SC - OOP pie crust question

[Huette von Ahrens]

- --- "Decker, Terry D." <TerryD at Health.State.OK.US>
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
> salt added.  I've grown fond of a 50-50 mix of
> Crisco and butter for the
> fat, but the recipe works with almost any kind of
> solid shortening.  I am
> also willing to admit I am not the great pie baker. 
> My hands are too hot to
> properly work the dough, but I get by.

????  Tell me more about this!  I have always had
problems with pie crust and I, too, have hot hands.  I
always thought that I was just inept with pie crust. 
Why should hot hands be a problem with pie crust?

Huette


=====
Blessed are they who can laugh at themselves for they 
shall never cease to be amused.

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