joyce (joyce) wrote,

  • Music:

for Jillie... and anyone else, for that matter. :)


- 1/3 cup plus 1 tbs shortening or 1/3 cup lard (i always just use butter)
- 1 cup all purpose or unbleached flour
- 1/4 teaspoon salt
- 2 to 3 tbs cold water

Cut the shortening into the flour until it reasembles coarse crumbs. Sprinkle with cold water, 1 tbs at a time, tossing with fork until all the flour is moistened and pastry almost cleans the sides of the bowl. Grease a nine inch pie pan and pat pie crust evenly into it (i'm too lazy to roll out the pie crust, and haven't had any complaints so far.)


- 4 eggs
- 1/2 to 1 cup milk
- meat/cheese/veggies

cook any meat or veggies you want to add in. squeeze any excess water out of the veggies (if you're using something like say, spinach.) beat the eggs and milk in a large bowl and add in meat/cheese/veggies. you don't want huge amounts of stuff, because this will puff up as it cooks and you don't want to overflow the pie crust.

preheat over to 425. put in for about 45 minutes, or until the top is golden brown and a knife inserted comes out clean.

  • (no subject)

    We are engaging in what I see as one of the ultimate uses of leftover turkey and gravy tonight: pot pie. Today was more moving, with a side dose of…

  • (no subject)

    Yesterday morning, we got in another gargantuan load of stuff (we're three people, one of whom is 70; we do have a lot of stuff). My cousin Andrew…

  • (no subject)

    My dear, lovely family helped us move two gargantuan loads of stuff today, so we're going to go sleep in our new house. We had to come back here and…

  • Post a new comment


    default userpic

    Your reply will be screened

    Your IP address will be recorded 

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.
  • 1 comment