111 - 120 of 1,130 for egg crust pie
Blend flour, shortening and ... size of peas. Beat together egg, vinegar and water. Mix liquid to dry ingredients with fork until all moist and will stick.
Mix dry ingredients ... corn meal. Combine egg, milk and ... inch on each crust. Place a ... over and press with wet fork. Deep fry; take out when brown.
Mix flour, shortening, egg, cold water and salt. Add vinegar. Chill. Roll out into 2 pie crusts or roll and cut for dumplings.
Blend ingredients. Bake in moderate oven 1 hour. Make 9 inch crust, fill with lemon filling, top with crust. Bake at 350 degrees about 1 hour.
Beat egg and vinegar together ... 15 minutes. Roll out. Can be refrigerated for up to 3 days, or frozen until needed. Makes 2 (9 inch) double crust pies.
With fork mix ... separate dish beat eggs, vinegar, water. ... 2 (9") double crust pies and 1 (9") ... handle this dough it will always be flaky and tender.
Combine flour, sugar, ... time. Stir in egg and vinegar. Chill ... ease dough into pie pan. Unfold, pat, ... Roll out top crust to edge of ... bottom and top together.
Mix flour and Crisco until crumbly. Mix remaining ingredients and pour over flour mixture. Knead gently. Roll out and bake at 425 degrees until ...
Sift flour and ... resembles cornmeal. Combine egg, vinegar, and ... (9 inch) double crusts, I get ... for those who can never get crusts to hold together.
Mix the dry ingredients; add beaten eggs and milk. Mix well. Chill 2 hours before rolling to make the crust for pies.
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