Wednesday, June 2, 2010

Hey! Something About Pie!

There seems to be only one school of thought when it comes to pie crust: lard, butter, flour, water.

Well I'm going to shock you.  My pie crust has more ingredients.  Three more.

I'm sure every baker worth his salt would faint when I say this, but I rely on chemical reaction and not temperature.

Whoever wants to know about a pie crust that is easier to work with, flakier and tastier, just let me know and I send you the recipe.

It took me two years to get this right, but you can benefit from my effort.

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