Page 60 of Christmas at Carnton

I’ve been using this wonderful piecrust for years. It freezes well (instructions on freezing below), so even if I need only one piecrust at the moment, I always use this recipe and freeze the second one for later.

1½ cups shortening

3 cups flour

1 egg

5 tablespoons ice water

1 tablespoon white vinegar

1 teaspoon salt

In large bowl, using a pastry cutter (or two knives will do the job), gradually work shortening into flour for 3 to 4 minutes until mixture resembles coarse meal. In small bowl, whip egg; add to flour/shortening mixture. Add ice water, vinegar, and salt. Stir gently until blended well.

Divide dough into two balls and place each into large sealable plastic bag. Using a rolling pin, slightly flatten each to about ½-inch thickness to make rolling easier later. Seal bags and place in freezer until needed. (If you’re using the crusts immediately, it’s still a good idea to let them chill in the freezer for 15 to 20 minutes. They’ll be much easier to work with.)

To prepare crust, remove dough from freezer and allow to thaw for 15 minutes (if frozen). On well-floured surface, roll out dough, starting at center and working outward. Sprinkle flour over dough if it seems too moist. If dough starts to stick to countertop, use a metal spatula to gently scrape it up, then flip it over and continue rolling until ½ inch larger in diameter than your pie plate.

Using a spatula, carefully transfer dough to pie pan. (I sometimes fold my well-floured dough in half and then “unfold” it into the pie plate. Or you can lop it over your rolling pin.) Gently press dough against sides of pan, then crimp edge.

Andrew’s Favorite Pumpkin Bread

3 cups sugar

1 cup water

1 cup vegetable oil

4 large eggs

1 (15-ounce) can pumpkin puree

3 cups flour

2 teaspoons baking soda

½ teaspoon baking powder

1½ teaspoons salt

1 teaspoon cinnamon

1 teaspoon cloves

1 teaspoon nutmeg

1 cup chopped pecans (or walnuts)

Mix all ingredients in large mixing bowl. Pour into three greased standard-size loaf pans and bake at 350 degrees for 1 hour. This no-fail recipe is wonderful on a cold winter’s eve, especially when shared with someone you love.

Scrumptious Southern Shortbread

¾ cup butter at room temp (1½ sticks)

½ cup powdered sugar

¼ teaspoon vanilla