Cooking for Daily Living
Pies
Lois’ Yogurt Crust

Do you sometimes get tired of cardboard underpinnings in your pizza? Have you ever wished for an easier way to make a fruity dessert? Here is a spoon-made base for a soft crust pizza or a puddin’ type pie.

1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/3 c. shortening—may be melted
1/4 c. yogurt

Stir together, mixture will be lumpy. Spread in a 9 inch greased pie plate, having edges higher, wetting back of spoon often to allow even spreading. For pizza, use a thick sauce and the usual sausage-cheese topping. For dessert, fill with thickened fruit filling or cover with one inch layer of sliced apples, /3 1/2 c. sugar, sprinkle of cinnamon and dots of butter.
Bake at 350-375° ‘til apples are done. Serve plain or with whipped topping. (Bake pizza 20 minutes, 400° or ‘til crust is browned around the edges.)