|Wild Food (Master Chefs)|
|by Rowley Leigh|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
1 - 10 of about 830 for pie crust no shortening
Whisk or sift ... well mixed. Rub shortening into flour with ... bottom of the pie crust. Shape each ... to directions given in the pie recipe being used.
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 together thoroughly the flour, salt and shortening. Combine egg, ... Let stand for 15 minutes before using. This makes enough to 2 double crust pies.
Substitute an equal ... butter for the shortening called for in your pie crust recipe. You may ... your recipe and roll out as you would any pie crust.
Makes 8 or 9-inch double crust. Cut Crisco ... helpful to roll pie crusts out on ... Crisco or Vegetable Shortening. May use ... and half shortening combination.
Hand Method: Sift ... salt. Cut in shortening and butter, if ... Sprite, and pulse to combine. Take the dough out, and refrigerate it overnight before using.
Using a fork or pastry blender, mix together the first 4 ingredients. In a separate dish, beat the remaining ingredients. Combine the 2 mixtures, ...
Mix dry ingredients Cut in shortening with pastry cutter. ... forms. DO NOT OVERWORK. Makes 2 pie crusts. If you like flakey crusts, this one is for you!!! r
Double crust pastry (below). Roll ... into a 9-inch pie plate. Combine lemon ... continue baking for 20 minutes. Cool before serving. Yield: 1 (9 inch) pie.
Mix sugar, flour, ... put in unbaked pie crust. Cover with ... Cut 1 cup shortening into 2 cups ... until dough sticks together. Makes 1 double crust pie.
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