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

Saturday, August 13, 2011

Meal in Two Jars, yes, JARS

Okay so I read this recipe, "Salmon and Potatoes in a Jar" and thought...huh? Reading Dorie's text didn't help. Hubby and I have not partaken of Gravlax or Tartare.  We don't purchase fish in jars.  But, Dorie did say this dish is a never fail knock-out.  Had to try it. Even Hubby was on-board, he LOVES salmon.

Found the jars at the supermarket, no problem. The ingredients are readily available.  I did fail to notice the time required- refrigerating the salmon first in a salt/sugar rub over night. Then packing it into a jar along with red onion, carrots, thyme, spices, filled to the top with olive oil- this sat in the fridge another night.  The second jar is similar, except instead of brined salmon you add boiled potatoes and a little vinegar with the other ingredients.

Potato Jar
Well, the packed jars were beautiful! The best part of this dish: remove jars from refrigerator and set them on the table. Eat.   What a great idea for summer. The only heat generated was in boiling the potatoes.

Salmon Jar

I have to admit, this is not likely a do-over for us.  You know what though?  It actually was pretty tasty! The flavors were fresh, clean and delicious.  I felt pretty healthy after I ate it.

It's probably more of a texture thing, particularly the fish.

Next time I entertain guests who LOVE fish out of a jar, I'll know just what to do... thanks to my online cooking group. You can check them out at And check out Dorie's book, Around My French Table.


  1. This one was interesting for sure! The texture was probably one of the things that threw me for a loop...

  2. I want to try this!! Did you have to use sushi-grade salmon?

  3. I didn't. I used the Wild Alaskan from Costco!

  4. I just got my canning jars back after our garage was evacuated. Time to make this. i'm doing a FFwD catchup over at my place. Just finished Tomatoes.