On 8 Nov 2005 02:36:31 +0100, Wayne Boatwright
> wrote:


>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! :-)

Oh yeah, don't I know it!!!! I grew up with the slurry method, and it
is hard for me to adapt to the more traditional way. Maybe I will do
what you did, and try both ways when I make pastry.
>
>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.

Hard to say. Now I gotta try a traditional method.

>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.

Maybe I can do that when I make my pumpkin pies.

Thanks, Wayne!!!