When mom was here visiting, I had her show me how to make a pie crust. She showed me the old fashioned way – just sugar, flour, shortening and water – blended with my hands. She said she wanted me to learn how to do it the way she did. But she also emailed me a recipe for a pie crust that had a touch of vinegar in it, and said it was much easier to manipulate. (The acidity of the vinegar helps relax the gluten formation, so it stays tender even if you roll it zillions of times).

Well, being the stubborn girl that I am, I made the ‘hard’ pie crust for everything I made over the holidays – quiche, quiche, and pie. Today I set out to make a leftovers quiche (asparagus, leeks, sun dried tomatoes, and mushrooms), and I decided to make the easy pie crust. And you know what? It was awesome! It was easy to make (just like I’d been told), easy to put into the pie container, and tasted great.