Thank God for Never Fail Pie Crust
Never Fail Pie Crust
Honest, it’s true, this pie crust ALWAYS works – the secret is the very cold water. I always start by putting some ice in a cup and adding water, so it is really cold when I need it.
3 cups flour
1 cup Crisco
1 teaspoon salt
1 egg
1 Tablespoon vinegar
Cut half of Crisco into flour with a pastry blender until pieces are very fine. Then cut in second half of Crisco until pieces are the size of peas. Beat egg and add 6 tablespoons cold water plus one tablespoon vinegar, add to flour mixture and form into ball. Break off 1/3 and roll out – this recipe makes three crusts.
REMEMBER – do not work the dough too much or it will toughen. Touch little, touch light.
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Last question from me:
For the turkey at some point I read something about rice with nuts? Do you make that to go with the turkey? Im only asking because we’re gonna male relatives at this thing inshalla and Kuwaiti males can sometimes have a serious issue with any main meal that doesnt include some form of rice dish?
Rice is very Southern. I love Biriyani, which is why somewhere I said it would be good – rice with like pine nuts – or Machboos. But rice goes just fine with Thanksgiving. Some people even stuff turkeys with rice. You try to make sure there is something for everyone, exactly what you are doing. Raw veggies for the vegetarians! And ask away, and ask quickly – tomorrow is the big day!
Ok my brother told me Crisco is vegetable oil? I hope thats right. Yet another question, your peanut soup which by the way sounds AMAZING, do you have amounts of each ingredient for that? Because I had copied it and only afterwards realized that I dont know how much to put of each thing!
Crisco is usually solid, although I think in the US you can find Crisco oil, too. My oil of preference is always olive, unless it would taste “wrong” and then there are other oils – safflower, corn . . . they are on the shelves at Sultan and Jamiyya.
Peanut soup is so easy that you don’t need exact measures, but figure one 16 oz. can of stewed tomatoes per four people, 1/2 cup chicken broth per person, 1/2 cup chunky peanut butter per four people. Add the peanut butter when the liquids are hot, and it will melt as you stir. Once you have done it a couple times, you won’t even measure!
When you add more peanut butter, it thickens and can be used as a sauce over rice for a very easy dinner. Kids love it. Sometimes I chop a little jalepeno, green onions, throw in some leftover vegetables, a little soy sauce and a little Thai chicken sauce and serve it over noodles.
[…] These are particularly easy if you can buy ready-made pie crust. If you can’t, use the Never Fail Pie Crust published earlier in this blog. You can freeze what you don’t use for later. Easy easy easy. […]