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On 06 Oct 2004 18:07:32 GMT, ospam (DJS0302) wrote:

>Are you sure that recipe is correct? I can't imagine putting that much oil in
>a pie crust, or even using oil at all for that matter. Usually the amount of
>fat in a pie crust dough is approximately 1/3 the volume of flour. So if you
>used 2 cups of flour you would use 2/3 cup of shortening or lard. I would also
>add more salt, about a half teaspoon of salt per cup of flour.

I agree. I felt the same way about the amount of oil. However, when I
reduced the oil, the crust was too flaky for these meat pies. They
fell apart. The pies go into a lunchbox where they get jostled around,
and then at lunchtime the pies have to survive being held in the
hands of a 6-year-old. The crust with more oil was heavier and more
robust, so I stuck with it.