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Results 81 - 90 of 666 for vinegar pie crust
Mix above together. Mix: Mix together as for any crust. Makes enough for 2 large, 2 crust pies and keeps well.
82. EASY PIE CRUST
Mix flour and Crisco until crumbly. Mix remaining ingredients and pour over flour mixture. Knead gently. Roll out and bake at 425 degrees ...
83. FLAKY PIE CRUST
In a large bowl, mix ... water, egg and vinegar, beat with fork. Combine ... floured board. Bake at 425 degrees. Ready for your favorite filling.
Mix flour, salt, Crisco until well blended. Add vinegar to milk; mix into flour. ... refrigerated for later use. May be rerolled. Makes 2 crusts.
85. PIE CRUST
Mix all ingredients together.
With a fork, mix together ... refrigerator up to 3 days or it can be frozen until ready to use. Makes 2 (9-inch) double crust pies and 1 (9-inch) shell.
Mix flour and salt; cut ... Makes 4 (9-inch) pie shells. With leftover, make SNAILS. ... Slice and bake at 375°F for 12 minutes or until brown.
Mix flour, Crisco, and sugar. Beat egg slightly and add vinegar and water. Add to flour ... well. Refrigerate 15 to 30 minutes for easier handling.
89. PIE CRUST
Mix flour, salt and Crisco ... blender. Mix water, egg and vinegar. Pour into flour mixture and mix with fork into a ball. Makes 3 pie crusts.
Cut in shortening in the flour and add liquids; blend with fork. Divide into 5 portions and chill 1/2 hour. Can be frozen.
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