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, December 3, 2011

Mighty Fine

December with the French Fridays with Dorie online cooking group brings us "Matafan" on page 356 from Around My French Table  by Dorie Greenspan.  You and I might call them Fluffy Mashed Potato Pancakes. Dorie describes how these can be served with a salad or hors d'oeuvre, or even as a side dish.

I made mine to accompany the pork roast that I'll post in the near future.

The recipe calls for baking 2 large Russett potatoes on a bed of Kosher salt.



The insides are scraped out. I was wishing I had a food mill or ricer. Pushing the potato through a strainer was hard work!  The pancake batter is completed with eggs, flour and hot milk, with stiffly beaten egg whites folded in at the end.



Just like my blini in the past, my pancakes weren't very pretty. I'm going to blame the fact that my electric stove takes too long to heat up and is all of a sudden very hot! It's okay though, smoking butter never hurt anybody.



  They were very tasty. Ours were served with butter, salt and pepper. Yummo!
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