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, December 18, 2011

Fun with Potato Chips

Mid December finds me baking a dish using crushed potato chips!  How very strange.

This "Potato Chip Tortilla" from Dorie Greenspan's Around My French Table is, according to Dorie, best served at room temperature as finger food.

After crushing the chips with my hands, I stirred together eggs, sliced green onions, fresh basil, and minced garlic seasoned with piment d'Espelette, salt and pepper.

I combined the egg mixture with the chips, and poured it all into a skillet.

 Cooked until set, the pan is put under the broiler for another minute or so. 

We had ours with a cheese plate and a glass of wine. Three out of three tasters agreed this was good but not outstanding. 

Maybe I was just missing the crunch of those chips!

1 comment:

  1. This must have been good with the cheese plate. I liked this recipe. I didn't miss the crunch, but think (along with other Doristas) that it was lacking salt.