[Sca-cooks] pie crust was what's wierd-ish, what isn't

[ranvaig at columbus.rr.com]

>On Fri, 12 Nov 2004 00:52:14 -0800 (PST)
>  Samrah <auntie_samrah at yahoo.com> wrote:
>
>>Cailte, dear, you forgot pie crusts & scratch biscuits...
>>Cutting things with two knives is for those who cannot find their 
>>pastry blenders!
>
>it's the way momma taught me.  i realized that after i sent.  see 
>what i get for trying to be a smart(*&   8)
>
>speaking of pastry and pie crust.... i am about to do 700 small 
>salmon pasties. has anyone made pie crust in a food processor?  how 
>do you do it, and does it work well?

I have use a food processor.  It might not be quite as flaky, but its 
more than acceptable.  Use the pulse cycle and make sure you don't 
cut the fat in too finely, leave pieces the size of peas, then pulse 
in the water.  Stop before it quite forms a ball.

Ranvaig