On Tue, 16 Feb 2010 18:38:22 -0800, sf > wrote:

>That crust looks interesting, Terry. Thanks! I haven't heard of
>buttermilk crust before.

It's a shade more dense than the conventional crust and doesn't need
as much coddling (chilling). You can pretty much smack it around and
it still comes out flaky. Just a bit more hearty, which stands up to
the pecans well.

Terry "Squeaks" Pulliam Burd

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"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines