Sorry about piggybacking on your post Alan... This is the
first time I've noticed this thread (I blame my news server)
and Google has system errors right now.

````````````````````

On Wed, 06 Oct 2004 16:43:53 GMT, Jana Cole
> wrote:

>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

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


The recipe above seems to have way too much liquid... most
recipes call for just a small amount of water. So toss out
that recipe and get back to basics!

My grandmother made pie crust with lard, but I make it the
JOC way with butter - or 1/2 butter, 1/2 lard. Some people
even make decent pie crusts using vegetable shortening.

For pie crust recipes from Julia Child and other mavens
http://labellecuisine.com/archives/p...st_recipes.htm

Or for a modified Joy of Cooking crust
http://www.apocalypse.org/pub/u/steve/sweet/crust.html


Basic Pie Crust Dough:
(all honor and credit to the Joy of Cooking)
http://www-2.cs.cmu.edu/~mjw/recipes...sh-pastry.html

2 C flour
2/3 C shortening (can be all butter, half butter/half lard,
Crisco, etc.)
~1/2 tsp. salt
~3 T water


Stir together flour and salt with a fork. Use more salt if
the filling will be savory and/or if your shortening is
unsalted. You can add a little sugar if the filling will be
sweet (a couple of tablespoons).

Cut half the shortening into the flour, then rub in between
your fingers until the mixture has about the texture of
cornmeal. Then cut in the remaining shortening, leaving it
in roughly pea-sized lumps. (These form the "flakes" when
rolled out.) Add just enough cold water to make the dough
come together, chill until somewhat stiff, then roll out on
a liberally floured board.

This makes enough for a 2-crust 9 inch pie or two single
crust pies, six entree turnovers or twelve dessert
turnovers.


sf
Practice safe eating - always use condiments