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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

VINEGAR PIE CRUST Recipe

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This recipe for VINEGAR PIE CRUST is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all-purpose flour, sifted
½ teaspoon salt
1 cup plus 1 tablespoon vegetable shortening
1 1/2 teaspoons distilled white vinegar
1 egg lightly beaten
4-6 tablespoons ice water
Directions:
Directions:
Combine the flour and salt in a bowl. Cut in the shortening with a pastry blender until it is the size of small peas. Add the vinegar, egg, and just enough ice water to moisten the dry ingredients.
Form the dough into two equal balls. On a lightly floured surface, roll out each ball to a thickness of 1/8 inch. Use at once or cover and refrigerate for up to two weeks.

To bake an empty crust, preheat the oven to 400. Press one piece of dough into a nine inch pie plate and bake for ten minutes, until firm and lightly browned.

 

 

 

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