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Results 61 - 70 of 606 for egg vinegar pie crust
61. PIE CRUST
Combine flour, salt and shortening. ... mixture gradually. Add eggs and vinegar; mix well and cool ... and put in pie pans. Makes 3 to 4 pie crusts.
Mix together first 5 ingredients. Break egg into a 1-cup measure; beat ... refrigerator up to 1 month. Let warm a little when taken out of refrigerator.
Put first 3 ingredients in ... fork the water, vinegar and egg. Pour into dry ingredients ... ready to use. Makes 2 (9-inch) double crust pies.
64. PIE CRUST
Cut lard into dry ingredients. Beat egg. Add water and vinegar. make well in dry ... into it. Mix with fork. Roll out. Makes 5 (8-inch) shells.
65. FLAKY PIE CRUST
Mix the ingredients with fork and by hand. Wet counter top and place a strip of Saran Wrap down. Place dough on surface and place a piece ...
Cut shortening into flour and ... meal. Combine beaten egg, water, and vinegar; add all at once ... inch thick. Fill pie. Bake at 425 degrees for 30 minutes.
Blend flour, lard and salt; beat the egg and add the vinegar and the water to it and mix.
68. BEST PIE CRUST
Mix flour, salt, and shortening well. Add egg, cold water, and vinegar.
69. PIE CRUST
Cut shortening into flour. Add egg, salt and vinegar. Add cold water; mix. Roll out dough.
With a fork, mix together ... refrigerator up to 3 days or it can be frozen until ready to use. Makes 2 (9-inch) double crust pies and 1 (9-inch) shell.
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