|by Elaine MacGregor|
Featuring more than 900 ingredients, 350 classic recipes, 400 cooking terms, 200 techniques and over 1500 photographs, this complete A-Z guide to ...
Results 1 - 10 of 147 for pie crust easy
Whisk or sift ... bottom of the pie crust. Shape each ... pie pan. Fit into pan loosely. Bake according to directions given in the pie recipe being used.
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.
Mix together thoroughly ... Blend well, then add to the flour mixture. Let stand for 15 minutes before using. This makes enough to 2 double crust pies.
In a large ... To make a pie crust, scoop one ... stored in refrigerator for up to 2 weeks. Brush with cream or egg wash and bake in preheated 375°F oven.
Mix flour and ... pastry to fit pie pan. Peel off ... pastry to fit pan. To bake, empty shell prick often with fork. Bake at 375 degrees for 10 minutes.
Cut in flour, ... In another bowl, mix egg, water and vinegar. Add to large bowl. Mix with fork to form dough. Roll out on floured board. Makes 4 crusts.
Mix ingredients. Pour into greased and floured pan. Bake at 375 degrees for 40 minutes.
Place chicken in ... broth and pour over chicken. Mix crust by mixing remaining ingredients and pouring over chicken. Bake at 425 degrees for 30 minutes.
Sift together flour ... the flour. Stir together. Roll (slightly more than half for the bottom crust) between two pieces of wax paper (no flour needed).
Stir all dry ingredients together and work in Crisco lightly. Add cold water slowly and roll on lightly floured board. Roll dough outward from ...
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