Quote:
Originally Posted by ShortNCuddlyAm
Pies aren't too bad to make (and with some you don't have to bother with blind baking the case first, either  ). For shortcrust pastry, I've found mixing the fat (I use about 2/3 butter to 1/3 Trex (a white veggie margarine)) with the flour then leaving it in the freezer for about 15 minutes works wonders - I also chill the water and any other liquids, too. |
heh. i've found buying a pre-made, rolled-up crust pretty effective, personally.
(yes, i am lazy. you sound surprised.) what do you think ? pumpkin pie using butternut squash instead of pumpkin ? would it be good ? i've got 3 of them right now...