The Healthy My Ass Cookbook

Rainbow Line
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Other Dessert Recipes:

Apple Torte

Banana Coco-Nutty Cake

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Cinnamon Streusel Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - With Top

Pineapple Cake

Pineapple Upside Down Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Ice Cream

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Perfect Pie Crust - No Top

Perfect as in fool proof and no breakage when transfering it to the pan.


1&1/3 cups Flour
1/2 tsp. Salt
1/3 cup Vegetable Oil
3 Tbsps. Milk


Mix the Flour and Salt together in a bowl leaving a well in the center.  Pour the Vegetable Oil into the well.  Mix with a fork until dough is nearly uniformly crumbly.  Add the Milk and stir until dough pulls away from the sides of the bowl and a ball takes shape.  (Do not over stir or attempt to blend the milk in evenly, this is what makes the crust flaky.)  Shape dough into a ball.

Take two pieces of waxed paper, both longer than the paper is wide.  Lightly moisten the counter top and place one piece of waxed paper on it.  Place the ball of dough in the center and flatten with your hands.  Place the other piece of waxed paper on top of the dough, perpendicular to the first piece of waxes paper.  The intersection of the two pieces makes a perfect square which should serve as a guide for making a perfect circle.

Now roll out the dough with a rolling pin until the edges meet the edges of the square and it appears round.  Remove the top piece of waxed paper and lift the pie crust off the counter by lifting the bottom piece of waxed paper.  Carefully lay the dough into a 9 inch pie pan that has been dusted with four.  Center the dough.  Gently remove the remaining piece of waxed paper.  Flute.

Bake as directed for the pie you are making.  Remember to check if the recipe calls for pricking the dough with a fork before baking.  For a baked pie shell, prick bottom and sides with a fork and bake for 10 to 12 minutes in a preheated 450°F oven.

See Also:

Perfect Pie Crust - With Top - Perfect as in fool proof and no breakage when transfering it to the pan.


Other Information:

Source: Mary Kohler, my piano teacher from when I was in grade school

Total Time: 0:15

Yield: 1 9" pie crust
Servings: 8

Nutrition Facts per Serving:
160 Calories
9g Fat (53.5% calories from fat)
2g Protein
16g Carbohydrate
1g Dietary Fiber
1mg Cholesterol
136mg Sodium.

Exchanges per Serving:
1 Grain(Starch)
0 Non-Fat Milk
2 Fat.

Rainbow Line

Copyright 2006-2023 by Keith Langeneckert.  All rights reserved.