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 21, 2011

Surprise.. It's Eggplant

I was very pleasnatly surprised with this week's choice for French Fridays With Dorie: Eggplant Caviar.  (Page 23 in Around My French Table)  But then, with this list of ingredients, what can go wrong?

Eggplant, garlic, lemon juice and zest, onion, basil, cilantro, thyme, tomatoes, and piment d'Espelette (or in my case, cayenne).

And, as is mostly true about Dorie's recipes, this one is quite simple to prepare.  Prick the eggplant skins and roast them in the oven for about an hour; scrape out the flesh and mash it with a fork.  After that you pretty much add the remaining ingredients and spread it on whatever sounds good: pita, crackers or chunks of bread.  We bought a baguette, drizzled it with olive oil and toasted it just a little. 
MMMmmm.  Delicious, and I'm not a big fan of cilantro.  Covered tightly, it was just as good the second day.  You can see other French Friday's results at


  1. That looks delicious on the baguette. Tricia did this week's recipe and
    shared some with us. I didn't care for it when is was fresh, but I chilled
    it overnight and I liked it better that way. Looking forward to next
    week's recipe, it looks "normal". Great photos.

  2. Good idea to serve it on a baguette. We liked this but didn't love it.

  3. It looks great on the baguette!