1/4 cup butter
1/4 cup shortning
1 T. Sugar
1 1/4 cups flour
1 egg yolk
1/2 tsp. vinegar
2 T. ice water
Combine butter/shortening. Cut in dry ingredients.
Add egg, water, vinegar.
Shape into ball and refrigerate 1 hour
Roll out on a flour surface, place in pie pan, prick with a fork, bake @ 450 degrees for 10 minutes.
Yield: One top/bottom pie crust or two single pie crusts.
OR if you love pie crust as much as I do - one thick single pie crust!!
You'll want to make sure you have a little of this dough left over to make little cinnamon bites out of!!! My mom never made a pie, but what she made these for us kids with the leftover dough!
Coconut Creme Pie
2 T. butter
3/4 cup sugar
1/8 tsp. salt
1/3 cup flour OR corn starch
2 eggs well beaten
2 cups milk
1 1/2 tsp. vanilla
3/4 cup coconut
1 tub Cool Whip (8 oz.)
Combine butter, sugar, salt, flour, and eggs in a medium sized pan on stove top. Add milk slowly, stirring constantly.
Cook until thick.
Remove from heat and add vanilla.
Refrigerate until cook and add the coconut and 1/2 the Cool Whip
Put filling in baked and cooled pie crust.
Top with remaining Cool Whip.
Garnish with toasted coconut.
Pour yourself a cup of coffee and enjoy a generous portion of pie while browsing your favorite food blogs, reading a good book, or catching up with a friend!