SC - Pie Reprise

[Decker, Terry D.]

> TerryD at Health.State.OK.US writes:
> 
> <<  this is an egg and flour dough without shortening.  >>
> 
> From this description, the "pie" dough sounds more like a "pasta"
> dough....
> 
> Ras
> 
They are very similar.  The chief differences would be more flour to egg in
the pasta dough.  And the pasta is best made with hard flour where the pie
dough uses a soft pastry flour.  A similar dough is also used as a form of
medieval fry-bread.

Bear
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