Aunt Emma's Never Fail Pie Crust

3 c sifted flour
1 1/4 c Shortening
1 tsp salt
1 egg, well beaten
5 Tbsp water
1 Tbsp vinegar

Cut shortening into flour and salt.
Combine egg, water, and vinegar in a separate bowl.
Pour liquid into flour mixture all at once. Blend with spoon until flour is all moistened.
It can be re-rolled without toughening. Will keep in refrigerator for two weeks or divide into balls enough for one pie and wrap in Saran wrap and freeze indefinitely.

Makes 2 crusts

Sunday, July 10, 2011

Chocolate with Chocolate, a Winning Pair

From the Baking recipe book by Dorie Greenspan, the selection was Chocolate-Chocolate Chunk Muffins, page 19. This one is a WINNER!  The ingredients went together easily, didn't even have to use the mixer. Everything about it was just right. Even Dorie's suggestion of serving warm with black cherry jam.  Oh my...yes.

                                                                    Nuff said.
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