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Results 41 - 50 of 64 for perfect pie crust
Combine dry ingredients. Cut in Crisco and stir in remaining ingredients. Divide into 5 balls. Will keep in refrigerator for two weeks.
Put first 3 ingredients in ... larger than inverted pie pan. Fold in halves or ... days and be frozen. Makes 2 (9") double crusts and 1 single.
Mix the flour, sugar and ... before rolling out on lightly floured board or pastry cloth. For single crust, bake at 450 degrees for 12-15 minutes.
Cut flour, salt and Crisco ... and place on pie tin. Then unfold other half. ... you want two crusts. Bake at 350 degrees until brown. Burns easily.
Mix dry ingredients with fork. ... days. Can also be frozen. Thaw until soft enough to roll. Makes 2 (9 inch) double crust pies and 1 pie shell.
Put flour, sugar, salt and Crisco in bowl, mix until crumbly. In small bowl mix egg, vinegar and water, add to flour mixture, stir with ...
Cut lard or shortening into flour and salt mix with a fork or pastry blender, until resembles granular substance. Add water little at a ...
Mix together until all the ... balls. Makes two 2-crust pies. For a non-soggy bottom ... sprinkle in the bottom crust before putting the filling in.
Mix flour and salt; add oil; mix with fork. Sprinkle with water; mix well. Press into ball. Roll out between 2 sheets of waxed paper. Bake ...
Put flour, sugar and salt ... until all ingredients are moistened. Divide into patties for rolling. Refrigerate. Makes 5 or 6 (9 inch) pie shells.
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