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Results 11 - 20 of 22 for fail pastry crust
Sift together: Cut 1 pound lard into above with pastry cutter. Break 1 egg into ... 9 inch pie crusts. Will keep refrigerated for ... crust for Butter Tarts.
This is a great pie crust for beginners. Preheat oven to ... knives or a pastry blender. Add boiling water. Allow ... with your favorite filling.
1. Put first 3 ingredients ... to roll pie crust, lightly flour both sides ... floured board or pastry cloth. 8. Cover rolling pin ... an unbaked pie crust.
Mix flour, baking powder and ... in shortening with pastry blender. In a separate bowl, ... flour if necessary. Crusts may be frozen and used later. 6 crusts.
Cut shortening into flour and ... a fork until pastry just holds together. (Do not ... 3 (8 inch) crusts; 2 (9 inch) crusts; ... or 10 inch crust.
Using pastry cutter blend until it has ... peas. Add liquid ingredients and blend together. Roll on pastry shell. Makes three 9 inch pie shells.
Mix flour and Crisco with pastry blender. Stir together vinegar and ... enough water to hold together. Roll out on pastry cloth and fill pans.
Small bowl: 1 cup water, ... liquid and mix thoroughly. Makes 4 double crusted pies. Hints: Use cloth pastry sheet and pastry cover for rolling pin.
Combine flour, lard and salt in large bowl. Cut with pastry cutter until small coarse balls ... Will keep up to 2 weeks in refrigerator (covered).
Makes soft mixture, may have ... handle. Makes 4 crusts. For single crust, bake ... degrees. Keeps 6 weeks in refrigerator or 6 months in the freezer.
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