On Tue 01 Nov 2005 02:54:06p, Christine Dabney wrote in rec.food.cooking:

> On 1 Nov 2005 21:59:24 +0100, Wayne Boatwright
> > wrote:
>
>>> I collect old cookbooks, and this one is the most recent addition to my
>>> collection. I was about to look through all my old cookbooks for this
>>> recipe, and this book happened to be the first one I grabbed. <insert
>>> Twilight Zone music here> :-)
>>>
>>> Karen
>>
>>That's super that you've found it, Karen. But now I have to ask, what is
>>the advantage to this technique? The ingredient list and proportions are
>>very close to what I use making it the traditional way.
>
> Ya know, I don't know if there is any advantage. There might not be.
> But I grew up making this recipe,and the pastry has always been very
> light and flaky. Other recipes I have used don't seem to come close.
> I would love to see if it is just my fondness for an old recipe or if
> it is really flakier than other pie crusts. If anyone tries this
> methods, I would love to know how it turned out for you, and if you
> think it is better or worse than more standard ways of making pastry.
>
> Christine
>

Christine, I will try this and report back. IMHO, I'm a rather expert pie
baker and take a lot of pride in the crusts I make. It will be an
interesting comparison. On the surface, FWIW, I suspect that the slurry
method might make it a little more foolproof. I think the average person
has to develop a knack for working with the traditional method. I will be
baking a couple of pies this weekend, so this will be an ideal time for an
A/B comparison. I will be using a 50/50 combination of butter and Crisco
in both recipes.

--
Wayne Boatwright *¿*
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