|The Complete Book of Japanese Cooking|
|by Elisabeth Ortiz|
This is the cookbook for anyone who enjoys the simple, fresh and beautifully presented foods of Japan, and is the ideal introduction for those who...
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Results 1 - 10 of 19 for simple pie crust
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Mix shortening and boiling water well. Add flour and salt. Roll out between plastic wrap. Makes 1 double crust pie.
Combine sugar and ... before brushing on pie. Leftover syrup ... the shiny, golden crust. The syrup, ... aluminum foil, the edges of the crust will never burn.
Mix flour and ... than upside down pie pan. Loosen dough ... browned. For recipe calling for UNBAKED PIE SHELLS follow baking directions given in recipe.
Combine flour and ... press together). Divide into two balls. Roll onto floured surface. Fold in half for ease in putting into pie pan. Makes 1 double crust.
Mix together. Pat into pie plate. Bake at 325 degrees about 25 minutes. Super for a cream pie filling.
Heat oven to 425°F. Place crust in 9-inch pie pan. Combine remaining ... oven temperature to 350°F. Bake 40 - 50 minutes longer. Store in refrigerator.
Note: If using ... 1/8 in. thick pie crusts. Place in ... crust on top. Trim edges and crimp shut with a fork. Bake at 425F until crust is golden brown.
Place concentrate in ... smooth. Freeze until mixture will mound. Spoon into pie crust. Freeze until firm ... hours. Store any left-over pie in freezer.
Place frozen lemonade ... necessary, until mixture will mound. Spoon into pie crust. Freeze until firm, at least 4 hours. Store any leftover pie in freezer.
Place concentrate into ... and add food coloring, whipping until smooth. Freeze until mixture will mound. Spoon into pie crust. Freeze at least 4 hours.
Result Page: 1
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