Casie Becker wrote:I start off with a fork to break the butter in to smaller pieces and then start grabbing handfuls of flour and 'squishing' it into the butter until the butter has been pressed into small construction paper thick slices that are surrounded by flour.
David Livingston wrote:I use a grater too
I also don't use my hands often I use a cold fork
Plus I have been known to use a pastry flute , or a egg cup to support the pastry if I am making a big pie.
Here in France folks are amazed I actually bother to make my own pastry not buy it ready made . ( who knows WTF is in the stuff they buy frankly )
Anyone make suet pastry or is that a British Isles thing ? Steak and kidney steamed pudding anyone?
David Livingston wrote:Also usually I use butter since neither lard nor suet are readily available here in France . Anyone use any other fats or oils . I've tried solid palm oil - not impressed by the outcome honestly . Marge is ok ish if I have too
Destiny Hagest wrote:I've never tried vodka before - I'm curious, why does that make for a flakier pie crust?
Yes, Ice cold vodka subbed in for part of the water (not all -1-2 tablespoons worth) does a great job. It evaporates, so the moisture leaves adding to flakiness, and there is no residual taste. Freeze the vodka before using for best results, it will still be liquid.
Gail Vance wrote:I have read (although never tried) that using vodka for all/part of the water makes a very flaky crust. Has anyone tried this?
Roberta Wilkinson wrote:
I roll it without chilling, on a floured muslin, which makes it easy to pick up.
John Polk wrote:For best results, freeze your lard overnight. Then use one of those box type cheese graters (course side) to grate your lard.
Once it has been mixed, divide in half. Put top half in freezer while you work the bottom half.
Remember, you want the lard still solid when you put it in the oven !!