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Results 111 - 120 of 252 for pie pastry
Makes 2 crust 9 inch pie. A very old Betty ... on it, crust side into pie tin. Gently lift off second sheet wax paper. Fill and repeat with top.
Sift together flour, salt, and ... rolling. Roll out dough on lightly floured board and cut into saucer-size circles. Yields: 5 individual pie shells.
In a medium bowl put ... on top of pie. Lift into hot oil ... to brown after removing from oil. Stand on folded edges to drain on paper towel.
Blend all ingredients together, let ... Roll out for pies. Fill pies with 2 ... favorite fruit. Dip in milk, prick with fork. Fry in deep fat.
Mix flour and shortening, cut in shortening until about size of peas. Add egg, then milk to form stiff dough. Roll, cut in desired size. ...
116. VINEGAR PIE PASTRY
Indestruct crust: Roll. Re-roll. Save ... scissor fashion or pastry blender until mixture resembles crumbs. ... 400 degrees as any other pastry.
Sift flour and salt, stir in cheese and mix. Dice butter, working into flour until resembles cornmeal. Sprinkle in water, 1 tablespoon at a ...
Toss flour, salt and sugar ... in shortening with pastry blender until mixture looks like ... floured sheets of waxed paper to make 2 thin rounds.
Sift flour and salt together. ... butter with a pastry blender into flour and salt ... size of peas. Blend ice water into this mixture; roll out.
120. PIE CRUST PASTRY
Mix and refrigerate overnight in sealed container. May be frozen and used as needed or will keep a week in refrigerator. Will make 3 pie shells.
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