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
Friday, July 15, 2011
The Currant Occurance
This week's Tuesdays with Dorie cooking group chose "Cream Scones" for their baking challenge. Interesting to note the ingredients list includes currants; the actual directions do not. Oh well, nobody's perfect. Me, I forgot to buy currants. I chopped up some dried cherries to use instead. Interesting to note I forgot to add them due to the faulty instructions. There was my dough, divided and ready for the oven, chopped cherries sitting there waiting. I did put the dough back into the bowl, and kneaded in the cherries. Not totally sure how these were supposed to turn out; I've never made scones this way before. Reminded me of pie dough what with the cutting of the butter into the flour mixture. Also, I think they could have used less oven time. Nonetheless, delicious warm with a little butter and/or jelly.