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Results 21 - 30 of 44 for foolproof pie crust
Mix first 4 ingredients with a fork or pie crust blender. In separate bowl, beat ... 5 crusts. Dough keeps in refrigerator for a week or more.
Mix with fork until well blended. 1 egg, beaten 1/2 c. cold water Mix together, then add to dry mixture. Chill 15 minutes. Roll out.
With a fork, mix together ... refrigerator for up to 3 days or it can be frozen until ready to use. Makes 2 (8 inch) crusts and 1 (9 inch) shell.
Mix together flour, shortening, sugar and salt. In separate dish, beat remaining ingredients. Combine the two mixtures, stirring with a ...
Mix first 4 ingredients with fork. In a separate dish beat remaining ingredients; combine both mixtures, stirring with a fork until ...
Mix all dry ingredients with ... can be refrigerated up to 3 days or frozen for up to 6 months. Makes two 9-inch double crust pies and 1 shell.
With a fork or pastry ... refrigerator up to three days or it can be frozen until ready to use. Makes two 9 inch double crust pies or four 9 inch shells.
With fork, mix first 4 ... can be stored in the freezer until ready for use. Bake a single crust at 450 degrees until golden, 10 to 12 minutes.
(Don't use oil, lard, butter). Stir together flour, sugar and salt. Cut in Crisco until crumbly. In small bowl water, vinegar and egg. Add ...
30. CHICKEN POT PIE
Heat butter over low heat ... inch dish. Prepare foolproof pie crust below and roll out into ... be frozen. Makes two double crust pie shells.
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