If there's one thing that instills fear into the hearts and minds of American cooks, it's pie crust. I know. At one time, I was one of those people. Pie crusts were the Mumm-ra to my Lion-O, and it was all because they were a mystery to me. What makes them flaky? What makes them tender? And most importantly, how come mine used to come out like pliant pieces of leather instead of buttery and delicious?
Cool. Nice find. I just started using the ready made this year because it is easier but a good pie crust is important. I also make one with alot of oil in it for a frozen pie. That makes it freeze better. They say cooking is an art and baking is a science.
