Recipe Courtesy of Cooking.com.
This tender crust is similar to a cookie crust, is easy to work with, and doesn’t require any pre-baking before filling with fruit mixture and then baking. It works equally well as a baked crust for chocolate, banana, or coconut cream pies.
Nutrition Facts
Makes 2 pie crust disks
Facts per Serving
Calories: 191 Fat, Total: 12g Carbohydrates, Total: 18g
Cholesterol: 16mg Sodium: 147mg Protein: 2g
Fiber: 1g % Cal. from Fat: 57% % Cal. from Carbs: 38%
Cooking.com Tip: One thing all pastry chefs will tell you about making light, flaky pie crust is to not overwork your dough. Another trick is getting it rolled evenly so it bakes evenly. The secret? Rolling pin rings. By placing these rubber rings on the ends of your rolling pin, you can obtain dough that is the perfect thickness all the way around. The only thing left is to add a wonderful, fruity filling from the season’s harvest.