Preheat oven 425F degrees.
Follow the recipe for basic pie crust but bake the crust for only 5 minutes.
Remove from oven.
Reduce oven to 400F degrees.
Line the bottom of pie crust with tomato slices.
Sprinkle on spices.
In bowl, mix mayonnaise and cheese.
Spread evenly over the tomato slices covering all the edges (like putting on iceing).
Bake for 35 minutes.
Serve at once while still hot and bubbling.
ven to 425 degrees.
For the crust: Combine flour and salt
To make the pie crust: Combine the water and
For The Pie Crust: Before making the pie crust, put mixing bowl, utensils and
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.
ize you'd usually cut for a pie crust.
Work in the
egrees F.
Unroll one pie crust onto a lightly floured surface
wrap in plastic and refrigerate for at least 2 hours or
ball for single pie crust. Divide dough in two for double crust or double
For pie crust- In a large bowl, mix
ice flour. Roll out the pie crust very very thin (about 6x12
For starter:
Do not use
Pie Crust - Combine the flour and the
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.)
b>recipe for pasties, meat, potatoes and onions, sliced thin, and a good crust
nto 9-inch deep-dish pie plate or shallow 1.5
Roll your pie crust 1/8-inch thicker than a normal pie crust.
Make pie filling using any fruit or berries, following recipe for regular pie.
Put into deep-dish bottom crust.
Mix flour, sugar and salt with fingers or fork till corse mill.
Combine two mixtures with fingers or fork just until barely moistened. If you over combine you will make it tough and lose flakiness.
If it looks under stirred and falls apart then you're there! Tightly wrap it in plastic wrap (it will continue to combine by itself while wrapped) and chill for half hour.
Flour surfaces before rolling out.
For the pie crust whisk together the flour and