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Results 71 - 80 of 355 for never fail pie crust
Pour water over lard and beat with beater or (I use fork) until smooth and well mixed. Sift the flour and salt into the lard, slowly, and ...
With wire whisk, mix flour, ... with flour mixture. This can be refrigerated for 2 days or frozen. Makes 3 pie shells or one 10 inch double crust.
Mix flour, lard and salt ... a short time before rolling. Pastry rolls easy and freezes well. Can be refrigerated also. Makes 2 (2 crust) pies.
I'd rather bake pies than cakes and usually have ... with the pie crust itself. If you have not ... dough on floured board to desired thickness.
With fork mix together first ... 9 inch double crust pies and one 9 inch shell. ... you handle this dough, it will always be flaky and tender.
Combine sifted flour, shortening, sugar and salt with pastry blender (or 2 butter knives) until pea size balls form. Blend together in ...
Sift: Cut in: Mix: Add wet ingredients to flour/shortening mixture. Mix well. Pat down in bowl. Store covered in refrigerator at least 1/2 ...
Cut shortening into flour and salt. Mix in remaining ingredients.
To make a 2 crust pie use 1 1/2 cups of ... 1/3 cup ice water. Mix with fork until it all clings together. Roll out half at a time to fit pan.
Blend flour, salt, and shortening; beat egg with fork until mixed. Then add to it the water and vinegar. Mix and add to flour mixture all ...
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