"Jana Cole" > wrote in message
...
>I make meat pies for my daughter's lunch. I make a bunch at a time
> and freeze them. She tells me she likes the filling, but not the
> crust. I think the crust tastes bland. I would like to add something
> to it to make it taste better.
>
> 2 - 1/2 cups flour
> 1/4 tsp salt
> 1 cup oil
> 2/3 cup milk
>
> Any ideas what I can add to make it more exciting?
>
> -- Jana in the San Francisco area

My grandmother swore by lard. If you're squeamish about lards and
shortenings, try non-hydrogenated vegetable shortening. Shortening really
does make flakey crust. Some recipes use both butter and shortening, such
as:

(from Bon Apetit 2000)

2 1/2 cups all purpose flour
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
2/3 cup solid vegetable shortening, frozen, then cut into 1/2-inch pieces
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
6 tablespoons (or more) ice water
2 teaspoons apple cider vinegar

Preparation:
Blend flour, sugar and salt in processor. Add shortening and butter and cut
in using on/off turns until mixture resembles coarse meal. Transfer mixture
to bowl. Mix 6 tablespoons ice water and vinegar in small bowl; pour over
flour mixture. Stir with fork until moist clumps form, adding more ice water
by teaspoonfuls if dough is dry. Gather dough into 2 balls; flatten each
into disk. Wrap each in plastic and chill 30 minutes. (Can be prepared ahead
and refrigerated up to 2 days or frozen up to 1 month. If frozen, thaw
overnight in refrigerator. Soften slightly at room temperature before
using.)

- rox