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Full Online Book HomeLearning KitchenPies - Pie Crust
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Pies - Pie Crust Post by :pgoodison Category :Learning Kitchen Author :Unknown Date :March 2012 Read :729

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Pies - Pie Crust

1/2 cup oil
1/4 cup milk


Mix all ingredients with a fork - don't overmix. Roll out dough between two sheets of wax paper. Makes enough for top and bottom crust. Proceed with whatever pie or quiche recipe you have.
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Pies - Crust -  Pie Crust By Cissy Pies - Crust - Pie Crust By Cissy

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3 cups flour 1 1/4 cup shortening (Crisco works best) dash salt 2 TBl. vinegar (apple cider or plain white) 3 TBl. to 1/4 cup ice water 1 egg Mix flour and shortening together with pastry blender (or fork) until crumbly consistency. Beat egg, add vinegar and water. Add liquid to flour mixture and mix well. Divide into 4 balls, flatten balls and wrap well. Refrigerate until well chilled (or freeze). Makes 4 small pie shells or 3 large pie shells or 2 small double crust pies.
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Pies - Crust -  Pie Crust By Beck Pies - Crust - Pie Crust By Beck

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2/3 cups crisco shortening 1 teaspoon salt 7 tablespoons cold water In a bowl add first 3 ingredients. With a fork cut in Crisco until mixture is crumbly. Add water and mix until all is moist. Do not over mix or dough will be tough. For single Crust: 1 1/4 cup flour 1/2 teaspoon salt 1/3 cup Crisco shortening 4 Tablespoons cold water Follow direction above for double crust pie.
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