Results 1 - 10 of 64 for no refrigeration pie crust

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Cut in shortening. ... together. Mix with dry ingredients. Chill 15 minutes before using. Can be stored in refrigerator for 2 or 3 weeks. Makes 3 (2-crust) pies.

Blend or sift ... weeks and used as needed. Keep it securely wrapped to prevent drying. It makes 3 double pie crusts or 6 shells. It is a real time saver.

Blend first 3 ingredients with mixer or pastry blender. Break 2 eggs into a 1 cup measure. Add 2 tablespoons vinegar and beat with fork. Fill ...

Fit 1 refrigerated pie crust into a 9 ... slits in top. Bake at 400 degrees for 45-50 minutes. Let stand 10 minutes before serving. Yield: One 9 inch pie.

Fit 1 pie crust into a 9-inch ... Fold edges under, and flute. Cut slits in top. Bake at 400 degrees for 45-50 minutes. Let stand 10 minutes before serving.

Fit 1 refrigerated pie crust into a 9 ... slits in top. Bake at 400 degrees for 45 to 50 minutes. Let stand 10 minutes before serving. Makes 1 (9 inch) pie.

Fit 1 refrigerated pie crust into a 9 ... slits in top to allow steam to escape. Bake at 400 degrees for 45-50 minutes. Let stand 10 minutes before serving.

Put 1 pie crust in 9 inch ... and flute (pinch together). Cut slits on top. Bake at 400 degrees for 40 to 50 minutes. Let stand 10 minutes before serving.

Fit 1 refrigerated pie crust into a 9 ... under and flute. Cut slits in top. Bake at 400 degrees for 45-50 minutes. Let stand 10 minutes before serving.

Mix: 1 (16 ... poultry seasoning Mix and pour into unbaked pie shell, top with other pie shell and cut slits in top. Bake at 400 degrees for 45 to 50 minutes.

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