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Results 51 - 60 of 64 for perfect pie crust
In large bowl, mix well with fork; flour, sugar and salt. Add shortening. Mix with fork until crumbly. In small bowl, beat water, vinegar ...
Put first 3 ingredients in ... rolling in patty. Wrap each in wax paper and chill at least 1/2 hour. Roll out for pies. May be frozen to use later.
Measurements level. Put first three ingredients in large bowl. Mix with fork. Add shortening and mix until crumbly. In small bowl, beat ...
Let stand 1/2 hour. Stir until creamy. Add 3 cups of flour. Mix. Chill for 1 hour.
Put the flour, sugar, and ... handle. This yields 5 single crusts and can be stored in the refrigerator for several days in an airtight container.
Blend with a pastry blender ... Add water to measure 3/4 of a cup. Add to blended flour mixture. Makes 5 crusts. Wrap in Saran Wrap and freeze.
In bowl, sift together 4 cups flour and 1 teaspoon baking powder Cut in 1 3/4 cup Crisco until mealy. In separate bowl, add beaten egg, 1 ...
Measure flour on counter or ... to roll into pie shell. When rolling, divide dough ... slits in top crust for steam to escape. Place ... to type of filling.
Add first 3 ingredients to ... minutes. Roll dough on lightly floured surface. For mini crusts, pinch off small balls, roll and press into tiny tins.
In a large mixing bowl, ... ready to roll pie crust, lightly flour both sides ... crust, lightly bake, but do not brown. Yield: 5 to 7 pie crusts.
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