Make a 2 crust pastry recipe or buy Pillsbury refrigerated pie crusts.
Mix steak, onion, potatoes, salt and pepper.
Place 1/2 mixture on one side of pastry. Fold over and crimp pastry edge to seal, as in a turnover.
Pierce a small hole in top. Repeat with other pastry round.
Place on cookie sheet. Bake at 400\u00b0 for 1 hour.
nd 1/2-inch tart crust
HOT WATER CRUST PASTRY.
Sift the flour and
00F degrees.
TO MAKE CRUST:
Unfold crescent dough from
Combine berries, sugar, flour, lemon juice and salt; stir well.
Prepare pastry and divide dough in half.
Roll half of dough to 1/8-inch thickness to fit sides and bottom of a lightly greased 2-quart baking dish.
Spoon half of berry mixture into pastry-lined dish; dot with half of butter.
Roll half of pastry to 1/8-inch thickness on a lightly floured surface.
Fit into a 9-inch pie plate.
Set aside.
Roll out the pastry and line an 8-inch sandwich tin.
Spread the jam over the bottom.
Melt butter.
Stir in egg, sugar, coconut and baking powder.
Heat the milk and water together and add to all other ingredients.
Beat well.
Pour in crust.
Continue baking at 350\u00b0 for 50 minutes or until center is set but still soft.
Do not overbake.
side.
Roll the pie crust pastry into a round shape a
Stir together 3/4 cup sugar and cornstarch. Toss with 6 cups fresh blueberries and 1 teaspoon grated lemon rind until coated. Turn into deep 1 1/2 casserole. Roll out single crust pastry 1-inch larger than casserole. Cover filling with pastry. Flute edge; cut slits in top. Bake in 425\u00b0 oven 30 to 35 minutes or until bubbly and crust is browned. Serves 6 to 8.
In a mixing bowl, combine all ingredients except for apples. Add apples to mixture tossing to coat.
Transfer to 1 1/2-quart casserole.
Roll pie crust pastry 1-inch larger than top of casserole.
Cut slits in pastry.
Place pastry over apple mixture. Seal and flute to rim of casserole.
Cover edge of pie with foil. Bake at 375\u00b0 for 25 minutes.
Remove foil and bake for an additional 30 to 35 minutes.
Crust should be golden and filling bubbly.
Serve warm or cold.
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Roll prepared pie crust pastry out on a lightly floured
Preheat oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie dish and refrigerate while preparing filling.
Beat butter, white sugar, brown sugar, flour, nutmeg, allspice, salt, and cinnamon together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture until incorporated; fold in pears. Pour filling into chilled crust.
Bake in the preheated oven until filling is set in the middle, 30 to 35 minutes. Cool completely before serving, about 1 hour.
175 degrees C). Press pie crust pastry into a pie dish.
Add filling to the pastry strips; roll pastry closed around the filling
Prepare your favorite pie pastry recipe; roll it as thin as possible.
It does not have to look uniform.
Place on a cookie sheet; prick with a fork.
Brush with melted butter; sprinkle with sugar.
Tilt cookie sheet to side and tap on bottom to remove excess sugar.
Bake at 350\u00b0 until brown.
Cool, then break or cut into pieces.
Layer individual servings with freshly sliced, sweetened strawberries, peaches or your favorite fruit.
Top with whipped cream or a dairy topping.
Mix mustard, sherry and cloves.
Spread over ham.
Roll out dough.
Place on ungreased cookie sheet.
Place ham on crust. Cover ham on all sides and flute edges.
Mix egg yolk and brush crust.
Prick and bake at 400\u00b0 for 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Press the pie crust pastry evenly into the bottom of a 9-inch pie plate.
Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice together in a bowl; pour into the pie crust.
Bake in the preheated oven until the filling is set, 35 to 40 minutes. Allow to cool slightly before serving.
ou need more for this pastry than for shortcrust).
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