Well, the test of the pie pastries is over and both were resoundingly
successful. I used exactly the same ingredients in both the slurry method
and the traditional method, the only variation being in measurement of
ingredients, both made precisely to the recipes.

I used the same combination of fats in both crusts; 1/2 butter, 1/4 Crisco,
and 1/4 lard. I made the mincemeat pie using the traditional crust and the
apple-cranberry pie using the slurry-method crust.

This was only the second time I had used the slurry-method, although both
times it was very easy to work with. It could be because I've been using
the traditional method for 40+ years, but I still find it more satisfying
to work with. Habits are hard to break! :-)

Both crusts were delicious and flaky, although I think that the traditional
method may have been just a bit flakier. That could be due to the human
factor or the differet fillings, and my far less experience with the slurry
method.

I doubt that anyone else would really notice the difference. David didn't
know which was which and thought they were equal.

The fairest test, of course, would have been to make two identical pies
with the same filling. I just didn't want two of the same pies.

I suspect that an inexperienced pie baker might have better results with
the slurry method, since it's less sensitive to introducing the liquid and
forming a mass. Having said that, I will probably stick to the traditional
since that's what I'm the most comfortable with, and the fact that the
slurry method introduces another step.

--
Wayne Boatwright *¿*
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A chicken in every pot is a *LOT* of chicken!