INGREDIENTS

INSTRUCTIONS

My hints for pie crust - I make mine with lard, which sounds awful,
but makes the flakiest, most sog-resistant crust in the world.  You
take 1 cup of flour, 1/4 teaspoon of salt, and then cut in 1/3 cup of
lard with a pastry cutter until the pastry makes little balls
somewhere between cornmeal consistency and baby peas (not babyfood
peas, silly!) Add a Tablespoon of ice water and cut it in.  Add
another Tablespoon and cut in. Add more in tiny amounts just until  the
pastry sticks to itself and comes clean from the sides of the  bowl.
Now it's ready to roll out. Now, let me tell you a couple of  other
great tools. There is a pastry cutter out there that's made  from a
solid piece of metal that's had several parallel slices made  and then
twisted and sharpened that works lots better than the old  curved wire
pastry cutters.  It doesn't shift around and actually  cuts the pastry.
Look for one of these.  Also, pick up a pastry  cloth and rolling pin
stocking.  You liberally flour the cloth before  putting on the dough,
then liberally flour the stocking on the  rolling pin, and your pastry
will not only roll out without sticking  to anything, but can also be
easily transferred to the pie plate. All  you do it put the plate
upside down over the rolled out pastry, slide  our hand under the
pastry cloth and invert the cloth and plate. The  cloth comes right off
and there's your pastry perfectly centered in  the pie plate. Oh, and
as for measuring the lard, use the old trick  of filling a 2-cup liquid
measure with 1 cup of ice water and adding  the lard until it measures
1 1/3 cup.  From the Polka Dot Cottage, 1-201-822-3627, NJ's BBS for
Homemakers!  Posted by FAYLEN on 11-04-95  Posted to MC-Recipe Digest
V1 #710 by Lisa Clarke <lisa@gaf.com> on  Aug 1, 97

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