Perfect Pie Crust from Jenn

 

This is my favorite pie crust from my Westminster college pal Jenn Rounds White.

I will forever remember her best wedding gift like a picnic basket, and the supplies, with the 

PERFECT PIE CRUST recipe that is my go to for a pie crust!

3 cups flour

1 tsp. salt

1 Tablespoon vinegar

1 1/4 cups shortening

5 Tablespoons cold water

1 egg

Mix flour, shortening and salt with a pastry blender.  Mix water, vinegar and egg.  Stir into flour mixture.  Roll on floured surface, or parchment or a towel, 

however you like to roll out your pie crusts.

Makes crust for 2 small pies, or 1 large double crust and 1 shell.

For shell, bake at 425 until brown

I usually use them up in one sitting by making 2 pies, or a double crusted pie, and use my Williams Sonoma pie cutter shapes to decorate the top fancy.  You can also freeze one in a pie tin for later use.

Nana's (Gloria Backman's) Thanksgiving Stuffing

My mom would always make this Stuffing recipe and I grew up with this buttery bread goodness. It's usually a family favorite where ever we bring it. Easy and good!

ENJOY

Melt 2 cubes of butter (at the start + more) (I used 7 cubes of butter)

Sauté 2 onions diced small 

Plus 2-3 stalks of celery 

When tender start breaking up Wonder bread (Ash uses Grandma Sycamore) 2 loaves

and keep adding butter till all bread is moist. 

At least 2 more squares. 

Salt to taste

Quick Tip for Sweet Breads

You know how difficult it can be to get sweet breads out of the pan?  This is a quick tip that makes it so easy and clean, especially with Chocolate Zucchini Bread that has a sugar and cinnamon topping.  None of the yummy topping falls off while trying to get the bread out and the bottom doesn't get stuck either.  Just lift it out.

Cut a piece of parchment the width of your bread pan.  For this size I cut the pre-cut squares in half.  Lightly grease your pan, put the parchment down in and lightly grease the parchment.  Flour the pan and tap out the excess.  Put your bread batter in and bake according to directions.  When baked, take out of the oven, let it cool and lift the bread out with the parchment.  Voile!