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January 25, 2007


Car Parts

this is the nice thought.

Car Parts


Your granny was right. I've been making crusts for many years and practice is the only way to get a good crust. My preference is for the basic recipe: 1 cup flour, 1/3 cup shortening (not butter), 1/2 tsp. salt, and ice water. Many of the older cookbooks say to cut the shorteneing in to the size of peas. I have gradually come to agree with this, though I try for SMALL peas. The rationale is that the expansion of the shortening under heat causes the desired flakiness in your crust. When your shortening particles are too small the expansion is smaller, resulting in less air space, thus less flakiness in the mass. Following these guidelines, I have managed to consistently produce what I think of as a very good crust.


Hey thanks, Pebbles! I always wonder if anybody reads or gets anything out of these posts. I sure am enjoying doing them, and learning a lot along the way, too!


Great post - one of the most useful I have seen. Great blog - I look forward to coming back.....and to making the chocolate marshmallow tarts. Thanks so much!

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