On Wed 03 Aug 2005 07:41:39a, Jean B. wrote in rec.food.cooking:

> S'mee [AKA Jani] wrote:
>>
>> Locally (U.S.), I can find either store brand pie crust (haven't tried
>> yet) or Pillsbury:
>>
>> http://www.pillsbury.com/View/desserts/piecrust.asp
>>
>> They're okay, but salty as heck (to me). I haven't tried them since they
>> moved to a rolled up version, maybe they're better now...
>>
> They can be a bit sour-tasting, which I don't like. I, too,
> haven't tried their latest incarnation. Maybe someone should
> do a (whispers) lard version?
>

My usual pastry is half lard/half butter. If you're going to be bad, why be
half bad?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974