Sugar Dough Crust - Recipes - Page 4

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Results 31 - 40 of 174 for sugar dough crust

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31. FOOLPROOF PIE CRUST

Put the flour, salt and sugar into a food processor and ... can form the dough by pressing it between your ... made ahead for up to one week.

32. NEVER FAIL FLAKY PIE CRUST

No matter how much you handle this dough it always will be flaky ... to 5 single crusts. Combine the flour, sugar, and salt in a ... (2 tops/3 bottom crusts).

33. ETHEL SMITH'S PIE CRUST

Note: Substituting 1 tbsp. rendered ... hands to form dough into a ball and wrap ... kitchen temperature is not too hot. Makes 2 (9-inch) crusts.

34. ANNIE'S FLAKY PIE CRUSTS

I hope you enjoy my recipe for flaky pie crusts. Measure butter on a ... can pinch the dough and it sticks together. Cut ... minutes. Makes 2 crusts.

35. PERFECT PIE CRUST

This dough is never tough! Mix flour, salt and sugar with fork. Add shortening; mix ... margarine or butter. Do not use self-rising flour.

36. OUR GRANDMA'S FAB PASTRY

Our Grandmother Anne Guild made ... Enough grease in dough not to stick. This tastes ... your bottom pie crust, put extra flour there ... of milk and sugar on the very top of ... Mother Marion. Enjoy!!! & Brenda

37. PIZZA CRUST - THIN AND CRISPY

In large bowl, combine 2 ... needed gradually, until dough begins to leave the side ... form edges. Prick crust. Bake at 450°F for ... about 5 cups sauce.

38. APPLE PIE AND CRUST

Sprinkle apples with lemon juice. Mix sugar, flour, and cinnamon with ... butter. Place top crust on. Trim and seal. Prick ... been added, mix dough into firm balls with hand. ... and one for top).

39. PIE CRUST CINNAMON ROLLS

Roll out all of pie crust dough into large rectangle. Make sure ... butter. Sprinkle with sugar and cinnamon to suit your ... Do not over bake.

40. VEGGIE PIZZA ON WHOLE WHEAT CRUST

In large bowl combine 3/4 cup all-purpose flour, salt, sugar and yeast; blend well. In ... form a stiff dough. On floured surface, knead ... sauce over each crust. Arrange 1/2 of the ... Yield: two 12-inch pizzas.

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