aem wrote:
> Okay, those of you who are good pie crust (and biscuits) makers, what
> do you think about pastry cutters for blending the butter into the
> flour? Do you use them? Do you get better results from them? If
> not, do you use: two knives, a fork, your fingers, or what? -aem

I use a pastry blender for pastries with shortening in them.
Butter is too hard for my pastry blender to work well so I use
my fingers. In the past I have used the 2-knife method - in
fact I did it that way for most of my life until several years
ago when I finally found a pastry blender I liked. The ones I
has tried previously I didn't like. Many recipes that call for
butter say to use your fingers so I've always do it that way.
When I've tried using the pastry blender it just doesn't seem to
work with cold butter - it slips off the chunks of butter rather
than cutting through them.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?