Comments on: pie crust (part 2) – tips and techniques

By: lemon bars — Brownies for Dinner

lemon bars — Brownies for Dinner — Thu, 19 Aug 2010 19:09:38 +0000

[...] cut the butter into the flour until it resembles coarse crumbs. Very much like when making pie crust or [...]

By: black friday

black friday — Sat, 28 Nov 2009 07:13:30 +0000

[...] After a few days away, this evening I was back in the kitchen making pie crusts for our belated Thanksgiving dinner tomorrow. By the way, I found leaf lard! (and there was much [...]

By: Patricia

Patricia — Sun, 22 Nov 2009 17:52:03 +0000

The food processor has made several things easier. I can’t believe I waited so long to get one.

By: Patricia

Patricia — Sun, 22 Nov 2009 17:48:04 +0000

Thanks Brit. Don’t fear the pastry blender… it’s your friend. And a lot cheaper than the food processor (then again, you can make hummus and pesto with the food processor. can’t do that with the pastry blender).

By: Patricia

Patricia — Sun, 22 Nov 2009 17:46:36 +0000

I do like the pastry blender method… it’s therapeutic. And there’s less chance that I’ll pulverize the fats too much. But sometimes I am lazy and the food processor is just so easy…