On May 21, 9:49*am, Dave Smith > wrote:

> I suppose that is one way to look at it. In the case of pie pastry, one
> of the major concerns is the use of saturated fats like lard and
> vegetable shortening, which have been eliminated in this recipe. Another
> is the use of white flour, and this one uses half whole wheat.


Sorry, just trying to see the humor in the situation. Well, I saw
the humor - trying to explain it would be a better description. I'm
all for healthier stuff that does not sacrifice taste. I eat pretty
healthy food but choose to use real butter when I want it, which is
not all the time. I think some of the unhealthier fats are unhealthy
more because of overuse than the item itself. Bacon fat for example,
it doesn't take a whole lot of it to fry a pan of potatoes with lots
of flavor. I remember that one from when I was a kid. Sure, it's
saturated fat, but nobody says you have to use a whole tub of the
stuff. Being a one time heavy smoker and drinker I know about
addictions and bad habits and I realize that some people have to cut
out certain foods completely for fear they won't be able to control
them. I can identify. But for those who have no problem with portion
control, I think the old fashioned way of using real butter or sugar
is better than using substitutes. Nobody says when you bake a pie you
have to eat the whole thing - although I could see myself doing it,
especially when I was younger.

TJ