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Results 31 - 40 of 80 for pastry shells
Cream butter with cream cheese. Work in 1 cup of flour. Chill if very soft. Roll in 24 balls (small) and press each over bottom and sides ...
Mix to make a stiff dough. Chill one hour. Using mini muffin cups, put a small ball of dough in each cup and press up sides and across ...
Sift together flour and salt; ... to form individual shells. Bake in 425 degree ... filled with chicken salad or other filling of your choice.
In medium saucepan, cook green ... and stir until heated through. Serve in hot pastry shells or popovers split lengthwise. Fills 6 pastry shells.
Blend with pastry blender: Beat together in small bowl and add to flour mix. Blend into ball, divide into 4 parts and roll.
Put flour, sugar and salt in pie pan. Combine oil and milk in measuring cup and whip with a fork. Add all at once to flour mixture; mix ...
Have a 9-inch pie pan ready. Preheat oven to 425 degrees. Sift flour, sugar and salt in to pie pan. Measure oil in a cup; add milk to oil ...
Into pie plate, sift flour, ... With fingers, press pastry evenly and firmly to plate. Prick entire surface. Bake at 425 degrees until golden brown.
Make individual shells of Sweet Tart Pastry. Fill with any desired flavor of frozen dessert.
Mix flour, butter, sugar and ... to break the shells. Cool completely before filling. ... kept, tightly covered and refrigerated, for up to 3 days.
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