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Tip for Pie Crusts and Pastries

Keep some butter or margarine in the freezer. When you make a pastry, grate the butter or margarine needed into the flour and salt mixture. Then, it will need just a little mixing before sprinkling on the water in sections. It keeps the pastry dough cooler and eliminates much of the handling so it is very flaky.

Source: my mom

By Harriet from Lakewood, CA

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By guest (Guest Post)
May 7, 20080 found this helpful

Tried this yesterday and it worked really well.

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May 7, 20080 found this helpful

The fastest way to make a pie crust I found is in the food processor. It seems I use my food processor more to mix things than I do to chop things. It mixes the fat with the flour in a couple of seconds and I add my liquid through the top. It takes me longer to get the ingredients out and put away than it takes to make it!

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May 11, 20080 found this helpful

What a great idea...thanks

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