On Sun, 31 Jan 2016 04:50:09 -0800 (PST), Cindy Hamilton
> wrote:

> I'd be reluctant to use them because they've got partially hydrogenated
> vegetable shortening in them. I'd use butter or unhydrogenated lard.

If you think you can make a better crust with better ingredients, then
go for it. Many people (even here on rfc) don't think they make a
decent pie crust and that is the demographic where frozen crusts have
the most appeal. As Janet said, they're fine to use as a last minute
thing when you don't have time to make your own home style crust or
time thaw one out if you keep them in the freezer. In any case - pie
is best consumed as an occasional treat, no matter what the
ingredients are.

--

sf

On Sun, 31 Jan 2016 10:08:46 -0500, Nancy Young
> wrote:

> On 1/31/2016 8:26 AM, Nancy2 wrote:
> >
> > Gary, if I need a double crust pie, I make my own and don't use the
> > frozen crusts. I reserve those for single crust pies. I don't care much
> > for the rolled circles in the refrigerator section of the store, but you
> > should probably try one of those, too....
> >
> > My feelings won't be hurt if you don't like the frozen ones....if I say mine
> > are excellent, that's my opinion, and you might not agree anyway. ;-))
>
> Yeah, I make the best pie crusts ever!!
>
> ahem
>
I make a *good* pie crust, dare I say "excellent" (?), but my friend's
mother (RIP) made the *best* pie crust - evah. Mine is blue ribbon
quality, but hers was best in show.

--

sf

On 31/01/2016 7:23 AM, jmcquown wrote:
> On 1/30/2016 10:25 AM, Gary wrote:
>> Also....since you buy those now, how do you handle a pie with a top
>> crust?
>
> Quiche doesn't have a top crust (it needn't have a crust at all, I
> simply prefer mine with a crust). Having said that, the frozen crusts
> come two to a package. Thaw one to fit/use as the top crust (that's
> what it says on the wrapper).
>
> Jill

I've just put one in the fridge while I prepare the apples for tonight.
So easy to make. My Mother made superb pastry, always with lard, rubbing
the fat in by hand and she never put it in the fridge before using it,
but her kitchen was cool.
Graham

On 31/01/2016 9:02 AM, sf wrote:
> On Sun, 31 Jan 2016 04:50:09 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> I'd be reluctant to use them because they've got partially hydrogenated
>> vegetable shortening in them. I'd use butter or unhydrogenated lard.
>
> If you think you can make a better crust with better ingredients, then
> go for it. Many people (even here on rfc) don't think they make a
> decent pie crust and that is the demographic where frozen crusts have
> the most appeal. As Janet said, they're fine to use as a last minute
> thing when you don't have time to make your own home style crust or
> time thaw one out if you keep them in the freezer. In any case - pie
> is best consumed as an occasional treat, no matter what the
> ingredients are.
>
Meant to reply here!

I've just put one in the fridge while I prepare the apples for tonight.
So easy to make. My Mother made superb pastry, always with lard, rubbing
the fat in by hand and she never put it in the fridge before using it,
but her kitchen was cool.
Graham

On Sun, 31 Jan 2016 10:04:39 -0700, graham > wrote:

> On 31/01/2016 9:02 AM, sf wrote:
> > On Sun, 31 Jan 2016 04:50:09 -0800 (PST), Cindy Hamilton
> > > wrote:
> >
> >> I'd be reluctant to use them because they've got partially hydrogenated
> >> vegetable shortening in them. I'd use butter or unhydrogenated lard.
> >
> > If you think you can make a better crust with better ingredients, then
> > go for it. Many people (even here on rfc) don't think they make a
> > decent pie crust and that is the demographic where frozen crusts have
> > the most appeal. As Janet said, they're fine to use as a last minute
> > thing when you don't have time to make your own home style crust or
> > time thaw one out if you keep them in the freezer. In any case - pie
> > is best consumed as an occasional treat, no matter what the
> > ingredients are.
> >
> Meant to reply here!
>
> I've just put one in the fridge while I prepare the apples for tonight.
> So easy to make. My Mother made superb pastry, always with lard, rubbing
> the fat in by hand and she never put it in the fridge before using it,
> but her kitchen was cool.

A cool kitchen is optimal, but most people have such hot kitchens they
need to use the refrigerator. I tried making pie crust during a heat
wave last summer and didn't have any ice for the water. I was in a
rush, so I didn't put it in the refrigerator to rest and the darn
thing puffed up as if it was puff pastry. Tasted good. Looked awful.


--

sf

On 2016-01-31 12:04 PM, graham wrote:
> On 31/01/2016 9:02 AM, sf wrote:
>> On Sun, 31 Jan 2016 04:50:09 -0800 (PST), Cindy Hamilton
>> As Janet said, they're fine to use as a last minute
>> thing when you don't have time to make your own home style crust or
>> time thaw one out if you keep them in the freezer. In any case - pie
>> is best consumed as an occasional treat, no matter what the
>> ingredients are.
>>
> Meant to reply here!
>
> I've just put one in the fridge while I prepare the apples for tonight.
> So easy to make. My Mother made superb pastry, always with lard, rubbing
> the fat in by hand and she never put it in the fridge before using it,
> but her kitchen was cool.


My mother made pretty good pies. Maybe she was just being a nice mommy
when she raved over my pies and wanted to know my recipe and secrets.
We used basically the same recipe. The only difference was that she used
lard and I used Crisco. I had not watched her make a pie since I was a
kid so I don't know how who mixed it. I always used to use a very large
kitchen fork to cut in the pastry and then stir in the water because it
is important to have chunks of shortening to get a flaky pastry. I
don't make many pies anymore but over the past few years I have been
using the electric beaters, but I am careful not to overdo it.

On 30/1/2016 07:52 sf wrote:

> On Fri, 29 Jan 2016 11:14:31 -0000 (UTC), Bruce >
> wrote:
>
>> On 28/1/2016 10:11 Sqwertz wrote:
>>
>> > On Wed, 27 Jan 2016 16:07:37 -0700, Janet B wrote:
>> >
>> >> On Wed, 27 Jan 2016 17:12:47 -0500, jmcquown >
>> >> wrote:
>> >>
>> >>>Spinach & Feta Quiche
>> >>>
>> >>>http://i66.tinypic.com/2dlusu9.jpg
>> >>
>> >> It looks wonderful. I was just thinking that I should make a quiche
>> >> of frittata
>> >
>> > How about a mushroom and cheese Dutch baby?
>>
>> I know you're all meat eaters, but Dutch babies has to stop.
>
> We could call it a German Pancake, but Dutch Baby seemed to stick.

Oh, it's not a Dutch baby, but a Deutsche, aka German, baby. Y'all
rounded it off to the closest English word, Dutch.

--
Bruce