This is the only crust I ever make because it's so easy, and it tastes fantastic. I use it for fruit pies, pudding pies, custard pies, and even pot pies, cobblers and crumbles! The recipe is for a 9" pan, which works great for this pie because it only requires a bottom crust. It's easily doubled though, for those pies that require a top and bottom crust. Here's how the recipe goes...
1 1/2 cup flour 1 1/2 t sugar 1 tsp salt 1/2 cup oil 2-3 tbls milk
Combine dry ingredients in pie pan. In a separate container, use a fork to whip together the oil and milk then pour into flour.
We are basically making homemade chocolate pudding here, so don't get scared with all these ingredients. They come together beautifully to create a pudding that tastes quite a bit like a melted chocolate chip, only creamier. We'll pour this in our crust, top it with meringue, and it will be easy as pie! Here's what we need...
1 cup sugar 1/3 cup flour or 3 tbls cornstarch 1/4 tsp salt 2 cups milk
3 slightly beaten egg yolks 2 tbls butter 1 tsp vanilla 2 oz unsweetened chocolate
First, chop the chocolate in pieces. It helps to have this done ahead of time, and it's easy to do with a serrated knife. I just use my bread knife, and it takes no time at all. Then I get right to the rest of the recipe.
Blend together all the yolks in a separate dish, and stir in a moderate amount of the hot mixture, maybe 3/4 cups or so. Stir this some more and then add this egg mixture back into the hot mixture. This is called tempering, and it's done because the eggs can't be adding directly to the hot mixture or they will curdle. This way, they are gradually introduced and blend in much better.
Meringue is actually fairly easy, at least easier than I thought it would be the first time I made it! It's the same concept as making homemade whipped cream--beat it until it's thick and then add sugar. But let's get more specific. First the ingredients...
3 egg whites 1/2 teaspoon vanilla 1/4 tsp cream of tartar 6 tbls sugar