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Full Online Book HomeLearning KitchenPies - Crust - Walnut Pie Crust
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Pies - Crust -  Walnut Pie Crust Post by :RJM45 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3119

Click below to download : Pies - Crust - Walnut Pie Crust (Format : PDF)

Pies - Crust - Walnut Pie Crust

1 1/2 cups coarsely ground walnuts
3 tablespoons butter
2 tablespoons sugar

In a medium mixing bowl, combine all ingredients. Press mixture firmly onto bottom and sides of a 9-inch pie plate.

Bake at 325*F (160*C) for about 10 minutes or until golden brown. Cool.

Makes one 9-inch pie crust.
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Pies - Custard -  Buttermilk Custard Pie Pies - Custard - Buttermilk Custard Pie

Pies - Custard -  Buttermilk Custard Pie
1/2 cup softened butter 1 cup sugar 3 eggs 2 tablespoons all-purpose flour 1 cup buttermilk 1 teaspoon vanilla extract 1 frozen 9-inch deep-dish pastry shell Preheat oven to 350 degrees. Cream butter and sugar. Add eggs and flour, beating lightly to mix. Stir in buttermilk and vanilla extract. Do not over-beat custard or it will separate. Pour into unbaked pie shell. Bake 40 to 50 minutes or until custard is golden brown and set. If top begins to brown too much before filling is set, cover lightly with foil. Cool pie an hour before serving. It is best served at

Pies - Crust -  Vinegar Pie Crust Pies - Crust - Vinegar Pie Crust

Pies - Crust -  Vinegar Pie Crust
1 egg 1 Tblsp. Vinegar 5-1/2 cups all-purpose flour 2 cups shortening 2 Tblsp. Brown sugar 1 Tblsp. Salt 1 tsp. Baking powder Beat egg in measuring cup. Fill to 3/4-cup mark with cold water. Add vinegar, set aside. Rub flour, shortening, brown sugar, salt, and baking powder together with hands. Add liquid all at once and work with hands until smooth. This can be rerolled without getting tough; if dough splits when rolling out, it can be patched and rolled. This is a very tender dough. Bake according to directions for your filling. Makes 2 (2 crust) pies