Home Cooking

Pie Crust-- how do you really make it?

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Home Cooking 21

Pie Crust-- how do you really make it?

albatrosspro | Nov 24, 2011 12:32 PM

After spending hours making homemade mincemeat (which is great, if anyone happens to be interested I have the recipe), the most annoying thing is to end up with a pie crust that's brittle and just falls apart even before baking. I've tried recipes with the typical flour, butter, ice-water, Crisco in different proportions, and unless I'm doing something terribly wrong, the dough just never has a good consistency.

One thing that occurs to me is that maybe I should try something with lard, of course in the current animal fat-phobic environment that's hard to find. In any case, any ideas or links would be much appreciated.

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