a scream in the dark. - Page 3

Shyann I am almost done with Hotel California

Zamode...you crack me up. You would get along great with my DH. He used to be the lead singer in a band when he was in high school. He loves Don Henley and the Eagles. Also, I too wondered where you get your cute smilies.

Shyann - glad it worked for you. I use it for pretty much every pie. If you want more buttery taste, sub 1/3 of shortening for butter. But for me much harder to roll and keep it's shape.

A bump for ShyannAutumn because I just saw an old program on VH1 Classic about how Dark Side of the Moon was recorded. Bumped because my feelings about cookies really haven't changed much, I have just become a bit of a cookie conformist against my will.....

Hehehehehe... this thread is makeing me smile and I needed that..

I make pie crust but I use all butter.. I just love butter.. and it makes it so nice and flakey. The biggest thing you need to do when making pie crust is to have your ingredients COLD. I cut mybutter into 8 pats and then cut the pats into 4 squares and put it in the freezer. And my water is ice water. This is my recipe: this is for one single crust.. my food processor isn't big enough to make a double crust so I have to make it as a single

1 stick of salted butter
1 and 1/4 cup of all purpose flour
2 tsp sugar (if it's a fruit pie.. I leave that out if I use it for a quiche of something)
ice water

Cut the butter into 8 pats and then cut the pats into cubes and put in freezer until needed. Put the flour and sugar in your foos processor and pulse a few times. Add the butter and pulse until it it well incorporated and looks coarse. Drizzle about 2 tbps of ice water into processor while it's going until itis well incorporated (not long). Check the dough.. if you pinch it together and it just holds its shape then you have enough water.. if not add a little more water (1tsp at a time) and pulse. Turn the dough out onto a sheet of plastic wrap and form into a disc shape and put in the fridge for at least an hour.

The most important thing is to keep the ingredients cold and not to over work the dough.. it will seem dry but don't add too much water.. you want to preserve the butter granules in the dough and not make it gummy. It makes a wonderfully flakey crust.. even my grandmother thinks it's the best.. and she taught me to bake..

Zamode- I will never quite think of that song in the same way again! HAHAH I couldnt stop singing along, thats the sad part. One of us has too much time on her hands?!?! Know what that means, time for bed....If I can get that song outta my head!!!

OMG, I almost pee'd myself from laughing at this!!

Glad I could add a chuckle to your day ladies!

there is a really good pie crust recipe from Anna Olson. it's a cookie recipe fir "icing sugar cookies" and when i was watching her show she says that it makes a great pie recipe...

if anyone wants to try it out...foodtv.ca, you can search the show "sugar" ...and under the "icing sugar" themed show, there is that recipe...