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Byndi

Columbus, Ohio

Member since Oct 2009

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Reviewed Pie Crust

Aug 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great recipe! I use this for all my pies. I always double it and weigh the dry ingredients. I also add 1 oz. /@ 2 TBS/ of sugar to the flour. I also adjust the butter to 4 oz. or 1 stick of unsalted and 2 oz. or 1/2 stick of salted. I NEVER substitute shortening for lard, the lard is what makes the magic! Then I use my hands to mix the butter and "

Reviewed Pie Crust

Aug 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great recipe! I use this for all my pies. I always double it. I also add 1 oz. /@ 2 TBS/ of sugar to the flour. I also adjust the butter to 4 oz. or 1 stick of unsalted and 2 oz. or 1/2 stick of salted. I NEVER substitute shortening for lard, the lard is what makes the magic! Then I use my hands to mix the butter and lard with the dry ingredients "

Reviewed Pie Crust

Aug 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great recipe! I use this for all my pies. I always double it. I also add 1 oz. /@ 2 TBS/ of sugar to the flour. I also adjust the butter to 2/3 /or 1 stick/ of unsalted and 1/3 or /1/2 stick/ of salted. I NEVER substitute shortening for lard, the lard is what makes the magic! Then I use my hands to mix the butter and lard with the dry ingredients "

Reviewed Pie Crust

Aug 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great recipe! I use this for all my pies. I always double it. I also add 1 oz. (@ 2 TBS) of sugar to the flour. I also adjust the butter to 2/3 (1 stick) of unsalted and 1/3 (1/2 stick) of salted. I NEVER substitute shortening for lard, the lard is what makes the magic! Then I use my hands to mix the butter and lard with the dry ingredients (just "

Reviewed Pie Crust

Aug 16, 2012 in Food Network Community Toolbox on FoodNetwork.com

Great recipe! I use this for all my pies. I always double it. I also add 1 oz. (@ 2 TBS) of sugar to the flour. I also adjust the butter to 2/3 (1 stick) unsalted and 1/3 (1/2 stick) salted. I NEVER substitute shortening for lard, the lard is what makes the magic! Then I use my hands to mix the butter and lard with the dry ingredients (just like b"

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