FoodBanter.com - View Single Post - Pie Crust

S Viemeister[_2_]

On 6/15/2012 8:29 AM, Janet wrote:
> In ing.com>,
> says...
>>
>> On 14/06/2012 11:01 PM, Judy Haffner wrote:
>>>
>>> How many prefer to make their own pie crust, and if so, do you have a
>>> perfect recipe, or method?
>>
>> I always make my own, and I use Crisco and the Crisco recipe. For savory
>> pies I use lard instead of Crisco.
>>
>>
>>> It seems like a difficult thing to do for some, and no matter what they
>>> do, the crust is "tough", or just not worthy of the "Good Housekeeping
>>> Seal Of Approval."
>>
>> I guess it takes the right touch. It always works for me and I find it
>> pretty easy. It seems that some people just can't make it.
>
> My MIL was one of the latter. Her pastry was so terrible she used to
> cook it separately from the "pie" filling and just balance the hard grey
> shingle on top like a fallen over gravestone.
>
Blech.
I use my food processor for pie crust - mine is just as good as my
mother's but much faster, so I do it more often.