http://foodpluspolitics.com/2007/03/26/pie-crust-crisco-trans-fat/ Recipes from scratch and a lot of chatter about food ( plus a little about politics ) Fri, 26 Feb 2010 00:15:43 -0500 http://wordpress.org/?v=2.8.6 hourly 1 http://foodpluspolitics.com/2007/03/26/pie-crust-crisco-trans-fat/#comment-6760 Make ahead Thanksgiving | From Scratch Wed, 04 Nov 2009 15:24:04 +0000 http://foodpluspolitics.dreamhosters.com/?p=41#comment-6760 [...] One of the most popular recipes on this blog is the Classic Crisco Crust, which I love, but the Williams-Sonoma flaky crust, made in a processor, is great too and perfect for beginners. If you have a stand mixer, I have a [...] [...] One of the most popular recipes on this blog is the Classic Crisco Crust, which I love, but the Williams-Sonoma flaky crust, made in a processor, is great too and perfect for beginners. If you have a stand mixer, I have a [...]

]]> http://foodpluspolitics.com/2007/03/26/pie-crust-crisco-trans-fat/#comment-33 Chill. And other pie crust tips « From Scratch Thu, 11 Oct 2007 15:34:37 +0000 http://foodpluspolitics.dreamhosters.com/?p=41#comment-33 [...] this recipe, I’ve taught people via email to make a good crust after years of believing they didn’t [...] [...] this recipe, I’ve taught people via email to make a good crust after years of believing they didn’t [...]

]]> http://foodpluspolitics.com/2007/03/26/pie-crust-crisco-trans-fat/#comment-32 Pie crust, butter and cholesterol « From Scratch Thu, 11 Oct 2007 12:35:08 +0000 http://foodpluspolitics.dreamhosters.com/?p=41#comment-32 [...] Related: Pie Crust, Crisco and Trans Fat [...] [...] Related: Pie Crust, Crisco and Trans Fat [...]

]]> http://foodpluspolitics.com/2007/03/26/pie-crust-crisco-trans-fat/#comment-34 Classic Crisco pie crust « From Scratch Tue, 09 Oct 2007 14:01:23 +0000 http://foodpluspolitics.dreamhosters.com/?p=41#comment-34 [...] crust — also a classic pate brisee — and now that Crisco’s been reformulated (see Pie Crust, Crisco & Trans Fat), I’ve rediscovered it. Conventional wisdom among my mom and her friends was that nothing [...] [...] crust — also a classic pate brisee — and now that Crisco’s been reformulated (see Pie Crust, Crisco & Trans Fat), I’ve rediscovered it. Conventional wisdom among my mom and her friends was that nothing [...]

]]> http://foodpluspolitics.com/2007/03/26/pie-crust-crisco-trans-fat/#comment-31 The cost of convenience « From Scratch Thu, 20 Sep 2007 15:37:48 +0000 http://foodpluspolitics.dreamhosters.com/?p=41#comment-31 [...] Related: Pie Crust, Crisco and Trans Fat [...] [...] Related: Pie Crust, Crisco and Trans Fat [...]

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