zxcvbob wrote:

> Default User wrote:

> > Nowdays, I make butter-crust pie dough, and press it into the pan
> > rather than rolling out a crust. I saw a pastry chef do that on a
> > cooking show. Works great, never leaks, easier and faster.
> >
> > Brian
>
>
> "Butter crust"? You do know you are obligated to post a recipe or a
> link or something to give us more information...


Oh, it's just a standard piec crust recipe, but uses all butter instead
of part other shortenings like most do. As butter contains water unlike
plain shortenings, you have to factor that in a bit.

I think it tastes better, plus I don't normally have vegetable
shortening or lard on hand, I just don't use them for other things
enough. I only make pie dough a couple times a year.

One technique I've meant to try but haven't is to freeze the stick of
butter, then use a cheese grater to grate in into the flour. Then no
cutting in is required.



Brian