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

Friday, July 22, 2011

I love to buy food I've never cooked with before...

Nothing like heading out to buy things like lemongrass, unsweetened coconut milk, Madras curry powder, cardamom pods, and celery root!  Oh, I had some random, generic curry powder in my spice cabinet. Would it suffice? Why settle? I never did find the Madras variety, but what I bought (Muchi) seemed to work out well.

Cardamom pods w/ seeds

I had to look up what other name "pork butt" might go by, but as it turned out, the meat counter at Whole Foods had theirs labeled "pork butt".  Well, it's not a real buttocks, in case you're wondering.  I made my recipe with the optional boiled vegetables as recommened by Dorie Greenspan in her book "around my French table", page 274.

Oh. My. Curried Goodness.
This smelled amazing. Tasted even better.

On the second day the sauce is thicker. 

We served ours with brown rice, it was delicious. Even my hubby, who didn't recall liking curry, LOVED it!  Win/Win.


  1. Great post - and even better attitude :) I usually go thru my spice cabinet praying I actually have some of the ingredients, but more often than not with Ms. Greenspan - I am off to the store :) Or shall I say, Nana is off to the store ? She is usually a half week ahead of me :) So glad you both liked it - those are the best French Fridays. I have to say that my kitchen smelled amazing and I found my new favorite aroma - it's all good. Even if a spatula is now permanently stained curry yellow......

  2. Isn't ingredient hunting fun? I really liked this recipe, too. Your cardamom pods look interesting - not so dried out as the ones I have.

  3. We really loved this one as well! And I really enjoyed the aroma as it was cooking.

  4. I'm really happy you enjoyed this one. I wish I had gotten some celery root to go with the dish. We liked it - not our absolute favorite Curry - but a very interesting version, with the thinner sauce.

  5. Sounds like you had fun with this one!
    Glad it was a hit for you.