Comments on: Chill. And other pie crust tips http://foodpluspolitics.com/2007/10/11/chill-and-other-pie-crust-tips/ Recipes from scratch and a lot of chatter about food ( plus a little about politics ) Fri, 20 Nov 2009 12:16:15 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: How to: prevent cracks and other cheesecake problems | From Scratch http://foodpluspolitics.com/2007/10/11/chill-and-other-pie-crust-tips/#comment-4724 How to: prevent cracks and other cheesecake problems | From Scratch Wed, 04 Mar 2009 14:58:38 +0000 http://foodpluspolitics.dreamhosters.com/?p=324#comment-4724 [...] Related post on From Scratch: Chill. And Other Pie Crust Tips [...] [...] Related post on From Scratch: Chill. And Other Pie Crust Tips [...]

]]> By: ellaella http://foodpluspolitics.com/2007/10/11/chill-and-other-pie-crust-tips/#comment-4075 ellaella Sun, 07 Dec 2008 00:47:49 +0000 http://foodpluspolitics.dreamhosters.com/?p=324#comment-4075 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. 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 http://foodpluspolitics.com/2007/10/11/chill-and-other-pie-crust-tips/#comment-4074 Rhondda Sun, 07 Dec 2008 00:32:16 +0000 http://foodpluspolitics.dreamhosters.com/?p=324#comment-4074 Hi there in Nova Scotia-Canada lots of us use lard only for pie crust. Much flaker! Hi there in Nova Scotia-Canada lots of us use lard only for pie crust. Much flaker!

]]> By: ellaella http://foodpluspolitics.com/2007/10/11/chill-and-other-pie-crust-tips/#comment-4008 ellaella Mon, 24 Nov 2008 17:49:46 +0000 http://foodpluspolitics.dreamhosters.com/?p=324#comment-4008 Hi, Gloria. You can keep pie crusts, well-wrapped in plastic wrap, in the fridge for up to 2 days. If you're making your pie dough today, you could wrap it tightly and stick it in the freezer till Wednesday, then transfer it to the fridge to thaw. Always let pie dough thaw slowly in the fridge. If you have plenty of freezer space, you could line the pie plate now and put the whole thing into one of those really large freezer bags and freeze it that way. You'd be a step ahead, but should still let it thaw in the refrigerator. Thanks for the question and Happy Thanksgiving! Hi, Gloria. You can keep pie crusts, well-wrapped in plastic wrap, in the fridge for up to 2 days. If you’re making your pie dough today, you could wrap it tightly and stick it in the freezer till Wednesday, then transfer it to the fridge to thaw. Always let pie dough thaw slowly in the fridge.

If you have plenty of freezer space, you could line the pie plate now and put the whole thing into one of those really large freezer bags and freeze it that way. You’d be a step ahead, but should still let it thaw in the refrigerator.

Thanks for the question and Happy Thanksgiving!

]]> By: gloria http://foodpluspolitics.com/2007/10/11/chill-and-other-pie-crust-tips/#comment-4005 gloria Mon, 24 Nov 2008 17:36:46 +0000 http://foodpluspolitics.dreamhosters.com/?p=324#comment-4005 can i make my pie crust early and leave if the refridgetor for a day or tow. can i make my pie crust early and leave if the refridgetor for a day or tow.

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