SC - Adamantius' response (Was: DELIVERY FAILURE)

[Philip & Susan Troy]

Has anyone (Bear, for instance?) tried the hot water method for making pie
crust mentioned in Sabina Welserin? She's got two kinds of tender crusts,
one that uses eggs and at least a couple of mentions of crust that starts
by dissolving the fat in boiling water. That goes against everything my
mother (best pie baker in the world) taught me.

But yesterday I decided to give it a try. I dissoved 3/4 cup of shortening
(next time I'll try lard) in about 1/2 cup of boiling water, stirred it
until it was thoroughly mixed and then added flour. It took about 2 cups of
flour to get the right consistency. I let the dough chill for a few hours.
After warming it up to room temperature, it handled just fine, rolled out
quite easily. The finished product was quite tender.

Valoise


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