On May 22, 2:09*pm, weaver > wrote:
> My Aunt taught me this trick many years ago. If you ever need to get
> the right amount of Shortening for say...Your home made Pie Crust,
> here is a simple yet easy way to do it.
>
> Most Pie Crust recipes call for 1/2 cup of shortening. If you don't
> have a measuring cup, or you are just trying to save a little time,
> you can take a 1 cup measuring cup and fill it to the 1/2 cup line
> with COLD water, then you can spoon in your shortening, butter, or
> margerine until the water level reaches the 1 cup line. This will give
> you the 1/2 of shortening, butter or margerine that you need for your
> recipe. Just remember to use COLD water as warm water will melt what
> ever it is you are trying to measure.
>
> I use this method everytime I bake as it is faster and cuts down on
> the dirty dishes I have when I am through baking. Try it and let me
> know what YOU think.
>
> Check out my Blog at:http://oldfashioncooking.blogspot.com

This is called the water displacement method. I remember learning it
in home ec class in the mid-80's. Still works!