MSGID: 1:396/45.28 31f1239a
REPLY: 35239.fidonet_cooking@1:105/500 2da1ecb4
Hi Ben,


 BC>       Title: Pie Crust
 BC>  Categories: Pastry
 BC>       Yield: 1 Crust

 BC>   1 1/2 c  Flour
 BC>   1 1/2 ts Baking powder
 BC>       4 oz Butter (110 g);
 BC>            - up to 5 oz (140 g)

Never heard of baking powder in a pie crust. Some decades ago (mid 80s)
we had supper at the house of another Army family, dessert was pie, made
by the husband. After we'd eaten he asked how we liked the pie,
specifically the crust. We told him that it was very good; he then
confessed that he'd made the crust with self rising flour (by accident).
We assured him that it did not affect the crust at all.


 BC>   Mix in enough water to make a cohesive dough. Try 1/2 cup at first.

That's way too much water! Try 2-3 tablespoons full at first, add more
if neccessary but you shouldn't need to with that amount of flour.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Some are so educated they can bore you on almost any subject

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