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!