trim or crimp edges. If you need a recipe, type \"Pie dough\" into
side (In Amy's words, \"you want the ingredients to marry
1) Fill a large pot 2/3 full
Cook the rice. If you have a rice cooker, you can put it in
ne on the planet to do it this way --
In
t it aside. You should have about a quarter of the mix
gh with cover closed till you hit about 400 degrees.
n a deep skillet with a good lid
rom the head.
Take a smallish saucepan and heat to
b>a food processor until you have a black/brown paste. You will have to do
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
ngthwise, if you so desire. I am lazy and do not use
50 degrees F.
In a medium bowl, combine the egg
d pulse but do not use a garlic press).
In a medium heavy-bottomed saucepan whisk
il potato until soft (as you would for mashed pots.); Mash.<
dill weed and pepper -in a plastic or small paper bag
Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.
ok pasta in a 10 quart (or larger) pot, a larger pot
our is incorporated. You can do this with a wooden spoon or spatula