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Results 91 - 100 of 236 for lard pie crust
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.
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. ...
Cream flour and lard. Combine other ingredients. Then add to flour mixture. Handle to heart's content! Makes 2 double crust pies.
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 well and chill before using (will stay good 2-3 weeks refrigerated or may be frozen).
96. 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.
97. 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.
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.
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.
100. HOT WATER PIE CRUST
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.
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