|Hoppin' John's Low Country Cooking|
|by John Martin Taylor|
A resurrection of Lowcountry cuisine features more than two hundred recipes and reveals the secrets of the most delicious grits, the last word on ...
1 - 10 of 33 for double-crust pastry
Result Page: 1
Blend flour, shortening and salt with pastry blender. Beat eggs ... until all is moistened, roll out on floured pastry cloth. Makes 2 (9 inch) pie crusts.
Combine flour and ... flour with a pastry blender until it ... Add water and mix until all blended and in a ball. Roll dough out and place in a pie plate.
Cut shortening into flour and salt mixture until it resembles corn meal. Combine beaten egg, water, and vinegar; add all at once to flour mixture. ...
Prepare pastry dough combining flour ... plate. For top crust, roll out ... crust. Fold extra pastry over strips to build up edge. Seal together; flute.
Sift flour. Mix with shortening, cutting in shortening with a fork. Stir in water a little at a time; work dough into a ball. Divide in half. On ...
Mix together and roll out on floured surface. If using for 1 crust pies bake at 450 degrees for 8-10 minutes.
Combine oil and water and whip with fork. Mix with dry ingredients. Divide into 2 sections and roll into pie shells.
Combine ingredients as for single crust pastry dough; divide dough ... together and flute with fingertips. Make 3-4 slits in top crust to allow steam to vent.
Cut shortening into flour until it's like coarse corn meal. Add enough water to cause to stick together. Do not over handle.
Combine flour and ... Crisco with a pastry blender until mixture ... the edge. Roll crust on the rolling ... for 1 9-inch double crust or lattice top pie.
Result Page: 1
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