Recipes

American Regional
Appetizers
Baby Food
Beef
Beverages
Bread
Breakfast/Brunch
Cake Mixes
Cakes
Camping/Hiking
Candy
Canning/Preserving
Casseroles
Celebrity
Chicken
Condiments/Sauces
Cookies
Cowboy/Ranch
Crock Pot
Dessert
Diets (all)
Fish/Seafood
Gifts in a Jar
Grill/Barbecue
Holidays
International
Kids Cook
Lamb
Meatless
Military
Nutella
Pampered Chef
Pasta/Rice/Beans
Pet Food
Pies/Quiches/Tarts
Pizza
Pork
Pressure Cooker
Restaurant
Salads/Dressings
Sandwiches
School
Side Dishes
Snacks
Soup/Stew/Chili
Spreads/Butters
Wild Game

HOME | Kitchen Charts | Food Dictionary | My Recipe Box | My Meal Planner | My Shopping List




Spry Water Whip Pie Crust

Makes two 9-inch pies or one 2-crust pie.

3/4 cup plus 2 tablespoons Spry (vegetable shortening)
1/4 cup boiling water
1 tablespoon milk
2 1/4 cups sifted all-purpose flour
1 teaspoon salt

Put Spry into medium mixing bowl. Add boiling water and milk and break up Spry with fork. Tilt bowl and whip with fork or mixer until smooth and thick like whipped cream and holds soft peaks when fork is lifted.

Sift flour and salt together into Spry mixture. Stir quickly with round-the-bowl strokes, until dough clings together and cleans the bowl.

Pick up and work into a smooth dough; shape into 2 flat rounds. Roll in between wax paper or on floured pastry cloth or board.

>> Pie Pastry and Meringue recipes

Favorites

Articles
BBQ Guru
Beauty Recipes
Children's Crafts
Cook's Corner
Crafts
Food Preparation
Gardening
Home Remedies
Household Hints
Household Recipes
Kitchen Hints