Mix together and roll out for fried pies. Canned biscuits may also be use.
ot over medium-low heat for 1 hour, or until all
Mix flour, salt and baking powder, then add shortening.
Use a fork to mix the shortening in.
Mix well.
Add milk and mix.
Make into 2-inch balls and roll out on floured surface.
Makes 10 fried pies.
ike to use onion powder for pot pies and quiches but a
Boil raisins in 1 3/4 cups water for 5 minutes.
Combine cornstarch, cinnamon and sweetener with remaining water.
Add to raisins, stirring until mixture boils.
Remove from heat.
Add vinegar and butter.
Cool overnight for fried pies.
Make pastry as biscuit dough.
Cook down low or until thick. Cool and freeze in a large tightly covered container. This does not freeze hard so you can dip out the amount you need for fried pies. You can use apples but you peel the apples. Cook the same way.
75\u00b0.
Prepare pastry for two crust pie as directed on
Cut together with fork 1 cup flour, powdered milk, salt and Crisco.
Add cold water and mix together as for any pie crust. Add 1 more cup flour.
Will make 16 pies the size of a saucer.
This filling makes 6 fried pies. Flatten biscuits to 5 or 6 inch circles. Put 5 or 6 slices of bananas on one side of the dough circle. Dot with butter. Sprinkle about 1/4 teaspoon sugar over bananas on each pie. Seal well with fork. Pierce top of each pie two or three times. Heat the oil (at least 1 inch deep) to 375 degrees. Fry the pies, turning as needed to brown on both sides. Drain on absorbent paper and sprinkle with sugar.
Place apples in cold water in a large sauce pan.
Bring to a boil and then reduce to medium low heat.
Simmer until tender - approximately 20 minutes.
Add sugar, cinnamon, and/or nutmeg and mix well.
Potato masher can be used to mash apples slightly. Place 2 tablespoons apples in center of 6-inch rounds of pie crust. Moisten edges with water, fold and press edges firmly with fork. Fry in melted shortening until brown.
Shortening can be decreased in pie crust for fried pies.
In large bowl, cut Crisco into the flour after salt and baking powder mixed with it.
Add milk and mix until you can form ball. Pinch off amounts to make size pies desired.
I usually make 13 to 15 pies.
Mix well and let set overnight or refrigerate for awhile. Roll out and cut the size of a saucer.
Prick pies with a fork and dip in sweet milk before frying.
Sift dry ingredients.
Work in shortening, vinegar and water. Cut in rounds and roll for any kind of fruit pies.
Mix the flour, shortening and salt, then add buttermilk and egg white.
Beat until stiff.
Chill before using.
(Can be kept in refrigerator until used.)
Fill with filling of your choice. This is the best crust!!
Blend the flour, shortening, salt, nutmeg and soda as regular pie crust.
Mix liquid (egg, vinegar and cold water) and add to dry ingredients.
This makes a rather dry flaky crust.
Take small amount and roll thin; cut with bread and butter size plate.
Fill with thickened dried fruit (about 2 tablespoons).
Wet the edge of crust all around with cold water.
Press together with thumb.
Fry in oil, deep fry or just enough oil to fry on one side and then turn in skillet.
Drain on paper towels.
Cut Crisco into flour and divide into 10 balls.
Makes 10 fried pies.
Knott's Berry peach preserves is a good filling and can be bought at Sam's.
Mix thoroughly.
Roll dough into golf ball sizes and chill for approximately 15 minutes, then roll flat.
Cut out for desired pie sizes.
Delicious and tender.
Mix all ingredients.
Roll out size of saucer.
Fill 1/2 with fruit mixture.
Dot with butter or oleo.
Fold over and crimp edges.
Crust freezes well.
Sift flour and salt.
Cut in shortening until coarse-like meal.
Add water 1 tablespoon at a time until dough makes a ball. Roll into 8 small pie crusts.
Add apple or peach pie filling and fry in 1 tablespoon shortening.
Add shortening as needed.
This crust is very flaky and delicious.
Pare fruit (peaches or apples).
Add sugar and let stand 12 hours.
Add vinegar.
Boil hard until fruit thickens.
When thick, put in jars and seal.
Makes delicious fried pies.