Some cosmetic changes in preparation for larger site changes in the works.


mistral--my mother would ONLY roll out her lard pie crusts on a floured surface! She could feel w/

Veteran Member
2015 posts
Joined: Mar 10, 2006


Posted to Thread #30574 at 3:48 pm on Nov 1, 2018

her fingertips how much water to put in so she had a very moist mass and then w/ the addition of flour to roll her crusts in, she would come out with a perfect crust. EVERY TIME!

I never could get the hang of Mom's method (I either had too much flour or not enough) so I have ALWAYS rolled my pie crusts (whether all lard or all butter or a butter-Crisco combination) between sheets of waxed paper.

Other messages in this thread: