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Results 81 - 90 of 235 for pie crust lard
81. PIE CRUST
Soften lard and brown sugar. Sift dry ... Sprinkle with vinegar, mix well. Freeze or refrigerate until ready to use. Yield: 6 single pie crusts.
Mix flour and lard. Beat 1 egg, add 1 teaspoon vinegar and cold water; mix well, then add to flour mixture. This is enough for two 2-crust pies.
Mix all ingredients together in ... refrigerator for a few weeks. This makes enough dough for a 9 inch pie crust top and shell and an extra shell.
84. PIE CRUST
Cut lard into flour and salt mixture ... cloth and roll crust onto rolling pin. Line pie pan, allowing 1/2 inch crust ... degrees) for 35 minutes.
Blend flour, sugar, and salt. Cut in lard until particles are the size ... rolling. Makes enough for 2 (9 inch) 2 crust pies and 1 (9 inch) pie shell.
Mix well and chill before using (will stay good 2-3 weeks refrigerated or may be frozen).
Place lard and salt in a large ... the cold dough sit out at room temperature for about 30 minutes before rolling out. This recipe freezes well.
Mix dry ingredients together. Beat ... to make one crust and put on cookie sheet ... need for a pie. One ball for 1 ... double crust. Never fails.
Cut together flour, salt, and shortening. Put vinegar and egg into measuring cup; fill to 1 cup with water. Mix with fork to break egg. ...
Chill before rolling. (9 inch) 2 crust. 9 inch pie shell. Blend flour, sugar and salt. Cut in lard until particles are the size ... the dough before rolling.
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