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Old 02-02-2008, 06:03 PM   #21
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Quote:
Originally Posted by Maverick2272 View Post
Unless... Do kids count as food processors or garbage disposals? I get em mixed up...

Mine only count as Tazmanian Devils or 3 bulls in a very small china cabinet.


Pie crust takes a few screw ups but I think is well worth messing up to learn, you can't beat a home-made one.

I like it w/o the processor, I dont have to open anything up to see if it has enough water.

I agree a little dry is better than a little wet.
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Old 02-02-2008, 08:50 PM   #22
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I bake a lot of pies. I feel vaguely guilty that I don't make my own crusts.
Pillsbury crusts are faster and better than any I ever made so I'm a Pillsbury dough boy!
Are there any opinions here about whether lard or Crisco makes the better crust? Or which might be the least unhealthy? My money is on lard over Crisco since the transfat content of crisco might be worse than the cholesterol in lard.

ditto on pillsbury crusts. why go to all the trouble to make an iffy crust when i know it will turn out well from prepared dough.

save some time as well.

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Old 02-02-2008, 08:59 PM   #23
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I guess to me the "waste of time" and "trouble" spent on something = how I show I care for someone. Not that someone else doesn't care if they don't. That's just how I do.
I think it's worth the practice to make your own. Make 3 iffy crusts, the rest will be perfect. Spend 1 day just screwing them up, you never will again!
With lard. I don't use Crisco for anything unless someone pays me to.
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Old 02-02-2008, 09:07 PM   #24
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Lard is definitely the fat of my choice when it comes to pie crusts. I use my great aunt Nell's pie crust recipe for my pasties. Her crusts were awesome. At least I was able to get the recipe before she was gone.
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Old 02-03-2008, 07:23 PM   #25
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Katie, is pastie crust different from regular pastry crust?
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Old 02-03-2008, 07:27 PM   #26
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In our house it is. Auntie Nell's crust includes lard, flour, and white vinegar. I can't remember the rest of the ingredients. I'll have to check the recipe. I'll try to remember to post it tomorrow. Right now my attention is focused on Super Bowl commercials...well, the game, too.
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Old 02-03-2008, 07:33 PM   #27
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It's worth it to me to make my own crust because it tasted so much better than the frozen stuff. Never have tried the Pillsbury crusts. I like the satisfaction of being able to do it myself even if I screw it up!
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Old 02-04-2008, 09:58 AM   #28
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Quote:
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***Is there a recipe for a pie crust that dosn't involve a food processor????
You can use any recipe and make it by hand, using the method Alix posted.
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Old 02-04-2008, 10:04 AM   #29
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I made a chicken pot pie on Friday.

Made the filling and the pie crust (with rosemary in it).

Went to put it together and DARN IT could not find my pie plate. I still have no idea where the thing is. Did I break it and forget that? I don't know.

Anyway, I had a leftover frozen deep dish pie shell (I use them for this fantastic cauliflower cheese pie recipe) so I used that for a bottom and a pie plate and then used one disc of my own pie crust for the top.

Man was that thing ugly!!

But it worked. And confirmed that my pie crust is better than store-bought.
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Old 04-30-2008, 04:01 PM   #30
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OOH! Thank you Alix! I'm going to take a shot at your pie crust recipe. Mom always made them ahead of time and froze them (and that was in the mid 1950's!) and never owned a food processor... Oh - the smart money out there is on me messing this up, by the way. Like I said earlier, I'm a vegetarian saute stuff to death sort of person! Not a baker...
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