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

Thursday, July 28, 2011

Nacho Mama's Fruit 'n' Jell-O Mold

I was sold when I read Dorie's comment: "...the French accept gelatin with the same equanimity with which they accept salt and pepper: as just another ingredient."  Indeed. The full-size color photo helped. Citrus-Berry Terrine, page 399 in Around My French Table, is the French Fridays With Dorie selection of the week.

 Buy a bunch of fresh berries, some citrus, OJ and a box of unflavored gelatin. Presto. She advises that waiting for the (refrigerated) primary gelatin mixture to resemble the texture of egg whites might take about 2 hours. Mine got there much quicker. I wasn't watching very closely. I had a solid rubber disc in the bottom of my bowl.  Oops. That bodes the question: Can one dissolve the set gelatin by re-heating it? I decided not to bother looking it up. I started again. That must be why there are 4 packets of gelatin per box.

 I un-molded the finished product the next day. Perfection. Trust me, this does not begin to resemble what I grew up with- that can of Del Monte Fruit Cocktail in the strawberry Jell-O. (The cherries and the grapes were my favorite, topped with Cool Whip!) These flavors and textures are really refreshing. 
This dish is good enough to stand on it's own.
Pun intended.

Check out to see how the other Doristas fared with their gelees.

Hubby and I had Roasted Salmon and Lentils, from page 300, that evening. If you've considered trying that one, it's absolutely delicious. Definitely guest-worthy. I'm including a photo since Dorie didn't!



  1. Your terrine looks beautiful! Mine would not cut into slices like that. I think my blackberries were too hard, that they ripped the whole thing apart as I cut. It looked like a mess, but tasted delicious!

  2. Beautiful terrine and I can't wait to try the salmon and lentils.

  3. What a great meal! I have some time to learn to love lentils - I haven't really cooked with them before.