Damaeus > wrote in
:

> In news:rec.food.cooking, Wayne Boatwright > posted on Tue, 21
> Dec 2004 12:56:31 GMT:
>
>> 2 2/3 cups all-purpose flour
>> 1 teaspoon salt
>> 1 cup Crisco all-vegetable shortening 7 to 8 tablespoons cold water
>
> You know, water and lard contain a certain amount of water. I imagine that
> if one could determine how much of butter and lard is water, they could
> skip adding the 7 to 8 tablespoons of water and replace it with more
> butter. The crust might then turn out just as flaky as the Crisco version.

By the time you added enough butter or hard to raise the moisture level
sufficiently, it would probably be a greasy mess.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.