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, August 7, 2011

Low Fat, Gluten Free, but don't let that stop you...Vacation Part II

So along with the delicious slow-roasted tomatoes (see previous post), I also baked along with the Tuesdays with Dorie group and made Cocoa Almond Meringues.   My summer vacation couldn't have been spiked with anything better than these lovely little morsels.  I had to use a hand mixer so the egg whites took at least twice as long to reach the "stiff peak" stage, but patience paid off.

Excellent outcome: Light and crispy on the outside, slightly chewy on the inside and VERY chocolatey!
Tuesdays With Dorie is an online cooking group that bakes weekly from Dorie Greenspan's Baking From My Home to Yours.  You can check them out at

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