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Results 71 - 80 of 216 for crust pastry
Cooks Note about preparation: It ... well. Using a pastry blender or your fingers (use ... cause the pie crust to be tough and crumbly ... the pie you're making.
72. PIE CRUST PASTRY
Mix and refrigerate overnight in sealed container. May be frozen and used as needed or will keep a week in refrigerator. Will make 3 pie ...
73. ONE-CRUST PASTRY
Cut shortening into flour and ... peas. Sprinkle in water until all flour is moistened. Gather pastry into a ball. Roll out, and put in pie plate.
74. PASTRY PIE CRUST
Melt Crisco in hot water. Add flour. Roll out.
Mix well. Sprinkle with 4 to 5 ... cold water. Blend with fork while adding water. Form into two balls and roll out crusts on floured surface.
76. PASTRY CRUST
Sift dry ingredients together. Add shortening and mix well with fork. Add water and mix well. Makes 2 single crusts.
77. TWO CRUST PASTRY
Sift flour and salt into ... comes together and can be shaped into a ball. Divide in half, roll out both crusts about 1/8 inch thick. Very good.
78. 7-UP PIE CRUST
Hand Method: Sift together flour and salt. Cut in shortening and butter, if using. Cut until raisin-sized globs appear. Slowly pour in 7-Up ...
Combine chicken, 4 cups water, ... pie pan with crust. Spoon in mixture. Top with pastry. Cut slits in top. Bake at 450 degrees for 30 minutes.
Stir together the sugar and ... Place the bottom crust in a 9" pie pan, ... top crust. Bake in a preheated 400 degree oven for 35 to 40 minutes.
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