Viewing post #1125303 by Andi
|I am definitely making the turmeric slaw. Too bad I didn't write down the ingredients before going to the store today.
My grandmother taught me to make pie crust with this recipe. The egg and vinegar make it more elastic. It is more forgiving for novice bakers.
Easy Pie Crust
3 cups sifted all-purpose flour
1 1/4 cups butter, lard or shortening
1/2 teaspoon salt
2 teaspoons distilled white vinegar
5 tablespoons ice water (make a glass of ice water, take water from the glass)
Optional - milk or beaten egg as brushed glaze
In a large bowl, mix flour and salt. With a pastry blender, thoroughly cut in the shortening until evenly distributed and textured, particles should be pea sized or smaller.
Beat together egg, vinegar and water. Blend liquid into flour mixture, using a big fork, until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.)
Roll out on lightly floured pastry cloth with cloth covered roller.
Brush the crust with milk or beaten egg if desired.
If this makes more than you need, bake an extra crust with pie weights or put the crust in a pie plate and freeze it unbaked in a ziplock bag.
I tried rolling the crust and freezing it unbaked in wax paper like the store bought ones, but it works better to put in in the pan and freeze the whole thing, at least for me.
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