Pie Crust and Basic Cream Pie Filling – Mary Foote

Pie Crust:

Ingredients

1-1/3 Cups all purpose flour
1/2 teaspoon salt
2/3 cup shortening (Crisco)
3 tablespoons water

Directions

Mix together flour and salt. Add shortening and cut into flour with fork or pastry blender. Add water and mix.
Gather pastry into a ball and place in pie plate.
With tips of fingers, spread pastry along bottom and sides of pie plate. Makes one 9” pie shell.
For baked shell, prick with fork at close intervals on sides and bottom.
Bake in preheated 450 degree F oven for 12 – 15 minutes or until golden brown.

Basic Cream Pie Filling:

Ingredients

4 eggs separated
1-1/2 cups sugar
1/2 cups flour
1 small can Carnation milk
1-1/2 cups of 1%, or 2% or skim milk
3 Tablespoons cocoa
1 cup coconut
bananas
Pineapple
1 teaspoon vanilla

Directions

In heavy pan beat egg yolks, add 1-1/2 cups sugar and beat by hand. Add 1/2 small can of Carnation milk and 1-1/2 cups of milk.
Cook over low heat until thick, stir so it won’t stick.
add whatever to the mixture

3 Tablespoons cocoa
1 cup coconut
bananas
pineapple

When the ingredients are thick enough, add one teaspoon vanilla.