Results 71 - 80 of 355 for no fail pie crust

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Cut shortening into flour and salt. Mix in remaining ingredients.

With fork mix together first ... 9 inch double crust pies and one 9 inch shell. No matter how you handle this dough, it ... be flaky and tender.

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.

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.



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 ...

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.

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 ...

I'd rather bake pies than cakes and usually have ... in my kitchen no matter what the season. Being ... with the pie crust itself. If you have not ... board to desired thickness.

Combine sifted flour, shortening, sugar and salt with pastry blender (or 2 butter knives) until pea size balls form. Blend together in ...

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