Grandmas Cornflake Pie Crust Recipes

Steps:

• Mix cornflakes, sugar, and butter or margarine together thoroughly. Press into an 8 or 9 inch pie plate. Chill.

Steps:

• 1. Add together: sugar, butter, and crushed corn flake cereal crumbs. Press firmly into the bottom and sides of a 9 inch pie plate. Bake at 350 degrees about 7 -9 minutes. Let cool before adding pie filling.
• 2. Pie fillings: Chocolate, Butterscotch, Coconut.

Steps:

• CRUST:
• Mix cornflakes, sugar and butter. Press firmly into a greased 9" pie plate and chill.
• FILLING:.
• Whisk milk, egg yolks, cornstarch, salt and sugar together in top of a double boiler. Cook over simmering water, stirring constantly, until mixture gets thick.
• Remove from heat & stir in vanilla.
• Cool slightly & pour into pie crust.
• MERINGUE:.
• Beat egg whites until they form soft peaks.
• Slowly beat in the sugar until meringue goes stiff.
• Spread over filling & bake in a preheated 350* oven until golden (should take 10-15 minutes).

Steps:

• Sift flour and salt into a bowl. Pour vegetable oil into a 1-cup measure and fill the measure with milk up to the 7-ounce mark. Whisk oil and milk together and pour immediately into the bowl with flour. Mix the crust together with a fork just until it holds together. Do not knead.
• Divide crust in half, form into balls, and roll each half out between sheets of waxed paper. Peel waxed paper from crusts to fit into pie plate.

Steps:

• 1. Mix flour, salt, and sugar in a mixing bowl. Using a pastry blender (or 2 knives), cut in the Crisco, until pea size pieces form.
• 2. Add egg, lemon juice, and water, one tablespoon at a time. Toss with a fork until dough will form a ball. Wrap dough in plastic wrap and chill for 30 minutes.
• 3. Divide dough in half, and form two, 5 inch discs. Roll a disc between 2 sheets of lightly floured parchment paper, to desired size.
• 4. Carefully place rolled dough into a 9" pie plate. Fill with fruit filling, and top with remaining rolled dough.
• 5. Trim, fold, and crimp edges. Cut a few vents in the top of the pie. Bake at 425 degrees, for 40 to 50 minutes.

Steps:

• In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
• In a small bowl, mix egg with water. Blend into flour mixture. Chill in refrigerator until ready to use.

Steps:

• In large bowl mix flour and salt. Cut in shortening with two butter knifes.
• In separate bowl, mix together egg, vinegar, and water. Drizzle wet mixture into dry mixture, cutting it in.
• Roll out dough, and fit into two 9 inch pie pans.
• Bake at 425 degrees F (220 degrees C) for 12 minutes.

Steps:

• In medium mixing bowl, combine corn flakes and remaining ingredients; press mixture evenly and firmly in bottom and sides of a 9-inch pan to form crust.
• Bake at 350°F about 5 minutes or until lightly browned. Cool completely.
• Fill with ice cream or pudding, chilling until firm. garnish with ice cream toppings, fruit or whipped topping if desired.