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
Saturday, August 13, 2011
Carrots & Spice, That's Always Nice
Very seldom can I turn down a piece of carrot cake (nuts in the frosting? Even better!).
This week's selection for the Tuesdays With Dorie baking group was Carrot Spice Muffins. Talk about a flawless recipe, this is defnitely it. (From the book, Baking From My Home to Yours, page 14.) Once assembled, it perfectly filled my 12- muffin tin. The muffins baked to perfection in the prescribed amount of time. A no-brainer, really. The spices include cinnamon and ground ginger.
Along with the shredded carrots are raisins, coconut and your choice of toasted pecans or walnuts. I had walnuts, so there we have it.