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on pastry. I have a few thoughts on the whole pie crust thing. another way to keep things really cold is after you have measured out your dry ingredients, put the cold butter pieces into the flour mixture and toss a bit and then put the bowl in the freezer for about 15 minutes. Deb, I cannot belive this! I finally decide to make pie crust and I used your pie crust 101 recipe, just last night mind you. And here you are switching up on us. I will be sure to study the rolling tutorial before I make the pie tomorrow. thanks for everything. I am a huge fan. My mom and I use cold fresh squeezed OJ in place of water when making fruit pies. It gives the crust a little extra flavor and doesn’t make it any harder to work the dough. I use the butter for my dessert pies but pork lard for my meat pies. I’ve given up on Amazing kayak mandala version all over printed rompersshortening because it’s just too freakin’ expensive! I’ve never had a bad crust in my life, no matter what kind of fat I use. Ha! I literally clicked over to search for “all butter pie crust” today. I thought I was losing it for a moment when I saw the title of this entry, thinking I must have already run the search and clicked on the result. You are too good to me. I do occasionally make an exception for pumpkin pie… not as wet and heavy, I think you can noticed the improved
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