Make Laurie's My No Roll Pie Crust Recipe #51537 51537 according to directions.<
ombine. Let stand.
Make No-Roll Pie Crust dough. In a bowl stir
side. Prepare the pie crust. May use frozen crust, partially bake until slightly
rving pie:
Prepare favorite pastry pie crust (ie Dad's Mazola No-Roll Pie/Pastry
ell.
Put one pie crust in 9\" pie pan.
Spread 1
00 degrees.
Mix dry pie crust ingredients, then add oil and
r sweet rice flour. Roll out the pie crust very very thin (about
he starter for your favorite recipe and reserve one cup for
First, whip up your pie crust.
Next, mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell. Pour syrup mixture over the top. Bake pie at 350\u00b0 for 50 minutes, being careful not to burn pecans and crust.
Allow to cool for several hours or overnight. Serve in thin slivers.
*MEAN CHEF's pie crust recipe is one of the
Put all ingredients into a 9 inch pie pan.
Mix with a fork until well blended and pat into pan.
Push the pastry up the sides and form a nice edge with your thumb and finger.
Prick the crust with a fork to prevent bubbling of the pastry during baking. If using with a no-bake pie, bake crust first\tfor 12 minutes at 400\u00b0.
This is truly the easiest pie crust you will ever make. Mix it right in the pie plate: no bowl and no rolling!\tIt is very flaky, and you can use this whenever you are are making a single pie crust.
Prepare pie crust.
In a large saucepan,
In saucepan, cook pineapple, cornstarch and 1/2 cup sugar until thick; cool.
Roll pie crust.
Sprinkle 1 tablespoon sugar and 1 tablespoon flour on bottom crust.
Pour pineapple mixture into crust.
Put butter on top.
Cover with top crust; slit for steam.
Bake at 425\u00b0 for 30 minutes.
Mix with fork in pie plate, then shape with hands to fit pie plate.
Remove a small portion and place on waxed paper and flatten for top crust.
After pie shell is filled with fruit, place waxed paper bottom side up over filling and carefully peel off, leaving pie crust in place.
Bake as any other pie.
pread chocolate in bottom of pie shell (fitted in 9 inch
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.
Bake your favorite pie crust recipe or frozen pie crust.
Over medium heat on top of stove, add all ingredients and stir constantly until mixture coats the spoon.
(Mixture will be thick and stiffen as it cools in pie crust.)
Pour the mixture into the pie crust.
Top with meringue or Cool Whip.
(See Meringue recipe in this section.)
Combine flour, salt and sugar in a pie pan.
Make a well in the center.
Add oil and milk.
Mix quickly with fork.
Press into pie pan.
Bake at 425\u00b0 for 10 to 12 minutes.
Let cool.
Very flaky and light.
Pie crust may be filled with any cream filling or may be used for lemon meringue pie.
Sift flour, sugar and salt directly into an ungreased pie pan. Combine oil and milk in a separate bowl; whip with a fork until completely combined.
Pour oil mixture over flour.
Mix with a fork until well blended.
Press onto the bottom and sides of the pie pan.
If a baked shell is needed, bake at 400\u00b0 for 12 to 15 minutes.
Place foil around edge of crust to prevent burning. Makes 1 pie crust.
Mix dry ingredients together with a fork in a pie pan.
Make a well in the center and add the oil and milk.
Mix with a fork til it makes a ball.
Flatten and press into the pan in pie crust shape and flute the edge.
Bake at 375 for 10-12 minutes until golden.
One crust pie, excellent for cream pies and crumb topped baked pies.