|Bittersweet: The Story of Sugar|
|by Peter Macinnis|
This social and historical exploration traces the history of sugarcane from its home in New Guinea to Shakespeare's England.
1 - 10 of 94 for sugar dough pie crust
Result Page: 1
Put sugar and flour on ... Pour into unbaked pie shell. Sprinkle with ... Dot with butter. Cover with top crust. Bake at 375 degrees for 40 to 45 minutes.
Combine first 3 ingredients. Cut in Crisco. Combine egg, vinegar and cold water and beat slightly. Make well in center of dry ingredients and add ...
Mix all ingredients ... flour. Add until dough is stiff. Grease pie pan. Pat 1/2 ... Roll rest of dough. Put over filling. Bake at 350 degrees until brown.
Combine flour, sugar and salt in ... moist clumps form. (Dough can also be ... month. Let dough stand at room temperature to soften slightly before using.
Mix flour and ... remaining ingredients in the water and then mix together. Dough can be kept in ... for 3 or 4 days or frozen until you want to use it.
Beat together the ... cool then add the rest of ingredients. This makes two double crust pies. Never fails. Leftover dough can be kept for several days.
Melt butter in ... heat. Add both sugars. Stir to ... 15 minutes. Use dough immediately. Makes 1 (10 inch) pie shell. Very good ... according to your recipe.
Combine sour cream, water, sugar and salt in ... stir just until dough forms. Turn dough ... Refrigerate 1 hour, (can be prepared 1 month ahead; freeze).
Toss flour, salt and sugar to mix. Add ... work into a dough. Press into ... a 9 inch pie pan. Use for ... degree oven for 15 minutes or until golden brown.
Cream shortening, eggs and sugar until mixture has ... the colder the dough the easier it ... into 9 inch pie plate. Add your ... cakes until light brown.
Result Page: 1
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