jessicacarr
Senior Cook
- Joined
- Aug 22, 2006
- Messages
- 395
--this might should go in techniques instead of pies and pastries. sorry if i got it wrong--
i have a pie crust recipe i requested from someone, oh about 8 years ago. i put ingreds and amounts, but i did not put the directions.
please tell me the right technique for incorportating these ingreds for a pie crust. i remember loving her crust, but i sure didnt write the directions!!!
3 c. flour
2 small cream cheese
3 sticks blue bonnet marjarine
(to the best of your knowledge or educated guessing abilities, please fill in the blank on how to incorporate the ingreds and bake it).
i always have done store bought crust and have never made my own.
i have never really cared for crust, except for this persons. i remember it to this day, buttery and flakey. not boring & blah like i have always perceived crusts.
thanks for yalls input.
there are many, many wise peeps on this forum.
happy thanksgiving!!!
i have a pie crust recipe i requested from someone, oh about 8 years ago. i put ingreds and amounts, but i did not put the directions.
please tell me the right technique for incorportating these ingreds for a pie crust. i remember loving her crust, but i sure didnt write the directions!!!
3 c. flour
2 small cream cheese
3 sticks blue bonnet marjarine
(to the best of your knowledge or educated guessing abilities, please fill in the blank on how to incorporate the ingreds and bake it).
i always have done store bought crust and have never made my own.
i have never really cared for crust, except for this persons. i remember it to this day, buttery and flakey. not boring & blah like i have always perceived crusts.
thanks for yalls input.
there are many, many wise peeps on this forum.
happy thanksgiving!!!
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