I was lucky enough to get my Grans Farmer’s weekly from way back in the day and found this Delicious and Buttery Pie Crust with Vinegar. The 4th October 1985 to be exact. It is so old that I was afraid to turn the pages.
I was reading through the book when I came across a Sasko recipe for a Delicious and Buttery Pie Crust with Vinegar.
Since I have a family member that works for Sasko, I thought that this recipe would be the ideal thing to make for supper.
Let me just set the record straight, I have never made a pie crust like this before, where the margarine has the be used straight from the freezer and grated in.
Wow was my fingers frozen after all that grating.
The verdict, it was so delicious and so buttery, the rest of the dough I shaped into a ball and popped into the freezer to use when I need it.
2 cups cake flour.
Pinch of salt.
60ml ice water.
250g margarine, straight from the freezer.
1 egg yolk.
15ml white wine vinegar.
Sift the flour and salt into a bowl.
Grate in the margarine and mix.
In another bowl, whisk together the egg yolk and vinegar.
Pour this egg mixture into the flour mixture and mix.
Add in the water and using a knife bring the dough together.
Once it comes together, turn out onto a floured surface and knead till smooth.
Shaped into a ball and cling wrap.
Pop into the fridge to chill for an hour before use.
Prepared, tried and tested Bobby Swanson
We do have plenty other different types of Pie Crust recipes