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It Started With Pie Crust

It Started With Pie Crust. Aunt Emma's Never Fail Pie Crust. 3 c sifted flour. 1 1/4 c Shortening. 1 egg, well beaten. 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. Sunday, June 10, 2012. Not a Wimp Or a Blimp.

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It Started With Pie Crust | apronthyme.blogspot.com Reviews

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It Started With Pie Crust. Aunt Emma's Never Fail Pie Crust. 3 c sifted flour. 1 1/4 c Shortening. 1 egg, well beaten. 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. Sunday, June 10, 2012. Not a Wimp Or a Blimp.

<META> KEYWORDS

1 1 tsp salt

2 5 tbsp water

3 1 tbsp vinegar

4 makes 2 crusts

5 posted by

6 apronthyme

7 no comments

8 email this

9 blogthis

10 share to twitter

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1 tsp salt,5 tbsp water,1 tbsp vinegar,makes 2 crusts,posted by,apronthyme,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,fromage blanc,i don't know,sardine rillettes,sable breton cookies,le sable breton,1 comment

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It Started With Pie Crust | apronthyme.blogspot.com Reviews

https://apronthyme.blogspot.com

It Started With Pie Crust. Aunt Emma's Never Fail Pie Crust. 3 c sifted flour. 1 1/4 c Shortening. 1 egg, well beaten. 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. Sunday, June 10, 2012. Not a Wimp Or a Blimp.

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apronthyme.blogspot.com

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It Started With Pie Crust: Sardine Rillettes

http://apronthyme.blogspot.com/2012/06/sardine-rillettes.html

It Started With Pie Crust. Aunt Emma's Never Fail Pie Crust. 3 c sifted flour. 1 1/4 c Shortening. 1 egg, well beaten. 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. Sunday, June 10, 2012. Other ingredients in...

2

It Started With Pie Crust: February 2012

http://apronthyme.blogspot.com/2012_02_01_archive.html

It Started With Pie Crust. Aunt Emma's Never Fail Pie Crust. 3 c sifted flour. 1 1/4 c Shortening. 1 egg, well beaten. 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. Wednesday, February 29, 2012. I think I sta...

3

It Started With Pie Crust: Saint-Germain-des-Pres Onion Biscuits...

http://apronthyme.blogspot.com/2012/04/saint-germain-des-pres-onion-biscuits.html

It Started With Pie Crust. Aunt Emma's Never Fail Pie Crust. 3 c sifted flour. 1 1/4 c Shortening. 1 egg, well beaten. 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. Wednesday, April 18, 2012. Dip a 1 1/2 inch...

4

It Started With Pie Crust: May 2012

http://apronthyme.blogspot.com/2012_05_01_archive.html

It Started With Pie Crust. Aunt Emma's Never Fail Pie Crust. 3 c sifted flour. 1 1/4 c Shortening. 1 egg, well beaten. 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. Sunday, May 20, 2012. In case you're wonder...

5

It Started With Pie Crust: Not a Wimp Or a Blimp

http://apronthyme.blogspot.com/2012/06/not-wimp-or-blimp.html

It Started With Pie Crust. Aunt Emma's Never Fail Pie Crust. 3 c sifted flour. 1 1/4 c Shortening. 1 egg, well beaten. 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. Sunday, June 10, 2012. Not a Wimp Or a Blimp.

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French Fridays with Dorie: roasted rhubarb - My Great Menu

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My family and friends favorite recipes and other culinary adventures. Laquo; French Fridays with Dorie: cola and jam spareribs. French Fridays with Dorie: mozzarella, tomato, and strawberry salad ». French Fridays with Dorie: roasted rhubarb. Roasted Rhubarb with vanilla ice cream. Tossed with sugar and orange zest. Roasted Rhubarb over Bobs Red Mill 10 grain Hot Cereal. Check out what other French Fridays with Dorie folks thought of the roasted rhubarb at http:/ www.frenchfridayswithdorie.com/. The comm...

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It Started With Pie Crust

It Started With Pie Crust. Aunt Emma's Never Fail Pie Crust. 3 c sifted flour. 1 1/4 c Shortening. 1 egg, well beaten. 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. Sunday, June 10, 2012. Not a Wimp Or a Blimp.

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