View Single Post
  #5 (permalink)   Report Post  
Old 27-07-2005, 02:11 AM
Fritz
 
Posts: n/a
Default

On 2005-07-25 14:58:08 -0400, "Vox Humana" said:

I find the best results come from a combination of butter and solid
shortening. This gives a very flavorful crust that flaky, tender, and easy
to handle.


that's what I've been using. But just a couple tbspns butter per crust.
what have you found is a good ratio?