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mistral, I could never make good pie crust until I saw a chef make one using a Cuisinart! My mother

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Joined: Mar 10, 2006


Posted to Thread #30574 at 7:03 pm on Nov 7, 2018

always cut lard into a flour & salt mixture using her fingers. Naturally I mimicked her technique, and my crust came out TOUGH. Was not until YEARS later that my sister and I finally figured out the reason Mom's crusts were so consistently tender and flaky--her fingers and hands were ALWAYS ice cold! So I switched to using a pastry blender and had a much better outcome, but with the food processor, any fat (whether butter, Crisco, lard or a combination) being cut into flour & salt goes lightning fast and then adding a bit of water & pulsing a few times ends up with nary a failure! That's the way I saw the chef demo it in a cooking class, and I've followed his directions ever since.

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