Auwvax.220
net.cooks
utcsrgv!utzoo!decvax!duke!chico!harpo!uwvax!jon
Tue Feb  2 11:53:15 1982
pie crust
I found the "chocolate chip pie" recipe interesting in that
the pie crust used \oil/ instead of solid shortening.
Having always used Crisco (an all-vegetable product) I am tempted to say:
"It's impossible, it will never work!",
but I try to keep an open mind, so I'll ask instead:
"has anyone compared pie crust made with oil, to crust made with
Crisco (or equivalent), to crust made with lard?"
Does lard really give a flakier pastry?
Can oil give any flakiness at all?

While on the subject, do others find that measuring the water for a crust
is futile, because the moisture in the flour varies too much?

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