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, October 9, 2011

decontructed BLT, where have you been all my life?

Okay so I got a bit off the blogging track. I've been cooking away, however, so it's time to catch up.

French Fridays with Dorie for September 23rd, was creating the recipe Deconstructed BLT and Eggs from Around My French Table.  Dorie explains there was a time in Franch when everything that could possibly be deconstructed was. Dorie's idea was to deconstruct the famous sandwich, and saladize it too.  Since it didn't seem substantial enough for a lunch meal, the addition of hard boiled eggs with a spot of mayonnaise rounded it out nicely.

So what happens is, you fry the bacon and chop it up.  You use some of the fat from that skillet to brown some chunks of country bread to make bacon-flavored croutons. You chop some sun-dried tomatoes and some grape tomatoes.  You toss it all with some arugula (great choice for greens!),  and some vinaigrette. Garnish with halved hard-boiled eggs dabbed with mayo.

When I took my first bite all I thought was, "Wow, it's a BLT!!" No kidding.

Only this is much prettier.  Yum.  Load your fork already!
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