Don't overdo it Overworking the dough and using too much flour can make pie crust
tough and dry.
Agnes, we definitely agree--for pie crust
, lard is certainly the way to go
The secret to a memorable pie crust
is to build a dough resulting in lots of light, flaky layers that give way to a buttery tenderness in each bite.
Gently spread meringue on top of filling, making sure to seal the edges of the pie crust
with the meringue.
First, however, is a recipe for her favorite pie crust
1/2 of a (15-ounce) package refrigerated pie crusts
2 cups flour 1 teaspoon salt 3/4 cup shortening 1 egg 1 cup cold water In a medium bowl, sift together flour and salt.
diced green chilies 1/2 cup chopped fresh cilantro 1 unbaked refrigerated pie crust
(1/2 of a 15-oz.
Roll out one piece of dough for pie crust
, and gently fit into bottom and sides of a greased 9-inch pie pan.
FRENCH CHERRY PIE CRUST
3 egg whites 1/2 teaspoon cream of tartar 1 cup sugar 9 saltine crackers, finely crushed 1/2 cup chopped pecans 1 teaspoon vanilla Preheat oven to 350 degrees.