Auwvax.220 net.cooks utcsrgv!utzoo!decvax!duke!chico!harpo!uwvax!jon Tue Feb 2 11:53:15 1982 pie crust I found the "chocolate chip pie" recipe interesting in that the pie crust used \oil/ instead of solid shortening. Having always used Crisco (an all-vegetable product) I am tempted to say: "It's impossible, it will never work!", but I try to keep an open mind, so I'll ask instead: "has anyone compared pie crust made with oil, to crust made with Crisco (or equivalent), to crust made with lard?" Does lard really give a flakier pastry? Can oil give any flakiness at all? While on the subject, do others find that measuring the water for a crust is futile, because the moisture in the flour varies too much? ----------------------------------------------------------------- gopher://quux.org/ conversion by John Goerzen of http://communication.ucsd.edu/A-News/ This Usenet Oldnews Archive article may be copied and distributed freely, provided: 1. There is no money collected for the text(s) of the articles. 2. The following notice remains appended to each copy: The Usenet Oldnews Archive: Compilation Copyright (C) 1981, 1996 Bruce Jones, Henry Spencer, David Wiseman.