Tagging and Cutting
will start Saturday November 24th and will continue on Saturdays and Sundays until this year's crop is sold or until Sunday December 8th, whichever comes first. Most trees are 8 ft or less; we have a few trees over 9 ft.

Beverly Westerveld & Stan Briggs

 

Route 123 / Neal Gate Street
Scituate, MA 02066
(Scituate/Norwell town border)
Answering machine: (781) 545-7750
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Tender Pie Crust
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Ingredients

1 Egg
4 cups Flour, unsifted
2 teaspoons Salt
1 tablespoon Sugar
1 3/4 cups Vegetable shortening, solid (room temperature)
1 teaspoon Vinegar (white or cider)
1/2 cup Water

Instructions

With a table fork, mix flour, sugar and salt.
Add shortening, mix until crumbly and beat together with a fork.

In a small bowl, mix water, vinegar and egg.

Combine the two mixtures, stirring with the fork, until the ingredients are moistened.

Devide dough into 5 portions and shape them into patties for rolling.
Wrap each pattie in plastic or waxed paper.
Chill for at least 1/2 hour before rolling.

Makes two 2-crust pies plus one single crust, or five single-crust pies.

Source

From the kitchen of Emilio Conte

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Last modified: November 06, 2018
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