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Results 41 - 50 of 606 for vinegar egg pie crust
Measure flour before sifting into ... in shortening. Break egg in a cup, add vinegar then fill cup to 3/4 ... in refrigerator for several days.
Combine dry ingredients; cut in shortening until mixture resembles coarse meal. Stir in remaining ingredients. Divide dough into 5 equal ...
In large bowl, mix flour, ... bowl, beat water, egg and vinegar with fork. Combine both mixtures ... inches larger than pie pan. Bake 450 degrees for 12 minutes. Enough crust for two double crust pies.
Mix dry ingredients together and ... ingredients together (including egg) and beat well. Add ... equal sections and roll. Makes 4 single crusts.
Cut in shortening, flour and salt. Combine egg, water and vinegar. Blend until moistened into flour. Roll out to fit pie plate.
Place flour, salt, and 1/2 ... small bowl, beat egg into water, sugar, and vinegar. Gently add to dough ... few minutes. Roll on floured surface.
Put egg in measuring cup and beat slightly. Add vinegar. Fill cup 3/4 full ... Combine with egg mixture. Keep in refrigerator until ready to use.
With a fork, mix together ... minutes. Keeps 3 days in refrigerator or freeze until ready to use. Makes 2 (9-inch) double crust plus 1 (9-inch) shell.
Sift flour, salt and baking powder. Cut in shortening. Add beaten egg, vinegar and cold water.
Combine first 3 ingredients. Cut in Crisco. Combine egg, vinegar and cold water and beat ... very well. To use, let warm slightly and then use.
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