- 71. NEVER FAIL PIE CRUST
- Mix 2 tablespoons vinegar with 1/4 cup milk. Let it curdle. Before adding above mixture, add quickly, no need to knead.
Ingredients: 5 (crisco .. milk .. salt .. vinegar ...)
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- 72. NEVER FAIL PIE CRUST
- Sift flour and salt together. Add shortening and mix until crumbly. With a fork mix the egg, cold water and vinegar into the flour mixture. Form the ...
Ingredients: 6 (egg .. salt .. vinegar ...)
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- 73. NEVER FAIL PIE CRUST
- Combine egg, water, and vinegar. Cut shortening into flour and salt. Pour liquid into flour; mix all at once. Blend until moistened. Will keep in ...
Ingredients: 6 (flour .. salt .. vinegar ...)
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- 74. NEVER FAIL PIE CRUST
- Mix dry ingredients, cut in butter and shortening. Add vinegar and egg to water, then add to first mixture.
Ingredients: 8 (egg .. flour .. salt .. sugar .. vinegar ...)
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- 75. NEVER FAIL PIE CRUST
- Sift: Cut in: Mix: Add wet ingredients to flour/shortening mixture. Mix well. Pat down in bowl. Store covered in refrigerator at least 1/2 hour ...
Ingredients: 7 (crisco .. egg .. flour .. salt .. sugar .. vinegar ...)
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- 76. NO FAIL PIE CRUST
- Put flour, salt and sugar in bowl. Cut in 1/2 the Crisco, and 1/2 the butter, until forms pea size pieces. Cut in the rest of the Crisco and butter, ...
Ingredients: 7 (crisco .. flour .. salt .. sugar .. vinegar ...)
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- 77. NO-FAIL PIE CRUST
- Combine 3 cups flour, lard and salt with pastry blender until pea sized particles. Blend together 1 beaten egg, vinegar, and cold water in small ...
Ingredients: 6 (egg .. flour .. salt .. vinegar ...)
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- 78. NEVER FAIL PIE CRUST
- Blend shortening and flour. Add remaining ingredients. Mix and roll out. Bake at 400 degrees until brown. Any unused dough can be kept in ...
Ingredients: 6 (flour .. salt .. vinegar ...)
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- 79. NEVER FAIL PIE CRUST
- Mix flour, salt, shortening, egg and vinegar together. Add water.
Ingredients: 6 (egg .. flour .. salt .. vinegar ...)
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- 80. NEVER FAIL PIE CRUST
- This is a recipe I have given out and everyone like it. It can be frozen by putting them in balls and then thawed. I do all the time. Mix: 1 tbsp. ...
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