Curly-Que Catering
Mama Dorothy's Pie Crust
I didn't learn to make pie crust until I was well into my 40's, but then again, why would I want to make it-because my mother-in-law Dorothy makes the best pie crust in four counties! That crust simply flakes apart and melts in your mouth. Combine that with a fresh apple or blackberry filling, and'll just think you've died and gone to heaven. (I'm sure there will be pie in Heaven-right?) Well, I finally broke down and asked her to teach me, and it took quite a bit of work to get measurements out of her. She EYEBALLS it-amazing.

1 cup shortening (you know-the name brand kind-nothing else will do)
2 1/2 cups flour (the secret to this pie crust is to store your flour in the freezer)
pinch of salt
1 egg-beaten
1/2 cup ice water
1 tsp vinegar
Combine shortening and flour (you can use a pastry cutter, but she says to use your hands-and you can feel when it's right). Mix until the shortening is small pea-sized combined in the flour. Beat the egg and add it along with the vinegar to the ice water. Pour (a little at a time) the water mixture into the flour mixture and combine until it starts forming a ball (usually doesn't take quite all of the water). Don't over work it, or it will be tough.  Roll out and fill with your favorite fruit or custard. This recipe makes 1 double crust.

homemade ice cream
I remember growing up and all of us taking turns churning the hand cranked White Mountain ice cream freezer. Once it got too hard to turn, we would cover it with feed sacks and wait....but BOY was it worth the wait. My family's all time favorite was always pineapple (and you wonder where folks came up with the idea of Pineapple Whip!). Now my mom still makes the ice cream base with raw eggs, and I still eat it and enjoy every bite, but my recipe is a little more "modern", but can't say it's better! And, last year, I purchased a handy-dandy little counter top ice cream maker that makes just enough ice cream for David, me, Jake and Brock (with none to spare). Here's my "modern" and SUPER easy recipe:

1 can sweetened condensed milk
2 1/2 cups half and half
1/2 cup heavy whipping cream

Put in the freezer and freeze until desired consistency-we like it to be soft!

Our favorite add ins (I always add after the ice cream is ready):
Chocolate Chip Cookie Dough (yep-raw eggs and all)
Crushed Oreos
Salted Caramel Sauce and chopped up Rolos!

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