On 2016-08-31, KenK > wrote:

>> parmesan cheese. The crumbles you see on top are seasoned and

> Never tried making my own. Looks too hard for me.

Both Dave and I make pie crusts. Easy peasy, once you get past the
do-it-like-the-book-sez phase.

A pie crust is like most other dishes. The more often you do it, the
better you become. You get a feel for it. You can tell by the grease
on yer hands if the dough is cold/warm enough. You learn how to patch
a split in too cold dough. Bsically, it's jes a freaking crust,
ferchrysakes!! Let's not get sappy about it. Jes do it!

In the meantime, here's a starting point.

http://www.foodnetwork.com/recipes/a...Speed=noscript
*****OR*****
http://tinyurl.com/gpf4upo

I changed to an organic non-hydrogenated shortening, but Crisco will
do for learning the basic recipe. Also, buy some good pie tins.
Chicago Metallic has never let me down.

nb