On Tue, 21 Nov 2000, Decker, Terry D. wrote: > In general, when not making specific recipes, I usually use a 3-2-1 (ratio > of flour, fat, cold water) pie dough. This may or may not have a pinch of By weight or volume? /UlfR - -- Par Leijonhufvud parlei at algonet.se Any magic, sufficently understood, is indistinguishable from technology..