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betty crocker best of baking recipes.txt
teaspoon vanilla
1
/4
Heat oven to 350º. Prepare pastry. Beat cream cheese, sugar and flour in
large mixer bowl until blended. Add remaining ingredients except topping;
beat on medium speed until smooth. Pour into pastry-lined pie plate.
Bake until knife inserted in center comes out clean, 50 to 55 minutes.
Immediately spread with Sour Cream Topping; cool. Refrigerate at least 4
hours.
SOUR CREAM TOPPING:
Mix all ingredients.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"
© General Mills, Inc. 1998."
Yield:
1 Pie"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 324 Calories (kcal); 18g Total Fat; (49% calories from fat); 6g
Protein; 35g Carbohydrate; 97mg Cholesterol; 215mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat;
1
Other Carbohydrates
NOTES : *Self-rising flour can be used in this recipe.
Nutr. Assoc. : 0 0 0 14 0 20084 0 0 0 0 0 26007 2130706543 0 0 0 0 0
*
Exported from MasterCook *
Favorite Pastry for 9-Inch One-Crust Pie
Recipe By
Serving Size : 8
Categories
:
Preparation Time :0:00
: Desserts
Pies
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
1
cup all-purpose flour
teaspoon salt
cup lard
1
1
/2
/3
OR
cup plus 1 tablespoon shortening
tablespoons cold water (2 to 3 tablespoons)
1
/3
2
Mix flour and salt. Cut in lard until particles are size of small peas.
Sprinkle with water, 1 tablespoon at a time, tossing with fork until all
flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons
water can be added if necessary).
Gather pastry into ball; shape into flattened round on lightly floured
cloth-covered surface.
Roll pastry 2 inches larger than inverted pie plate with floured
cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into
plate, pressing firmly against bottom and side.
Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll
pastry under, even with plate. Flatten pastry evenly on rim of pie plate.
Press firmly around edge with tines of fork, dipping fork into flour
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