-=> Quoting Janis Kracht to Jim Weller <=-

 > Title: Old-Fashioned Flaky Pie Dough Recipe Part 2

 > 8 oz all-purpose flour
 > 8 oz unsalted butter

 JK> I can see why it tastes good.. a lot of butter there :)

 JK> from the Joy of Cooking (early edition

 JK> 2 cups all-purpose flour
 JK> 2/3 cup shortening

That's the one I used to use. JoC was my first cookbook when I left
home. It's good, not quite as rich. Now I use the one from Mastering
the Art of French Cooking which calls for half butter for flavour
and half lard for flakiness.

Or this really simple one ...
                       
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roslind's Never Fail Sour Cream Pie Pastry
 Categories: Pies, Pastry, Tnt, Jw
      Yield: 2 Pies
 
      4 c  Flour
      1 lb Butter
      8 oz Sour cream
 
  To 4 cups of flour (if arid, up to 5 cups if humid) add butter (or
  margarine) and sour cream. Mix immediately, however it rolls out
  better if left in refrigerator for at least 1/2 hour. Makes two
  double crust pies.
  
  Roslind got the recipe from Mary Ann Kaitak in Kugluktuk.
 
MMMMM


Cheers

Jim


... Actually I Can Believe It's Not Butter.

___ Blue Wave/QWK v2.20