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, September 11, 2011

Creamy, Cheesy, Garlicky Days of Summer

The text with this recipe starts off, "Never order a Risotto in a French restaurant." Dorie is quoting her Italian friend. Not that I would. That would be like me ordering a margarita at a wine bar.  My motto: Let's just stick to what they know best. Get your margaritas at the Mexican food restaurants!

However, Dorie has this recipe, "Creamy, Cheesy, Garlicky Rice with Spinach", using arborio rice (the risotto rice), that is so much easier than standing over a hot pot of liquid and stirring while your make up steams right off your face.  Plus, it's absolutely delicious!

I made mine just as she wrote it but I can see her bonne idee of stuffing bell peppers with the mixture as being a complete success.  I chose Gruyere as my cheese because I love the stuff.

Check out the other "Dorista's" experiences at!


  1. Wasn't this good? I stuffed peppers with the leftovers the next day. That was good too.

  2. I'm glad you liked this. I thought it was yummy too. While I was here, looked at some of your other posts too. How fun!!

  3. I recommend the stuffed peppers - they made a great main course. This recipe is going to appear often on our table.

  4. I loved the flavors in here: garlic, cheese, cream spinach. What could go wrong? And I agree: eat and enjoy what people/cultures do well.