"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Perfect Pie Crust, by Patrice Dirksen, is from From Bunny's Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 cups flour 1 tsp salt 1-1/4 cup shortening OR 1-1/3 c.butter
1 egg 1 T. Vinegar 4-5 T. cold water
Mix flour and salt together. Cut in shortening or butter with fork until looks like small peas. Mix egg, water and vinegar in separate bowl then add all at once to dry ingredients. Lightly mix.If dough seems too dry, you may need to sprinkle a little more water over dough. Don't over-work dough. Form into two balls and roll out on lightly floured surface. Makes a 10 inch double pie crust
I've used this recipe since 1969 and my pie crusts always turn out flaky. The vinegar and egg make the difference.
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