{"id":4570,"date":"2011-04-26T18:04:47","date_gmt":"2011-04-27T00:04:47","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4570"},"modified":"2011-04-26T18:04:47","modified_gmt":"2011-04-27T00:04:47","slug":"cheater-pie-crust-lemon-meringue-pie","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2011\/04\/26\/cheater-pie-crust-lemon-meringue-pie\/","title":{"rendered":"Cheater Pie Crust & Lemon Meringue Pie"},"content":{"rendered":"

A bottle of canola oil fell out of the pantry. \u00a0The plastic cap busted, and oil spilled all over the floor. \u00a0I found another container for what was left in the bottle, but there was still some that wouldn’t quite fit. \u00a0What to do? \u00a0I wasn’t going to throw it out. \u00a0I needed to find something to make using about a cup of oil.<\/p>\n

\"\"<\/a>The ingredient search on allrecipes.com is nice when you’re trying to find something to make when you’re limited in your resources, or just want to use something specific. \u00a0One of the problems I’ve encountered is that when I type in what I want to use I find a recipe that requires something I don’t have. \u00a0That wasn’t the case this time! \u00a0I found this pie crust recipe using that feature and figured I’d give it a try.<\/p>\n

I’ve always made pie crusts using cold fats like butter or shortening, which are cut into the flour, adding cold water to bind the dough, and then refrigerating \u00a0the dough before rolling it out, always being careful not to\u00a0over mix\u00a0so that a tender flaky crust is achieved. \u00a0I don’t think I’ve ever seen a recipe like this one for pie crust. \u00a0There’s no careful mixing, no chilling time, and canola oil is used instead of butter. \u00a0You even mix it all up in the pie plate, so only one dish gets dirty! \u00a0I had to give it a try.<\/p>\n

This does not yield a traditional flaky crust. \u00a0It’s more like a cross between a sugar cookie and a graham cracker crust in texture. \u00a0The flavor is similar to a plain pie crust, a tad salty, which went well with the sweet and tart lemon filling. \u00a0This lemon meringue recipe (also from allrecipes.com) was pretty good. \u00a0My mom has a lemon meringue pie recipe that is more delicious, and a little easier. \u00a0I need to get that recipe from her. \u00a0This one is quite good though. \u00a0I should know, since Ben doesn’t like lemon meringue, I had to eat the entire thing myself…over the course of a week.<\/p>\n

If I find myself pressed for time, I would use this crust again. \u00a0If I find myself pressed for time and happen to have a Pillsbury refrigerated crust…I would use that instead.<\/p>\n

Here are the links to the recipes. \u00a0I made no changes.<\/p>\n

Cheater Pie Crust<\/a><\/p>\n

Lemon Meringue Pie<\/a><\/p>\n