|Pat Chapman's Balti Bible|
|by Pat Chapman|
Opening with a visit to the balti lands, this cookbook goes on to look at the basic ingredients needed for balti.
1 - 10 of 85 for pat-in pie crust
Result Page: 1
Heat oven to ... Press firmly and evenly against bottom and side of 9 inch pie pan. (Do not press on rim.) Bake 12 to 15 minutes or until light brown. Cool.
Combine flour and ... or 1 double pie. Dough can ... plastic bags. This crust is good for ... single shells at 400 degrees for 10 minutes until golden brown.
Heat oven to 400 degrees. With hands, mix all ingredients to a soft dough. Press firmly and evenly against bottom and sides of 9 inch pan. Do not ...
Combine flour, sugar ... and stir gently. Pat thinly into a 9 inch pie plate, building up ... a baked shell-prick crust and bake in ... to 10 minutes. Cool.
For main-dish pies, omit sugar ... mixture. Stir gently. Pat thinly into a ... baked shell, prick crust. Bake in ... to flour mixture. Continue as above.
Mix all together and pat in pie plate. Prick pie shell before baking when making just the shell.
Place in pie pan and stir thoroughly. Pat in place. Proceed as with regular rolled crust.
Combine flour, sugar ... Mix well and pat in 9 inch pie pan. Fill with ... use self rising flour, omit salt. Tip 3: May mix dough in pie pan, if desired.
Place flour, sugar, and salt in pie pan and mix ... is completely moistened. Pat dough with fingers ... Wonderful, quick, no fail, for single crust pies only!
Heat oven to ... Press firmly and evenly against bottom and side of 9 inch pie pan. (Do not press on rim.) Bake 12 to 15 minutes or until golden brown. Cool.
Result Page: 1
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