Tuesday, May 31, 2011

Rhubarb, strawberries &......

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)
1 egg
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!

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