| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | American | Bread | 1 | Servings |
INGREDIENTS
| 3 | c | All-purpose flour |
| 1 | ts | Salt |
| 1/2 | c | Margarine |
| 1/2 | c | Crisco lard |
| 1 | Egg | |
| 1 | tb | White vinegar (up to) |
| 4 | tb | Ice water |
INSTRUCTIONS
This is a very easy yet flaky piecrust. I use a pastry blender, for me an absolute must. Some people get away with blending with a fork, but I rarely have any luck doing this. In the old days lard was used instead of the lighter shortenings that we have now. Lard does make a delicious crust, but it is really hard on the old heart. I suggest the following: In a medium-size bowl stir the flour and salt together. Cut in the shortenings using a pastry blender. Keep working the flour and shortening until the mixture is rather grainy, like coarse cornmeal. Mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough ice water so that the dough barely holds together. Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so that the dough holds together and becomes rollable. I roll my dough out on a piece of waxed paper. It is easy to handle that way. If you have a marble rolling pin this will be easy. If you use a wooden one be sure to dust a teaspoon of flour on it a couple of times when you are rolling the dough. NOTE: If you wish to use this recipe for a fruit or sweet pie simply stir in 1 tablespoon of sugar along with the flour and salt. This recipe will make enough dough for one 9-inch pie with two crusts, top and bottom. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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