SUNDAE SHORT PIE
Like “French Pastry” crust, rich and cooky-crisp. Fill cooled shell with ice cream, top with fresh or frozen fruit.
[SHORT PIE]
1 cup Bisquick ¼ cup soft butter (½ stick) 3 tbsp. boiling water
Heat oven to 450° (hot). Put Bisquick and butter in 9″ pie pan. Add boiling water and stir vigorously with fork until dough forms a ball and cleans the pan. Dough will be puffy and soft. With fingers and heel of hand, pat evenly into pie pan, bringing up dough to edge of pan. This may seem skimpy but will not be when baked. Flute edges, if desired. Bake 8 to 10 min.