-=> Quoting Bill Swisher to Dale Shipp <=-


 BS> This is actually for Jim.  Here's Jacquie's recipe, it does work well
 BS> for a pie!  Add a little sugar if you want.

 BS> MMMMM----- Exported for Meal-Master by Living Cookbook

 BS> Title: Shortcrust Pastry (Jacquie)
 BS> Categories:
 BS> Yield:

 BS> 220 g  plain white flour
 BS> 55 g  butter
 BS> 55 g  lard
 BS> 1 pn salt
 BS> 3 T  cold water

 BS> Sift flour and salt. Rub with fats to give breadcrumb consistency.
 BS> Add enough cold water to bind

 BS> MMMMM 

Thanks.

Yeah, using both lard and butter makes for a lovely crust. I
actually picked that idea up decades ago from Mastering the Art of
French Cooking by Julie Child et al.

Like bread, pie pastry ingredients are simple; it is all about the
technique but unlike bread I don't make pies very often, so I
haven't figured what I'm doing wrong and I always have difficulty
with the crust. That's probably something I could work out if only I
tried more frequently and learned from my mistakes.




Cheers

Jim


... I am a clumsy moron when it comes to making pie crusts

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