Comments on: Chill. And other pie crust tips

By: ellaella

ellaella — Sun, 22 Nov 2009 21:59:29 +0000

Hi, Janet. Unless things have changed in recent years, Crisco’s almost impossible to find in Europe. However, some BBC recipes use what they generically call “vegetable lard” which is what Crisco is.

I’m not surprised you were taught to rub so small. The flaky pie crust prized here is an American tradition with roots in pate brisee. Many European pastry doughs have roots in pate sucree or even pate sablee and while they’re tender they’re not flaky. Can’t be.

Quiche is a good project. I do have a recipe for one here but –wait for it– it’s crustless!

By: Janet @Gourmet Traveller88

Janet @Gourmet Traveller88 — Sat, 21 Nov 2009 22:00:25 +0000

I am just trying to make better pie crust from scratch. Need to find the Crisco, feel fatty but would love to try the results. I have read that do not rub in the flour and butter too fine until breadcrumbs. That’s not what I learnt in school days. So need to try to see the difference, am curious. I am on a quest of baking quiche recently. The first one came out well and now would want to try spinach quiche, our favorite!
Janet @Gourmet Traveller88´s last blog ..easy chinese steamed eggplant (aubergine)

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By: ellaella

ellaella — Sun, 07 Dec 2008 00:47:49 +0000

Rhondda, come bake with me. Lard is the best. Bar none.

So many Americans are terrified of it, but it’s actually better for us than butter. I have a post here called Pie crust, Crisco and cholesterol (the link is at the top of this page) that goes into that.

Happy baking! Thanks for your comment.

By: Rhondda

Rhondda — Sun, 07 Dec 2008 00:32:16 +0000

Hi there in Nova Scotia-Canada lots of us use lard only for pie crust. Much flaker!