The first summer (2010) that I had a garden out here on the ol’ homestead, I had an immense surplus of summer squash (read: zucchini). Every week I would bring at least 5-10 to church to give away to the happy town dwellers.
One family in particular was ecstatic about my zucchini “problem.” They moved here from Indiana, where they had a huge garden.. and hadn’t gardened since. (Our soil is less than prime.) A favorite summer item was zucchini, and with it Kay made Zucchini Pie. Zucchini pie reminds me of pumpkin pie – slightly sweet, custardy – but instead of being orange, this pie is cream with green flecks. I like to call it “Shrek Pie”.
Kay was kind enough to share with me that recipe; I will share it with you another day.
When she gave me her Zucchini Pie recipe, it also came with a wonderfully easy pie crust recipe. This recipe requires no “cutting” in of butter – no dirty countertop – and no rolling pin. The ingredients are simply dumped into a pie plate and patted into place.
I use it whenever I make Italian Meat Pie, or quiche… or anytime I’m too lazy to roll out a pie crust. 🙂 And even though it’s made with oil, not butter, I swear you’d never tell the difference.
Kay’s Easy Pat-in-the-Pan Pie Crust
Dump into a pie plate: 1 1/2 C. flour, 1/8 tsp. salt, 2 tsp. sugar, and 1/2 C. vegetable oil mixed with 2 T. water.
Mix together with a fork until all is moistened.
Pat into place with your hands. Flute the edges if you’re feeling fancy. (Obviously, I wasn’t.)
At this point you can fill with whatever sweet or savory filling your little heart desires! You can even bake it empty to fill with a cream pie filling! So wonderfully versatile! So flaky.. so, so good!