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Old 03-02-2002, 09:08 AM   #11
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Norma, When you make them, stack a bunch of layers and cut all at the same time. I love these crusts for appetizers and desserts, cause you can always count on their consistency. When I make my own, according to the weather, crusts can be flaky or tough; but the Pillsbury are always the same!
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Old 03-02-2002, 11:59 AM   #12
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I use to make retched pie crust, then I found Aunt Daisies Pastry and it is wonderful. Absolutly the most forgiving pie crust I have ever worked with.

5 cups of all purpose flour
1 pound butter, margarine or shortening

Cut flour and shortening together using a wire pastryblender.

Put one egg and 1 tablespoon of vinager in a 1 cup measure, mix. then fill the measure the rest of the way with cold water. Add to the flour mixture and stirr round and round with a fork until all the flour is moistened and comes together in a ball. Turn out onto a lightly floured board and knead ever so gently. Acturally, your are more just sort of shoveing it together rather than really kneading it. Form into to disks, flatten a bit, wrap in plastic and chill for 20 to 30 minuites. The roll and use as desired.

This makes enough for 2 top and bottom crust 8 to 9 inch pies with enouugh left over for decorations.

I use this for all my pastry needs.
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Old 03-02-2002, 12:12 PM   #13
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I always keep a supply of the Dough Boy's crusts on hand, in the freezer. Like you say Carol, they are consistant. I just take a pack out of the freezer, and let it thaw while I make the filling. Now on the fillings, I go all out.....even Emeril and MS would approve of my chicken pot pie filling!! totally fresh and homemade, EVERYTHING :o
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Old 03-02-2002, 01:32 PM   #14
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pie crust

Thanks Geraldine...I've been watching your recipes for quite awhile now and I just printed this one out...can't go wrong with your recipes!
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Old 03-03-2002, 12:47 PM   #15
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Dear Cookie,

Thanks so much. Some mornings we really need an ego lift. I think you'll realy like Aunt Dasies pastry. You can use it to make pies and pastries, freeze them and then bake, as well. If yuwish to freexe just the plain pastry to use later, be sure to make it into flat disks no more than an inch thick before wrapping and freezing.
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Old 03-03-2002, 01:33 PM   #16
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pie crust

I'm so glad you told me about the discs not being more than an inch thick because I probably would have rolled the doggoned things out and had them crack. I always take your suggestions as you really are a spectacular cook!

My freezer is one of those that are right at the top of the refrigerator, but I can squeeze a couple crusts in there now that I know how to do it. Thanks.
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Old 03-04-2002, 01:21 AM   #17
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Geraldine, It's so cold and windy here in Atlanta, that I'm going to take Monday and try your pie crust recipe. I think more than anything else, baking things such as pie crusts, biscuits, etc. comes from practice. Just the getting familiar with a recipe or a technique has a lot to do with the success we have in different areas of cooking. I always try to encourage people who are just starting to find their way around the kitchen (either because they are only beginning to find the time to cook or because their situation is such that home cooking is more appealing than it ever has been), to just do the same thing over and over until they can do it without even thinking. There's a reason you play Chop Stix before you jump into Moonlight Sonata, and you don't bake a souffle before you learn how to scramble eggs! I'll be practicing tomorrow - thanks for the recipe Geraldine! ;) Carol
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