John Kuthe wrote:

>Always make my own. Here's my recipe:

>2 cups Swans Down flour
>1.5 sticks butter (cool but room temp)
>1 tsp salt

>Cut together with two forks. Breakup as
< many butter lumps as you can by
> squeezing between fork tines in flour.
> Takes time. When well incorporated,
> add:
>1/4 cup cold cream, plus a dash of cold
> water as needed to swiftly stir together
> and bring together as dough.

>Put in plastic wrap, fold over plastic wrap
> and squeeze together as dough mass.
> Let rest ion cool place for several hours
> to overnight.

>Can put in refrigerator but let come to
> room temp to roll out.

I've never heard of using cream before for pie crust...hmmmmmm?

Is that All-Purpose flour? I don't see that brand around here, but was
thinking mom bought it years ago and was cake flour?

Some interesting pie crust methods in this group...am learning a lot
(even at my ol' age!)

Judy