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gregz

Doris Night > wrote:
> On Sun, 18 May 2014 20:33:42 -0300, wrote:
>
>> On Sun, 18 May 2014 19:16:04 -0400, Travis McGee
>> > wrote:
>>
>>> On 5/18/2014 7:10 PM, notbob wrote:
>>>> Remember when I asked about pie crusts a few yrs ago and rfc launched
>>>> into a huge thread about pie crusts? I was so frustrated, I gave up
>>>> trying and went back to buying frozen crusts. Well today, I didn't
>>>> wanna drive to town or spend the $$, so tried making another crust.
>>>> Yikes! It came together like I'd been making pie crusts all my life.
>>>> Rolled out flawlessly, went into old frozen 9" deep pan I kept from
>>>> frzn. Had more than enough. Even trimmed up some excess and tossed
>>>> it. What happened? Got me. I used this simple AB recipe:
>>>>
>>>> 6 oz GM flour
>>>> 3 oz cold butter
>>>> 1 oz warm Crisco (eyeballed)
>>>> 1 tsp salt
>>>> 3-4 tblsp ice water (jes added til it came together and felt right)
>>>>
>>>> Refrigerated for about 30 mins, then rolled out with cheapo $3 rolling
>>>> pin. Not too greasy, no splitting cuz too cold, etc. Easy-peasy.
>>>>
>>>> That's it! Took about 30 mins, total time. Now in the oven as a
>>>> pecan pie. Amazing! Too bad it's Summer. I'll be pie baking next
>>>> Winter like I'm "the pie lady".
>>>>
>>>> nb
>>>>
>>>
>>> Congratulations!
>>>
>>> Two suggestions, if you want to experiment:
>>>
>>> 1) Try lard instead of Crisco. It makes a slightly flakier crust.
>>
>> Much nicer
>>>
>>> 2) Use a food processor to cut the ingredients together. It takes
>>> literally seconds.
>>
>> Don't overwork it though, just pulse it.
>
> +1
>
> I always had wonderful results with my piecrusts until this year when
> I was in a bit of a hurry and used my food processor. The flakiness
> that I love was totally gone, and the crust tasted tough to me.
>
> Never again.
>
> Doris

I love a solid crust.

Greg