PIE CRUST - EaSy, DeLiCiOuS, & MIGRAINE FRIENDLY

I am always the pie maker.  Do you have one of those in your family?  I don't even like pie.  For some reason I could never teach my tastebuds to like the texture & taste of warm fruit.  I started making pies for my family, and for some strange reason, did it really well.  My mother couldn't make a pie crust to "save her soul."  Those are her words...not mine!  So I was always stuck with the assignment at Thanksgiving & Christmas!  

It became art to me though.  I loved carving out the designs in the pie crust tops, making lattice tops, getting creative with my edging depending on the tool I was using.  This isn't one of those crusts......

This is just a simple, fast, migraine-ingredient-free crust.  

The other day, reading over my newest "migraine diet" that I will post in a different section, it included the easiest and tastiest and fastest pie crust recipe I've had in a while. This only works for a one-crust pie...In other words, it doesn't roll out so you can make a pretty top & scallop the edges.  

Unfortunately, the very plain, non-blog web page I accidentally came upon had absolutely no identifying information, name, or contact info, so I really can't give any credit here.  The writer said to email them with suggestions or comments, but they didn't leave an email address.  So I thank them, whoever they are!

Since I'm SO headache-sensitive to so many foods, I used this for a cheesecake recipe instead of a traditional graham cracker or Oreo crust.  It was delicious!

Crust: 
4 Tbsp butter (softened) 
4 Tbsp sugar  
1 egg      
1 tsp baking powder    
1 cup flour   
                         
Combine butter and sugar. Add egg, flour and baking powder. Press crust into a sprayed 9x9 glass baking dish. 


No Kidding!  That's it.  It was on the "wet" side after mixing, so I was really skeptical. But I sprayed the glass pie plate and started pressing.  One thing I learned is that you want to get more of the dough up onto the sides of the pie plate than I did.  I left my bottom a little too thick.  Just my preference that it be a little more even....but being a crust lover...it didn't really matter that the bottom was a little thicker!  :)

Because I was using it for a no-bake cheesecake, I poked around the bottom with a fork several times and stuck it in the oven on 325 for a few minutes...just kind of watched it until it was golden. I think it was around 10 or so minutes or so.  I cooled it before adding my no-bake cheesecake recipe.

Anyway - there ya go!  You could use this SIMPLE crust for quiche or cooked cheese cakes or anything really. The original recipe is for a cooked cheesecake, so you can put all the ingredients in the UNcooked pastry and cook it.  So it is really versatile. 

AND.....THERE ARE NO NASTY MIGRAINE TRIGGER FOODS, ADDITIVES, PRESERVATIVES, ETC., IN IT!

Disclaimer:  The information above is not to be substituted for common sense and/or your doctor's advice and/or your own experience with trigger foods.  My information comes from my own online research as well as my own recent experience avoiding nearly everything good on the planet because it triggers a migraine in me.  Do what works for you!