Ducatista wrote:One of my sisters is the world's best pie baker. She switched from shortening to an all-butter crust about a decade ago and never looked back. Dunno her exact recipe, but she swears it's the easiest she's ever worked with. I've watched her bake many a pie, and the crust does look damned near indestructible while she's working with it, especially when she's weaving a lattice. End result is uh-ma-zing: tender, flaky, delicious.
Speaking of crust, pie cookies (leftover scraps of crust baked with a dusting of cinnamon & sugar) are in my top 5 favorite foods of all time. They taste/smell/feel like home.
Thnx - I've been looking for a legitimate reason to throw plant oils (manipulated or not) out the window w/ regard to my pie crusts.