Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.1 6/24/83; site dicomed.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!ihnp4!dicomed!stryker
From: stryker@dicomed.UUCP (d. j. stryker)
Newsgroups: net.cooks
Subject: pie crusts
Message-ID: <636@dicomed.UUCP>
Date: Mon, 14-Oct-85 11:55:01 EDT
Article-I.D.: dicomed.636
Posted: Mon Oct 14 11:55:01 1985
Date-Received: Wed, 16-Oct-85 05:02:17 EDT
References: <614@decwrl.UUCP> <154@utrc-2at.UUCP>
Reply-To: stryker@dicomed.UUCP (d. j. stryker)
Organization: DICOMED Corp., Minneapolis
Lines: 14

<<>>

The best explanation of making a good pie crust I've found is in Julia Child's
Mastering the Art of French Cooking.  There's a detailed recipe with pictures
for every step of the way.  The important thing is to not overwork the dough
when you are first mixing in the butter and shortening.  just quickly work it
together with your fingers until it gets oatmeal-like.  You don't want to 
homoginize the fat in too much,  or the crust won't have a flakey texture.  And
take it easy with the water.

I tried my hand at a couple of apple pies yesterday.  Harrelson apples fresh 
from the Orchard.  Yum, yum.

					Don