Comments on: The Path of Pie III: The Best Pastry Crust in the World http://www.tigersandstrawberries.com/2005/08/07/the-path-of-pie-iii-the-best-pastry-crust-in-the-world/ Cook Local, Eat Global Wed, 29 Aug 2012 23:26:54 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Sally http://www.tigersandstrawberries.com/2005/08/07/the-path-of-pie-iii-the-best-pastry-crust-in-the-world/#comment-57833 Sally Mon, 18 Aug 2008 10:40:38 +0000 http://www.tigersandstrawberries.com/wp/2005/08/07/the-path-of-pie-iii-the-best-pastry-crust-in-the-world/#comment-57833 Thank you for putting into words what I can share with friends and saving me the work of writing out “directions.” You do almost exactly what I do for a great crust. Next time I am going to try your ratio of using more butter.

What I do differently: Use a marble rolling pin and a ratio of lard 5:1 with butter. I also brush egg white on the bottom crust before filling it, and it never gets soggy.

For decoration, I some times cut out small leaves or small hearts, etc. (like tiny cookies) and use them around the edge instead of making a flute.

I NEVER use a food processor. Even after many pie crusts, and knowing what texture I want, using it, produced a crust which was not as flaky, and sometimes downright “hard.”

I have several pie recipes…I would be happy to share them.

THANK YOU again…and BAKE on!
Sally

]]> By: Mr. Beer Belly http://www.tigersandstrawberries.com/2005/08/07/the-path-of-pie-iii-the-best-pastry-crust-in-the-world/#comment-10039 Mr. Beer Belly Thu, 04 Jan 2007 04:55:33 +0000 http://www.tigersandstrawberries.com/wp/2005/08/07/the-path-of-pie-iii-the-best-pastry-crust-in-the-world/#comment-10039 THAT is what I’m talking about! That pie looks great!

]]> By: camille http://www.tigersandstrawberries.com/2005/08/07/the-path-of-pie-iii-the-best-pastry-crust-in-the-world/#comment-9925 camille Fri, 29 Dec 2006 15:58:57 +0000 http://www.tigersandstrawberries.com/wp/2005/08/07/the-path-of-pie-iii-the-best-pastry-crust-in-the-world/#comment-9925 I am searching for a source for unhydrogenated lard. Does anyone out there have one? My great aunt always used fresh lard for her pastry. There is nothing comparable

]]> By: Kitarra http://www.tigersandstrawberries.com/2005/08/07/the-path-of-pie-iii-the-best-pastry-crust-in-the-world/#comment-661 Kitarra Wed, 30 Nov -0001 00:00:00 +0000 http://www.tigersandstrawberries.com/wp/2005/08/07/the-path-of-pie-iii-the-best-pastry-crust-in-the-world/#comment-661 These directions are perfect! I think I am going to have to get over my instinctive revulsion of lard and try it. Wonder if it will work with rendered goose fat.

I make a goose every wear or thanksgivings and I have TONS of fat left over from the cooking process. I may just have to save it off and keep it.

I will post pictures of my pie crust in my journal when I try it.

Thank you!

]]> By: Barbara Fisher http://www.tigersandstrawberries.com/2005/08/07/the-path-of-pie-iii-the-best-pastry-crust-in-the-world/#comment-662 Barbara Fisher Wed, 30 Nov -0001 00:00:00 +0000 http://www.tigersandstrawberries.com/wp/2005/08/07/the-path-of-pie-iii-the-best-pastry-crust-in-the-world/#comment-662 You can use goose grease, I reckon. I haven’t done it, but I am sure it can be done. I suspect it will be even softer than lard, so it would be more imperative to chill everything well and possibly even freeze the fat to get it to work.

And you are welcome! I am glad you liked the series.

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