- 91. NEVER FAIL HOT WATER PIE CRUST
- Pour water over lard and beat with beater ... this recipe and freeze half.)
Ingredients: 4 (flour .. salt .. soft ...)
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- 92. OLD FASHIONED PIE CRUST
- Sift flour and salt together. Cut in shortening with pastry blender or fork until pieces are size of small peas. Add water, small amounts at a time ...
Ingredients: 4 (flour .. lard .. salt ...)
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- 93. CANADIAN PIE CRUST
- Drop egg in measuring cup; fill to 3/4 cup with cold water (refrigerated). Add 1 tablespoon vinegar. Add to dry ingredients and toss with a fork. ...
Ingredients: 6 (egg .. flour .. salt .. vinegar ...)
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- 94. NEVER FAIL PIE CRUST (Jean's)
- Cut in shortening, flour and salt until fine. Combine water, egg and vinegar. Sprinkle over flour mixture; mix well. Roll up. Leftover dough may be ...
Ingredients: 6 (egg .. flour .. lard .. salt .. vinegar ...)
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- 95. SPECIAL PIE CRUST
- Mix flour, lard, baking powder, salt, ... in refrigerator for 2 weeks.
Ingredients: 8 (egg .. flour .. lard .. salt .. sugar .. vinegar ...)
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- 96. CHICAGO PIE CRUST
- Mix flour, salt, sugar and baking powder. Add Crisco or lard. Add egg yolks and lemon juice with water.
Ingredients: 7 (flour .. lard .. salt .. sugar .. yolks ...)
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- 97. NEVER FAIL PIE CRUST
- Pour boiling water over lard. Add other ingredients then store in refrigerator until chilled before using.
Ingredients: 5 (flour .. lard .. salt ...)
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- 98. COUNTRY PIE CRUST
- Cut together lard, butter, flour, salt ... fingers. Roll, bake or freeze.
Ingredients: 7 (egg .. flour .. lard .. salt .. soda .. vinegar ...)
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- 99. NEVER FAIL PIE CRUST
- Mix together and add 1 egg, beat in measuring cup. Add 1 tablespoon vinegar and then fill up to 3/4 cup with water. Work into a dough. Divide into ...
Ingredients: 5 (flour .. lard .. salt .. sugar ...)
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- 100. EGG AND VINEGAR PIE CRUST
- Blend flour and shortening then add other ingredients. Let mixture rest 20 minutes. Very important. Divide dough and roll on floured board.
Ingredients: 6 (egg .. flour .. salt .. vinegar ...)
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