quite as long as the relatives that attended, but
longer than the friends we met along the way.

I found this pie crust recipe in the the Fido's Kitchen cookbook,

so BC> apparently it had been posted here years ago.

<https://archive.org/details/fidoskitchencookbook>

That's on my bookshelf.

I have never put baking powder in pie crust, though i have seen pie
crust recipes that call for vinegar! I went through a phase of using

The recipe my MIL gave me 50 years ago calls for it--to sour the milk.

an olive oil pie crust recipe. While it didn't turn not nearly as
good compared to a traditional shortening pie crust, it was much
easier to make. Just measure and mix, the same every time.

Quick and easy. Talk about shortenings--my mom could never make a decent
pie crust without lard. Her use of other shortenings yielded a cardboard
like crust. I have used lard, butter, commercial (first Crisco, then
Spectrum, an all natural one) for the shortening; my first choice is
lard when I can get it, second choice is Spectrum.

That's way too much water! Try 2-3 tablespoons full at first, add more if neccessary but you shouldn't need to with that amount of flour.

I've experienced huge variation in the absorbency of different wheat flours. My family pie crust recipe calls for 2-2/3 cups of flour and 6
to 7 tb of water, which would scale down to the ratio that you
recommend. The only thing is, 100% of the time i end up putting in
way more than 7 tb. It's usually more like 9 to 10 tb.

We have a mill and grind wheat, both soft wheat for pastries and quick breads/biscuits/muffins/etc and hard wheat for breads, pizza crust &
anything else made with yeast. I'll be making a pie crust this week for
a pot pie, using up some of the Thanksgiving turkey but getting the
crust recipe probably from my James Beard (everything) cookbook.

With a broken oven, i no longer bake pies. That's probably better

for BC> my health anyway. :> When i am in a pumpkin pie mood i'll
make a BC> pudding or smoothie or something like that.

If you wanted to make a dessert without the benefit of an oven, what
would you make?

Baked apples in the microwave--use something like a Honeycrisp apple,
core, fill middle with a mix of brown sugar, cinnamon and raisins. Nuke
for 4-5 minutes, until soft, let cool a bit before eating as the sugar
gets very hot. You can do more than one at once but adjust the cooking
time, don't do more than about 4 apples at a time. If your microwave
doesn't have a turntable, rotate the apples 2-3 times while baking.

Here's another recipe from the Fido's Kitchen cookbook:

Title: April Fool's Pizza Pie
Categories: Desserts
Yield: 8 Servings

That is a good one; would make a good dessert after having a "normal"
pizza.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Multitask: make twice the mistakes in 1/2 the time.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: Pie Crust
By: Ruth Haffly to Ben Collver on Sun Dec 14 2025 05:15 pm

She commented at our older daughter's wedding that they had known
us not quite as long as the relatives that attended, but longer than the friends we met along the way.

Cool! Long-term friends are golden.

<https://archive.org/details/fidoskitchencookbook>

That's on my bookshelf.

I'm honored to converse with the real deal. :)

Spectrum, an all natural one) for the shortening; my first choice is lard when I can get it, second choice is Spectrum.

Before i was born my grandmother made pie crust with lard. Later she
switched to shortening because they thought it was healthier. Also,
my family ate margarine because they thought it was healthier. I am
not so sure. My grandfather told me they used to call margarine Oleo
and i see old recipes that call it by that name.

We have a mill and grind wheat, both soft wheat for pastries and quick breads/biscuits/muffins/etc and hard wheat for breads, pizza crust & anything else made with yeast. I'll be making a pie crust this week for a pot pie, using up some of the Thanksgiving turkey but getting the crust recipe probably from my James Beard (everything) cookbook.

I have a friend whose parents buy wheat directly from farmers and mill their own flour. They happen to live in wheat growing country. I have read they
grow "winter wheat" here, which i think is the hard stuff, right? I imagine that it results in fresher flour, kind of like the difference between
freshly ground pepper and the powdered stuff.

Baked apples in the microwave--use something like a Honeycrisp apple,

Thanks for the suggestion, it sounds delicious and easy! I'll do that the
next time i have apples. I've also been thinking about making a trifle or something like it.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Banana Nut Bread Or Muffins
Categories: Breads, Muffins
Yield: 2 Loaves

3/4 c Butter
1 3/4 c Sugar
3 Whole eggs
1 Egg yolk
5 lg Ripe bananas;
- peeled & mashed
3 1/2 c Flour
1 1/2 ts Salt
1 tb Baking powder; +1 ts
1/2 c Walnuts; chopped

Preheat oven to 350?F. Butter two loaf pans or 18 muffin cups.

Cream the butter and sugar together in a large bowl. Beat in the
eggs, one at a time, creaming well after each addition. Mix the
mashed bananas into the egg mixture. At this point the batter will
appear to "break" and become soupy. Sift all the diy ingredients
together and add them to the egg mixture. Mix gently to combine. Add
the walnuts. Pour the batter into the prepared pans. Bake the bread
at 350?F for 50 to 60 minutes, or the muffins for 25 to 30 minutes,
or until a toothpick inserted in the center comes out clean.

Bananas were introduced to America by a New England sea captain,
Lorenzo Baker of Wellfleet, MA. He first brought back only one bunch
of green bananas from Jamaica, but they were so well received that he
eventually gave up seafaring and went into the banana business full
time.

Recipe FROM: The Red Lion Inn Cookbook, Boston

Posted by: Carolene Weber

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