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/ Fri, 19 Mar 2010 23:14:13 +0000 http://wordpress.org/?v=1.5.2 Comment on The Path of Pie III: The Best Pastry Crust in the World by: Sally http://www.tigersandstrawberries.com/2005/08/07/the-path-of-pie-iii-the-best-pastry-crust-in-the-world/#comment-57833 Mon, 18 Aug 2008 10:40:38 +0000 http://www.tigersandstrawberries.com/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 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

]]> Comment on The Path of Pie III: The Best Pastry Crust in the World 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 Thu, 04 Jan 2007 04:55:33 +0000 http://www.tigersandstrawberries.com/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! THAT is what I’m talking about! That pie looks great!

]]> Comment on The Path of Pie III: The Best Pastry Crust in the World by: camille http://www.tigersandstrawberries.com/2005/08/07/the-path-of-pie-iii-the-best-pastry-crust-in-the-world/#comment-9925 Fri, 29 Dec 2006 15:58:57 +0000 http://www.tigersandstrawberries.com/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 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

]]> Comment on The Path of Pie III: The Best Pastry Crust in the World by: Weight Loss http://www.tigersandstrawberries.com/2005/08/07/the-path-of-pie-iii-the-best-pastry-crust-in-the-world/#comment-9273 Fri, 01 Dec 2006 03:16:57 +0000 http://www.tigersandstrawberries.com/2005/08/07/the-path-of-pie-iii-the-best-pastry-crust-in-the-world/#comment-9273 Great Blog. Please visit my blog for <a href="http://topweightlosssite.blogspot.com" rel="nofollow"> Weight Loss Tips </a> and diet Information. Great Blog.

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]]> Comment on The Path of Pie III: The Best Pastry Crust in the World by: Barbara Fisher http://www.tigersandstrawberries.com/2005/08/07/the-path-of-pie-iii-the-best-pastry-crust-in-the-world/#comment-662 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/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.<BR/><BR/>And you are welcome! I am glad you liked the series. 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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