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Subject:	pie pastry
From:	Hillary Eklund <[log in to unmask]>
Reply To:	Hillary Eklund <[log in to unmask]>
Date:	Fri, 8 Nov 2002 05:50:39 -0800
Content-Type:	text/plain
Parts/Attachments:	text/plain (19 lines)

<<Disclaimer: Verify this information before applying it to your situation.>>

Does anyone have a good lead on pie pastry?  I bought a mix the other day but was disappointed with it.  I found it too sticky and extremely fragile, and it baked into a crumbly mess.  (I have to admit that it didn't actually *taste* bad.)  I was wondering if anyone had experimented with using all-purpose g-f flour for a regular wheat crust recipe.  Does this work?  I'm also open to suggestions for "alternative" pie crusts.

Thanks in advance.  Will summarize responses.

Hillary
Durham, NC





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