Hello everyone,

Since we are all gearing up for Turkey Day I wanted to share a special recipe from my mom.  It's her wonderful vinegar pie crust recipe. I am not sure where she got it but I'm just glad she found it. She has been making this crust since I can remember. Sometimes she would just roll it out and sprinkle it with sugar and cinnamon and bake it. We would gobble it up never missing the pie innards. But for Thanksgiving you might want to put the pumpkin innards in the crust.

Vinegar Pie Pastry
4 cups all purpose flour
1 tablespoon sugar
2 teaspoons salt
1 3/4 cups shortening
1/2 cup water
2 tablespoons cider vinegar
1 egg

In a large bowl combine flour, sugar, and salt.
With a pastry blender or two knives or forks, use scissor fashion to cut in shortening
until mixture resembles coarse crumbs.
Combine, water, vinegar, and egg. Add to flour mixture. Mix well until pastry holds together
(dough will be sticky)
Cover and chill at least 2 hours.
Divide dough into 4 or 5 balls. Wrap tightly and refrigerate up to 2 weeks or freeze up to 2 months.
If frozen when you want to use it thaw in refrigerator 2 to 3 hours.
Makes enough pastry for 4 or 5 single crust pies.

Now that you have your pie figured out, how about sending your guests home with some delicious leftovers?  Well, we have the perfect container to do just that.

These are available in the shop. Come grab a bunch and get ready for leftovers.

Party On!