Monday, May 30, 2011

Vinegar Pie Crust

My grandma, Nellie May, used to be able to get two complete, 9" pies (tops and bottoms) out of this recipe. Not me! I can get three crusts, and have a bit left over. I usually make one pie with top and bottom crust, and one 'open topped' pie with a crumble-style crust, or a quiche, or one smaller 'pot-pie'...

3 C flour*
1¼ C shortening
1½ tsp salt
1 egg
2 Tbls vinegar
3 Tbls water

Cut the shortening into the flour and salt; then add egg, vinegar and water. Do not overmix. Roll thinly and gently press into pie dish.

* Whole wheat flour works too, though not as complimentary with the tang of vinegar (just use cold water); great for a quiche or with meat & veggie pot-pies.

Variation: Mix 1 C shredded cheddar cheese with the flour and salt. Delicious with apple pie and meat & veggie pot pies.

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