On Tue, 6 Apr 2021 20:08:32 -0400, jmcquown wrote:

> On 4/5/2021 11:31 AM, Graham wrote:
>> I really don't understand people's reluctance to make pastry. I never
>> have any problems and, like my Mother, never chill it in the fridge. I
>> make it and roll it out straight away and it is tender and not tough.
>
> I never had any success with pie crust or any sort of pastry so why fuss
> and worry and possibly waste the ingredients on yet another mediocre
> attempt?
>
> I 'get' it. Many people find working with pastry to be simple and even
> enjoyable. I'm not one of them.

When I do go to the effort, I find cutting all the flour with lard
or shortening tedious. All for a crust or biscuit I really don't
appreciate. The frozen pucks are excellent for biscuits. And I
don't like any pies except for Frammingham Cream or uncrusted
quiches.

I'd roll out a quick or risen dough for something savory like
pieroshkis or pizza, but savory or sweeet flour/lard pastries, pies,
and empanadas can go to hell.

-sww