Dollys Pie Crust Food
DOLLY'S PIE CRUST
My Mother makes THE BEST pies of anybody I know. She found this recipe in the KC Star many, many years ago and it has become her signature pie/cobbler dough. Fresh lard from the butcher is what makes this "The Ultimate" pie dough recipe.
Provided by CindiJ
Categories Dessert
Time 10m
Yield 4 crusts
Number Of Ingredients 7
Steps:
- Mix all dry ingredients in large mixing bowl. Cut in lard until fine crumbs appear. DO NOT OVER DO THIS STEP.
- In separate bowl mix together the beaten egg, vinegar and cold water (the colder the better). Add this to the above dry crumb mixture and bring dough together in a ball form.
- Remove from bowl and shape into large disc shape. Double wrap with plastic wrap and refrigerate for 1-2 hours. Unwrap and place disc on lightly floured board. Cut into 4 wedges and re-wrap 2 wedges and return to refrigerator.
- Roll dough out to desired size and continue with your pie.
- This freezes wonderfully for future use. If you do freeze, make sure to double wrap and place in a freezer bag. Try to use within 8 weeks for best results. If you store in refrigerator, use within a week.
Nutrition Facts : Calories 1215.8, Fat 79.3, SaturatedFat 30.7, Cholesterol 125.9, Sodium 602, Carbohydrate 108, Fiber 3.4, Sugar 12.9, Protein 14.5
PERFECT PIE CRUST
Try this recipe for Perfect Pie Crust from Food Network's Ina Garten.
Provided by Ina Garten
Categories dessert
Yield 2 (10-inch) crusts
Number Of Ingredients 6
Steps:
- Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
- Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
HELLO DOLLIES I
This is an old recipe. They a very rich and decadent bar type cookie also knows as 'Seven Layer Bars'.
Provided by Pat
Categories Desserts Cookies Bar Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine the graham cracker crumbs, sugar and melted butter. Press into the bottom of an 9x9 inch baking pan. Layer the chocolate chips, coconut and pecans over the crumbs. Pour the sweetened condensed milk over the top.
- Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cool and cut into squares.
Nutrition Facts : Calories 203 calories, Carbohydrate 23 g, Cholesterol 15.7 mg, Fat 12.2 g, Fiber 1.4 g, Protein 2.6 g, SaturatedFat 5.8 g, Sodium 99.9 mg, Sugar 18.3 g
DOLLY PARTON'S PEANUT BUTTER PIE
I got allot of these, I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those.
Provided by Cookin In Texas
Categories Pie
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- mix together sugar, peanut butter and cream cheese in a bowl.
- Fold in the Cool Whip.
- Pour into crusts and chill.
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DOLLY'S PIE CRUST RECIPE - COOKEATSHARE
Refrigeratebefore rolling. (9 inch) 2 crust. 9 inch pie shell. Blend flour, sugar and salt. Cut in lard till particles are the size of peas. Beat egg, blend in vinegar and cool water. Sprinkle over flour mix 1 Tbsp. at a time, tossing with a fork to mix. Gather dough together with fingers to create a ball.
From cookeatshare.com
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DOLLY'S PIE CRUST - RECIPE | COOKS.COM
DOLLY'S PIE CRUST : 4 c. sifted flour 1 tbsp. sugar 1 1/2 tsp. salt 1 1/2 c. lard 1 egg 1 tbsp. vinegar 1/2 c. cold water. Blend flour, sugar and salt. Cut in lard until particles are size of peas. Beat egg, blend in vinegar and water. Sprinkle over flour mixture a tablespoonful at a time. Use a fork to mix. Gather together and roll out. Makes 4 crusts. 1 review: Add review or comment: …
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Dec 4, 2019 - My Mother makes THE BEST pies of anybody I know. She found this recipe in the KC Star many, many years ago and it has become her signature pie/cobbler dough. Fresh lard from the butcher is what makes this The Ultimate pie dough recipe.
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DOLLY'S PIE CRUST - RECIPE | COOKS.COM
Blend flour, sugar, and salt. Cut in lard until particles are the size of peas. Beat egg, blend in vinegar and cold water. Sprinkle over flour mixture, tablespoon at a time, tossing with a fork to mix. Gather dough together with fingers so it cleans the bowl. Chill before rolling. Makes enough for 2 (9 inch) 2 crust pies and 1 (9 inch) pie shell.
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