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Path: utzoo!utcs!mnetor!yetti!utrc-2at!davidh
From: davidh@utrc-2at.UUCP (David M Haynes)
Newsgroups: net.cooks
Subject: Re: pie crusts
Message-ID: <154@utrc-2at.UUCP>
Date: Sun, 6-Oct-85 13:14:16 EDT
Article-I.D.: utrc-2at.154
Posted: Sun Oct  6 13:14:16 1985
Date-Received: Mon, 7-Oct-85 14:18:53 EDT
References: <614@decwrl.UUCP>
Organization: Ultrasecure Tempest Research Corp., Toronto, Ont. CAN.
Lines: 25

> 
> 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

One of the best tricks I know with pie crusts is to pinch to flour
and shortening (lard, whatever) together with your fingers.
This produces the "flake" effect you want.
(never fails with me anyway)
-david-
...!utzoo!yetti!utrc-2at!david or ..!utzoo!ecrhub!david