MAYONNAISE PIE CRUST
This comes from an article in NewOK from1988 by Melba Lovelace. http://newsok.com/mayonnaise-piecrust-doesnt-become-soggy/article/2227941
Provided by Sanity Chek
Categories Pies
Number Of Ingredients 4
Steps:
- 1. The mayonnaise makes a tender, flaky crust that seems to hold cream fillings well without becoming soggy. This recipe is easy to make, and the prepared crust freezes well. Pie Crust 2 c. sifted all-purpose flour 1/4 t. salt 1/2 c. mayonnaise 1/4 c. water Mix flour and salt. Stir in mayonnaise with fork until the consistency of coarse salt. Sprinkle with cold water and stir until a ball forms. Roll out on lightly floured surface until 1-inch larger than the pie pan. Place in pan and mold to bottom and sides. Flute edges. Prick with fork at irregular intervals. Bake in 450-degree oven about 10 minutes. Makes 2 pie crusts.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Monica Hairston
[email protected]This was my first time making a pie crust and it turned out great! The instructions were easy to follow and the crust came out perfectly. It was flaky and buttery, just like I wanted. I'll definitely be using this recipe again.
Sara Shrivastav
[email protected]Made this pie crust for a potluck and it was a hit! Everyone raved about how delicious it was. The crust was flaky and golden brown, and it paired perfectly with the filling. Will definitely be making this again!
Md_Farhan Hossain
[email protected]I've tried many pie crust recipes, but this one is by far the best. The mayonnaise adds a richness and flakiness that I've never achieved with other crusts. It's also incredibly easy to make. I highly recommend this recipe!
monique robledo
[email protected]This mayonnaise pie crust was a delightful surprise! I was skeptical at first, but the crust turned out incredibly flaky and flavorful. It was easy to work with and held its shape perfectly. I'll definitely be using this recipe again.