Ophelia wrote:
>
> "Gary" wrote:
> > As I said before, my pie crusts consist only of flour, oil, pinch of
> > salt, and a TBS or so of water. I can't even imagine adding vinegar
> > and the egg seems un-necessary too. I'm listening though and I'll try
> > this if you convince me that I WON'T destroy my next pie by trying
> > it.
>
> hey Gary ... if you make good pastry, why mess around with it??

Yeah...my Betty Crocker pie crust is to die for so...."if it ain't
broke, don't fix it." But I'm always open for other methods. One
might be even better than what I do, so I listen and consider new
ideas. I'm careful with change though as I only make a couple of pies
per year. I don't want to mess up the rare one that I do make.

G.