Posted by flakey cakey on March 01, 1998 at 21:05:29:
hi everyone...just found this board, thanks to gerard. my husband and i are opening a bakery this may/june outside of boston, and i am beginning to get a bit nervous because i still cannot make a great pie crust. i recently read an article about pie crust, and the author (?) suggested using both shortening and butter to provide flakiness and taste. mine still tasted like lead...tough, doughy, disgusting. i know that the way i mix my dough has much to do with my problems...can anyone suggest a more gentle method to use when you're making large batches (20# or more) of pie crust, or should i just make smaller batches?
thanks in advance...flakey cakey