|by Connessieur's Companion|
Olive oil has become the most important ingredient in cooking today. In existence as we know it now for over 1000 years, it is virtually a staple ...
Tip: Try pie crust oil for more results.
Results 1 - 10 of 10 for flaky pie crust oil
Sift flour and salt together. Beat oil and milk with ... flour, blend well. Divide in half. Roll between 2 sheets of waxed paper until size for pie tin.
In a bowl, ... Pour milk and oil in same cup. ... over top and roll to thickness for 1 crust. Flip on pie plate; remove wax paper. Repeat for second crust.
Mix with fork ... between sheets of waxed paper. Makes 1 large single crust or 2 small crusts. Best to make one recipe at a time, guaranteed to never fail.
Dip chicken in several beaten eggs. Put on cookie sheet; turn every 1/2 hour. Bake 2 hours.
With fork, mix ... dough into 4 balls and chill at least 15 minutes. Dough can be frozen at this point, or refrigerated for 3 days. Makes 4 to 5 crusts.
Makes 2 (9") pie crusts. Stir and roll out 2 crusts.
Amounts needed for different size pie crusts: Stir oil and water. Add all at once to the flour. Mix and roll out between sheets of wax paper.
Mix together. Divide into 2 parts and roll separately between 2 pieces of wax paper. Makes enough for 1 large 2 crust pie.
Prepare the pastry ... pan or a pie pan. The dough ... edge of the crust, make a ... into the olive oil. Drizzle this ... 50 minutes if you use zucchini.
This is my ... pan or a pie pan. The dough ... edge of the crust, make a ... into the olive oil. Drizzle this ... vegetables. Bake 50 minutes if you use zucchini.
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