Pie Crusts
Biscuit Crumb Pie Shell, Coconut Pie Shell and Sweet Short Crust. These are 3 basic pie crust recipes that will help you with your dessert baking. Perfect these and you can create an unlimited amount of variations.
Biscuit Crumb Pie Shell
This standard biscuit base can be used for cheesecakes, caramel slice or a range of other sweets
INGREDIENTS
- 2 cups sweet biscuit crumbs
- 4 oz butter
- 1 tsp cinnamon
METHOD
- melt butter, stir in crumbs and cinnamon
- press into sandwich tin lined with foil
- you can also use a springform pan
- chill for 10 minutes
- use as requires
Coconut Pie Shell
A great twist on an apple crumble shell, if you like coconut the toasty taste of this crust will be a new favourite.
INGREDIENTS
- 1 ½ cups toasted coconut
- 2 tbl/spoons icing sugar
- 2 tbl/spoons melted butter
METHOD
- combine all ingredients
- press evenly round sides and bottom of tin
- chill one hour
- use as required
Sweet Short Crust
A standard pastry recipe used for many dessert pies
INGREDIENTS
- 1 ¾ cups plain flour
- 2 tbl/spoons self raising flour
- pinch salt
- 1/3 cup castor sugar
- 5 ozs butter
- 1 egg
METHOD
- sift flours and salt
- add sugar
- beat egg
- rub butter into flour, add egg
- gradually mix to a firm dough
- turn onto floured board and knead lightly
- use as required
