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Results 11 - 20 of 64 for perfect pie crust
Mix flour, sugar, and salt with a fork. Add shortening and mix until crumbly. In small bowl beat egg, water and vinegar. Add dry ...
Sift together flour and salt; ... with hands and form into a ball. Divide the dough in half. Roll out on floured paper. Makes two 10 inch crusts.
Put first 3 ingredients in ... be left in refrigerator up to 3 days or it can be frozen until ready to use. Makes 2 (9-inch) double crust pies.
No matter how much you ... if necessary and crust will never be tough. Dough ... (9 inch) double-crust pies and 1 pie shell (or ... to remove air pockets.
Put first 3 ingredients in ... plastic or waxed paper and chill at least 1/2 hour. When ready to roll pie crust, lightly flour both sides of patty.
Measure unsifted flour into large ... hour. Makes 5 crusts. This is enough crust ... This is such a rich recipe and very easy to repair or patch.
In food processor blend the ... and bottom of pie shell with a fork. Set ... of oven for 25 minutes. Remove rice and return to oven 15 minutes.
Mix vinegar in milk, let ... half for single pie. This pie crust recipe freezes well (shape into ... when refrigerated prior to being rolled out.
Mix flour, Crisco, sugar and salt until crumbly. Add water, vinegar and egg beaten together. Stir only until just mixed. Roll out with ...
Combine flour, wheat germ, and salt in a bowl. Cut in oil. Add water. For vegetable pies you can use whole wheat flour.
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