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Results 51 - 60 of 606 for vinegar egg pie crust
This crust lasts well in the refrigerator and freezes very well for later use.
Mix first 3 ingredients well ... together the water, egg and vinegar, with a fork. Combine ... be made ahead, frozen and brought out as needed.
53. PIE CRUST
Mix flour, salt and Crisco ... blender. Mix water, egg and vinegar. Pour into flour mixture and mix with fork into a ball. Makes 3 pie crusts.
Blend flour and Crisco shortening. Add blended in egg, cold water, vinegar, salt and sugar. Mix ... at 350°F for pie shell or if fruit pies, bake at 350°F until brown.
55. PIE CRUST
Cut in flour, lard and salt. Put egg, vinegar in cup. Add water to ... Add to flour mixture. Put in refrigerator for 1/2 hour. Makes 5 crusts.
Sift flour, salt and baking ... measuring cup beat egg, add vinegar, fill with water. Add ... airtight container in refrigerator for up to 2 weeks.
57. PIE CRUST
Mix all together and knead in a soft ball. Roll out on a flour table and put in pie pans with fruit. Bake 350°F until brown.
Sift flour, baking powder and ... flour mixture. Beat egg, vinegar and cold water. Gradually add ... stored in the refrigerator for future use.
Mix well. Form into 5 dough balls. Chill. Roll out between waxed paper. Can be frozen. Bake at 400 degrees for 10 to 12 minutes.
60. PIE CRUST
Mix flour and shortening together until flaky. Mix egg, vinegar, water, pour over flour ... real moist and can roll out easily on floured board.
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