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Results 1 - 10 of 44 for foolproof pie crust
Put the flour, salt and sugar into a food processor and pulse once or twice. Add the butter and process until the mixture looks grainy. ...
Put first 3 ingredients in large bowl and mix with fork. Add shortening and mix with fork until mixture is crumbly. In small bowl beat with ...
With a fork, mix together ... refrigerator up to 3 days or it can be frozen until ready to use. Makes 2 (9-inch) double crust pies and 1 (9-inch) shell.
Combine flour, salt and sugar; ... and wet together. Chill 15 minutes before rolling out. Freezes well. Makes 2 double crusts or 4 single crusts.
In large bowl stir with ... ingredients are moistened. Chill 1/2 hour. Makes 2 double crusts and 1 single crust. Can be frozen. Do not grease pans.
Mix together and chill 1/2 hour. Divide into 10 balls. Roll out what you need and freeze the rest in a Ziploc bag for later use.
Blend flour and Crisco shortening. ... 2 sheets of wax paper. Bake at 350°F for pie shell or if fruit pies, bake at 350°F until brown.
Combine first 3 ingredients. Cut in Crisco. Combine egg, vinegar and cold water and beat slightly. Make well in center of dry ingredients ...
Blend flour, sugar, salt and ... enough for 5 pies. Wrap in Saran Wrap. ... cover the cheese completely. Chill at least 6 hours before serving.
Mix with fork first four ... left in refrigerator for up to 3 days. Or it can be frozen until ready to use. Make two 9 inch double crusted pies.
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