|The Food of Italy|
|by Jo Glynn|
THE FOOD OF ITALY is the first in a series of richly photographed cookbooks that examines the food of different countries.
111 - 120 of 1,130 for egg crust pie
This crust lasts well in the refrigerator and freezes very well for later use.
Combine all ingredients in order given and mix well. Pour into greased 10 inch pie pan. Bake 350 degrees for 45 minutes or until golden brown.
Mix together flour, ... Then add shortening, eggs and Milnot. This ... fruit in center. Fold over and press edges together. Deep fry in oil until brown.
With a fork, ... mold dough into a ball. Chill. Dough can be left in the refrigerator up to 3 days or it can be frozen. Makes two double crust pie shells.
With fork, mix ... dough into 4 balls and chill at least 15 minutes. Dough can be frozen at this point, or refrigerated for 3 days. Makes 4 to 5 crusts.
Mix in large ... water, vinegar and egg. Add to ... 9 inch double crust and one pie shell. Bake pie ... oven at temperature specified in individual recipes.
Mix dry ingredients together. Beat egg yolk and cold ... to make one crust and put on ... need for a pie. One ball ... balls for double crust. Never fails.
Cut shortening into flour and salt. Combine egg, vinegar and ... is an easy crust to handle and ... doubled, rolled and placed into pie plates and frozen.
Mix together the ... together the beaten egg, vinegar, and ... be afraid, this pie crust will not toughen ... make 5 or 6 large crusts, these freeze nicely.
Sift dry ingredients; ... and add 1 egg and 1 regular ... Wrap and chill overnight in refrigerator. Cut off your roll and roll out very thin for your fruit.
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