Comments on: My Sure-Fire Pie Crust http://lillianscupboard.wordpress.com/2007/11/15/my-sure-fire-pie-crust/ I store all kinds of things about cooking, quilting and some surprises in my cupboard. Check it out. Mon, 28 Dec 2009 03:58:37 +0000 http://wordpress.com/ hourly 1 By: Darlene http://lillianscupboard.wordpress.com/2007/11/15/my-sure-fire-pie-crust/#comment-2486 Darlene Sun, 16 Aug 2009 14:24:38 +0000 http://lillianscupboard.wordpress.com/2007/11/15/my-sure-fire-pie-crust/#comment-2486 Lillian I used your dough recipe last week and it was wonderful very flaky and tasteful. Thanks for sharing all of your wonderful recipes and photos and ideas. Lillian I used your dough recipe last week and it was wonderful very flaky and tasteful. Thanks for sharing all of your wonderful recipes and photos and ideas.

]]> By: Yvonne Boswell http://lillianscupboard.wordpress.com/2007/11/15/my-sure-fire-pie-crust/#comment-207 Yvonne Boswell Mon, 26 Nov 2007 21:05:12 +0000 http://lillianscupboard.wordpress.com/2007/11/15/my-sure-fire-pie-crust/#comment-207 Hi, This is very similar to a pie crust recipe that I made learned how to make in Home Economics class in the mid 1950's. I just have half of a tattered sheet of The New Crisco Method of making pie crust. What a surprise to find this listed. Yvonne Boswell Hi, This is very similar to a pie crust recipe that I made learned how to make in Home Economics class in the mid 1950’s. I just have half of a tattered sheet of The New Crisco Method of making pie crust. What a surprise to find this listed.

Yvonne Boswell

]]> By: hensteeth http://lillianscupboard.wordpress.com/2007/11/15/my-sure-fire-pie-crust/#comment-168 hensteeth Sat, 17 Nov 2007 01:37:03 +0000 http://lillianscupboard.wordpress.com/2007/11/15/my-sure-fire-pie-crust/#comment-168 I've come late in life to American style pie making, and am always searching for that perfect pie crust recipe. This looks like the winner. As a child I learned to make a sugary, almond-flavored pastry shell, and fold it over the sides and top of a pie, rustic style. It's wonderful for fruit pies, but doesn't give the oomph that pumpkin pie needs. (And I do love the recipes from old cookbooks too, except for the low fat era of the 1980's. I'm so tickled when a recipe calls for a darning egg's size of butter or a teacup full of sugar.) And thank you for Uncle Walt's stuffing recipe. I am making the herb bread and the stuffing for Thanksgiving, and also your cranberry pecan scones. I am so looking forward to it! You've inspired me - thank you. I’ve come late in life to American style pie making, and am always searching for that perfect pie crust recipe. This looks like the winner. As a child I learned to make a sugary, almond-flavored pastry shell, and fold it over the sides and top of a pie, rustic style. It’s wonderful for fruit pies, but doesn’t give the oomph that pumpkin pie needs.

(And I do love the recipes from old cookbooks too, except for the low fat era of the 1980’s. I’m so tickled when a recipe calls for a darning egg’s size of butter or a teacup full of sugar.)

And thank you for Uncle Walt’s stuffing recipe. I am making the herb bread and the stuffing for Thanksgiving, and also your cranberry pecan scones. I am so looking forward to it!

You’ve inspired me – thank you.

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