Wondra Pie Crust and Cream Fillings

Wondra Electric Mixer Pie Crust

2 crusts:                                                           1 crust:

1 ¾ C. Wondra flour                                       1 C. Wondra flour

1 tsp. salt                                                         ½ tsp. salt

¾ C. Crisco                                                     1/3 C. plus 1 T. Crisco

¼ C. cold water                                              2 T. cold water

Bake at 475 degrees for 10-12 minutes.

Wondra Pie Fillings

9” Pie – Vanilla Filling

3 egg yolks

3 C. milk

1/3 C. Wondra flour

2/3 C. sugar

½ tsp. salt

1 T. butter

1 ½ tsp. vanilla

Blend egg yolks and liquid in saucepan.  Add sugar and salt.

Sprinkle Wondra over liquid mixture; mix thoroughly with spoon.

Heat to boiling over medium heat, stirring constantly.  Boil one minute.

Remove from heat; stir in butter and vanilla.

Pour hot filling into baked pie shell.  Top with meringue or sweetened whipped cream.

Meringue

3 egg whites

¼ tsp. cream of tartar

6 T. sugar

½ tsp. vanilla

Beat egg whites and cream of tartar until foamy.  Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.  Do not underbeat.  Beat in vanilla.

Chocolate

Prepare vanilla filling, except add 6 oz. semisweet chocolate pieces (1 cup).

Butterscotch

Prepare vanilla filling, except substitute 1 cup brown sugar, packed, for the granulated sugar.

Banana

Peel and slice 2 large or 3 small sweet bananas.  Arrange slices on bottom of baked pie crust.  Pour in cooled vanilla filling.  Top with meringue or whipped cream.

Coconut

Stir ¾ C. flaked coconut into cooked vanilla filling.  Pour into baked pie crust.  Sprinkle meringue with ¼ C. coconut before browning.

Lemon

3 egg yolks                  2/3 C. Wondra flour                ¼ C. butter

2 ¼ C. water               2 C. sugar                                1/3 C. lemon juice 

Prepare as directed in the Vanilla Filling recipe.