tag:blogger.com,1999:blog-1694364001063554832.post8651489525664492695..comments2024-03-27T22:01:59.919-04:00Comments on 5 Acres & A Dream: 1st Blueberries, 1st PieLeighhttp://www.blogger.com/profile/02435811789823712254noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-1694364001063554832.post-60221304671840242102009-08-07T22:08:16.024-04:002009-08-07T22:08:16.024-04:00I've never used an egg in my crust - learned t...I've never used an egg in my crust - learned to make crusts from my grandmother. I think the big thing I learned from her was to cut half of the shortening into the flour completely, then cut the other half in equally well - coat all the flour totally with the fat. I vote for butter, but whatever. <br /><br />The thing you can't quantify is how much moisture you're going to need. You really have to know when to roll by how it by feels, since weather conditions change the amount of water from from pie to pie. Too dry, you have tough crust. Too wet, big mess. The first thing I noticed on your pie was how flaky the crust it - great job!!Sharonhttps://www.blogger.com/profile/06432035940956042729noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-46529199916328394052009-08-07T02:38:29.278-04:002009-08-07T02:38:29.278-04:00oh that looks soooooo good!oh that looks soooooo good!Renee Nefehttps://www.blogger.com/profile/08167893445846427824noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-33752305316605347582009-08-06T19:10:19.311-04:002009-08-06T19:10:19.311-04:00Looks scrumptious! I could go for a piece right no...Looks scrumptious! I could go for a piece right now.....maybe I should make dinner?<br /><br />SueLife Looms Largehttps://www.blogger.com/profile/05522897791564181980noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-49642368277316476042009-08-06T08:27:22.313-04:002009-08-06T08:27:22.313-04:00I hope you all can find it as it is absolutely del...I hope you all can find it as it is absolutely delicious. It's too expensive for me to use in cookies, cakes, and other things that call for shortening, but I always use it for pie crust and if I can, for biscuits. I've been liking Smart Balance for cookies and cakes, and have used it in my pie crusts and biscuits, but Spectrum's organic shortening is the absolute best. <br /><br />Michelle, I did see another non-hydrogenated shortening at the health food store, in sticks in the refrigerated section, but I haven't tried that one yet. I don't even remember the brand. <br /><br />Bettina, I didn't realize that shortening wasn't more universal so perhaps it is an American ingredient. Actually it replaced lard and is made of hydrogenated soy and cottonseed oils. I found this one when I used to be a member of a food buying club several years ago. Not all health food stores carry it, so I'm always happy to find it when I can. Yes, butter would work, but again, it would affect the flavor. Flavor would still be quite good with butter. Now you've got me curious about Irish pie crust! Can you give us a recipe? And how then do they make pasties???Leighhttps://www.blogger.com/profile/02435811789823712254noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-16104255449416863702009-08-04T18:29:26.214-04:002009-08-04T18:29:26.214-04:00that looks sooo good! hm, shortening is a typical ...that looks sooo good! hm, shortening is a typical american thing? I only know shortening as a very old-fashioned name for lard etc. over here... would butter work? though I suppose I could do an "irish" pie - if only I had the blueberries for the filling:)) I'll have to wait for the blackberries instead....Woolly Bitshttps://www.blogger.com/profile/11961632742998726155noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-49071438446409833762009-08-04T15:21:39.273-04:002009-08-04T15:21:39.273-04:00That looks delicious! Savor it for me! ;-)That looks delicious! Savor it for me! ;-)MiniKathttps://www.blogger.com/profile/15395914933366678553noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-14005484331555268042009-08-04T10:51:44.524-04:002009-08-04T10:51:44.524-04:00Your pie looks so good I'm getting hungry just...Your pie looks so good I'm getting hungry just looking at the picture.<br />Thanks for the recipe. I've never used the shortening you mentioned but will try to find some. I love making pie crust.bspinnerhttps://www.blogger.com/profile/11385723696922637454noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-88340883667144319922009-08-04T09:32:54.607-04:002009-08-04T09:32:54.607-04:00This pie sure looks yummy, I'm getting hungry ...This pie sure looks yummy, I'm getting hungry joust by looking at the pictures in your blog!charlottehttps://www.blogger.com/profile/14536773648371607808noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-9483838793451309002009-08-04T07:13:19.514-04:002009-08-04T07:13:19.514-04:00So,,,do you ship???? :-) Looks positively scrumpti...So,,,do you ship???? :-) Looks positively scrumptious.Theresahttps://www.blogger.com/profile/09574936988046982209noreply@blogger.comtag:blogger.com,1999:blog-1694364001063554832.post-25269180565966267862009-08-04T02:30:44.949-04:002009-08-04T02:30:44.949-04:00I'll have to look in our local health food sto...I'll have to look in our local health food stores for that shortening, and see if that crust and I can form an alliance. I HATE making crusts, and hate solid shortening; didn't know there is a non-hydrogenated one!Michellehttps://www.blogger.com/profile/01550786937196525098noreply@blogger.com