@noblumoon You've made my day! Thank you for your comment, and I have to say I love the combo of butter and lard, too. I also love bear fat in pie dough.
thats some good dough, every time i try to do pie crust its too dry or mushy and when i try to lift it to the pie mold it starts to tear. i also get uncooked bottom. Im going to try to use your method and see how it goes.
@Richxx105 I think you'll have very good results with my pie dough. It won't tear and the bottom won't get mushy so long as your filling isn't really wet. Let me know. And thanks for writing.
No disrespect Greg but you do realize that pastry - even your specific pastry is intimidating & can be precarious to unskilled bakers. This is a great recipe & I encourage your viewers to try it and keep making it....over and over until you master the dough. Make tarts if your dough wont roll out to a large circle...just keep making it & familiarizing yourself with it until you master it. Practice Practice Practice & dont give up
@mukwah1111 Your comments are right on. I don't know why pastry has this reputation, but the way to master it is to make it over and over and over. Failures are fine because they will ultimately lead to success.
@gregpatent Hi Greg In Cda we have cake & pastry flour..comes in 10 lb bags at the grocery store...all I could find when living in KS was a small box of Swans Cake Flour which was not at all practical ...my pastry recipe calls for 6 cps c&p flour, brown sugar, b. powder, salt, 1 lb lard - yes lard, 1 egg, ice water, vinegar...soft dough, can handle it all you want, freezes beautifully & yields 6 single crusts. Hard to duplicate in KS but I managed after the 50 lb c&p flour I brought with me out
Love your videos....and this pie crust is great...I use butter and lard...otherwise follow your recipe, and it works really well
noblumoon 1 month ago in playlist Uploaded videos
@noblumoon You've made my day! Thank you for your comment, and I have to say I love the combo of butter and lard, too. I also love bear fat in pie dough.
gregpatent 1 month ago
thats some good dough, every time i try to do pie crust its too dry or mushy and when i try to lift it to the pie mold it starts to tear. i also get uncooked bottom. Im going to try to use your method and see how it goes.
Richxx105 1 year ago
@Richxx105 I think you'll have very good results with my pie dough. It won't tear and the bottom won't get mushy so long as your filling isn't really wet. Let me know. And thanks for writing.
gregpatent 1 year ago
No disrespect Greg but you do realize that pastry - even your specific pastry is intimidating & can be precarious to unskilled bakers. This is a great recipe & I encourage your viewers to try it and keep making it....over and over until you master the dough. Make tarts if your dough wont roll out to a large circle...just keep making it & familiarizing yourself with it until you master it. Practice Practice Practice & dont give up
mukwah1111 1 year ago
@mukwah1111 Your comments are right on. I don't know why pastry has this reputation, but the way to master it is to make it over and over and over. Failures are fine because they will ultimately lead to success.
gregpatent 1 year ago
@gregpatent Hi Greg In Cda we have cake & pastry flour..comes in 10 lb bags at the grocery store...all I could find when living in KS was a small box of Swans Cake Flour which was not at all practical ...my pastry recipe calls for 6 cps c&p flour, brown sugar, b. powder, salt, 1 lb lard - yes lard, 1 egg, ice water, vinegar...soft dough, can handle it all you want, freezes beautifully & yields 6 single crusts. Hard to duplicate in KS but I managed after the 50 lb c&p flour I brought with me out
mukwah1111 1 year ago
@mukwah1111 Sugar wrecks gluten, so your pastry will not become tough. Also egg and vinegar interfere with gluten formation. I love lard in pastry.
gregpatent 1 year ago