Sugar Pie Crust Recipe

      
      1    flour
  3 1/2 T  powdered sugar
      1    butter

Preheat oven to 350 degrees.

Combine flour & powdered sugar.  Cut in butter & blend to a pie dough
consistency.  Press the dough evenly into an 8" or 9" pie plate.  Prick
dough all over bottom with the tines of a fork.  Bake for 20 minutes,
until lightly browned.  Remove & let cool.

Description:
"A delicious pie crust to bake first & fill later, especially with
fruit.  Makes 1 single crust baked pie shell."

Sugar Types
       
           granulated,white
           -all-purpose fine
           crystal,made from sugar
           -cane or
           sugar beets. it's what is
           -in most sugar,cooking
           bowls. good for baking
           and beverages.

Baker's Sugar: professional-grade, ultra-fine cane sugar made for
baking. It's cleaner, with fewer impurities than granulated sugar. Good
for baking, meringues, spun sugar, candy and ice cream.

Superfine or caster sugar: the finest granulated sugar. In England,
it's called caster or castor, after the container it comes in. Good for
baking, dissolves easily in cold drinks.

Powdered or confectioner's sugar: Finely pulverized with 3 percent
cornstarch added to prevent clumping and keep it powdery. Good for
icing, dusting and decorating.

Brown Sugar (light and dark): sugar crystals coated in a molasses syrup
with natural flavor and color. Dark brown sugar has a stronger molasses
flavor than light brown sugar. Light brown sugar is good for baking and
making butterscotch, condiments and glazes. Dark brown sugar has a rich
flavor that is good for gingerbread, mincemeat, baked beans and plum
pudding.

Demerara Sugar: a light brown sugar with large, sticky crystals.
Popular in England, it is used in tea, coffee or on top of hot cereals.

Muscovado or Barbados Sugar: a British specialty brown sugar, slightly
coarser than brown sugar, very dark brown with a strong molasses flavor.