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Steve2 in LA

I'm a little surprised myself but when you take a look at them, you'll see chunks of butter in the


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Joined: Feb 7, 2006

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Posted to Thread #15652 at 9:24 pm on Jul 28, 2009

pastry and they don't have that too-salty, too-fatty, too chemically thing the pre-made supermarket pastry always has.

Since discovering TJ's pastry, about the only time I make pastry-dough from scratch is if it calls for a special ingredient like ground nuts or flavorings.

I especially like using it to make a Strawberry-Rhubarb pie with a lattice crust, topped with streusel.

Let me know what you think?


Do not meddle in the affairs of dragons, for you are crunchy and taste good with ketchup.


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