|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 1,130 for pie crust without egg
Cut shortening through ... shape. Break 1 egg in a 1 ... ball. Can be used immediately or it freezes well. Make 2 double crusted pies and 1 single crust pie.
Mix flour and ... in shortening. Combine egg, water and ... Pour over flour mixture. Apply cover and shake until it forms a ball. Makes 2 pies or 4 crusts.
Cut shortening into ... meal. Combine beaten egg, water, and ... 2 pieces. Roll on board to 1/8 inch thick. Fill pie. Bake at 425 degrees for 30 minutes.
Combine dry ingredients; cut in lard. Place egg yolks in measuring ... mixture; toss with fork to make dough. Roll as usual. Makes 3 (9 inch) 2 crust pies.
Mix flour and ... cornmeal. Mix beaten egg, vinegar and ... Pour all at once into flour mixture. Mix well. Divide into 4 equal parts. Makes 4 large crusts.
Mix with clean ... salt. Then break eggs in a cup, ... board and pastry lightly. Makes 5 crusts. Bake at 325 degrees for 35 minutes or longer until done.
Cut shortening into flour; beat egg. Add vinegar and water together. Add to flour mixture. Chill before using. Makes two large pie crusts.
Mix flour, sugar ... coarse cornmeal. Mix egg yolks and ice ... out to any size. Bake 12 minutes at 475 degrees. This is a crisp crust. Makes 2 pie crusts.
Mix flour and ... vanilla, butter and eggs. Mix well. Add coconut. Pour into a greased and floured 9" quiche or pie pan. Bake at 350 degrees for 30 minutes.
Sift flour and ... cut in shortening. Add egg combined with lemon juice. Add gradually just enough ice water to bind dough together. Wrap in waxed paper.
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