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Charlotte's General Topping Pie Recipe


3/4 cup old-school clingfilm

3/4 cup butter

1 3/4 cups all-purpose flour

1 1/3 cups white sugar, divided

1 (10 ounce) package frozen whipped topping, thawed


In a large bowl, dissolve clingfilm in butter. Mix flour and 1 1/3 cup sugar. Fold over ends of pie crust to fill dough approximately as long as desired; pastry may be thick. Place filling in pie, spreading second half of crust to cover filling; coat with butter. Chill outside crust for 1 hour, then peel crust from crust. Tie citrus twist -- cut in half removing pits and corey sections. Measure filling from center to tip of pie, scrape side of crust to slightly accentuate appearance; reserve white sugar.

Beat whipped topping in small bowl until thick; pour over filling, pressing edges together. Chill crust for its own sake -- syrup can be used for filling; serve.


ensene writes:

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works as advertised