Freezable Pie Crusts & Fillings
Trinette
trinetteh@msn.com
11/24/03 		I'm confused by these directions:
For a piecrust that is both tender and flaky, use half room temperature shortening for tenderness and half chilled butter for flakiness. Add the butter second, leave the butter in pieces at least as large as dried peas. Freeze the butter and grate it into the flour. Fluff the flour a bit, then added the cold butter in tiny, uniform pieces. The butter absolutely has to be cold.
It references butter twice, grating it & leaving it in pieces... What???!
ellen

11/26/03 		Freezable Pie Crusts & Fillings
Oh, my, that is not very clear. Insert "to get uniform small pieces, freeze the butter..." then when you have the little hard bits, you add them after the shortening.don't make the butter flakes disappear, but leave the bits flecked through.

THEN it should remind you to add the shortening first and the butter bits second.

At least you can tell these are my real, home grown recipes! Hope this helps, happy harvest day!