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 15, 2011

Merry Melon Days- It's Summer!

Fifty per cent of the people in this house were anxious to try Cold Melon-Berry Soup, this week's French Fridays with Dorie selection, from page 101 in "Around My French Table". That rounds out to be one, me. 
Finding the dead-ripe cantaloupe required was easy and the mint came from my garden. We had an orange muscat in the refrigerator, purchased at a winery in Paso Robles, CA.
I have to admit, processing half of a 2.5 lb melon didn't seem to add up to much!  I added more.  Following the directions, chilled it all for 2 hours. My other half poured the muscat into glasses.  At serving time I splashed some onto the soup in the serving dish, spooned in the melon balls and berries. 

Well, it was just okay.  Like some of the other Dorie bloggers, I found it difficult to stretch this into four servings. It wasn't as sweet as I would have liked it. Very pretty though!


  1. Since I was just doing it for myself, halving the recipe made just enough for my generous serving. I did worry a bit when pouring it into my bowl, it didn't come up as high as I would have liked. I pureed the berries with the melon on a whim, and loved the flavor.

  2. I think we ended up with three servings by the time we got all the fruit in there. It must take a REALLY BIG melon to get to four servings :-)

  3. Maybe servings are smaller in France; I didn't get 4 servings either. This does make a pretty picture I have to say.

  4. I'm glad I only prepared one serving with the added fruit because we
    did not care for the flavor of the soup. I think I would prefer this with
    out the ginger and blend all the fruit together. It's nice to try new
    recipes though. Nice photos.