This Is My Favorite Pie Crust!! Know You'll Love It Too!!
02-19-2010, 03:23 AM
#21
Junior Member
Join Date: Sep 2007
Location: Glenside, Pennsylvania
Posts: 230
Originally Posted by Ellen 1
Originally Posted by Ellis' Granny B
Thanks a million. Everything else I make from scratch: cookies, cakes, potato rolls, etc.I will try this today with half butter, half margarine, my husband loves peach pie.
Hi Ellis' Granny B--When you get to the Peach Cobbler, send some my way....it is my favorite!!! Ellen
02-19-2010, 05:53 PM
#22
Super Member
Join Date: May 2008
Location: Colorado
Posts: 1,184
Originally Posted by Ellis' Granny B
Originally Posted by Ellen 1
Originally Posted by Ellis' Granny B
Thanks a million. Everything else I make from scratch: cookies, cakes, potato rolls, etc.I will try this today with half butter, half margarine, my husband loves peach pie.
Hi Ellis' Granny B--When you get to the Peach Cobbler, send some my way....it is my favorite!!! Ellen
02-20-2010, 04:07 PM
#23
Banned
Join Date: Jan 2010
Location: Forest Grove,OR
Posts: 6,400
Originally Posted by n2scraplvr
Ellis' Granny B and everyone else: You've got to try this one too! This one you don't need to roll out at all. You just pat it in your pie pan!! This is the one the lady made 50 pies at Thanksgiving with this recipe and got rave reviews! BTW, it was the right recipe after all; I'm multi-tasking today!
Never Fail Pie Crust
yield: (1) pie crust
2 c. flour (all-purpose)
1 c. shortening (butter-flavored by Crisco)
1/2 Tb. sugar
1/2 tsp. salt
1/4 c. ice water (always use the coldest water as this is what helps the flakiness)
1 egg
1/2 Tb. white vinegar
1) In bowl, mix flour, shortening, sugar and salt
2) Add ice water, vinegar and egg; beat to combine and pat into pie pan
That's all there is to it! Enjoy!! :D :D
Never Fail Pie Crust
yield: (1) pie crust
2 c. flour (all-purpose)
1 c. shortening (butter-flavored by Crisco)
1/2 Tb. sugar
1/2 tsp. salt
1/4 c. ice water (always use the coldest water as this is what helps the flakiness)
1 egg
1/2 Tb. white vinegar
1) In bowl, mix flour, shortening, sugar and salt
2) Add ice water, vinegar and egg; beat to combine and pat into pie pan
That's all there is to it! Enjoy!! :D :D
02-20-2010, 04:25 PM
#24
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Thread Starter
Join Date: Aug 2009
Location: Foot of the Blue Ridge Mtns. in VA
Posts: 5,123
Originally Posted by penny doty
Originally Posted by n2scraplvr
Ellis' Granny B and everyone else: You've got to try this one too! This one you don't need to roll out at all. You just pat it in your pie pan!! This is the one the lady made 50 pies at Thanksgiving with this recipe and got rave reviews! BTW, it was the right recipe after all; I'm multi-tasking today!
Never Fail Pie Crust
yield: (1) pie crust
2 c. flour (all-purpose)
1 c. shortening (butter-flavored by Crisco)
1/2 Tb. sugar
1/2 tsp. salt
1/4 c. ice water (always use the coldest water as this is what helps the flakiness)
1 egg
1/2 Tb. white vinegar
1) In bowl, mix flour, shortening, sugar and salt
2) Add ice water, vinegar and egg; beat to combine and pat into pie pan
That's all there is to it! Enjoy!! :D :D
Never Fail Pie Crust
yield: (1) pie crust
2 c. flour (all-purpose)
1 c. shortening (butter-flavored by Crisco)
1/2 Tb. sugar
1/2 tsp. salt
1/4 c. ice water (always use the coldest water as this is what helps the flakiness)
1 egg
1/2 Tb. white vinegar
1) In bowl, mix flour, shortening, sugar and salt
2) Add ice water, vinegar and egg; beat to combine and pat into pie pan
That's all there is to it! Enjoy!! :D :D
02-20-2010, 04:32 PM
#25
Banned
Join Date: Jan 2010
Location: Forest Grove,OR
Posts: 6,400
Originally Posted by n2scraplvr
Originally Posted by penny doty
Originally Posted by n2scraplvr
Ellis' Granny B and everyone else: You've got to try this one too! This one you don't need to roll out at all. You just pat it in your pie pan!! This is the one the lady made 50 pies at Thanksgiving with this recipe and got rave reviews! BTW, it was the right recipe after all; I'm multi-tasking today!
Never Fail Pie Crust
yield: (1) pie crust
2 c. flour (all-purpose)
1 c. shortening (butter-flavored by Crisco)
1/2 Tb. sugar
1/2 tsp. salt
1/4 c. ice water (always use the coldest water as this is what helps the flakiness)
1 egg
1/2 Tb. white vinegar
1) In bowl, mix flour, shortening, sugar and salt
2) Add ice water, vinegar and egg; beat to combine and pat into pie pan
That's all there is to it! Enjoy!! :D :D
Never Fail Pie Crust
yield: (1) pie crust
2 c. flour (all-purpose)
1 c. shortening (butter-flavored by Crisco)
1/2 Tb. sugar
1/2 tsp. salt
1/4 c. ice water (always use the coldest water as this is what helps the flakiness)
1 egg
1/2 Tb. white vinegar
1) In bowl, mix flour, shortening, sugar and salt
2) Add ice water, vinegar and egg; beat to combine and pat into pie pan
That's all there is to it! Enjoy!! :D :D
02-20-2010, 04:46 PM
#26
Super Member
Thread Starter
Join Date: Aug 2009
Location: Foot of the Blue Ridge Mtns. in VA
Posts: 5,123
Originally Posted by penny doty
Originally Posted by n2scraplvr
Originally Posted by penny doty
Originally Posted by n2scraplvr
Ellis' Granny B and everyone else: You've got to try this one too! This one you don't need to roll out at all. You just pat it in your pie pan!! This is the one the lady made 50 pies at Thanksgiving with this recipe and got rave reviews! BTW, it was the right recipe after all; I'm multi-tasking today!
Never Fail Pie Crust
yield: (1) pie crust
2 c. flour (all-purpose)
1 c. shortening (butter-flavored by Crisco)
1/2 Tb. sugar
1/2 tsp. salt
1/4 c. ice water (always use the coldest water as this is what helps the flakiness)
1 egg
1/2 Tb. white vinegar
1) In bowl, mix flour, shortening, sugar and salt
2) Add ice water, vinegar and egg; beat to combine and pat into pie pan
That's all there is to it! Enjoy!! :D :D
Never Fail Pie Crust
yield: (1) pie crust
2 c. flour (all-purpose)
1 c. shortening (butter-flavored by Crisco)
1/2 Tb. sugar
1/2 tsp. salt
1/4 c. ice water (always use the coldest water as this is what helps the flakiness)
1 egg
1/2 Tb. white vinegar
1) In bowl, mix flour, shortening, sugar and salt
2) Add ice water, vinegar and egg; beat to combine and pat into pie pan
That's all there is to it! Enjoy!! :D :D
:-D
02-21-2010, 09:31 AM
#28
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Thread Starter
Join Date: Aug 2009
Location: Foot of the Blue Ridge Mtns. in VA
Posts: 5,123
Originally Posted by auntmarie
Thank you ladies !!
Does anyone have a receipy for Italian Easter Pie????
All my relativies who used to make this are dead and never wrote down this receipy.
Thank you,
Marie
Does anyone have a receipy for Italian Easter Pie????
All my relativies who used to make this are dead and never wrote down this receipy.
Thank you,
Marie
02-21-2010, 10:10 AM
#29
Super Member
Thread Starter
Join Date: Aug 2009
Location: Foot of the Blue Ridge Mtns. in VA
Posts: 5,123
I think this is the recipe. I had remembered seeing it before. Only it's called Italian Rice Pie and it's served at Easter in Italy. Is this the one?
Italian Rice Pie
9 eggs
1 1/2 cups white sugar
2 pounds ricotta cheese
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 cup cooked white rice
1 (15 ounce) can crushed pineapple, drained
Directions
Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple.
Pour into a 9 x 13 inch buttered pan.
Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.
Hope it works for you. 8-)
Italian Rice Pie
9 eggs
1 1/2 cups white sugar
2 pounds ricotta cheese
1 teaspoon vanilla extract
2 cups heavy whipping cream
1 cup cooked white rice
1 (15 ounce) can crushed pineapple, drained
Directions
Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple.
Pour into a 9 x 13 inch buttered pan.
Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.
Hope it works for you. 8-)
02-23-2010, 07:00 PM
#30
Member
Join Date: Feb 2010
Posts: 10
Well my rough puff pastry Ive always used from England is always flaky and quick whipped it up today for cornish pasties
8ounces SR flour
5ounces lard
4ounces cold water
pinch salt
cut in lard and mix in water you may use all maybe not you can cut 6 rounds out I sometimes get 8 or pastry for 12 tarts a good pie and left overs but you never have scraps
cook in a hot oven 400 or 450
8ounces SR flour
5ounces lard
4ounces cold water
pinch salt
cut in lard and mix in water you may use all maybe not you can cut 6 rounds out I sometimes get 8 or pastry for 12 tarts a good pie and left overs but you never have scraps
cook in a hot oven 400 or 450
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