4 c flour
1 t salt
1 t sugar
2 t baking powder
1 can 12 oz milk
1 beaten egg
2/3 c Crisco Shortening melted
Combine and chill 2 hours before using
Roll walnut sized ball into saucer sized round
Fill w desired filling and fry in 1/2 inch hot oil
Glaze
1 T butter melted
1 T milk
1 t vanilla
powdered sugar-enough to make glaze the consistency of gravy
Tip: Don't deep fry or they will pop open and spoil the oil
Tip: Use Gold medal flour and crisco oil for best results
Tip: do not cover finished pies or they will get soggy
Tip: dough can be rolled into 8" rounds and stacked in gallon aip lock bags in the refrigerator overnight or a couple days
Tip: put filling on 1/2 the found moisten the edge, fold over and seal w a fork. Be careful not to puncture
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