Our strawberries started ripening last week, and there is still plenty of rhubarb in the garden. Now is the perfect time for a fresh strawberry rhubarb pie. I used a new pie crust recipe, one I found in
"From Our House to Your House"
a spiral-bound cookbook from Southwestern Historical District, Troy Ohio 1987.
Troy was the birthplace and family home of my mother-in-law, a beautiful town well worth visiting!
"The recipe won first prize at the Ohio State Fair some years ago. A never-fail pie crust every time"
3 cups flour
1 tsp salt
1-1/8 cups shortening (or 1-1/4 cup for extra rich crust)
5 tbsp water
1 tsp vinegar
In a bowl, cut shortening into flour and salt.
In a small bowl, mix together egg, water and vinegar and pour into flour mixture.
Mix well until dough forms.
Roll out on well-floured board or pastry cloth.
Makes 3 single pie crusts. Can be frozen uncooked.
I found this dough a bit flaky and not too easy to roll out. But worth it, it is very tender and tasty!