On Sun, 21 May 2006 13:09:12 -0400, Jenn Ridley
> wrote:

>(many people I know don't eat the
>pie crust at all, so scratch/frozen doesn't affect anything.)

We must run in different culinary circles! <vbg> If the crust is
bad...the pie won't get any better. A fabulous crust is the
foundation for any pie.

OK...now, everyone can shudder....I use half lard, half Crisco for my
crusts.




The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

"Ward Abbott" > wrote in message
...
> On Sun, 21 May 2006 13:09:12 -0400, Jenn Ridley
> > wrote:
>
> >(many people I know don't eat the
> >pie crust at all, so scratch/frozen doesn't affect anything.)
>
> We must run in different culinary circles! <vbg> If the crust is
> bad...the pie won't get any better. A fabulous crust is the
> foundation for any pie.
>
> OK...now, everyone can shudder....I use half lard, half Crisco for my
> crusts.

Yes, saturated fats do make fine pie crusts but you wouldn't expect
Mordechai to use PIG fat would you? Chicken fat works just as well, maybe
even better. Many people use butter.
Bob