ough into a ball for single pie crust. Divide dough in two for double crust or
ou need a recipe, type \"Pie dough\" into the search window for recommendations.
For pie crust- In a large bowl, mix 2 1/
ge of the pie plate. Carefully unroll the crust the rest of
Stir together the cornstarch, Karo syrup and water.
Put on stove and cook until clear.
Cook 1 to 2 minutes.
Add sugar-free jello and cook 2 minutes on low heat.
Use 6 packets of Equal in 1 quart of fresh or frozen strawberries.
Combine with cornstarch mixture and put in baked pie crust.
Put Cool Whip on top when cool.
Place in refrigerator.
Prebake a 9\" pie crust according to the package directions
Press the pie crust into the bottom of a 9x13-inch baking
n the bowl of a stand mixer or food
>a deep dish pie pan, I normally make the ball for the bottom pie crust a
'd say you have a way more modern oven than
ndled the more flaky the crust will be.
Divide
ice flour. Roll out the pie crust very very thin (about 6x12
hold together a bit, and that's a good thing. Continue to
rger bowl and let stand for 15 minutes. Reusable/disposable food
>a recipe calls for a baked pie crust (blind bake), simply \"dock\" the crust, which means, using a
nd salt in processor a few times.
Add the
For Pie Crust, combine flour and salt in a bowl. Cut in shortening until
For a flaky, tender crust (as opposed to one that
Heat oven to 400 degrees.
Saute onion and celery.
Set aside.
In saucepan, melt butter, add flour and salt.
Mix.
Add evaporated milk and enough oyster juice to make 1 1/2 cups of white sauce.
Place oysters, potatoes, celery and onion in bottom crust.
Pour white sauce in.
Cover with top crust.
Aerate by using a knife to slit a few small holes in top crust.
Be sure top crust and bottom crust are well sealed.
Place on aluminum foil on cookie sheet.
Cook for 30 minutes or until crust is done.
uts into the container of a food processor, and blend until