Shop Over 250 New Items at Williams-Sonoma

Rhubarb main page

Lemon rhubarb mousse
Rhubarb and berry coffee cake
Rhubarb and red wine jelly
Rhubarb and strawberry crisp
Rhubarb cobbler
Rhubarb compote
Rhubarb crisp
Rhubarb custard pie
Rhubarb pithiviers
Rhubarb pound cake
Rhubarb strawverry trifle
Rhubarb-strawberry-banana sorbet
Rhubarb-strawberry custard tart

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

NEVER FAIL PIE CRUST

for two 9-inch crusts

1 pound (3 1/4 cups) all purpose flour
1/2 pound (11/2 cups) shortening
1 teaspoon light brown sugar
1 teaspoon salt
1 teaspoon white vinegar
1 beaten egg
4 tablespoons cold water

In a large bowl, mix together flour, and shortening.
In a small bowl, combine the sugar, salt, vinegar, egg, and water.
Blend all ingredients to form a ball. Add more water if necessary.
Chill dough and use as needed.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

chefdecuisine.com © 1999-2017 All rights reserved.