|Meat Classics (Perfect)|
|by Anne Willan|
A collection of step-by-step classic meat recipes in which every stage of each recipe is photographed in close-up detail.
Did you mean: pie crust
Results 1 - 10 of 19 for simple pie crust
Result Page: 1
Mix shortening and boiling water well. Add flour and salt. Roll out between plastic wrap. Makes 1 double crust pie.
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.
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.
Mix together. Pat into pie plate. Bake at 325 degrees about 25 minutes. Super for a cream pie filling.
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.
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.
Place concentrate into ... and add food coloring, whipping until smooth. Freeze until mixture will mound. Spoon into pie crust. Freeze at least 4 hours.
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 in ... smooth. Freeze until mixture will mound. Spoon into pie crust. Freeze until firm ... hours. Store any left-over pie in freezer.
Result Page: 1
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