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Results 61 - 70 of 355 for never fail pie crust
Mix together salt & flour. ... lightly with fork until all flour is moistened. Gather dough up into ball. Roll out one half at a time for each crust.
Mix flour and salt; cut ... Makes 4 (9-inch) pie shells. With leftover, make SNAILS. ... Slice and bake at 375°F for 12 minutes or until brown.
Mix flour, Crisco, sugar and ... with flour mixture. Mix well. Mold in ball. Chill before rolling into crusts. Makes 3 (9-inch) single crusts.
Break egg in a measuring cup. (Beat lightly.) Add milk to make 1/2 cup. Add to other ingredients. Makes 3 shells.
Mix dry ingredients together and ... into a ball. Refrigerate for 15 minutes, then divide into 4 equal sections and roll. Makes 4 single crusts.
Sift flour, baking powder and salt. Cut shortening into flour mixture. Beat egg, vinegar and cold water. Gradually add to above mixture. ...
Place shortening in mixing bowl. ... ball. Makes 2 crusts. For single crust, bake ... liberally with tines of a fork. Or use crusts for filled pie.
Combine and make 2 balls. Roll out between 2 pieces of wax paper, or triple the recipe and make 6 balls and freeze.
Mix flour, shortening and salt ... with fork. Makes crust enough for 2 (2 crust) pies. Will keep in a plastic bag in refrigerator for several days.
Mix lard and flour until ... and mix into flour mixture. Roll out for pie crust. Quantity: 4 single crusts or 2 double crusts, 9-inch pie pan.
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