balls (depending on one- or two-crust); flatten to 1/2
350\u00b0F Fry the pies in batches, turning them over
hile pork is cooking, MAKE CRUST: Mix flour & salt together.
Mix ingredients well with fork.
Must be rolled between wax paper.
Makes 2 (one-crust) pies or one double crust.
Cut Crisco into flour and salt.
Sprinkle in cold orange juice and \"stir\" only until dough leaves sides of bowl.
The secret is, do not handle the dough very much.
Divide dough into two equal parts and roll out, one at a time on well floured area.
Place in pie plate and flute, poke holes in it and bake for your one crust pies.
Bake at 425\u00b0 until lightly brown.
Mix flour, salt and sugar.
Add shortening and mix.
Work in liquid.
This makes a soft dough, easy to handle.
Roll between sheets of wax paper slightly floured.
This makes enough pastry for 3 big filled pies or 6 one crust pies.
(Can refrigerate a few days.)
Can make only one batch at a time.
In a glass or metal bowl, put oil and water.
Shake (do not stir) until oil and water are mixed well.
Will be cream-colored.
Add flour and stir with a fork to form a ball.
Divide into half.
Roll between waxed paper. Turn into pie pan.
This makes 2 one-crust pies or 1-two crust pie.
ie dishes. Cut remaining pie crust into 1/8-inch strips
Unbaked One-Crust Pie Crust:.
Mix flour and salt
Mix and blend.
Add to flour mixture.
Lift with 2 forks until blended.
Pat into ball and refrigerate at least 15 minutes.
Makes 4 one crust pies or 2 doubles.
Can be frozen and rolled later. Brush top crust with canned cream.
ie crusts. Place 1 pie crust over each pie, crimping edges
Work flour, shortening and salt until very fine.
Beat egg, water and vinegar together.
Make a little well in the mixture, add liquid and blend.
This recipe makes four one-crust pies.
This goes with the Vinegar Pie Recipe too and this is the crust recipe that my greatgrandmother used to make hers with.
And its really swell too.
Cut crisco into flour and salt.
Add cold water and mix (except for the vinegar and fried piecrust you add the egg and vinegar and water).
---------VINEGARPIE CRUST ---------.
Mix everything together and roll out on floured surface.
cut crisco into flour and salt.
Add egg, water and vinegar.
----------FRIEDPIE CRUST --------.
Cut flour into crisco and salt, add egg, water, and vinegar.
Mix well and roll out on floured surface.
Add the filling of your choice and fry in hot oil.
Drain on papertowels.
Mix flour, shortening and salt.
Beat egg in measuring cup; add vinegar and finish filling with water to measure 1 cup.
Mix with flour mixture.
Put in plastic bag; close securely.
Store in refrigerator.
This may be rolled to use immediately or will keep three to four weeks in refrigerator.
This is very easy to handle and can be rolled as much as necessary.
(Pastry for 6 or more one-crust pies.)
or just a top crust.
if you would like
Mix dough for 2 double crust pies; roll out.
Cook meat over low heat in greased pot.
Add mashed potatoes, onions and seasonings to meat and mix well.
Place mixture between raw crusts in 2 separate pie dishes or pans.
Bake at 400\u00b0 for about 1 hour or until done.
ttps://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042
Combine gin, agave syrup, lemon juice, coconut cream, rice milk, egg white, and curry powder in a cocktail shaker and shake without ice until emulsified, about 20 seconds. Add ice, reseal the shaker, and shake vigorously for 20 full seconds-put some muscle into it. Strain into a large rocks glass over a big ice cube and garnish with lemon twist.
BUY THE BOOK:
https://www.amazon.com/One-Bottle-Cocktail-Recipes-Ingredients-Single/dp/0399580042/.
Heat oven to 450\u00b0.
Prepare pie crust according to package directions for unfilled one-crust pie using 9-inch pie pan.
Bake for 9 to 11 minutes or until golden brown.
00b0.
Prepare pastry for one-crust pie (if using mix or