Crazy Crust Recipe

Posted by blainegarrett on Jun 29th, 2010 | View Comments

For safe keeping, I am posting my mom’s “Crazy Crust” recipe. This stuff is yummy!

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Crazy Crust  – serves about 6

Lightly grease and flour bottom and sides of a 9 inch or 10 inch glass pie pan. About 6 servings. Oven 425 degrees.

1/2 cup flour
1/2 teaspoon salt
1/2 tsp baking powder
1/4 cup solid shortening
1/2 dairy sour cream
1 egg

Lightly spoon flour into measuring cup. Level off. Combine all ingredients in medium bowl, stir until well blended
Batter will be slightly lumpy.

Spread butter thinly on bottom and thickly up sides to which 1/4 inch of pan rim. Fill + bake at 425 degrees according to individual recipes.  Cool dinner 5 minutes before serving. Refrigerate leftovers.

Mexican Filling

1 lb ground beef lightly browned + drained.
1 teaspoon salt.
2 teaspoon chili powder
1/4 to 1/2 teaspoon tabasco
pepper sauce
1/2 cup chopped onion
or 2
tablespoons instant minced onion.
16 oz can of kidney beans undrained
6 oz tomato paste(I use my own tomato juice)
Half cup finely chopped lettuce
1/4 finely chopped tomato.
.5 to 1 cup shredded monterey jack cheese

prepare crazy cust. Combine all above ingredients except lettuce tomatoes and cheese.
Mix thoroughly. Spoon into crust. Bake twenty to thirty minutes or until crust is deep golden brown. Sprinkle with lettuce tomato and cheese. Serve with taco sauce if desired.