Note to DH's and us too

Before I made party mix ( square cereal, nuts, pretzels, etc.), I looked over about a dozen recipes. One of them actually called for ten heaping tablespoons of bacon fat. I figure a cardiologist with 4 kids in college was desperate for $s and created that one. Polly

"Taria" Yep, lard makes a flaky wonderful crust. So what do you

Howdy!

Same here, Judy. Oil or shortening makes a great crust, if you know how to make great crust. I taught my mom how to make pie crust, oil, butter, shortening (never lard). She sold her very popular pies at the local café where she worked (most popular was her lemon merigue, made w/ the huge lemons from s.Tx. groves). I think the secret is/was to just take the time to learn to make a great crust.

Meanwhile, back at the quilt ranch:

http://pie> Gosh, Taria, I'll have to disagree with you about using oil in pie crusts

-Thanks for this one. Our guild challenge for Feb.is placemats incorporating a heart----perfect. The finished placemats will go to meals on wheels to be delivered on Valentine's Day Gen

I use the oil pastry when making a baked pastry shell. I find it shrinks less, and doesn't get soggy with a lemon filling. DH and I take quite a while to finish a lemon pie. I still make pastry with lard! I only make one batch per year, and it makes

2-3 pies. I freeze the unused dough and thaw for another day. A little lard once in a while is worth it to make really flaky pastry!

now i'm off googling pie crusts with oil rather than lard/shortening/butter/margarine. i found one made with olive oil for a vegetable quiche. you put the oil into the freezer to solidify somewhat first. looks good and seems easy enough and would be healthier if it tastes as nice. other oil recipes used oil and milk together and add that to flour/salt. again easy enough. might have to try one of those soon. off to find some more info on this type of crust. j.

"Taria" wrote ... You'll have to bake one and bring it on over for me to believe you. As the happy butcher used to say: the flavor is in the fat. I feel bad about that. Taria

"Sandy E" wrote ...

and ya gotta cook/eat all that bacon to get that much bacon fat. it gets worser and worser, yup, surely does that. j.

"Polly Esther" wrote ... Before I made party mix ( square cereal, nuts, pretzels, etc.), I looked over about a dozen recipes. One of them actually called for ten heaping tablespoons of bacon fat. I figure a cardiologist with 4 kids in college was desperate for $s and created that one. Polly

"Taria" Yep, lard makes a flaky wonderful crust. So what do you

I tried fat-free half-and-half and it was really good over sweetened berries and with oatmeal, etc. I'm sure it would be great in a quiche, too.

Leslie & The Furbabies in MO.

If you want quiche to taste full fat when making it with fat-free milk, use skim canned milk. I use it for gravy, sauces, you name it using skim canned milk. No fat, but man o man is there richness. I think the calories aren't the best, but the fat's not there.

Sunny

Ever try making pie crust with vinegar and milk? the best!

Donna in WA

Donna, please don't leave us hanging! The recipe, purdy please?

Leslie & The Furbabies in MO.

hmmm, i see your point on the flakiness. its those wee bits of solid shortening (no matter which one) that make it so flaky. i do love the pastry in a good fruit pie. so now i'm of two minds if i even wanna bother making oil pastry even once to try it out. i'll have to ponder that a while i think. j.

"Taria" wrote ... It's a trade off jeanne. I've made them. They are what I would call 'serviceable. Sure they work but they just are not what you expect when you get a great flaky pie crust. They are a lot healthier but I th> now i'm off googling pie crusts with oil rather than

Howdy!

Cool!

Happy New Year!

R/Sandy

Thanks for the advice, Polly. I filed that in my Food file. Hope I remember to check it next time I buy ... er, 'make' .... a pie crust. We had a wonderful home made coconut pie in a store bought shell .... delicious! But, next time I will try your advice. Ta, PAT in Virginia

.>

How 'bout those pie shells already in the pan. Now I know it is an aluminum pan BUT,I pre bake them just a bit till they are firmed up & transfer them to my better pie pan. Fill 'er up with filling of me choice & no one knows the difference. (Unless I tell them!) Nana not cheating just short cutting

Hello Would you please tell me your moms recipe for lemon pie. I serioulsy have been looking for about 6 months for one like my gramma's who lived in Alabama all her life, I cant find one any where near hers Maybe your moms might be the one I am looking for. T. I. A

P-Why

p. s. you may email it to my addy if you please.

Hello =A0=A0Would you please tell me your moms recipe for lemon pie. I seriously have been looking for about 6 months for one like my gramma's who lived in Alabama all her life, I cant find one any where near hers Maybe your moms might be the one I am looking for. T. I. A P-Why p. s. you may email it to my addy if you please.