On 7 Jun 2005 02:35:47 -0700, Outdoorgirl wrote:

> I am determined to bake a pie however, seem unable to make it past the
> crust. I have been pitching them out for close to thirty years now.
> Just finished tossing another dozen that didn't make it to the pan.
> Went so far as to purchase a kitchenaid food processor which was a very
> expensive mistake. Would deeply appreciate any and all advice
> including the step by step version; pie crust for dumbies! Also, I
> purchased a nonstick rolling pin and a pie/cookie mat, should these
> follow the food processor to the landfill? Would deeply appreciate any
> guidence you could offer as I fight my way through this hopeless fog of
> flour. Thanks.

After thirty years, you need to learn from a friend who knows how to
make piecrust. I was an idiot with bread until a neighbor said me she
would teach me how (20+ years ago) and now I'm pretty darned good at
it.

Let me tell you, it's a LOT harder to make piecrust than it is to make
bread!!! So don't beat yourself up. I learned how to make piecrust
from my grandmother, but I wasn't very good at it - so I took a class
from an excellent teacher many years after Grandma's death.

According to Grandma, you should use 1/3 C shortening for every cup of
flour (add a dash of salt). Cut the shortening into the flour... I
rub with my fingers. When I have lots of big "flakes" and the rest
looks like cornmeal shaped pieces, I know everything is encorporated.
That's when I add water until barely moistened and toss. You'll be
surprised at how it clings together! Shape it into a disk and let the
dough rest in the refrigerator for an hour.