ize you want for your pie plate. You don't want
Mix together and pat into a 9-inch pie plat. Bake in a preheated 350 degree oven for 10 minutes before filling.
add 8 Celsius freshly ground whole wheat flour, SAF instant yeast, dough
resh parsley, 1/2 cup whole wheat flour or 1/2 cup
Mix ingredients (with a fork or with your fingers) until pastry resembles corn meal.
Press over bottom and sides of 9-inch pie plate.
Pre-bake the empty pie shell at 350 degrees -- 10 minutes if using a pre-cooked filling (or a filling which doesn't require cooking) _OR_ 5 minutes if you will be baking the crust with the filling.
akes top and bottom crust for a 9\" pie or bottom only
Mix
first
3 ingredients.
Sprinkle water over and mix well, not
too much.
Roll out on wax paper.
Bake at 325\u00b0 for 25 to 30 minutes.
Makes a single crust.
Combine flour and salt.
Combine milk and oil; add to the flour mixture, stirring gently until flour sticks together.
Make into ball and roll until thin between two sheets of wax paper. Put into 9-inch pie plate and flute edges.
Fill and bake according to directions.
For baked shell, prick crust and bake at 450\u00b0 for 8 to 10 minutes.
Yields 1 pastry shell.
Boil sweet potato whole in skin in a small pot until done, 40 to 50 minutes. Drain, cool sweet potato with cold water, and remove skin.
Break sweet potato apart in a large bowl. Mix in butter and beat well with an electric mixer. Beat in sugar, milk, eggs, nutmeg, cinnamon, and vanilla extract on medium speed until mixture is smooth. Pour filling into unbaked pie crust.
Bake in preheated oven until knife inserted in center comes out clean, 45 to 55 minutes. Pie will puff up like a souffle, then sink down as it cools.
ixture, then mix in the whole wheat flour and 1 cup of
Preheat oven to 375\u00b0.
Mix together oil, water and salt. Stir in flour.
Roll out and place in oiled pie pan.
Prebake 8 minutes.
Combine flours, shortening and salt (mix flours well).
Cut in shortening.
Whip together vinegar, egg and water and add to dry ingredients; mix well.
(Can't overhandle.) Makes enough dough for 2 large two crust pies.
Preheat oven to 350\u00b0.
Heat 1 1/2 teaspoons oil in skillet over medium heat.
Saute onion until translucent, almost tender, approximately 3 minutes.
Add caraway and dill.
Cook briefly. Remove from heat.
Transfer to bowl.
In food processor, blend tofu, salt, lemon juice, 1 tablespoon oil and tahini until smooth. Fold into sauteed vegetables.
Pour into pie crust and bake 20 to 30 minutes.
Mix
all ingredients except for pie crust, potatoes and cheese.
Fill
pie crust.
I used the Large Loaf, Whole Wheat, Light Crust Cycle for my machine--follow directions for your bread machine. I put all wet ingredients into the bread machine mixer bowl first. Then I mix all dry ingredients together in a separate bowl except yeast, particularly so the vital wheat gluten won't clump up. Pour dry ingredients on top of wet, add yeast, and there you go!
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.
ntil smooth.
Pour over crust.
Bake for 45 minutes
pple mix.
Lastly, add whole wheat flour to mixture.
Stir
aurie's My No Roll Pie Crust Recipe #51537 51537 according to directions
cup flour (white or wheat), 1 cup room temperature water