for marinarusalka and <user site="livejournal.com" user="arcaed

[lagilman]

Heaven in a Pie Pan: The Perfect Crust


I'm a cook, not a baker, but this article made me itch to try a variation or three on a Cornish pasty. Hrmmmm.


Someone stop me! Or, conversely, show up to cheer me on and eat the results...

Comments

[debg.livejournal.com]

Heh. Since I'm deep into N-SK, and I'm setting it in Cornwall, I've been highly pasty-conscious recently. Jonesing to bake them, myself; last time I did, I was living in London and Joanna wasn't potty-trained yet.

lard pie crust

[(Anonymous)]

My grandmother's pie crust recipe uses 1 lb of lard, 6 cups of flour, 1 tsp of salt and 1 cup of cold water. It is the best pie crust I've ever tasted, though the bottom crust can get soggy the second day with fruit pies. But, hey, I never have had a pie that lasted more than a day anyway. This pie crust is so good that I cheat in my vegetarianism to eat it during the holiday food season (Thanksgiving=>Christmas=>New Years). So while I won't show up to eat your Cornish pasty (the commute would be a bitch), I will cheer you on.

Please post your results.

FF

[marinarusalka.livejournal.com]

Damn, that's a cook who's really dedicated to their pie crust.

[miladyinsanity.livejournal.com]

I'll cheer you on from all the way here. I've not used lard/suet, but I like an all-butter crust.