Posted by Gerard on March 02, 1998 at 07:04:19:
In Reply to: looking for a flakey pie crust recipe posted by flakey cakey on March 01, 1998 at 21:05:29:
The best crust I've ever seen is made with suet, the hard fat around calves kidney.
The second best flaky tender crust is made with crisco, the recipe is right on the side of the can.!
Adding butter , especially 'wet' American butter, makes a tough chew.
Chop the fat into the flour by hand, leave it in 1/2 inch chunks then add ice water and only half mix, toss by hand actually.
Chill then roll, you can easily do big batches with the proper size bowl.
If you don't mind me being nosey, how much professional experience do you pardners have betwix you all.
Regards, Gerard.