SC - OOP pie crust question

[UlfR]

UlfR wrote:
> 
> 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

This being Bear, I'm assuming that he follows the baker's habit of
weighing most ingredients. You could certainly get away, most of the
time, with using volume if a single unit is applied, but weight, or
rather, mass, is somewhat less risky.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com