Pie: Pie crusts (4) - dairy

Posted by : Elaine Radis

Here are four variations of pie crusts for Passover.
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       PASSOVER PIE CRUST #1
   
       1 c    Matzo meal
       3 tb   Plus 1 t. sugar
       6 tb   Butter; or margarine;
              8 pieces
 
Preheat oven to 375 degrees F. Grease a 9-in. pie pan. 
Insert metal blade. Place all ingredients in work bowl and 
process until well blended, about 25 to 30 seconds. Press 
into the bottom and up the sides of pie pan.
  
Bake 18 to 20 minutes. Cool completely before filling.

FROM: NANCY BERRY (CWBJ78A) Formatted by Elaine Radis
BGMB90B; 3/92
 
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      PASSOVER PIE CRUST # 2
       
    1 1/3 c  Stale macaroons; crumbled
    1/2 c    Butter; margarine; cut into -8ths
    1/4 c    Sugar
    1/4 ts   Cinnamon
 
Preheat oven to 375 degrees F. Insert metal blade. Place 
macaroons in work bowl and process until fine crumbs form; 
about 15 to 20 seconds; add remaining ingredients and 
process until well blended.
  
Press crust into the bottom and up the sides of an ungreased
9-in. pie pan. Bake for 7 minutes or until golden brown. 
Cool completely before filling. 

FROM: NANCY BERRY (CWBJ78A) Formatted by Elaine Radis
BGMB90B; 3/92
 -----   
     
       PASSOVER PIE CRUST #3
 
       1 1/2 c  Pecans
       3 tb     Sugar
       3 tb     Soft butter or margarine
       1/3 c    Matzo cake meal
 
Preheat oven to 400 degrees F. Grease a 9-in. pie pan. 
Insert metal blade.
  
Place pecans in work bowl and process until fine; with 3 or 
4 pulses. Add remaining ingredients and process until well 
blended; about 15 to 20 seconds, or until light gold in 
color. Cool completely before filling.
  
Note: When recipe calls for an unbaked pie shell, fill
before baking. 

FROM: NANCY BERRY (CWBJ78A) Formatted
by Elaine Radis BGMB90B; 3/92
 
-----
      PASSOVER PIE CRUST #4
   
    1 c    Toasted almonds
    1/2 c  Matzo meal
    3 tb   Sugar
    1      Egg
    2 tb   Soft butter
 
Preheat oven to 400 degrees F. Grease a 9-in. pie pan.
Insert metal blade. Place almonds in work bowl and chop fine 
with 3 or 4 pulses. Add remaining ingredients and process 
until well blended; about 15 to 20 seconds. Press into pie 
pan. Refrigerate for 1 hour before baking for 8 to 10 
minutes or until light gold. Cool completely before filling.
 
Note: This crust may be filled before baking, if desired.
  
FROM: NANCY BERRY (CWBJ78A) Formatted by Elaine Radis
BGMB90B; 3/93

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