[Sca-cooks] Re: pie crusts

[Sue Clemenger]

I have a recipe for a pie crust that contains baking powder, and I
believe she came from the Boston environs (grandma remembered her
lamenting that her children didn't have a proper bostonian accent, or
some such).  Of course, that doesn't mean that the crust recipe came
from Boston...my other great-grand from dad's side of the family was
from one of the  Carolinas, so who knows????
--maire, intrigued by the idea that it might be regional

Elizabeth A Heckert wrote:
>
> On Mon, 3 Sep 2001 12:39:33 -0600 "KarenO" <kareno at lewistown.net> writes:
>
> >    Pie  crust as I know it  {and generally I prefere that cute little
> >doughboy's to my own attempts}
> >is fat {lard, crisco, butter, rendered chicken} flour, and water {hot
> >or cold}.  No leavening ingredients.
> >There's even 2(?) recipes in the _Miscellany_.
>
>    The last weekend in August, I was visiting friends and experimenting
> (cooking wise).  We needed a pie crust, and Janet had an edition of the
> Fannie Farmer cookbook from the 1940s.  It said that it was a mostly
> southern US custom to add some baking powder to the recipe.  Janet
> corraborated this as being the daughter of a woman who 'cooked southern'.
>  Being a da** Yankee (even if I lived in Virginia for fifteen years) I
> had never heard of this, altho' things like spoon bread I had discovered.
>
>     Elizabeth
>
> >
> >Caointiarn
> >
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