Make Laurie's My No Roll Pie Crust Recipe #51537 51537 according to directions.<
ell.
Put one pie crust in 9\" pie pan.
Spread 1
Sift flour. Add salt.
Cut in Crisco.
To slightly beaten egg yolk, add lemon juice.
Sprinkle water on flour mix.
Combine. Form into ball.
Roll with rolling pin for crust.
Makes a 9-inch pie crust.
Pie Crust: Mix ingredients in large bowl.
Mix well by hand.
Roll out on a floured surface.
Meat: Mix together meat, onion, salt and savory.
Cook for about 1-1 1/2 hours or until meat is well cooked, cool meat, place in lined pie plates, then place pie crust over meat and seal well.
Bake at 350 F for about 30 to 40 minutes.
Cut shortening into sifted flour with sugar and salt already added. Add 1 egg, well beaten.
Mix cold water and vinegar together.
Add to flour mixture, a little at a time, until all have been added.
Mix well.
Place on floured board and knead until ready to roll out for pie crust.
This will make about 5 pie crusts.
Keep stored in refrigerator until all have been used.
It will roll out better if stored in refrigerator overnight. This will keep well for 2 weeks.
Prepare pie crust.
In a large saucepan,
Mix two recipes of Can't Fail Pie Crust.
Fill unbaked pie shell with sliced apples.
In a bowl, mix sugar, cinnamon and flour.
Pour evenly over the apples.
Then sprinkle vanilla over the mixture.
Then cut up margarine or butter over the top.
Cover with top crust and, with knife, make slits for air.
Bake at 400\u00b0 for 15 minutes and at 350\u00b0 for 45 to 50 minutes.
side. Prepare the pie crust. May use frozen crust, partially bake until slightly
ombine. Let stand.
Make No-Roll Pie Crust dough. In a bowl
Mix flour, salt, Crisco and margarine until well blended.
Add ice water, one spoonful at a time.
Chill in the refrigerator for about 10 minutes (it will roll out better).
I cut this recipe in half to make a two-crust pie.
For a single-crust pie, bake at 400\u00b0 on a cookie sheet.
re ready to use the pie crust, lightly flour both sides of
nd spoon into the prepared pie crust.
Mix the bouillon and
Mix all ingredients together (except crust); set aside.
Combine flour, Crisco and salt.
Add to egg, vinegar and water which have been mixed together.
Roll onto floured surface. Yield:
2 pie shells.
In medium bowl, place flour, salt, sugar and Crisco.
Put seal on bowl and shake briskly.
Add water; replace seal and shake again.
Dough will need very little handling.
Roll out on floured pastry cloth; enough for a two crust pie.
(May add a teaspoon of sugar for fruit pies.)
Mix flour and Crisco to form small pea-sized pieces.
Add water; mix.
Form into 2 balls.
Roll each on floured surface.
(May be refrigerated for later use.)
Combine 2 cups flour, 1 cup butter flavored Crisco and 1/2 cup cool water.
Use pastry dough kneader/cutter and cut until crumbly.
Do not overwork dough!
Roll as desired.
Makes one full pie crust.
Cut the shortening into the flour with a pastry blender. Sprinkle with salt.
Add cold water, little by little, mixing it in with a fork or with fingers until fully blended into the dough. Divide into 2 balls.
Roll each ball on flour and roll out on a board, creating a crust that fits the size of the pan.
Lay the crust at the bottom of the pie pan; trim to size.
Roll out the other ball of dough to make a crust to cover the pie.
he prepared/panned pie shell and bake the pie on the center
In bowl, place flour, salt, sugar and Crisco, then add water. Dough will need very little handling.
Makes 3 pie shells.