Cook's Catalyst - Chapter 20 - Easy As Pie

Chapter Twenty Easy As Pie Whether you realized it or not, making the pastry crust for the Butter-Apple Tart just got you started on learning about and successfully making pie crust. All crusts need a maximum of attention and a minimum of handling. Knowledge of a basic pie crust will open up many recipe ideas for you. Easy Oil Pie Pastry 2 1/4 cups all-purpose flour 1 1/4 teaspoon salt 1/3 cup cold milk ½ cup vegetable oil Combine flour and salt in a mixing bowl. Make a small well in the middle and pour in milk and oil. Stir lightly with a fork until well-mixed. If the pastry is too wet, add minute amounts of flour. If it is a dry day, you may have to add dabs of milk and oil. You can chill the dough at this point for later or go ahead and line a pie pan. This recipe makes one double crust or two single pie crusts. As long as you already have ideas of pastry crusts in mind, think about an elegant main course that uses few ingredients but collects rave notices from hungry families. Cheese-Onion Quiche One un-baked, pie crust 1 cup finely chopped onions 2 tablespoons butter or margarine One cup grated cheddar cheese 3 eggs, slightly beaten 1 ½ tablespoons flour 2 teaspoons dried mustard One can cream of mushroom soup ½ cup milk Heat oven to 350 degrees. Line pie pan with pastry. Saute onions in butter until tender and slightly golden. Spread over pastry. Sprinkle with grated cheese. Mix together eggs, flour, and mustard. Stir in undiluted cream of mushroom soup and milk. Pour over onions and cheese. Bake for approximately 45 minutes. Let stand ten minutes before serving. Although I used cheddar for the above recipe, don't let that limit you! Swiss cheese is good and Monterey Jack cheese goes well with the addition of some chilies of choice. This crust works with sweet pies, too, and is good with either pumpkin or pecan pie.