"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Basic Pie Crust Recipe

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This recipe for Basic Pie Crust, by , is from The Allen Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rhonda Allen
Added: Tuesday, December 4, 2007


2 cups flour
1 teaspoon salt
3/4 cup lard or vegetable shortening, chilled
1/2 cup ice water (approx)

2 teaspoons sugar, optional
2 teaspoons vinegar, optional
1 egg, optional

1. If the optional vinegar and egg are used, reduce water by half. The volume of one large egg is about 1/4 cup; hence, half is 2 tablespoons.

2. Into a medium bowl measure flour and salt. With a knife, cut the fat into several small pieces and drop into the flour. Toss and work the fat and flour together with a pastry blender, two knives or fingers working quickly, until the mixture resembles coarse meal, with irregular particles ranging in size from tiny grains of rice to small peas.

3. Add sugar, vinegar and egg, if desired. Pour each ingredient into the flour mixture and stir to blend before adding the next.

4. Sprinkle in the water, a tablespoon at a time, and stir with a fork held lightly. Gently toss the loose particles around the bowl to absorb moisture. Add water as needed to bring the particles together in a moist (not wet) mass that holds together with no dry or crumbly places apparent.

5. Wrap the ball of dough in plastic wrap and place in the refrigerator to mature and chill, 4 hours or longer.




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