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Great pie crust passed down in my family for many years. I have taught many people to make a good pie with this recipe. Enjoy!
Great pie crust passed down in my family for many years. I have taught many people to make a good pie with this recipe. Enjoy!
www.allrecipes.com
No rolling necessary on this crust! Just mix it in the pan and press into the bottom and sides.
No rolling necessary on this crust! Just mix it in the pan and press into the bottom and sides.
www.allrecipes.com
If you 've never made pastry dough in the food processor, you 're in for a treat. This recipe is foolproof and easy. Make sure all the ingredients are chilled, plop them into the processor, and that 's it. You 'll get flaky, manageable dough.
If you 've never made pastry dough in the food processor, you 're in for a treat. This recipe is foolproof and easy. Make sure all the ingredients are chilled, plop them into the processor, and that 's it. You 'll get flaky, manageable dough.
www.allrecipes.com
Cut shortening into flour, stir in egg, water, and vinegar, and form into a ball. Wrap, chill -and when you 're ready -roll out into three perfect pie crusts.
Cut shortening into flour, stir in egg, water, and vinegar, and form into a ball. Wrap, chill -and when you 're ready -roll out into three perfect pie crusts.
www.allrecipes.com
This recipe yields a tender, flaky pie crust every time. Flour, shortening, hot water, cornstarch, vinegar, and milk will help you do the trick. The dry ingredients are stirred into the liquid ingredients and the dough is rolled between sheets of waxed paper. This recipe yields two double crusts.
This recipe yields a tender, flaky pie crust every time. Flour, shortening, hot water, cornstarch, vinegar, and milk will help you do the trick. The dry ingredients are stirred into the liquid ingredients and the dough is rolled between sheets of waxed paper. This recipe yields two double crusts.
www.allrecipes.com
Forget everything you 've heard about chilling your pie crust ingredients. This recipe uses boiling water and the pastry turns out flaky, manageable, and delicious. It yields two 9-inch crusts.
Forget everything you 've heard about chilling your pie crust ingredients. This recipe uses boiling water and the pastry turns out flaky, manageable, and delicious. It yields two 9-inch crusts.
www.allrecipes.com
Shortening, flour and water are combined and finessed into a lovely dough that will roll out perfectly for your favorite pie filling.
Shortening, flour and water are combined and finessed into a lovely dough that will roll out perfectly for your favorite pie filling.
www.allrecipes.com
This recipe tastes like pecan pie, but uses pinto beans instead of pecans!
This recipe tastes like pecan pie, but uses pinto beans instead of pecans!
cooking.nytimes.com
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche The French version calls for lots of butter and cream or crème fraiche.
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche The French version calls for lots of butter and cream or crème fraiche.
www.simplyrecipes.com
Easiest, flakiest homemade pie crust EVER! No machine required. This buttery pie and pastry crust is our favorite, anyone can make!
Easiest, flakiest homemade pie crust EVER! No machine required. This buttery pie and pastry crust is our favorite, anyone can make!
www.allrecipes.com
A smooth lemon custard is cooked up until thick and bubbly, and butter, lemon rind and sour cream are stirred in. The sweet tart filling is then spooned into a pre-baked crust and chilled.
A smooth lemon custard is cooked up until thick and bubbly, and butter, lemon rind and sour cream are stirred in. The sweet tart filling is then spooned into a pre-baked crust and chilled.
www.allrecipes.com
Fresh grapefruit sections are arranged in the bottom of a baked pie shell and topped with a gelatin mixture for a refreshing tart-sweet pie. Serve with whipped cream.
Fresh grapefruit sections are arranged in the bottom of a baked pie shell and topped with a gelatin mixture for a refreshing tart-sweet pie. Serve with whipped cream.