On Sun 30 Oct 2005 09:06:58a, Christine Dabney wrote in rec.food.cooking:

> Okay folks,
>
> I grew up making the old Crisco pie pastry recipe. My mother taught
> me. It used to be on the cans of Crisco.... It was the most
> wonderful flaky pie crust.
>
> I had this recipe in my files on my computer, and I lost it earlier
> this year when things crashed.
>
> It isn't the current recipe that Crisco publishes. It might be
> similar, but the old recipe had one mix water with part of the flour
> mixture to form a slurry and add it to the flour/Crisco mixture.
>
> I want that recipe, with the slurry method. Now I use half and half
> Crisco and butter, but I really like the slurry method that was used.
> I know the basic method, I just need the amounts of the ingredients
> and the basic proportions.
>
> Anyone got it this in their files?
>
> Christine
>

Christine, I don't know anything about the slurry method, but if the
proportion of ingredients are the same as the traditioinal method, then
here they are. Like you, I've been making it for years, as did my mom.

1-1/3 cups all-purpose flour
1/2 cup Crisco
1/2 teaspoon salt
3-4 tablespoons ice water

HTH

--

Wayne Boatwright *¿*
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