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    You are in: Home / Cookbooks / Bulk Mixes
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    5 recipes in

    Bulk Mixes


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    This pie crust retains the flavor of an all butter crust, but is flakier because of the shortening. The lemon juice isn't in the recipe for lemon flavour... trust me you won't taste it, but rather to work with the flour and prevent the pastry from being tough. I also find that the dough gives a bigger yield than the original 9 inch size stated, I roll mine relatively thin and can get a full top and bottom for a 26 cm (12 inch) shallow pie dish. I have included 20+ step by step photographs to help you see *exactly* how this is made so that you now have instructions for making an entire pie crust from ingredients to table. The new instructions may look long, but I have only tried to give practical details to that even if this is your first ever pie crust, you will have ALL the information you need for success. Enjoy! ZWT REGION: United States.

    Recipe #26205

    This is an incredibly good clone of the real thing. A friend emailed this recipe to me.

    Recipe #24952

    I found this on recipelink.com. I havn't tryed this. You be the judge. Sounded interesting. I am going to make 1 loaf before I mix the whole thing.

    Recipe #138834

    I adopted this recipe from the Recipezaar account in 2005 and when I tried it, I agreed with the reviewer that the recipe was too salty as posted; therefore I decreased the salt from 3 Tablespoons to 1 Tablespoon. Add more if desired or leave it out entirely.

    Recipe #4292

    Taken from recipesource. Use in recipes calling for Bisquick-type baking mix. (Have not tried it myself)

    Recipe #75577


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