hsilverm Recipe Reviews (Pg. 1) - Allrecipes.com (12203956)

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Pie Crust IV

Reviewed: Nov. 10, 2012
Love this crust! It was really easy to make and it turned out delicious. Definitely use the solid shortening sticks, and I didn't have time to put it in the fridge so I used it at room temp. I used a fork to push it into the flour mixture and that worked great. Mashed it with the fork until it looked crumbly. I measured out my cold water and put an ice cube in it to keep it cold, and then added the water a tablespoon at a time, mixing with my fork until the mixture was a little crumbly looking still but I could push it easily together with my fingers. I didnt use all of the water, maybe 2/3 to 3/4 of it. Then I formed the dough together with my hands and rolled it out. I couldn't find a rolling pin so I used a pint glass rubbed with a little flour. I buttered my baking dish a just a little before I laid the dough, which I probably didn't need to do with all of the shortening in the dough, so it probably just added a little more flavor. Then I made a second one to use as a top crust (for Grandma Oples apple pie recipe on this site) and I put the top crust in the fridge while I made the rest of the pie. This crust turned out so great I am going to use it for all my pies!
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Challah I

Reviewed: Feb. 23, 2011
This is a really great Challah recipe! The only thing is that the baking time too long. It usually only takes between 20 and 30 minutes (about 25 when the dough is divided into 3 loaves). You can tell when they are done when the braid starts to stretch in the middle and you can see white. Then it will be nice and moist!
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