7 Up Pie Crust Dippers Recipes

7 UP PIE CRUST RECIPE

Steps:

• In a medium-size mixing bowl, use a whisk to sift together flour and salt.
• Use a pastry cutter, 2 knives or a food processor to cut butter and shortening into flour until it resembles peas.
• Add 7 Up mixing until the dough comes together.
• Turn out onto a lightly floured non-stick surface. Divide in half or into thirds, then form into disks. (You may yield Two 10 inch pie crusts or three 8-9 inch pie crusts, divide according to how you plan on using it.)
• Chill for at least 30 minutes or until firm.
• To use: On a lightly floured non-stick surface, roll chilled dough into desired size. Press into pie plate. Flute edges using thumb and forefinger method or press with the tines of a fork.
• May be blind baked and filled or used as the basis for pies and quiche with baked fillings. (See Cook's note for how to blind bake)

7 UP PIE CRUST

Steps:

• Combine the flour and salt in a large mixing bowl. Add the lard and cut in with a pastry blender until coarse crumbs form. While mixing, add the 7-UP. Mix until a dough forms. Divide the dough into 5 balls. Roll out each ball into a crust and use as desired. The dough can be refrigerated or frozen.

7- UP PIE CRUST DIPPERS

Steps:

• 1. Stir together flour and salt. Cut in shortening until the mixture resembles coarse crumbs. Do not over work pastry.
• 2. Add the ice cold soda pop gradually to the flour mixture, then blend together until moist. Place pastry in plastic wrap, flatten slightly. Chill 30 minutes.
• 3. Remove from fridge and roll out like making pie crust on a flour dusted surface or between 2 pieces of waxed paper (i do it this way) to about 1/8 inch thickness. Using your favorite small cookie cutter or just cut into circles or strips 4 x 1 inch.
• 4. Place on parchment covered cookie sheet brush with melted butter and sprinkle with granulated sugar and bake for bout 5 minutes or until golden. Cool completely before using so that they are crisp. These work great for appetizers too!

LEMON MERINGUE DIP

Steps:

• 1. Whisk egg yolks and juice over medium heat in small saucepan, heat and stir until custard like, about 5 minutes. Place this mixture in the refrigerator to chill.
• 2. In a mixer bowl whisk egg whites, corn syrup, and cream of tartar on high until stiff peak form. set aside.
• 3. Remove yolk mixture from fridge and whisk in the sweetened condensed milk. Blend well. Pour into a 9x13 inch baking dish (suitable for serving at buffet table). Heap and spread meringue on top of lemon sauce. Place in oven and broil 1 to 2 minutes until meringue is slightly browned. Refrigerate to chill. Make sure dish can go from hot to cold, so it does not break.Corning or pyrex is fine, or metal. Serve with 7-UP Pie Crust Dippers.https://www.justapinch.com/recipes/dessert/cookies/7-up-pie-crust-dippers.html?p=3

NO FAIL 7-UP PIE CRUST

Steps:

• Mix all ingredients together and roll out on well floured board.
• Press into pie plate and bake at 350F or fill with pie filling.

7-UP PIE CRUST

Steps:

• In a bowl, combine salt and flour.
• Cut in shortening and butter using a pastry cutter until you see pea-sized globs.
• Slowly pour in the 7-UP, and stir to combine.
• Split dough in half, form into rounds, and wrap in plastic wrap.
• Chill in the fridge 30 minutes to an hour before using.
• Use in recipes that call for a single-crust pie.