|Sonoma: The Ultimate Winery Guide|
|by Heidi Haughy Cusick|
This companion volume to Chronicle Books' popular Napa Valley winery guide captures the history, food, and geography, as well as the world-famous ...
1 - 10 of 345 for never fail pie crust
This crust lasts well in the refrigerator and freezes very well for later use.
Blend flour, salt and shortening. Then pour egg, water and vinegar mixture in and mix. Make 2 pie crusts.
Combine and make 2 balls. Roll out between 2 pieces of wax paper, or triple the recipe and make 6 balls and freeze.
Mix 2 tablespoons vinegar with 1/4 cup milk. Let it curdle. Before adding above mixture, add quickly, no need to knead.
Mix flour, lard ... gently mix. Let stand a short time before rolling. Pastry rolls easy and freezes well. Can be refrigerated also. Makes 2 (2 crust) pies.
Cut Crisco into flour and salt until the size of crumbs. Beat egg, water, and vinegar together and pour in all at once. Mix with fork until all ...
Cut shortening into flour. Combine egg, water, and vinegar. Pour liquid into flour mixture. Blend until all flour is moistened. Can be kept in ...
Sift flour, sugar, ... forms a ball. Flatten on a lightly floured surface and prepare pie crust or pastry shell. Bake at 450 degrees for 10 to 12 minutes.
Cut shortening into flour. Beat egg and add last 3 ingredients. Then add that mixture to flour mixture. Mix lightly. Makes enough for 3 single pie crusts.
Soften Crisco, cut ... enough for 1 crust and wrap in ... freezer. Take each ball wrapped in wax paper and put all in a large freezer bag. Take out as needed.
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