|Dough: Simple Contemporary Breads|
|by Richard Bertinet|
For all those who do not want to eat mass produced sliced bread filled with chemicals and preservatives, help is at hand.
Results 11 - 20 of 52 for no shortening pie dough
First mix flour, salt and shortening. Then add remaining ingredients. Makes 6 single or 3 double pies. This dough will keep for some time in refrigerator.
Beat 1 egg ... 1/2 cup cold water (mixed together). Mix in flour to form dough. Dough can be kept in refrigerator and used as wanted for a couple weeks.
Mix together. Mix ... with flour. Work dough until soft, approximately ... a filling with no top crust, punch ... out steam once the filling is in place.
Cut in dry ... small balls of dough and roll each ... 375 degrees until golden brown. Place fried tarts on paper towel to drain when removing from hot oil.
With fork mix together flour, shortening, sugar and ... With hands mold dough in a ball. ... refrigerator for at least 3 days or frozen until ready to use.
Make a well ... eggs, salt and shortening. Rub together ... form a stiff dough. Knead - ... as possible. Then cut dough into strips about 2 inch squares.
Mix flour, sugar, ... vinegar in 1/2 cup water and add enough water to make a full cup of liquid. Mix with other ingredients. Makes 2 double crust pies.
Roll out and top with topping. Double this recipe to use on a cookie sheet. Bake at 400 degrees for 35 to 40 minutes.
Mix together flour, shortening and salt. Mix together egg, vinegar and water. Add egg mixture to the flour mixture. Blend.
Mix flour, sugar ... even texture. Cut shortening into flour mixture. ... 15 minutes before rolling any out. Use as needed. Can be kept for several days.
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