|Sicily (Flavors of Italy , Vol 2, No 4)|
|by Mariapaola Dettore|
Influenced by the Middle East as well as by the traditions of Italy and France, Sicily provides a repertoire of dishes for meat/fish eaters and ve...
Results 1 - 10 of 52 for flavored pie crust
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Combine flour and ... and invest the crust onto an ungreased pie pan. Do not ... good for beginning pie makers because it's easy to handle and roll out.
Makes 8 or 9-inch double crust. Cut Crisco ... helpful to roll pie crusts out on ... Vegetable Shortening. May use half butter and half shortening combination.
In a large ... with graham cracker crust (store-bought or home-made). ... Spread topping over cheesecake. Refrigerate for at least 2 hours before serving.
Hand Method: Sift together flour and salt. Cut in shortening and butter, if using. Cut until raisin-sized globs appear. Slowly pour in 7-Up or Sprite ...
In large bowl, ... walnuts; pour into pie crust. Bake in ... until golden brown. Cool on wire rack. If desired, garnish with whipped cream. Makes 8 servings.
Mix flour, salt and Crisco until crumbly. Beat egg in cup. Add 5 tablespoons water and 1 teaspoon vinegar. Divide in 4 balls. Can freeze. Mix flour, ...
With 2 knives ... Add to original mixture and stir with fork until ball is formed. Divide into 2 balls and roll on floured board. Makes double crust pie.
Cut shortening into ... chilled. Roll out pie dough and put ... and brush top crust with milk, sprinkle ... and turn back to 350 degrees for 30 minutes.
Divide flour in ... board. Makes 4 pie crusts or 2 double ... proportion of 1/3 cup shortening to 1 cup of flour and 2 tablespoons of water per cup of flour.
Mix flour, Crisco and salt until crumbly. Add water mixture and stir until all flour is moist. Roll out. Makes 9 inch double crust pie.
Result Page: 1
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