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Results 31 - 40 of 53 for plain pastry
31. PASTRY CRUST MIX
Mix dry ingredients together. Blend ... a knife or pastry blender until mixture is of ... sure you use ice water and your flour mixture is cool.
32. PASTRY DESSERT
Mix this together and press ... topping. Spread this mixture over the pastry crust; then spread 2 cans cherry pie filling over this. Refrigerate.
Place one cup water in medium size saucepan and bring to boil and butter and allow to melt. Mix in flour and salt, stirring rapidly over ...
34. FRIED PIE PASTRY
Mix water with beaten egg and vinegar.
35. EGG YOLK PASTRY
Combine dry ingredients, cut in ... gradually over dry ingredients; toss with fork to make soft dough. Makes pastry for 3 (9 inch) 2 crust pies.
Cut butter into flour. Add ... 4 ingredients. Frost pastry and sprinkle with almonds. Cut ... Refrigerate before serving. Freezes beautifully.
Combine cream cheese and butter together with your hand. Add flour mixing very well. Chill overnight. Pinch piece size of small marble, ...
38. PUFF PASTRY
Bring to a boil water ... salad (turkey, chicken, tuna); also puddings. Place top back on. Unfilled pastry can be stored in freezer for 2 weeks.
39. EGG PASTRY
This recipe is great because ... 2 knives, or pastry blender, cut until shortening is ... crusts. May be stored in refrigerator as long as two weeks.
Blend flour, shortening and salt. Add egg and water. Turn onto floured board and roll to desired thickness. Yield: 3 (9") pie shells.
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