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

Sunday, July 10, 2011

That's a Wrap!

This past week, the French Fridays with Dorie group chose "Salmon and Tomatoes en Papillote", from page 302 from the book, "around my french table"  I had only one small reservation about this dish. How does one pronounce "en papillote"? I've been reading the other bloggers posts and nobody has provided the phonetic pronounciation of this French term.  Okay, so I took Spanish in high school!

I didn't get too hung up over it though and was lucky enough to have several of the ingredients in my garden:

Great timing!  My cherry tomatoes are still ripening on the vine. I picked rosemary and thyme and made two packets of each so we could compare. I seared the tomatoes on the stove, as Dorie suggests, plus lined the sheets of tinfoil with parchment paper, to keep the foil off the food.

This was a GREAT dish. A definite do-over. There is a real distinction between the rosemary and the thyme flavored packets. Both tasters liked both flavor profiles, however one of us wished there was less lemon flavor.



  1. pap-ee-oh-tay? :) looks totes yum!!

  2. Love your double wrapped fillets! I'm jealous of your pretty herbs. My thyme plant dried out a few weeks ago, and my tomatoes are stunted - I've only gotten one out so far!

  3. I love your taste comparison! It's like two meals for the price of one.