Ben Collver wrote to Dave Drum <=-

I know you're not big on meats but I'm an omnivore. Here's
the first recipe I ever invented on my own.

Thanks! I think i have already saved a copy of that recipe. It is
true that i am not big on meats. My Grandma used to make pie crust
with lard. I imagine it probably tastes pretty good made from bacon grease.

I believe you do. When I email attached that zip-file of my recipe
base that was part of it. I add recipes almost daily, though.

My mother and grandmother made pie pastry using lard or Crisco
shortenting .... which had the advantage of not going rancid during
the dog days of summer. The bacon grease was an "expedient" that my 13
year old mind came up with since there was no Crisco nor lard in the
house. I reasoned that lard was pig fat - and so was bacon dripping.

These days I stock Butter Flavoured Crisco. Which is also good for use
in popping corn.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: No Fail Pie Crust
Categories: Five, Pastry, Desserts
Yield: 6 Servings

1/3 c Shortening *
+=OR=+
1/3 c Lard
3 tb Cold water
1/2 ts Salt
1 c A-P flour

* This works especially well with butter-flavoured Crisco.

Double the recipe for 2 crust pie.

Cut shortening into flour and salt until particles are size
of small peas. Sprinkle in water, 1 tb. at a time, tossing
with a fork until all flour is moistened and pastry almost
cleans side of bowl (1 to 2 ts. water can be added if
necessary.)

Gather pastry into ball; shape into flattened round on
lightly floured cloth covered board. Roll out pastry 2"
larger than an inverted pie plate, 9" x 1 1/4".

Fold pastry into quarters; place in plate. Unfold and ease
into plate, pressing firmly against bottom and side. Trim
edge of pastry 1" from rim of plate. Fold and roll pastry
under, even with plate; flute.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM


... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum ___ MultiMail/Win v0.52

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