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Results 61 - 70 of 78 for vinegar pastry
61. EGG PASTRY
Combine flour and salt. Cut ... egg, water and vinegar. Sprinkle over flour mixture ... hour or until ready to use. Makes 1 1/2 dozen fried pies.
62. FOOLPROOF PASTRY
In large bowl, stir together ... beat together water, vinegar and egg; add to flour ... Makes 2 (9 inch) double crust pies and 1 (9 inch) shell.
63. FOOLPROOF PASTRY
Use large bowl. Sift dry ... water, egg and vinegar and mix thoroughly in small ... dough holds together. This will keep in freezer about 2 months.
64. GRANDMA'S PASTRY
Cut Crisco into flour. Add other ingredients and lightly blend all together. Makes 2 (8 inch) pies and extra crust.
Sift dry ingredients, cut in ... chill. Roll out and wrap and freeze; can be baked and frozen or freeze in pan. Yield: pastry for five 9-inch pies.
66. PASTRY - MOM'S
Mix dry ingredients, cut in lard with pastry blender. Beat egg in one cup measuring cup, add vinegar and add enough water to ... in refrigerator or freezer.
Pour boiling water over lard. Mix well and let cool. Add beaten egg in vinegar and rest of ingredients. Keep in freezer or refrigerator until used.
Put flour, sugar and salt ... small bowl, egg, vinegar and water. Add to flour/fat ... crust. Wrap any remaining portions and freeze up to 3 months.
Combine flour, sugar and salt ... Blend together egg, vinegar and water in another bowl. ... ball. Then roll. Makes two 2 crust 8 or 9 inch pies.
Makes soft mixture, may have to add enough flour to handle. Makes 4 crusts. For single crust, bake 8-10 minutes at 450 degrees. For double ...
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