Steps to Prepare Caperberries In Vinegar

Vinegar And Egg Crust

The intensely salty caper berries pair well with rich tomato and meat sauces, as well as lemon.

Recipe Summary Vinegar And Egg Crust

This crust was used by Elsie Hack to win the 1978 Ohio State Fair pie baking contest. (It was wrapped around an apple pie.) Because the crust is very flaky when baked, it is a bit difficult to roll and handle, but well worth the effort.

Ingredients | Caperberries In Vinegar

3 cups sifted all-purpose flour

1 ¼ cups shortening

½ teaspoon salt

1 egg

2 teaspoons distilled white vinegar

5 tablespoons ice water

Directions

In a large bowl, mix flour and salt. With a pastry blender, cut in the shortening until pea-sized.

Beat together egg, vinegar and water. Mix liquid with flour mixture, using a fork, until mixture forms a ball (Note: add liquid one tablespoon at a time. You probably will not use all of it.)

Roll out on lightly floured pastry cloth with cloth covered roller.

Brush the crust with milk and sprinkle with sugar before baking.

Info | Caperberries In Vinegar

Servings: 24 Yield: 1 - 9 inch double or 3 single crusts

TAG : Vinegar And Egg Crust

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