|by John Thorne|
An iconoclastic eater encourages readers to listen to their thoughts and create their own recipes and shares his essays about his earliest cooking...
Results 1 - 10 of 345 for no fail pie crust
This crust lasts well in the refrigerator and freezes very well for later use.
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 ...
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.
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.
Combine and make 2 balls. Roll out between 2 pieces of wax paper, or triple the recipe and make 6 balls and freeze.
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.
Blend flour, salt and shortening. Then pour egg, water and vinegar mixture in and mix. Make 2 pie crusts.
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.
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