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Results 81 - 90 of 356 for never fail pie crust
Cut shortening into flour and salt. Add milk and mix. Makes a 2 crust pie, 8-9 inches.
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.
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.
Cut shortening into flour and salt. Mix in remaining ingredients.
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 ...
Combine ingredients in bowl. Mix ... divide in half. Roll out 1/2 onto floured surface. Place in pie dish. Use second half rolled for top crust.
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 ...
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.
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 ...
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.
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