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Results 31 - 40 of 216 for crust pastry
31. PASTRY CRUST
Mix good. The more kneading the better. Enough for 4 large or 6 medium pastries.
Stir together flour and salt. ... in diameter. Wrap pastry around rolling pin. Unroll onto ... edge. For baked pie shell, prick bottom and sides.
Mix first 4 ingredients. In small bowl beat egg and vinegar. Add water. Then blend with flour mixture. Roll out for pie.
In small bowl with hands, ... refrigerated. Bake bottom crust 8 minutes or until golden. ... preparing filling. Turn oven control to 475 degrees.
Stir together flour and salt. ... inch circle. Wrap pastry around rolling pin. Unroll onto ... more until golden.) Makes one 9 inch pastry shell.
Sift flour and salt into ... in half and flatten both parts slightly. Roll out. Makes 1 (8 or 9 inch) 2-crust pie or 2 (8 or 9 inch) pie shells.
Mix together and roll out on floured surface. If using for 1 crust pies bake at 450 degrees for 8-10 minutes.
Cut together flour, salt and ... be rolled. Use pastry cloth and sock on rolling ... over for top crust. Cut vents while still on pastry cloth.
Blend flour and shortening until ... container. Use as needed. Dough keeps in refrigerator for 2 monthes. Makes 3 two crust pies or 6 one crust pies.
Blend flour, shortening and salt until size of peas. Beat together egg, vinegar and water. Mix liquid to dry ingredients with fork until ...
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