Egg Yolk Pie Crust - Recipes

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Results 1 - 10 of 62 for egg yolk pie crust

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1. CHICKEN POT PIES WITH PUFF PASTRY CRUSTS

Preheat oven to 400°F. Sauté ... bowl (s). Combine egg yolk and 1 tablespoon half & ... minutes until top is puffed and browned. Yield: 6 servings.

2. EGG YOLK PIE CRUST

Combine dry ingredients; cut in lard. Place egg yolks in measuring cup and stir ... to make dough. Roll as usual. Makes 3 (9 inch) 2 crust pies.

3. LEMON MERINGUE PIE WITH EASY DEEP DISH CRUST

Preheat oven to 425°F. Mix ... to fit your pie pan. Press into pie pan, ... lemon zest, sugar, egg yolks and cornstarch. Whisk well with ... pie thoroughly before serving.

4. ANNIE'S FLAKY PIE CRUSTS

I hope you enjoy my recipe for flaky pie crusts. Measure butter on a ... 20 minutes. Mix egg yolk and 4 tablespoons water together. ... minutes. Makes 2 crusts.

5. MOM'S BEST EASY PIE CRUST

Mix flour and salt in ... set aside. Put egg yolk in measuring cup and fill ... enough for one pie with top and bottom crusts or two bottom crusts (like ... 450°F for ten minutes.

6. LEMON MERINGUE PIE IN GRAHAM CRACKER CRUST

Mix graham cracker crumbs and ... of 9 inch pie plate with mixture and press ... heat and add egg yolk, lemon juice and rind. ... graham cracker pie crust. Beat egg whites until ... 12 to 15 minutes.

7. LEMON MERINGUE PIE WITH CRUST

Mix with a fork; press into ungreased pie pan. Bake in a 350 ... shell. Whip 2 egg whites until frothy. Add baking ... meringue is light brown.

8. SINGLE CRUST PUMPKIN PIE

Mix ingredients in order given, folding in the egg whites at the very last. Pour into pie pan that has been lined with crust. Dot with butter and ... the pie is done.

9. GRAHAM CRACKER PIE CRUST

This pie crust should be prepared and chilled ... filling is made. Knead the ingredients and press evenly in a greased pie tin. Chill before filling.

10. NEVER FAIL PIE CRUST/LEMON PIE

Heat oven to 400°F. Mix ... of mixture into egg yolks. Then beat into hot ... Pour into baked pie shell. Make meringue and bake until golden brown.

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