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Results 91 - 100 of 667 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.
Cut in shortening in the flour and add liquids; blend with fork. Divide into 5 portions and chill 1/2 hour. Can be frozen.
93. 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.
Mix flour, salt, Crisco until well blended. Add vinegar to milk; mix into flour. ... refrigerated for later use. May be rerolled. Makes 2 crusts.
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.
96. 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.
97. PIE CRUST
Beat the egg and add the with vinegar to make one cup very ... mix quickly. Your pie crust will be better if you ... two weeks in the freezer.
98. 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 ...
99. PIE CRUST
Makes about 7 pie crusts.
100. FOOLPROOF PIE CRUST
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.
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