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Path: utzoo!watmath!clyde!cbosgd!ihnp4!ucbvax!decwrl!curran@barnum.DEC (Karen Curran 231-5233)
From: curran@barnum.DEC (Karen Curran 231-5233)
Newsgroups: net.cooks
Subject: pie crusts
Message-ID: <614@decwrl.UUCP>
Date: Tue, 1-Oct-85 08:49:05 EDT
Article-I.D.: decwrl.614
Posted: Tue Oct  1 08:49:05 1985
Date-Received: Thu, 3-Oct-85 05:35:41 EDT
Sender: daemon@decwrl.UUCP
Organization: Digital Equipment Corporation
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I would like to get a discussion going on the making of pie crusts.
What makes them turn out great ??  I've made a successful pie crust
only a couple of times out of many many tries.  What I would consider
successful is,  it rolls out without breaking, crumbling, and
after baking is flaky and melts in your mouth !!!  

The rolling is definitely made easier by using a pastry cloth and
a sock for your rolling pin.  

I have a feeling that temperature makes a difference.  What temperature
works best for the shortening and what for the water.  I know there
are cold water pastries and hot water pastries, is one easier to 
work with than the other ?

thanks

Karen Curran


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